Ingredients

• 2 cups (250 g) self-rising flour
• 1/2 cup (113 g) cold unsalted butter, cut into small cubes
• 3/4 cup (180 ml) cold milk or buttermilk

Equipment

• Mixing bowl
• Pastry cutter, fork, or fingertips
• Rolling pin (optional)
• Biscuit cutter or drinking glass
• Baking sheet

Instructions

Step 1: Preheat the Oven

• Preheat oven to 450°F (230°C).
• Line a baking sheet with parchment paper or lightly grease it.

Step 2: Mix Flour and Butter

• Place self-rising flour in a large bowl.
• Add cold butter cubes.
• Cut butter into flour using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces.

Step 3: Add Milk

• Pour in the cold milk.
• Stir gently until the dough just comes together.
• Avoid overmixing; overworking the dough can make biscuits tough.

Step 4: Shape the Dough

• Lightly flour a work surface.
• Turn dough out and gently pat into a rectangle about 3/4 inch (2 cm) thick.
• For extra flaky layers, fold the dough in half 2–3 times before cutting.

Step 5: Cut Biscuits

• Use a biscuit cutter and press straight down.
• Do not twist the cutter, which can prevent biscuits from rising fully.
• Re-form scraps gently and cut additional biscuits.

Step 6: Bake

• Place biscuits on the baking sheet.
  • Touching biscuits = softer sides.
  • Spaced apart = crispier sides.
• Bake for 10–12 minutes until golden brown.

Step 7: Serve

• Brush tops with melted butter if desired.
• Serve warm.

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Nutrition Information (Approximate)

Per biscuit (assuming 8 biscuits total):

Values vary depending on the flour and milk used.

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Allergen Information

Contains

• Wheat (gluten)
• Milk (dairy)

Does Not Contain (unless ingredients are contaminated)

• Peanuts
• Tree nuts
• Soy
• Eggs
• Fish
• Shellfish

Nut Safety Notes

• The recipe itself contains no nuts.
• Check packaging on flour, butter, and milk if serving someone with severe nut allergies, as manufacturing facilities may process nuts.
• Use dedicated utensils and baking sheets to avoid cross-contamination.

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Frequently Asked Questions

Q: Can I use all-purpose flour?

A: Yes. For every 2 cups all-purpose flour, add:

• 3 teaspoons baking powder
• 1/2 teaspoon salt

Q: Can I use buttermilk instead of milk?

A: Yes. Buttermilk produces a richer flavor and slightly more tender biscuits.

Q: Why didn’t my biscuits rise?

A: Common reasons:

• Overmixed dough
• Warm butter
• Old leavening agents (if using all-purpose flour)
• Twisting the biscuit cutter

Q: How do I make them flakier?

A: Keep ingredients cold and fold the dough 2–3 times before cutting.

Q: Can I freeze the dough?

A: Yes. Freeze unbaked biscuits on a tray, then transfer to a freezer bag. Bake from frozen, adding 2–4 extra minutes.

Q: How long do baked biscuits last?

A: Store in an airtight container:

• Room temperature: 2 days
• Refrigerator: 5 days
• Freezer: Up to 3 months

Q: Can I make them dairy-free?

A: Yes. Use plant-based butter and unsweetened oat, soy, or almond milk.

Q: Can I make mini biscuits?

A: Yes. Reduce baking time to 8–10 minutes.

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Breakfast Sandwich Version (Like the Photo)

For each sandwich:

• 1 biscuit
• 1 cooked breakfast sausage patty
• 1 fried or folded egg
• 1 slice cheddar cheese

Assemble while hot so the cheese melts. Serve immediately. Approximate nutrition per sandwich: 450–550 calories, depending on the sausage and cheese used.