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
- Biscuit cutter
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.
- 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.
- 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).
- 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.
Brooke
These were so easy and wonderful! I did have a little trouble – wondering if anyone else tried to freeze them before baking? I always make a huge batch and freeze and just bake as needed. But I had trouble baking these from frozen. They were in there probably 20 minutes and still the middles weren’t cooked all the way thru. Should I try a lower temp for longer? Or keep it at 425 and put some foil over them so they don’t get too brown? Thanks for a great easy recipe!
Sugar Spun Run
I am so glad that you have enjoyed this recipe, Brooke! Baking frozen biscuits do take longer in the oven. Two things to try… You could lower the temperature and bake them longer or thaw them in the refrigerator the night before. Either of these methods would work best. Keep me posted on what you try. 🙂
Lily Jones
Nice and crispy on the outside and moist in the inside and tastes like heaven. I used almond milk instead of whole milk and it seemed to turn out fine. I’d add a little more butter to make up for it but 10/10
Sugar Spun Run
I am so glad that you enjoyed them, Lily! Thanks for trying my recipe. 🙂
Krystina
Hi! I really want to try this recipe but I can’t find all purpose flour in any of our stores. I have have 100% whole wheat…will that work?
Sugar Spun Run
Flour has been hard to find these days for sure, Krystina! Others have used whole wheat and reported success. It will change the texture some, but will still be delicious. I hope they turn out well for you. 🙂
Krystina
These are GREAT!!! I’ll definitely make again! The whole wheat made them more dense but I expected that. I did have to add a little more milk because the dough was super dry (I assume due to whole wheat) but it still worked. Thanks again for sharing these! PS Even my picky husband and 3yo loved them!
Sugar Spun Run
I am so glad that you enjoyed them and so did your picky eaters, Krystina! Whole wheat flour tends to make any baked good denser and will alter the taste some, so I am happy to hear that they turned out well. Thanks for trying my recipe. 🙂
Laurie
Great recipe! I made the biscuits for dinner tonight and got two thumbs up from my husband. So easy to make – thanks for sharing. This will be a go-to recipe for me!
Sugar Spun Run
I am so glad that you both enjoyed them, Laurie! Thanks for commenting.
Jen
Wonderful recipe and the family LOVED them! Thanks for the tips, descriptions and explanations. Very useful. Will be making these again soon.
Sugar Spun Run
I am so glad that your family enjoyed them, Jen! Thank you so much for trying my recipe. 🙂
Shannon
Taste great. It didn’t really rise and they look not too pretty
Sugar Spun Run
I am so sorry that they did not rise, Shannon. It sounds like your dough may have been overworked. Regardless, I am glad that they tasted delicious. 🙂
Kathleen Sweeney
Can you use Buttermilk instead of whole milk?
Sugar Spun Run
Yes, that will be fine, Kathleen! Enjoy! 🙂
Kathleen
They were outstanding! I am a foodie, love to cook and am hard to impress with recipes, but I am so impressed with not only the ease with which these are made, but how they deliver on flavor. I recently accepted an invitation for a Recipe Exchange. I am sending this recipe along with your Blog info. Homemade biscuits are something we try once, and When disappointed, we go back to the processed refrigerator biscuit. No mor refrigerator biscuits for this family. Thank you!
Sam
I’m so happy to hear it!! Thank you for letting me know how they turned out for you, Kathleen!!
Z
My first attempt at homemade biscuits! A little dry but promising!
Sugar Spun Run
Congrats on your first attempt, Z! I am sorry that your biscuits were on the dry side. This could be the result of over baking or over measuring the flour. Mismeasuring flour is one of the biggest mistakes in baking so I have created a guide that can be used as a reference for next time. Regardless, I do hope that they tasted delicious.
Christina
I am not good at baking, at all. I’ve been trying to get better. Let me tell you I just made these this morning with breakfast and they were really good. I added a tsp of cinnamon and they turned out perfectly. Crispy on the outside, soft and fluffy on the inside. GREAT recipe.
Sugar Spun Run
I am so glad that you enjoyed them, Christina! Thank you for trying my recipe. I can’t wait to hear what recipe you try next! 🙂
Brandi
Is there anything I can substitute for parchment paper? I really don’t want to make a run to the store as I have everything else. Also will a cheese grater work for shredding the butter? Thanks so much, excited about making this recipe!
Sam
You can just bake them directly on the baking sheet (no need to grease it or anything), that will be fine 🙂
Liz
So excited to try these! Is it okay if I use regular butter instead of unsalted?
Sugar Spun Run
Hi, Liz! Yes, that will be fine. You will just want to reduce or omit the additional salt that is listed on the ingredient list. Enjoy! 🙂
Barbara
HI.
In the video it looks like you use the whole stick of butter. But when I look at the markings on my stick of butter, it looks like the whole stick is 8 tblsp and the recipe calls for 6?
Just wondering. I am about to grate my butter! Can’t wait to see how these turn out.
Barb
Sugar Spun Run
You are correct, you want 6 Tablespoons of butter, not the entire stick. I hope that you enjoy the biscuits, Barbara! 🙂
Barb
They are fabulous! Easy and delicious and make a wonderful strawberry shortcake. :]
(and only used the 6 tblsp. thanks)
Sugar Spun Run
I am so glad that you enjoyed them, Barb. Strawberry shortcake is one of my favorite ways to enjoy them too! 🙂
kathi
so excited to try this recipe with my daughter today! can i substitute buttermilk? like everyone, trying to limit grocery store runs and waste and some how i have buttermilk on hand. thanks so much!
Sugar Spun Run
Hi, Kathi! Yes, buttermilk will work fine. I hope that you and your daughter have fun making this recipe together. Enjoy! 🙂
kathi
thank you sam for your response about the buttermilk and for this perfect recipe!! my 10 year old watched your video a few times, followed meticulously, and WOW! sooo good! big smiles in difficult times, thank you!
Sam
I am so happy to hear this!! Thank you so much for commenting and for using my recipe, Kathi! 🙂
Ellyn Mole
Best biscuits ever!! So quick and easy to make. They remind me of a little place in my hometown I grew up going with my family every weekend for breakfast. They turned out perfect and my husband just about ate the whole batch (I should have doubled or tripled the recipe!)
Sugar Spun Run
I am so glad that you enjoyed them and found the recipe easy to follow, Ellyn. Thanks for commenting. 🙂
Lisa
Delicious and easy to make! Perfect for biscuits and gravy!!
Sugar Spun Run
I am so glad that you enjoyed the biscuits, Lisa! Paired with sausage gravy is a favorite of many for sure! Thanks for commenting. 🙂