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Recipes > Old Fashioned Biscuits

Old Fashioned Biscuits

Recipes > Old Fashioned Biscuits

Old Fashioned Biscuits

Recipe by RedmanShop

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RedManShop
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True to their name, these Old-Fashioned Biscuits bring back the nostalgic flavors of homemade, hand-mixed biscuits from scratch. Light, fluffy, and golden-brown, they are made with simple ingredients but deliver a rich, comforting taste. Whether served warm with butter or as a side to a hearty meal, these biscuits are timeless and delicious.

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Prep

5 mins

Bake

15 mins

Total

20 mins

Yield

5-6 biscuits

Ingredients

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  • Unbleached White Fine Pastry Flour 101888 2 cups (272 g)
  • Baking Powder 62606 1 Tbsp
  • Salt – 1 tsp
  • Sugar – 1 Tbsp (14 g)
  • Butter + melted butter for brushing – 6 Tbsp + 2 Tbsp (113 g)
  • Milk – ¾ cup (168 mL)

Featured Products

FINE UNBLEACHED WHITE PASTRY FLOUR 5LB (#101888)

FINE UNBLEACHED WHITE PASTRY FLOUR 5LB (#101888)

$10.25

BAKING POWDER 100G (#62712)

BAKING POWDER 100G (#62712)

$2.25

FINE SEA SALT 500G (#58413)

FINE SEA SALT 500G (#58413)

$3.35

FINE SUGAR 1KG (#1416)

FINE SUGAR 1KG (#1416)

$2.15

Instructions

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  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
  3. Slowly add milk and stir until dough just comes together (it may not be necessary to use all the milk). Dough will be wet and sticky.
  4. Turn dough out onto a generously floured surface and knead 15 times. Gently roll or pat dough to 1 to 1-1/2 inch thick.
  5. Cut biscuits with a 3-inch biscuit cutter or wide-mouthed drinking glass. Gently re-roll the dough scraps and cut remaining biscuits. Place biscuits on the prepared baking sheet.
  6. Brush tops of biscuits with melted butter. Bake 12-15 minutes or until golden brown.

Tips

1. Cut Straight Down

  1. Use a sharp biscuit cutter and press straight down without twisting. Twisting can seal the edges, preventing the biscuits from rising properly.

2. Keep Everything Cold

  1. Use cold butter or lard straight from the fridge. Cold fats ensure flaky layers as they melt during baking.
  2. Chill your mixing bowl and flour if your kitchen is warm.

3. Don’t Overwork the Dough

  1. Mix the ingredients just until combined. Overmixing can over-develop the gluten, resulting in tough biscuits.

Education

Baking School

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Submit your review
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RedManShop
Average rating:  
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Shop This Recipe

FINE SUGAR 1KG (#1416)

2.15

FINE SEA SALT 500G (#58413)

3.35

BAKING POWDER 100G (#62712)

2.25

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

FINE UNBLEACHED WHITE PASTRY FLOUR 5LB (#101888)

10.25

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

2.90

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