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Recipes > Cut Out Biscuits

Cut-Out Biscuits

You can have these easy cut-out biscuits on the table in less than half an hour. Serve them as a side with dinner or turn them into breakfast sandwiches. Check out the tips below to turn these into savory cheese biscuits or slightly sweet shortcakes.

Prep

10 mins

Bake

10 - 12 mins

Total

22 mins

Yield

2 biscuits

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Ingredients

  • All-Purpose Baking Mix — 2 cups (240g), plus more for dusting
  • Unsalted Butter (cold) or Shortening (finely diced) — 4 tablespoons (57g) or 1/4 cup (47g)
  • Milk or Buttermilk (cold) — 2/3 cup to 3/4 cup (152g to 171g)

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UHT FULL CREAM MILK 3.5% 1L (#103602)

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Instructions

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  1. Preheat the oven to 425°F with a rack in the center position. Line a baking sheet with parchment, or lightly grease.
  2. In a medium bowl, combine the baking mix and butter or shortening; use your fingers, a fork, or a pastry blender to work the butter or shortening into the mix until thin flakes form.
  3. Add 2/3 cup (152g) of the milk or buttermilk and stir until the mixture holds together and the dry ingredients are fully incorporated. If the mixture is dry, gradually add the remaining milk or buttermilk until the dough comes together.
  4. Transfer the dough to a surface dusted with additional baking mix. Fold the dough over on itself 4 times, using additional baking mix as needed to prevent sticking. This process helps create layers in the biscuits.
  5. Roll or pat the dough into a rough 5″ x 8 1/2″ rectangle, about 3/4″ to 1″ thick.
  6. Dip a round 2″ cutter into baking mix (to prevent sticking) and cut out 8 biscuits, re-dipping the cutter into the mix as needed. Pat the scraps together and cut out additional biscuits. Alternatively, cut the dough into 12 rectangular biscuits (make one slice lengthwise, then cut each long rectangle into 6 even pieces).
  7. Transfer the biscuits to the prepared baking sheet, leaving about 1″ between them for crisp-sided biscuits. For soft-sided biscuits, arrange the biscuits so they’re just barely touching.
  8. Bake the biscuits for 10 to 12 minutes, or until light golden brown on top. Serve the biscuits hot from the oven.
  9. Cool leftover biscuits completely on a rack and store in an airtight container at room temperature for several days; freeze for longer storage. To rewarm biscuits, place them on a baking sheet, tent lightly with foil, and heat in a 350°F oven for 10 to 13 minutes, or until heated through.

Similar Recipe

Easy Chocolate Cake

Tips

  1. For higher-rising, soft-sided biscuits, nestle the unbaked biscuits in an 8″ round pan before baking as directed above.
  2. For cheese biscuits, mix 1/2 teaspoon dried mustard and a pinch of cayenne pepper with the baking mix. Work in the butter or shortening, then stir in 1 cup (113g) of shredded cheese (we love cheddar and Swiss!) before adding the milk or buttermilk. Follow the recipe as written. For cheese biscuits baked in an 8″ round pan, extend the bake time to 16 to 18 minutes.
  3. To make sweeter, shortcake-style biscuits, add 3 tablespoons (37g) granulated sugar to the baking mix and 1 teaspoon of vanilla to the milk. Follow the recipe as written.

Education

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Shop This Recipe

CLASSICA EXTRA TIPO 00 ALL PURPOSE FLOUR 1KG (#58710)

5.65

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

UHT FULL CREAM MILK 3.5% 1L (#103602)

2.90

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