Buttery, soft, and made completely from scratch, this easy homemade biscuit recipe deserves a permanent place in your recipe repertoire. This recipe is made with all butter, no shortening!
With just 6 ingredients that I bet you already have on hand, these homemade biscuits are so simple to make and I’ve included plenty of tips (and a video!) to make sure you end up with perfect biscuits every single time.
Two reasons I’m super excited to share this homemade biscuit recipe with you today:
One: because homemade biscuits are delicious (obviously) and they’re so easy to make. So many people buy the canned version without realizing that they already have all of the ingredients to make them from scratch in their pantry.
The taste of a pre-made biscuit doesn’t hold a candle to a homemade biscuit. Not. even. close. Preservatives and artificial flavors, you aren’t welcome here.
Two: because ever since I started working on this biscuit recipe a few weeks ago, “Mind Your Own Biscuits” by Kacey Musgraves has been stuck in my head and I’ve been singing it off-key relentlessly.
Don’t get me wrong, I love Kacey Musgraves and her music, but every time I start singing my dog starts actually crying. It’s sad and hilarious, and if I wasn’t so embarrassed by my terrible singing voice I would have shared a video of it by now. Hopefully, by publishing this recipe I’ll release myself from the endless refrain and the animal abuse will finally stop.
But let’s talk more about the first reason.
Homemade biscuits call for just six ingredients: all-purpose flour, baking powder, sugar, salt, butter, and milk. And then more butter once they’re finished baking because of course we need more butter.
I mentioned that these biscuits are easy so do not be alarmed by all the tips that I have for you below. These biscuits are easy, but technique matters and I want to arm you with all the information that you need so that you can make these easily and have them come out perfectly the very first time.
The tips are simple but important, and while some more seasoned bakers already know them, I want to give everyone an even playing field.
Tips for Making Homemade Biscuits
- The butter and milk for this recipe need to be as cold as possible for fluffy and soft biscuits. I freeze my butter before using it and recommend keeping the milk in the refrigerator right up until it’s time to add it to the dry ingredients.
- Don’t overwork the dough! Keep in mind that you want your butter to stay as cold as possible when making these biscuits, and the more you have your hands on the dough the softer the butter will become. Definitely don’t use an electric mixer for this recipe.
- We’re going to do a little bit of laminating. This means folding the dough over itself multiple times (5-6 times here) to encourage flaky layers in our biscuits. You can watch the video below to see exactly how this is done.
- Don’t use a rolling pin, use your hands to gently work the dough into a flat rectangle before cutting out your biscuits.
- Don’t be afraid to add flour to the dough if it’s too sticky while you are handling it (and make sure to work on a lightly floured surface).
Visual clue: If you look at the pre-baked biscuit below, you’ll see that you can actually see the butter pieces in the dough. This is what you want, the ingredients won’t be well-combined like with a cookie dough and seeing bits of butter means you’ve actually done everything right here. Hooray!
A Few Notes on Butter in Homemade Biscuits
The butter is possibly the most important part of this recipe, and the way you handle it can make or break your homemade biscuits.
While you can certainly use a pastry cutter to cut your butter into the dry ingredients, I recommend freezing your butter for about 30 minutes before beginning. Then, use a box grater to grate the butter before combining this in with your dry ingredients.
I use this technique in my scone recipes and highly recommend it with these biscuits, too. Not only is it much easier than using a pastry cutter, but it does a great job of finely shredding and distributing the butter throughout the mixture without overworking the butter (remember, you want to manage the butter as little as possible so that it’s as cold as possible when going into the oven).
Alternatively you could also use a food processor (like I do with my pie crust recipe), but it’s just so easy to grate in the butter that I always use this method instead.
And yes, I do recommend using unsalted butter in this recipe and then adding salt. If you want to know more about why I write my recipes this way, you can read all about it (and an easy substitution if you only have salted butter on hand) in this post that I wrote about salted vs unsalted butter.
I know I’ve mentioned to you guys a few times that I’ve been working on a baking contest/challenge/I’m really not sure what to call it, but I’m planning a post where I encourage all of you to bake along with me. The goal is to get people baking recipes they may have not tried before, and I’m encouraging everyone to share their results for a chance to win a small prize.
Well, today’s homemade biscuit recipe is essentially the base for the baking challenge that I’ll be sharing in exactly one week, so take this as a hint that making today’s recipe is a great way to get a jump start for the challenge!
To make sure you’re among the first to be notified of all new recipes and baking challenges, make sure you’re subscribed to my e-mail list. It’s free, and you get a free e-book of 8 of my favorite cookie recipes.
Enjoy!
How to Make Homemade Biscuits
I know I talked a lot in this video, but I really feel that the tips are so important, and will help ensure your biscuits come out perfectly!
Homemade Biscuits
Ingredients
- 2 cups all-purpose flour (250g)
- 1 Tablespoon baking powder
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 6 Tablespoons unsalted butter very cold (85g), unsalted European butter is ideal, but not required
- ¾ cup whole milk¹ (177ml) buttermilk or 2% milk will also work
Recommended Equipment
Instructions
- For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
- Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
- Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.2 cups all-purpose flour, 1 Tablespoon baking powder, 1 Tablespoon granulated sugar, 1 teaspoon salt
- Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.6 Tablespoons unsalted butter
- Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
- Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).¾ cup whole milk¹
- Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
- Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
- Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour.
- Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
- Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet.
- Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
- Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
- If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Penny likes to supervise the photography process. Fortunately, this setup got her vote of approval.
