Perfect Golden Brown Crusty Biscuits

Perfect Golden Brown Crusty Biscuits

Flaky, tender biscuits with a beautifully crisp golden exterior

These homemade biscuits are everything a great biscuit should be: crisp and golden on the outside, soft and flaky on the inside, and wonderfully simple to prepare. Made with basic pantry ingredients and mixed gently by hand, this recipe delivers reliable results every time. Whether served warm with butter, alongside soups and stews, or as part of a hearty breakfast, these biscuits are sure to become a family favorite.

The key to success lies in keeping the butter cold and handling the dough as little as possible. A hot oven ensures a quick rise and a perfectly crusty exterior, while the inside remains light and tender.

Ingredients

For the biscuit dough

• 2 1/2 cups (325 g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar (optional, for a slightly balanced flavor)
• 1/2 cup (113 g) cold unsalted butter, cut into small cubes
• 3/4 cup (180 ml) milk
• 1 large egg, lightly beaten

For the topping

• 1 large egg, lightly beaten
• 1 tablespoon milk

Instructions

1. Preheat your oven to 400°F (205°C). Position the oven rack in the center. Line a baking sheet with parchment paper or lightly grease it and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
3. Add the cold butter pieces to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Small visible pieces of butter are ideal and will help create flaky layers.
4. In a measuring jug, combine the milk and beaten egg. Pour this mixture into the dry ingredients and gently mix with a rubber spatula or your hands until the dough just comes together. The dough should be soft, slightly sticky, and uneven. Avoid overmixing.
5. Transfer the dough to a lightly floured work surface. Gently knead it just a few times until smooth and cohesive. If the dough feels too sticky, lightly dust with flour.
6. Pat or roll the dough to about 1/2-inch (1.25 cm) thickness. Using a lightly floured round biscuit cutter (about 2 1/2 inches in diameter), cut out the biscuits. Press straight down without twisting to help them rise evenly.
7. Place the biscuits on the prepared baking sheet, spacing them slightly apart. Brush off any excess flour from the tops.
8. In a small bowl, mix the beaten egg with 1 tablespoon of milk. Brush the tops of the biscuits with the egg wash to promote a deep golden color during baking.
9. Bake for 10 to 15 minutes, or until the biscuits are well risen and golden brown on top. A toothpick inserted into the center should come out clean.
10. Remove from the oven and transfer the biscuits to a wire rack. Let them cool slightly before serving.

Serving Suggestions

Serve these biscuits warm with butter, honey, or fruit preserves. They also pair beautifully with soups, stews, salads, or breakfast dishes. Leftovers can be stored in an airtight container at room temperature for up to two days and gently reheated before serving.