Biscuits for those who can’t make biscuits

Biscuits are finicky. But they’re also so delicious and satisfying when done right. The right biscuit is flaky, but not dry — buttery and fluffy. I love them as a standalone item and also as the foundation for a wicked breakfast ‘wich.

I personally find this variation incredibly achievable and satisfying — and I’ve tried other recipes that have fallen short. The only special equipment you need is a food processor to cut the butter efficiently and the dough isn’t too dry to work with.

All-Purpose Biscuits via NYT Cooking

Notes for the chef:

• Sub the cup of milk for buttermilk.

• I like to cut these into squares instead of rounds. You fuss with the dough less this way and use it all.

• If you want big, sandwich-level biscuits, only cut the rectangle into four!

• Bake these for 10 minutes, brush the tops with melted butter and then bake for 5 more (or until done and nicely golden)