Better than Mom's! Biscuits

Prep Time
Cook Time
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"I thought Mom's biscuits were best until I tried these! These have perfect texture, color and flakyness. Adapted from King Arthur Flour. If you're interested, they have a fascinating thread called "Liquids and Fats in Biscuits.""

Original recipe yields 12 servings


  • Serving Size: 1 (61.5 g)
  • Calories 181.9
  • Total Fat - 6.7 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 17.5 mg
  • Sodium - 357.3 mg
  • Total Carbohydrate - 26.2 g
  • Dietary Fiber - 0.8 g
  • Sugars - 2.1 g
  • Protein - 3.9 g
  • Calcium - 114.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 425 with rack in the upper portion. Place parchment on baking sheet if desired, but either way, no need to grease the baking sheet.

Step 2

Weigh flour (120 grams per cup) or measure by gently spooning it into a cup and leveling.

Step 3

Whisk together flour, salt, baking powder and sugar.

Step 4

Work the butter in with a pastry blender or fork until mixture resembles bread crumbs.

Step 5

Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. If it won't come together, drizzle in enough milk (up to 2 more tablespoons) to make it cohesive.

Step 6

Place dough on lightly floured surface and pat into a rough rectangle about 3/4" thick. Fold into thirds like an envelope, then roll until dough is about 3/4" thick.

Step 7

Cut with biscuit cutter. A standard cutter will yield 12 biscuits, a large 3 1/2" cutter will yield 6 biscuits.

Step 8

Place the biscuits bottom side up on your baking sheet and brush with milk.

Step 9

Bake the biscuits 15 - 20 minutes or until they are lightly browned. In my oven, 6 large biscuits required the full 20 minutes.

Step 10

Remove from oven and serve warm. If serving leftover biscuits, warm them first.

Tips & Variations

No special items needed.