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.
Cam
Thank you so much for this easy and delicious biscuit recipe! I own a bed and breakfast and make these at least once a week. My favorite way to serve them is with sliced peaches and strawberries on them and then topped with fresh whipped cream! Compliments to the chef!
Sam
I am so glad everyone enjoys them so much, Cam! I lovvvee the fresh fruit and whipped cream topping! 🙂
Marie
I made this with King Arthur One for One Gluten Free Flour and they were actually flaky! If you bake GF, you know this is a big deal!
I am going to second the previous reviewers – the technique skills you shared are genius!! First, living in the desert with a high of 115° this week, keeping butter cold is impossible. Grating frozen butter. I can’t tell you how much this affects my life! I’m telling everyone. And second, the quick folding of dough elevates this recipe from drop biscuits to flaky layers – thanks for the video!
Sam
Thank you so much for your feedback Marie! I am so glad you enjoyed them so much! I hope it cools down a bit for you soon! 🙂
Paige
My favorite!! I decided to learn new recipes While I’m at home and I have to say this one is hands-down my favorite! I’ve shared it with friends and family, the advice about the chilled butter and milk is wonderful! So excited to try some more of your recipes, thank you so much for making me an expert on these homemade biscuits!
Sam
I am so glad you have enjoyed them so much, Paige! 🙂
Leah
Hi! I am excited to try this recipe! I have a question—can I make these ahead of time and keep the dough in the refrigerator before baking? How long will the dough last in the refrigerator?
Thank you!
Sam
Hi Leah! Yes you can, just keep the biscuits in an airtight container in the fridge for up to 48 hours. Enjoy!
Karla
Thank you for this simple recipe. I made them once for me and my nieces and my son both loved them. My son said they were even better than Popoye’s 🙂 THANK YOU!!
Sam
Quite a compliment! Thank you so much for commenting, I’m very happy to hear that they were such a hit! 🙂
Adriana M
Really easy and really delicious!
Mine kind of became a little lopsided in the oven. I know it’s more of an aesthetic issue, but I was wondering if you have any tips for that all the same.
Sam
So glad you enjoyed! Usually if you press straight down with your knife or biscuit cutter they should rise straight, usually they become a bit lopsided if you saw with your knife or twist the biscuit cutter. I hope that helps!
Kaylyn
I veganized this recipe but using almond milk and vegan butter. That’s it! Always perfect
Sam
So glad to hear it worked so well with the substitutions! Thank you for commenting, Kaylyn! 🙂
Nickie J.
I have been looking for a biscuit recipe that doesn’t require lard – who uses lard anymore? Anyway, this one was perfect, it took more time for me to collect the ingredients than it did to get the biscuits ready for the oven! Don’t get me started on the use of the box grater for the butter. I’m just going to say it… Genius!!!
I made drop biscuits and brushed them with melted butter with garlic powder, dried parsley, and salt. It was exactly what I was going for, and they were a hit with my guests. My daughter even said they were just like the ones at a certain seafood chain. This recipe is a keeper!
Sam
I am so thrilled to hear this, Nickie! Thank you so much for commenting and letting me know how they turned out for you 🙂
Nikki
These biscuits were so easy and delicious! I’m making them for a second time. Thanks for the recipe!!
Sam
You’re very welcome, thank you for letting me know how it turned out for you, Nikki! 🙂
KimB
Best biscuit I’ve made! thanks so much for this recipe.
Sam
So happy to hear this! Thank you for commenting, Kim! 🙂
John
I just want them to become dumplings,would you change anything for that?
Sam
Hi John! I haven’t tried this recipe as dumplings so I can’t advise, but maybe someone else can chime in 🙂
Sue
We really like them. Had them with peaches and whip cream. Yum!
Sam
I am so glad you enjoyed them so much, Sue! 🙂
TC
Solid recipe and it came out great the first time! Technique advise was really good.
Sam
I’m so glad you enjoyed it so much! 🙂
Bob bruce
Made them today and they were great with sausage! Question though… It says to use 1 teaspoon of salt. Is that regular table salt or kosher salt? I read that kosher salt has less sodium.
Sam
I am so glad you enjoyed them so much! You should use regular table salt here. 🙂
Linder
My go to biscuit recipe! Quick, easy and the end result has always been perfect even when I have to get a little creative with the milk component. Last time, I used 2% Greek yogurt and a little almond milk when I didn’t have milk and they turned out so fluffy! Going to try them camping in a Dutch oven this weekend.
Sam
I am so glad you enjoyed them so much! 🙂