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 recipeย a few weeks ago,ย “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.ย 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.ย And then more butter once they’re finished baking because of course we need more butter.
I mentioned that these biscuits are easy soย do not be alarmedย by all the tips that I have for you below. These biscuitsย 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 ofย 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:ย 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.ย 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 andย 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 encourageย 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
- ยพ cup whole milkยน (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 ยพ" round biscuit cutter with flour.ย
- 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 ยฝ" apart on baking sheet.ย
- 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.
JC
I added 100gr of cheddar cheese.. my kids love em!
Bridget
Finally!!! A recipe that worked. I followed it perfectly with one minor change. Rather than a baking pan/cookie sheet – I used a broiler pan set. Lined the top with nonstick foil. And the bottoms were as soft as the top rather than the norm… brown and sometimes crunchy. My wife said it was the best breakfast I have ever made. Served with turkey sausage gravy and lightly scrambled eggs with cheese. Delicious. Thank you for sharing.
Sam
I am so glad everyone enjoyed it so much, Bridget! ๐
Tayo Balogun
I tired the recipe today because me hubbie craved biscuits with the shrimp and grits we have annually for New Years and they where oh so good. Flakey, buttery. Yum-o. Next time, Iโll try them with the half wheat and on the center rack so they brown more. Great recipe. Thank you.
Sam
I’m so glad you enjoyed them! Just be careful with the wheat flour as it can dry out the biscuits quickly. You may need a little less. ๐
Jackie
So simple and delicious. My hubby said best ever!
Mason
Great recipe, great directions, but poor execution (that’s on me). I overworked dough, but they still came out very good. I will definitely make again, thank you.
monica larson
This recipe is so easy and the biscuits are so delicious! My family really enjoyed them.
Chris
I made them exactly as recipe calls for and they are the best Iโve ever had, made with homemade sausage gravy for breakfast, delicious!
Cynthia
I’ve never followed a biscuit recipe that I liked well enough to make it again but your biscuit recipe is delicious & definitely a keeper. I will be checking out your other recipes. Thank you!
Louise
First time I ever made biscuits that was not hockey pucks.
Sugar Spun Run
I am so happy that you had such great success with my recipe, Louise! Enjoy! ๐
Andrea Kinder
Can the dough be made the day before? Thank you!
Sam
Hi Andrea! You can make it the day before. Store the cut out biscuits in an air tight container in the refrigerator overnight. ๐
Lily
Hi, I tried this recipe with buttermilk and the biscuits were delicious! My first time making biscuits. The only thing is that the top part of the biscuits never browned so it looked uncooked. Do you know what I did wrong? Thank you so much for this recipe!
Sam
Hi Lily! If your oven is accurate and you were baking them on the center rack they may have just needed another minute to start browning. ๐
Bari
Changed out half whole wheat/half white flour and grated butter as recommended. SO good!!
Tammy S Streeter
I just tried these this morning because we were out of Bisquick and the sausage gravy was already done. Now mind you, I am not the cook in my family, my husband is the amazing cook โบ๏ธ and since he likes homemade instead of store bought things I tried it. And although I did spoon drop instead of cut outs they were delicious! Thanks for a quick and simple recipe that even I can follow. ๐
Sam
I’m so glad everyone enjoyed them so much, Tammy! ๐
Bongi
Thank you for the recipe, my family and I really enjoyed these scones (that’s what we call them here in South Africa). For me, this recipe is definitely for keeps!
Sam
I’m so glad everyone enjoyed them so much! ๐
Jessica VanWinkle Mertz
I am writing a children’s book and was looking for a simple biscuit recipe – and this fits the bill!
So, I made some up and am eating one right now with butter and honey and it’s delicious!
I froze the butter, as you suggested, and chilled the 2% milk I used. Laminating was fun and easy!
Thank you for sharing your recipe and tips for success!! (Book research has never tasted so good!)