Dainty Crusty Biscuits
Light, flaky, and irresistibly golden, these Dainty Crusty Biscuits are the perfect blend of delicate texture and robust flavor. Made with simple pantry staples like all-purpose flour, cold cubed butter, and a touch of sugar, these biscuits achieve their signature crusty exterior and tender interior through expert techniques like cutting in butter and gentle kneading. A quick egg wash before baking gives them a beautifully glossy, golden-brown finish, making them ideal for serving alongside breakfast spreads or as a side for hearty soups and stews. Crafted in just 30 minutes from start to finish, these homemade biscuits deliver bakery-quality results right in your kitchen. Perfect for weekend breakfasts or cozy dinners, they're sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, cold and cubed
- 0.75 cups whole milk, cold
- 1 each large eggs, beaten (for egg wash)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt to combine.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs. Be careful not to overwork—small pea-sized butter chunks are ideal for flaky biscuits.
Make a well in the center of the mixture and pour in the cold milk. Using a fork or spatula, gently mix until the dough just comes together. The dough will be slightly sticky.
Turn the dough out onto a lightly floured surface and knead it gently 5-6 times to bring it together. Be careful not to over-knead; the dough should still be somewhat shaggy.
Pat the dough into a rectangle about 1 inch thick. Using a floured round biscuit cutter (or the rim of a glass), cut out biscuits. Press straight down—do not twist the cutter, as this can seal the edges and limit rise. Reroll any scraps and cut additional biscuits as needed.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops with the beaten egg to give the biscuits a golden, shiny finish.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have risen.
Remove from the oven and let them cool slightly before serving warm with butter, jam, or honey.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 2691 mg | 117% | |
| Total Carbohydrate | 211.6 g | 77% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 22.6 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 290 mg | 22% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 594 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
