When these biscuits hit the table, everything else pauses. They come out tall and tender, with buttery layers that pull apart in soft, steamy flakes and a gentle wheat sweetness that tastes like “home” before you’ve even taken a bite. Serve them at breakfast split open under a ladle of sausage gravy, and you’ll understand why nobody talks until the plates are clean. Set them in the center of a family dinner—next to stew, beans, roast chicken, or a pot of gravy—and you’ll see hands reach in fast; the only sound left is contentment.
Why You’ll Love This Recipe
- Classic, old-school biscuit flavor with a fresh-milled upgrade
- Soft wheat flour options for a reliably tender crumb
- Quick mix, quick bake—perfect for weeknights or Sunday breakfast
- Buttery, pull-apart layers that beg for jam, honey, or gravy
- Works beautifully alongside savory mains, soups, and stews
Ingredients
- 2 cups Bakers Grade™ Soft Red, Soft White or Frontier stone-milled flour
- 1 Tbsp baking powder
- 2 tsp sugar
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 cup cold butter
- 2/3 cup milk (plus 1–2 Tbsp more if needed for fresh-milled flour)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment (optional).
- In a bowl, whisk together the flour, baking powder, sugar, cream of tartar, and salt.
- Cut in the cold butter until the mixture looks like coarse crumbs with a few pea-size pieces.
- Pour in the milk and stir just until the dough comes together. If it feels dry or stiff (common with fresh-milled flour), add milk 1 Tbsp at a time until the dough is soft and slightly tacky.
- Turn the dough onto a lightly floured surface. Gently fold it over itself 3–4 times, then pat to about 3/4-inch thick.
- Cut biscuits (don’t twist the cutter) and place them on the baking sheet.
- Bake 15–20 minutes, until tall and golden.
Tips for the Best Ever Biscuits
- Keep everything cold: Cold butter is what creates flaky layers—if it starts to soften, chill the bowl or dough for 10 minutes.
- Don’t overmix: Stir just until the dough comes together; overworking makes biscuits tough, especially with fresh-milled flour.
- Adjust milk by feel: Fresh-milled flour can be thirstier—add milk 1 Tbsp at a time until the dough is soft and slightly tacky.
- Pat, don’t roll: Pressing the dough keeps it tender and prevents compressing the layers.
- Cut straight down: Don’t twist the cutter—twisting seals the edges and reduces rise.
- Bake until truly golden: Pale biscuits can be underbaked inside; look for a solid golden top and set sides.
Serving Suggestions
These biscuits are made for the middle of the table. Serve them piping hot with butter and honey, split and smothered in sausage gravy for a true breakfast plate, or alongside soup and stew when you want something that feels hearty and familiar. They’re also perfect for little biscuit sandwiches—egg and cheese in the morning, ham or pulled chicken at dinner.
Frequently Asked Questions
What is Bakers Grade™ flour?
Bakers Grade™ — “Whole grain taste, consistent bakes.”
Our flours are bolted to a 70% extraction rate—denser than ultra-fine “00” flour, yet refined enough for dependable performance. All the essential elements of whole grain—bran, germ, and endosperm—are still present, just in smaller pieces. You get the natural flavor and nutrition of whole grain, with fewer surprises and more consistent bakes.
Why did my biscuits turn out dense or “brick-like”?
The most common culprit is using the wrong wheat—biscuits need soft wheat (soft red or soft white) for tenderness. After that, watch two things: don’t overmix, and don’t run the dough too dry. Fresh-milled flour drinks more liquid, so add milk 1 Tbsp at a time until the dough is soft and slightly tacky.
What’s the best way to store and reheat leftover biscuits?
Store cooled biscuits airtight at room temperature for a day, or refrigerate for 2–3 days. Reheat in a 350°F oven for 6–10 minutes (best texture), or warm briefly in the microwave if you’re in a hurry.
