Traditional Rolled Biscuits
Cold butter, minimal handling, and a hot oven are the only requirements for biscuits that rise in distinct, flaky layers. Keep your ingredients chilled until the final moment, roll the dough gently to maintain pockets of fat, and press your cutter straight down without twisting to ensure the sides lift evenly.
The temperature of the butter dictates the outcome.
If the butter melts before the biscuits hit the oven, you lose the steam pockets that create the layers. Work quickly and keep your hands cool.
- Large mixing bowl
- Pastry cutter or two butter knives
- Rolling pin
- 2-inch round biscuit cutter
- Baking sheet
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tbspbaking powder
- 1 tspfine sea salt
- 1/2 cupunsalted butter, frozen and cubed
- 1 cupwhole milk, chilled
Folding for lift
After rolling the dough into a rectangle, fold it into thirds like a letter and rotate it. This creates internal sheets of butter that puff into distinct layers during baking.
The method.
Mix the dry
Whisk flour, baking powder, and salt in a large bowl. Ensure the leavening is evenly distributed.
Cut in the fat
Add the frozen butter cubes. Use the pastry cutter to work them into the flour until the mixture resembles coarse meal with some pea-sized chunks of butter remaining.
Hydrate
Pour in the cold milk. Use a fork to stir just until a shaggy, uneven dough forms. If it is too dry to hold together, add one tablespoon of milk at a time.
Fold and roll
Turn dough onto a floured surface. Fold it into thirds twice, pressing down gently with the rolling pin after each turn. Roll to a 1-inch thickness.
Cut
Press the cutter straight down through the dough. Do not twist, as twisting seals the edges and prevents the rise.
Bake
Place biscuits on a baking sheet with edges touching. Bake at 425°F for 12–15 minutes until the tops are golden brown and the biscuits have risen tall.
Other turns to take.
Buttermilk Biscuits
Replace whole milk with cold buttermilk for a tangier profile and a slightly more tender crumb.
Herb-Infused
Stir two tablespoons of minced fresh chives or thyme into the dry ingredients before adding the butter.
When it doesn't go to plan.
Place the cut biscuits so they touch each other on the pan; they will climb up the sides of their neighbors to gain height.
If your kitchen is warm, place the bowl of flour and butter in the freezer for ten minutes before adding the milk.
Use a bench scraper to gather the dough rather than your hands, which will melt the butter.
The ones that keep coming up.
Why did my biscuits turn out dense?
You likely over-worked the dough. Stop mixing as soon as the flour disappears into the milk.
Can I use a glass to cut them?
Yes, but ensure the rim is sharp. A blunt edge will compress the dough and prevent the layers from separating properly.