Biscuit Recipe

I love this biscuit recipe! It's super quick and easy and you're sure to have all the ingredients on hand whenever you want them. :D

This is the baking powder version of Mark Bittman's buttermilk biscuit recipe. I love it so much I haven't even messed with it. It is pretty much foolproof!

Step 1: Ingredients

• 2 cups all purpose flour
• 4 tablespoons salted butter, cold
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup + 2 tablespoons milk

This recipe used a food processor to mix up the biscuit dough. I'd recommend using a fairly large one - 7 cup capacity or bigger is best. :) This is the one I have at home.

Also, for cutting the biscuits into rounds, you can either use a biscuit cutter or a glass. I tend to use a glass at home, but we have these biscuit cutters in the fancy test kitchen. :D

Make sure to preheat your oven to 450 F before you get started!

Step 2: Make the Biscuit Dough

Measure out the dry ingredients into your food processor fitted with a metal blade. Pulse a few times to combine.

Take your butter out of the fridge and cut it into small chunks and put it in the processor. Now pulse 15-20 times, or until the mixture is only a little grainy - you shouldn't see any large chunks of butter. Make sure you're not holding down the button while pulsing - too much pulsing with cause the butter to warm up too much.

Now, pour in the milk and pulse a few more times. The mixture should begin to ball up and roll around in the processor. As soon as that happens you're ready to go to the next step!

Step 3: Knead + Roll Out + Cut

I call it kneading, but we're mostly going to be folding the dough onto itself. :D Fold it over and push it down 10 times, and then roll it out so it's 1/2 -3/4 inch thick. This will help create layers in the biscuits.

Cut out the biscuits with a glass or cutter and put them aside on a baking sheet.

Ball up and re-fold the extra dough to make more biscuits. These will always be a bit misshapen. That's okay. :D

Step 4: Baking!

Bake the biscuits at 450 F for 7 minutes, or until they're a lovely golden brown color. :D

They're best served warm, but the insides stay nice and soft until the next day, too.