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.
Chi
Can I use margarine instead of butter?
Sam
I have not tried it myself, but I think other people have with success. ☺️
Mary Glanton
I am 66 and have been making biscuits the better part of my life. Some good some not so good. This recipe should be shared with any young cook, anyone wanting to learn to cook, anyone that thinks their biscuits are the best, and someone like myself that loves to cook and needs, easy, delicious, go to recipes that will always please. Just without doubt the best, easiest, delicious, and perfect biscuits I have ever made. Next I’m making your pie crust and will continue to be a follower. Keeper which is the highest rating I can give!
Sam
Thank you very much Mary! I am so glad you enjoyed them, and I hope you enjoy your pie crust as well. ☺️
Amanda
These are the BEST made from scratch biscuits ive ever made! They were spot on! I did add just a tiny bit more butter than the 6 tbsp. Man oh man they are yummy!
Sam
I am so glad you enjoyed them, Amanda! ☺️
John TeeLander
Thank you for the easy recipe and tips.
There is one dish i have found that does not seem to be made the same way twice.
It is : chicken n dumplings. Everyone i have ever spoke to does something different.
I just thought i would share thatvwith you.
Kathleen
This recipe and the techniques are AWESOME! I’ve never really been successful at homemade biscuits until now. As far as I’m concerned there is no need for any other recipe. I shredded frozen butter with a cheese grater as suggested and then re-froze the shreds, as the shredding process warmed the butter up a little. I also have a serious salt-tooth, and I quarter or halve the amount of sugar and still use salted butter (even after reading the unsalted vs salted post- I think it’s all a matter of your own taste buds 🙂 When I’ve made these with the full tablespoon of sugar I think they’re too sweet for gravy biscuits. But then again I’m that person that drinks the pickle juice from the jar. Any idea on what is the minimum amount of sugar needed for adequate browning?
Sam
The sugar adds to the flavor. You can omit it if you so choose.
Aquila Perry
I made these biscuits last night and OMG my husband was impressed with them I double the recipe. My stove is electric so I took them out at 11 minutes then turned oven off and put biscuits back in oven for 2 more minutes they where golden brown on top. He said he liked them because they where flaky and tall.
Sam
Yay I am so glad everyone enjoyed them! ☺️
Deb
Trying to be a consistent yummy-biscuit-baker and this recipe was a great beginning! Thanks!
Sam
Ooo that’s a tough task to take on, you will have to make biscuits alllll the time. Good luck! I am so glad you enjoyed them. ☺️
Hubert Garnett
FANTASTIC!!!! The biscuits are Great!!!! I am soooooo glad I saw this recipe. Again Happy Thanksgiving!
Sam
I am so glad you enjoyed it, Hubert! Happy Thanksgiving! 😊
Hubert
First Happy Thanksgiving! I awakened this morning with homemade biscuits on my mind. So I decided to do this recipe. I’ve never been quite good at making biscuits before, but you helped me with the “not over working” the dough. So I’m grateful. I’ll let you know how they come out. EXCITED!!!
Kristy
This recipe is delicious and easy to make!
Sam
Thank you very much, Kristy! 😊
Nicole
I’ve never made biscuits successfully until I found this wonderful recipe with step by step instructions! My family absolutely loves my biscuits!
Sam
Yay! So glad you enjoyed the recipe, Nicole! Happy Thanksgiving 🙂
Madelene
Wonderful! I am a swedish girl married to an American, and this brought him right back home. Thank you <3
Sam
I am so glad you enjoyed them! 😊
Susan
I just made them watching your video the recipe was perfect for 6 biscuits. I will use the Thanksgiving breakfast with gravy. Thank you😊
Sam
I hope everyone loved them! ☺️
Lisa A
Will almond milk be an ok substitute for regular milk?
Sam
It may still work but I don’t recommend it because there’s not as much fat in it, sorry Lisa!
Lisa A
I figured that and already ran out and got the milk and unsalted butter. I’m making a test batch today
Janetta
I tried them with almond milk and they came out great!
Lilly
These biscuits are wonderful. The butter tips give the biscuits extra flavor. Thanks for sharing and Happy Thanksgiving!
Sam
I am so glad you enjoyed them, Lilly! Happy Thanksgiving. ☺️
Lauren
Can i make these a day before and reheat them?
Sam
Yes, I’ve done this and people love them but they’re always best fresh. Another option is to make the dough, cut it out and store it in an airtight container in the fridge/freezer. Then you can bake them right before you need them (though I know you might not have the oven space especially with Thanksgiving, so it might not be an option for you). If baking from frozen they sometimes need an extra minute or two in the oven.
Pamela H.
#lol #turkeyday #thanksgivingmemories #butterybiscuitdelight #family
I haven’t even begun whipping these up, but based on the other friendly reviews, I know they will just be wonderful. Have a wonderful thanksgiving everyone <3