Gold Medal® Classic Biscuits

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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These classic homemade biscuits are a staple of comforting, rustic baking. With their characteristic golden crust and light, airy centre, they provide the perfect canvas for both sweet and savoury toppings. The secret to their superior texture lies in the gentle kneading process, which develops just enough structure to help them rise beautifully in a hot oven without losing their delicate, melt-in-the-mouth crumb.

Ideally served warm from the oven, these vegetarian-friendly biscuits are a versatile addition to any meal. Enjoy them split open with a generous dollop of butter and jam for a traditional breakfast, or serve them alongside a hearty casserole to soak up savoury juices. This simple method ensures a consistent, professional result every time you bake.

Ingredients for Gold Medal® Classic Biscuits

250g Gold Medal™ plain flour
1 matsked socker
3 teaspoons baking powder
1 tesked salt
120ml shortening, butter, or margarine
180ml milk

How to make Gold Medal® Classic Biscuits

Heat the oven to 232°C. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).

Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.

On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.

Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased biscuit sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.

Bake 10 to 12 minutes or until golden brown. Immediately remove from biscuit sheet. Serve warm.

This recipe is made available as a courtesy by BettyCrocker.com, a property of General Mills Inc.

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