Gold Medal™ Flour Classic Biscuits

Prep 10 min
Total 25 min
Servings 12

Whether they’re playing simple side dish or starring role, these light and flaky homemade biscuits are an inexpensive and easy way to serve up some classic comfort at the table. This basic biscuit recipe made with quality Gold Medal™ flour can be ready to serve in less than 30 minutes, with no proving required. While these classic biscuits are right at home as part of a breakfast or brunch spread, there are many more ways you can enjoy them: swap them for dinner rolls for your next supper, serve them with a hearty soup or stew at lunchtime or stuff them with sliced deli meat and melty cheese for a tasty snack. MORE+ LESS-

By Betty Crocker Kitchens

Updated May 12, 2020

Make with

Gold Medal Flour

Ingredients

cups Gold Medal™ all-purpose flour

tablespoon sugar

teaspoons baking powder

teaspoon salt

1/2

cup shortening or butter

3/4

cup milk

Steps

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1

Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
2

Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
3

On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
4

Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
5

Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

To cut biscuits, push a round cutter dipped in flour straight down in the dough. Remove the excess dough around the biscuits. Using a flat metal spatula, move each biscuit to a cookie sheet. To cut remaining biscuits, gather the excess dough together and gently flatten dough until 1/2 inch thick. Use as little additional four on the surface as possible to prevent tough dry biscuits.
Use only just enough flour to roll the dough out easily—too much flour can become worked into the dough and make touch biscuits.
For easy clean-up, line your cookie sheets with parchment paper before baking. After you’re finished baking, don’t toss that used parchment paper! Once cooled, you can store it away for future reuse.
When kneading, be mindful not to overwork the dough. Knead only until the ingredients are just mixed and the dough is no longer sticky.
For more tips and tricks to making the best homemade biscuits, check out Betty’s guide to making homemade biscuits.
Give these biscuits a flavorful finish by brushing them in garlic butter before serving. In a saucepan over medium heat, sauté ½ teaspoon of minced garlic in a tablespoon of butter until the garlic slightly browns. When the biscuits come out of the oven, immediately brush them in the garlic butter mixture.
If you love biscuits but are short on time, use Bisquick™ mix to make deliciously light and flaky biscuits in a flash. This recipe for Bisquick™ rolled biscuits can be ready in less than a half an hour!

Nutrition Facts

Serving Size: 1 Biscuit

Calories: 190
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 6g 31% Trans Fat 0g
Cholesterol: 25mg; 9%
Sodium: 460mg; 19%
Potassium: 55mg; 2%
Total Carbohydrate: 22g; 7%
Dietary Fiber 0g 0% Sugars 2g
Protein: 3g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

This easy biscuit recipe makes it super simple for you to enjoy biscuits from scratch anytime. Light, buttery and soft, they’re just as good served with warm gravy or topped off with honey or homemade jam. Once you see how easy it is, you can begin to create your own variations. Try substituting the milk in this recipe for tangy buttermilk. Making your own breakfast biscuit sandwiches allows you to pull together eggs, cheese and a slice of meat into a terrific on-the-go treat. For a better understanding of basics behind our classic biscuit recipe, check out Betty's guide to making homemade biscuites. And for more time-tested biscuit favorites and modern new twists, our biscuit recipe collection has plenty of inspiring ideas.