Savory Biscuit Dough (Printable)

Versatile dough yields fluffy, flavorful biscuits with cheese and herbs, ideal for many meals.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon sugar
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1/2 teaspoon garlic powder (optional)

→ Wet Ingredients

07 - 1/2 cup unsalted butter, cold and cubed
08 - 3/4 cup whole milk, cold

→ Add-Ins (Optional)

09 - 1/2 cup shredded sharp cheddar cheese
10 - 2 tablespoons fresh chives or parsley, finely chopped

# Directions:

01 - Set oven temperature to 425°F and prepare a baking sheet by lining it with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, sugar, salt, black pepper, and garlic powder.
03 - Add cold, cubed butter to the dry mixture and cut it in using a pastry cutter or fingertips until the texture resembles coarse crumbs.
04 - If desired, stir in shredded cheddar cheese and chopped herbs evenly into the mixture.
05 - Create a well in the center and pour in cold whole milk. Mix gently with a fork until the dough just comes together, avoiding overmixing.
06 - Turn dough onto a lightly floured surface and pat or roll it out to approximately 3/4 inch thickness.
07 - Use a 2.5-inch round biscuit cutter to cut out biscuits, gathering and re-rolling scraps as necessary.
08 - Place the cut biscuits onto the prepared baking sheet, spacing them slightly apart.
09 - Bake in the preheated oven for 12 to 15 minutes until the biscuits are golden brown on top.
10 - Remove from the oven and serve biscuits warm.

# Expert Advice:

01 -
  • They're fluffy on the inside with crispy golden edges, and honestly, homemade biscuits taste like a hug tastes
  • Ready in 25 minutes total, so you can have warm bread without the fussing
  • The dough is forgiving if you're gentle with it—perfect for someone learning their way around the kitchen
  • They pair with absolutely everything: soup, stew, breakfast eggs, or just butter and jam on a quiet morning
02 -
  • Everything must be cold when you start. The first time I made these with room-temperature butter, they spread thin and baked up dense. Cold ingredients are what create flaky, tender biscuits.
  • Don't knead or overwork the dough. I learned this when I was trying to make them perfect and actually ruined them with kindness. Treat the dough gently, like it's delicate, because it is.
  • A straight-down cutter without twisting is the secret to biscuits that rise tall. Twisting seals the edges and traps steam, which prevents them from puffing up beautifully.
03 -
  • Chill your mixing bowl and baking sheet if your kitchen is warm. It sounds extra, but it genuinely helps the butter stay cold and the biscuits rise tall.
  • If you don't have a biscuit cutter, use the rim of a drinking glass dipped in flour. Press straight down and lift straight up—no twisting.
  • Make a well in the dough before adding milk so the liquid distributes evenly. Your hands will thank you, and the dough will mix more gently.

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