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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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)
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt to combine.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have risen.
Step 9
Remove from the oven and let them cool slightly before serving warm with butter, jam, or honey.
Nutrition Facts
| Serving size | (620.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1966.8 |
| Total Fat 109.3g | 0% |
| Saturated Fat 66.4g | 0% |
| Cholesterol 461.3mg | 0% |
| Sodium 2690.9mg | 0% |
| Total Carbohydrate 211.6g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 22.6g | |
| Protein 37.8g | 0% |
| Vitamin D 191.3IU | 0% |
| Calcium 289.6mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 593.8mg | 0% |
Source of Calories