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.
Shelby K.
Excellent recipe! These looked and tasted marvelous!
Sam
I am so glad everyone enjoyed them so much, Shelby! 🙂
Starla
Hello, does anyone know if I can make these in advance and bake the next day? Wanna make for hubby bday breakfast but very busy day!
Sam
Hi Starla! The uncooked biscuits should do fine in the refrigerator overnight. I would just make sure to wrap them tightly so they don’t dry out. 🙂
Maira
I followed the recipe per instructions and didn’t change a thing. They came out perfect. This recipe is definitely a keeper.
Sam
I am so glad you enjoyed them so much, Maria! 🙂
Brenda M
Had my six year old help me make this recipe. It’s by far the easiest biscuit recipe I’ve used and he had a lot of fun. We didn’t make actual biscuits, but instead used the dough to wrap little smokies and cheese. Had to adjust the time a little but turned out beautifully! He was so proud that he made lunch for everyone “by himself.”
Sam
That is so cute, Brenda! I am so glad everyone enjoyed them so much! Making food in the kitchen creates some of the best memories! 🙂
Mary
This recipe is excellent! Easy to put together and quickly made. I didn’t want to handle the dough as much, so I just used my bench/dough scraper and cut them into squares (instead of using a round cutter) made it that much easier. Thank you for this recipe!!
Sam
I am so glad you enjoyed it so much, Mary! 🙂
Al Johnson
Hi,
I have had some time on my hands, sooo..
I saw your biscuit recipe. My biscuits have never been better.😃 I am a frontier military reenactor and have made biscuits before, but not this good. Thanks for the great recipe👍
Al J 🇺🇸
Sam
I am so glad you enjoyed them so much Al! 🙂
Joshua d
Such a great easy recipe. Had so much fun and they look and taste delicious
Sam
I am so glad you enjoyed them so much! 🙂
Sandy Young
Tried this recipe and my family loved them!! Will make these again!!
Sam
I am so glad everyone enjoyed them so much, Sandy! 🙂
Jane
Really wish we didn’t have to wade through the boring stories on all these recipes. I’m not here to read a novel. 🙄
Sam
Wish you’d buy a cookbook instead of complaining about the free recipes that I share on my personal blog, Jane.
Brenda
Amazing biscuits! And thank you for teaching me about the grating frozen butter tip👍
Sam
I am so glad you enjoyed them so much, Brenda! The frozen butter really makes all of the difference! 🙂
laney estrada
This was a great recipe! I added an egg wash on top of the biscuits before putting them in the oven. This was my first time making biscuts, and I LOVE it!
Sam
I am so glad you enjoyed them so much, Laney! 🙂
Ashley
Excellent biscuits.
Sam
I am so glad everyone enjoyed it so much, Ashley! 🙂
TimSwift
Took my batch 22min. Pretty good oven. Substituted whit corn meal for 1/3 of dry ingredient. 🙂
Timothy Kemp
These are the best biscuits I have ever made from scratch! Freezing and grating the butter was such a great idea!!! And the tip to not use a rolling pin was very helpful! I’ve always used a rolling pin in the past, and I’ve never been able to achieve a good rise. These rose so much, and the laminating was still somewhat visible. 🙂
I think next time I might try chilling the dough in between each fold to keep the dough cooler. I also think I still overworked the dough a tad. It certainly was the least dense biscuit I’ve ever made, but the tops and bottoms still were a tad dense. I did substitute Silk Protein milk (made with almonds and cashews), since we didn’t have any cow’s milk and we typically don’t. This might have been the cause of the density, but not sure. It still has a higher fat and protein content, so who knows!
Either way, I’ll definitely be making these again very soon! They were very easy, and they were perfect with my homemade sausage gravy!
Sam
I am so glad you enjoyed them so much, Timothy! 🙂
Ashley
Excellent biscuits.
Sam
I am so glad you enjoyed them so much, Ashley! 🙂
Rachel Putman
Best Biscuit Recipe! I have tried sooooo many and these were my first success. I froze my butter the night before,grated it in the and then stuck back in the freezer for another 20 min. With the milk also in the freezer to get it super cold.. meanwhile, I mixed dry ingredients. That kept everything super cold and allowed me to complete the recipe without the risk of melting my butter.
Laminated(folded) 6x times per instructions without being to handsy with the dough ,then instead of a biscuit cutter I just used a dough cutter to cut the last folded rectangle into six pieces. That way you’re not having to handle the dough too much more after that. If you don’t mind square biscuits they turned out amazing!!!! Super fluffy and flaky. My husband literally made himself sick on them.
Sam
I am so glad everyone enjoyed them so much, Rachel! 🙂
Luke
These are very good biscuits
I love the recipe
Sam
I am so glad you enjoyed it so much, Luke! 🙂
Kim
I have always made biscuits from Bisquick and Sprite. It’s the only way I could get them to rise. Well, thanks to this recipe, I DID IT!!!!! Next time I’ll double it. Thank you for sharing your talent.
Sam
I am so glad you enjoyed them so much, Kim! 🙂