Bob’s Old-Fashioned Biscuits

This recipe can be found on our bags of conventional and organic Unbleached All Purpose Flour.

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Votes: 161
Rating: 3.61
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Servings 6large biscuits
Prep Time 15minutes
Cook Time 12 - 15minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 161
Rating: 3.61
You:
Rate this recipe!
Servings 6large biscuits
Prep Time 15minutes
Cook Time 12 - 15minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 425º F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, sugar and salt. Cut in butter with pastry blender until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together (it may not be necessary to use all the milk). Dough will be wet and sticky.
  3. Turn dough out onto a lightly floured surface and knead 15 times. Gently roll or pat dough to 1 inch thick. Cut biscuits with a 3-inch biscuit cutter or wide-mouthed drinking glass. Gently reroll the dough scraps and cut remaining biscuits. Place biscuits on the prepared baking sheet.
  4. Brush tops of biscuits with melted butter. Bake 12 to 15 minutes or until golden brown.
Products Used in this Recipe
Recipe Comments

8 thoughts on “Bob’s Old-Fashioned Biscuits

    1. recipe specialist

      Hi Silvia,
      You can use our Unbleached White Fine Pastry Flour in place of All Purpose Flour in this recipe if you prefer, just substitute Pastry Flour in the same amount. If you are looking for more recipes using our Unbleached White Fine Pastry Flour, click on the “Recipe” tab on the product page. Here you can find more recipes using this flour.

      Reply
    1. recipe specialist

      Hi Lucie,
      You can use our Gluten Free All Purpose Baking Flour with this recipe, although you will need to add Xanthan Gum as well. There is a chart on the bag of flour that will tell you how much to add based on what you’re making. For biscuits, you’ll need only about 3/4 teaspoon per cup of flour.

      Reply
    1. recipe specialist

      Hi Sue,
      If you want to use our Whole Wheat Pastry Flour for this recipe, we would recommend making a 50/50 blend with the All Purpose Flour called for as using all Whole Wheat Pastry Flour may make your biscuits a bit dense. Creating a blend helps keep a lighter texture while still incorporating whole grain flour into your baking.

      Reply
  1. Bethany

    They did not come out right, not sure if it was the baker (me) or the recipe. They came out flat, & burnt. I followed the directions but had to add less milk & less bake time. I’m pregnant and craving a good gluten free biscuit. These failed to curve my craving. I love cup for cup gluten free flour mix but since it’s pretty pricey I settled for Bob’s, I must say, i’m not a big fan. Less milk & less time in the oven or a lower temp. That would be my, somewhat helpful suggestions.

    Reply
    1. recipe specialist

      Hi Bethany,
      We’re sorry this recipe didn’t meet your expectations, but thank you for your feedback. I’m not sure which Gluten Free Flour blend of ours you used, but to convert this recipe to gluten free may have required some additional Xanthan Gum or other minor adjustments. We may suggest a recipe specifically for a Gluten Free Biscuit which may yield better results. We really like this recipe which uses our Gluten Free 1-to-1 Baking Flour.

      Reply

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