Laura Piquero
You may or may not be the best home chef in the world but, dealing with some of the best in my profession, it doesn’t matter because your technique is spot on and ur instruction is flawless!!! Thank you on behalf of biscuit lovers, internet recipe hounds, and English majors around the world😁🥰🙃
Sugar Spun Run
I am so glad that you found this recipe to be easy to follow and delicious, Laura! Thank you so much for trying it and for commenting. 🙂
Kelly
Thanks so much for this recipe. They were super easy to make & so delicious!! Definitely a keeper!
Sugar Spun Run
I am so glad that you enjoyed them, Kelly! Thanks for commenting. 🙂
Julia
These are great! Every time I make the dough I think I’ve overworked it by pressing it down and folding it so many times, and each time they surprise me by being so tall and fluffy! I’m not super experienced in making this sort of pastry-like dough so it’s a good beginner recipe.
I usually cut the square of dough into 9 squares rather than cutting them with a cookie cutter, just because that way I don’t waste any dough.
Great recipe 🙂
Sugar Spun Run
I am so glad that you have enjoyed this recipe, Julia! Thank you so much for commenting. 🙂
Sarah
Can buttermilk be a substitute?
Sugar Spun Run
Hi, Sarah! Yes, buttermilk can be used as a substitute. Enjoy! 🙂
Sarah
My husband and son asked for MORE!! Thank you so much!
Sugar Spun Run
I love it! I am so glad everyone enjoyed them, Sarah! 🙂
Si
Easy simple and delicious as is. Served them with some honey butter my baby loves them. Didn’t have a biscuit cutter I just stretched an old metal cookie cutter into a circle. Trying to build off of this to make a vegan version with spelt flour& non dairy milk so the whole family can enjoy
Sugar Spun Run
I am so glad that you enjoyed the recipe, Si! Thank you for trying it. If you try converting it to vegan, I’d love to know it turns out for you! 🙂
Elyce
Oh my goodness, these were the most amazing biscuits! The recipe was so easy and delicious I can wait to make some more! Thank you so much for sharing 😃
Sugar Spun Run
I am so glad that they were such a hit, Elyce! Thank you for trying my recipe. Enjoy! 🙂
Robbie
Hello,
Can this recipe be made in advance, Store in refrigerator overnight and bake in the morning?
Sugar Spun Run
Hi, Robbie! Yes, it can. You just want to make sure that your biscuit dough is well wrapped or stored in an airtight container. Enjoy! 🙂
Robbie
Thank you for your quick response.
Making this evening for breakfast in the morning.
Leanne
I love the tip about using a box grater for the butter, brillliant! Thank you!
I made these with almond milk and threw in some grated cheddar cheese and diced jalapeño’s as well. So, so yummy!
Sugar Spun Run
I am so glad that you enjoyed the recipe and I love the additional add-ins, Leanne! Thank you so much for commenting. 🙂
Ruleof72
Grating the frozen butter is a nice little arm workout, for me, anyway.
Sugar Spun Run
Yes, it can be! 😉
Quanita
Can I point out that these are scones, not biscuits! However, they do look nicer than many scones I’ve tried from a store, so I will try your recipe! Not sure which part of the world you are in, but in the UK and Germany, these are scones. How’s the dog?😉
Sugar Spun Run
The dog is doing wonderful, thanks for asking, Quanita! Scones tend to be a little denser, drier, and not as flaky as biscuits. I do have a recipe for scones that you are welcome to try as well. 🙂
Vicki
I am a beginner cook and found this recipe easy to follow and absolutely delicious! I followed the instructions exactly and wouldn’t change a thing! It was fun to make with my 3YO.
Sugar Spun Run
I am so glad that the recipe was a hit, Vicki, and I hope that you and your little one had a blast making it together. Thank you for commenting. I can’t wait to hear what recipe you try next! 🙂
Mich
Wondering if oat milk could be used instead?
Sugar Spun Run
Hi, Mich! I have found with almond milk it changes the texture some, however, it still works. I have not tried oat milk. If you do, I’d love to know how it turns out for you. 🙂
Dani
This recipe was awesome. I followed all the tips. Plus I stuck the milk in the freezer for a minutes while I was handling the butter. I also stuck my hands in cold water for a bit before handling the dough.
Alterations:
1. 3/4 cup of milk was not enough so I just mixed in a little more until it was the right consistancy. I only had 2% milk but the recipe had plenty of fat so I wasn’t concerned.
2. I wanted to add cheese. Just a bit, maybe 1/3 cup of white cheddar. So I used very slightly less butter.
3. And I skimped on the sugar. I figured the sugar would add a little depth to the flavour but I didn’t want them to actually taste sweet.
Sugar Spun Run
I am so glad that you enjoyed them, Dani! I love the addition of cheese and the tip you shared about running your hands under cold water, a clever solution. Thank you so much for trying my recipe and for commenting. 🙂
Kelly Alvarado
Easy. Delicious. Delightful
Sugar Spun Run
Thank you so much, Kelly! I am so glad that you found the recipe easy to follow and delicious. I appreciate your feedback. 🙂
Siobhan R Turner
Thank you for the recipe! They came out AMAZING!
Sugar Spun Run
I am so glad that you enjoyed them, Siobhan! Thank you so much for commenting. 🙂
Stephanie
I only have 2% milk. Is this recipe still possible?
Sugar Spun Run
Hi, Stephanie! Yes, 2% milk will be fine. Enjoy! 🙂
Johnjohn
Yes
Neulyn
That was just an awesome recipe. Enjoyed the preparation and the recipe.
I was able to bake just like how you had mentioned. Thanks a lot for a perfect recipe with the perfect measurements.
Sugar Spun Run
I am so glad that you found this recipe easy to follow and enjoyable, Neulyn! Thank you so much for commenting. 🙂