Master Recipe for Biscuits and Scones (2024)

This recipe works just fine with liquids other than cream. I used some half-and-half this morning that had started to go sour. Buttermilk, even yogurt thinned with milk--that works too.

Do yo think these could be frozen prior to baking? I need to make several batches for a brunch.

1) Make sure the butter is cold. I cube the butter and keep it in the freezer until it's time to use.
2) Don't overwork the dough. I'm surprised the recipe asked you to knead the dough before rolling. Just mix until combined then roll the dough to the right height.
3) Make sure your baking powder isn't old. If needed add more baking powder. I've done this before and the resulting scone was higher with no noticeable change in taste.

Nobody loves a biscuit more than I do. This recipe is a keeper. Biscuits came out crusty on the outside, soft in the middle. If you don't have cream in the house you can use buttermilk or even a mixture of milk and yogurt. Not traditional (and I am half Southern) but excellent.

Yes! Please add weights NYT Cooking - I know your readers would appreciate it.

Scones came out flakey and delicious. I had some leftover whey from making ricotta and used it with leftover Greek yogurt in place of the heavy cream which had turned. I added 1/2 teaspoon salt rather than eliminate it altogether as the recipe indicates. These rose beautifully and there were still small pieces of butter in the dough before baking. Scones can be frozen after baking if properly wrapped. I'll make them again to accompany homemade strawberry preserves as Christmas gifts.

Scones! I was making scones, not biscuits. I forgot to add a helpful tip for the alternative scone recipe. With regard to the butter, it needs to be really cold when you incorporate it into the dry ingredients (true also for the biscuit recipe). It worked really well for me to first cube the butter into 1/2 inch pieces and then to put them in the freezer for 5-10 minutes before adding to the dry ingredients. This extra step will make a flakier scone or biscuit.

I agree. I ended up slightly overbaking mine because I was trying to achieve that golden brown top. Mine also didn't rise as much as I hoped. I think next time I will up the amount of baking powder, like some of the other reviewers suggested.

Yes, you can freeze them. I normally freeze scones prior to baking with no problems. I just pop the amount I need into the oven directly from the freezer. The only issue I've encountered was a slight freezer burn taste, but that was after 2 weeks.

I've made these (biscuits + scones) several times since the recipes were first published. I've tried other recipes and always come back to these. These are "real scones," not those flat, disappointing triangular duds. My favorite additions: 1/2 cup each sliced almonds + chopped dates. One egg is enough to brush the tops. I'm about to convert the recipe to weight and wish the it offered both options, as it's not always as simple as looking up the conversions.

The dough was VERY dry with only 1 cup of liquid. I had to add another 1/2 cup to just to create a dough that came together and could be shaped. More would have been better.

The scones need some salt.

I can't get White Lily flour so I use pastry flour with success for biscuits and scones. Also, I use a cast iron skillet to bake them, placing them so they touch, that way they rise more. Anyone have any thoughts on these two "hacks"?

My recipes uses 2c flour (White Lily), 6T butter and 1t salt and buttermilk instead of cream, same 1T baking powder. Everything is done in the food processor. Blending is very quick so the butter stays cold. I also only make drop biscuits so no kneading or rolling. Between the WL flour and less handling the biscuits are very light and soft and brown nicely.

I always use 4 teaspoons of baking powder when making biscuits. They rise nicely and are very light. I don't think a tablespoon is too much. I'll give this recipe a try today.

Dough is very dryCut and freeze butter while preparing the rest of the dough

Dry, crumbly and refused to come together even with a lot of squishing, as many others have commented. Do different heavy creams vary a lot in liquid?

Use 7/8 c half and half

followed the instructions to the letter, but the heavy cream made for a dry dough, I think I will stick with buttermilk for the biscuits. Also they don't brown, on top. I was not happy with the end result, may have to try another recipe before I come back to this one.

You can absolutely freeze these before baking. I worked in many places where we did this. And you can transfer straight from the freezer into the oven, which means you can always have fresh scones on hand within 25 minutes!

Wonderful recipe, especially with buttermilk. I also agree with the writers who ask for weight measurements in grams or ounces. My baking has improved enormously, fool proof really, with this practice.

Too strong for taste? Solutions? Still good with spread

It is quite dry when mixed, but squeeze it together and pat it out. They turn out great. Very flaky. You don't need 3 Tablespoons of melted butter for the tops. 1.5 or 2 will do. (Make sure you use unsalted butter on the tops). I used salted for the dough and just used a lot less salt.

Next time I make these, I’m going to increase the oven temp to 400. At 350 they needed extra time beyond what the recipe called for. However, I loved the results! With butter and orange marmalade they were superb!!

Followed the recipe, definitely needs more liquid ingredients and the biscuits were flat and dense, with no rise or fluff. Disappointing. More like a scone.

Although I am devoted to King Arthur products, including their excellent flours, biscuits and scones need a flour with a lower protein content. White Lily or pastry flour works best for these baked goods.

NY Times, This is a recipe for biscuits the way it is written now. Only when you've gotten to the end of the steps, and likely finished cooking, that you realize there are modifications to make scones. Can you either make these more visible up-front or change the name of the recipe to biscuits only? Than you.

For heartier biscuits, I use 1 C whole wheat *pastry* flour to 1 C unbleached white (to 1/4 C butter), and instead of buttermilk, I mix buttermilk powder with whole milk, following box directions.After dough just holds together I turn it onto a floured board, and form it into 2 fat "logs", about 1 1/2" thick. I slice each log into 6 pieces, pat lightly into rounds on a floured board, and bake in 2 ungreased cake tins.

I’ve made many kinds of scones, but this one is hands-down my favorite. I substituted dried cranberries for currants. Egg wash only needs one egg, not two. Sprinkled with sparkling sugar, not brown. They came out flaky, tender, mighty delicious. Perfect eaten warm with Irish butter. A keeper!!

…and I agree 1/2 tsp of salt would not hurt the scone recipe.