This recipe for food processor biscuits is so easy and absolutely delicious. Some links in this post are affiliate links that earn me a commission if your purchase through them.
It’s getting cold here in Chicago, which means the food I’m cooking is getting heartier. I’m already making more stews and soups and the like than I have in many, many months.
When I do, the European in me loves to have bread to go with them. Carbs and I are friends. Good, good friends.
I don’t always have the time and energy to make a loaf of bread, but biscuits are a perfect change up for me. The fact that these are ready in under a half hour is just a bonus!
I remember when I first started cooking and wanted to make biscuits. I searched and searched for a recipe that didn’t include Bisquick, which always just tastes a little off to me.
It was so hard to find one, though I luckily managed to snag my Gram’s biscuit recipe before she passed. I still have the Post It I wrote her notes on, and I’ve been making those ever since.
They’re quick to put together and need just a little effort with my pastry cutter to cut the butter into the dry ingredients. I don’t always have the patience for that, so I decided to try a version of them with my food processor.
Why? The food processor has really sharp blades, so I figured I could pulse just a few times to get the butter to cut in and still stay really cold (which is what gives the light fluffiness to the biscuits as they bake). After all, I do a food processor pie crust, so why not food processor biscuits?
I’m pretty sure I’ll never go back. This was so fast and so easy. And they turned out so well. I’m hooked!
How to Make Food Processor Biscuits
Preheat your oven to 450 degrees.
Place the flour, salt, baking soda, and baking powder into the bowl of your assembled food processor. Pulse until well mixed.
Keeping the butter cold, cut into pieces, then add to the flour. Pulse five to ten times, then check to see how blended it is.
You are looking for your butter to still be in about pea size pieces. It should look like pebbles in your bowl.
Do not overmix this, or your biscuits will be dense and heavy. If the butter is still in large chunks, pulse a few more times then check again.
Open the food processor top, and quickly pour the milk over the flour mixture in a circle around the blade before replacing the cap.
Pulse again five to ten times, just until it comes together. It will look wet and sticky; that’s to be expected.
Liberally flour a surface, and turn your dough onto it. Knead the dough through the flour ten or so times, until it starts to come together a little more. Add more flour as needed to keep it from sticking to you or the counter.
Pat the biscuit dough into a rectangle about an inch thick. Do not use a rolling pin.
Use a knife to cut them into squares or use a floured glass or biscuit cutter to cut them into rounds. If you do rounds, you can knead together whatever is left over to make another biscuit or two, but they will not be as fluffy as the first cut.
Place the biscuits onto a baking sheet with a silpat. The closer you put them, the taller they will rise rather than spreading out.
I place mine about a half inch or so apart. Bake 10-12 minutes until beautifully golden on top.
These are best served warm and eaten immediately. You can store them in a sealed container once they’ve cooled, but eat them the next day.
If you have leftovers, you can also freeze them and reheat gently in the oven when you’re ready to eat them. Or have them for dessert or breakfast – breaking them apart and spreading them with jam.
Have you ever made food processor biscuits?
- 2 1/4 c flour
- 1/2 t baking soda
- 2 t baking powder
- 1 t salt
- 6 T cold butter, cut into pieces
- 1 c milk
- Preheat oven to 450 degrees.
- Place flour, salt, baking soda, and baking powder into the bowl of food processor. Pulse until well mixed.
- Cut butter into pieces, then add to flour. Pulse until you see pea size pieces.
- Add milk to dry ingredients, then pulse again five to ten times, just until it comes together.
- Liberally flour a surface and knead dough on it briefly. Add flour as needed to keep it from sticking to you or the counter.
- Pat dough into a rectangle about an inch thick. Cut into nine squares or rounds.
- Place biscuits onto baking sheet with a silpat about 1/2 inch apart. Bake 10-12 minutes until golden.
If you are dairy free or vegan, you can easily adjust this recipe. Substitute an equal amount coconut oil for the butter, and do the same for coconut milk or rice milk with the cow's milk. With coconut oil so hard, the blades of the food processor work great to chop it easily and create perfect biscuits.
These are best served warm and eaten immediately. You can store them in a sealed container once they've cooled, but eat them the next day. If you have leftovers, you can also freeze them and reheat gently in the oven when you're ready to eat them. Or have them for dessert or breakfast - breaking them apart and spreading them with jam.
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
Nutrition Information:Yield: 9 Serving Size: 1 biscuit
Amount Per Serving: Calories: 115Total Fat: 3gSaturated Fat: 2gCholesterol: 7mgSodium: 122mgCarbohydrates: 19gFiber: 1gSugar: 1gProtein: 3g
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