Pete's biscuits

James Beard’s Beard on Bread is a tiny, paperback cookbook, but it has some wonderful recipes. My husband Pete is the bread baker in our family, and he has made these biscuits for close to 25 years slightly tweaking the original recipe. We’ve tried other biscuits, but these are our absolute favorites. They are fast to make - on the table in less than 30 minutes. Watch this video to see the biscuits being made.

  
    Recipe makes
    Active time
    Total time
  

    14 biscuits
    30m
    30m
  

  
    Special equipment needed
  
    Baking sheet
  
    Round cookie cutter or a knife

  
    Ingredients
  
    2 cups all-purpose flour
  
    1 tablespoon baking powder
  
    1 teaspoon salt
  
    1/2 stick unsalted butter, 4 tablespoons
  
    3/4 cup milk

Instructions
• Preheat oven to 450º.
• Mix the flour, baking powder, and salt in a medium bowl. Stir well.
• Cut the butter into the flour using two knives or using your fingers. The butter should end up being in small pieces. The butter should be distributed throughout the flour mixture.
• Add the milk and stir until it just holds together. Put the dough on a floured surface and knead for 3-4 minutes. Pat or roll the dough out to about 1/2” thick.
• Cut into 12 - 14 rounds or squares and place them on an ungreased baking sheet.
• Bake for 13-14 minutes.

  
    Notes
  
    • For crispier biscuits, pat the dough out to 1/4” thick and place them farther apart on the baking sheet.
  
    •For fluffier biscuits, pat the dough out to 3/4” thick and place them closer together on the baking sheet.

  
    Variations
  
    • Add green onions.
  
    • Add chives, rosemary, oregano, or other herbs.
  
    • Add grated cheese.

  
    Storage
  
    • These are best eaten immediately, but any remaining biscuits can be refrigerated. Slice them in half, spread them with butter, and toast them under a broiler for about 5 minutes. They are a perfect breakfast treat or as a side to soup or salad.

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