Hacked Biscuits, Quick & Easy!

"Discovered after many many trial and error sessions! I normally bake without measurements, I tried to be as exact as possible, but please keep in mind you will always need to 'dust' the dough! The big 'secret' everyone always hides is....Knead <10 times and be GENTLE the very second the liquid hits the dry ingredients."
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Ready In:
12 biscuits




  • The magic to these biscuits is using VERY light pressure when handling the dough, and kneading/folding no more than 7 times! It will BARELY look like biscuits but this is fine trust me!
  • Combine 3 cups flour, 1 heaping handful of baking powder, 1 small handful powdered sugar, and 3 pinches of salt in a large bowl. Mix well to distribute.
  • Add one stick softened butter/margarine. "Cut" into dry ingredients with a fork, flicking your wrist much like beating eggs. Continue breaking butter into flour until you have pea-sized particles.
  • Whisk one egg with one cup milk. Make a fist and punch a valley into the dry mixture. Add about 2/3 of the egg/milk mixture. Take a spatula and pull flour from the edges of the bowl inward to the milk. Remember to be GENTLE! You are now trying to build air for fluffy biscuits!
  • Add the rest of the egg/milk mixture and ensure an even distribution of dry to wet. A good consistency is not-sticky, but almost. You can add pinches of flour if you need to!
  • Grab a handful of flour and fling it on the counter. Drop the dough onto the surface, and begin kneading it easily about 7 times. You can do this by taking the rear portion of the dough, pulling it towards you, and "folding" or pushing it down towards the counter. Repeat this 7 times!
  • Once you have barely formed some dough, pat it out very gently into a rectangle. Dust it lightly with flour, and cut it into 8 squares with a VERY sharp knife.
  • Dust, butter, or spray a cooking sheet and preheat oven to 400°F.
  • Place the biscuits very close to each other, maybe 1/4" gap. Cook until tops are golden brown and the center is no longer doughy. You may have to separate mid-way through baking due to the very surprising amount of leavening action these biscuits have.
  • Enjoy and make many more.

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  1. I just made these biscuits, they are great. I only had to add a little more flour cause they were a bit sticky to roll out. But they turned out super! Thanks, my family will love them.


<p>I've been cooking since I was 7 &amp; my first dish was pancakes. Growing up I have had to learn how to put lots of random things together to form a main course. <br />I love experimenting and will pretty much try anything. <br /> <br />I went to culinary school for 2 years during highschool and currently use the knowledge to make quality meals for myself and friends. I love to make soups from scratch and asian sauces over a vegetable and rice, simple but amazing! <br /> <br />One of my pet peeves is people that salt food before they even taste it. At least try it first! No faith these days, seriously.</p>
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