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.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.
Candy
Can you use evaporated milk instead
Sam
Hi Candy! I have never tried it but I think it would work. Please let me know how it turns out for you if you try it!
william B Gibson
Will half and half work ok? I have no milk
Sam
Hi William! That should be fine, you may need a splash more since it is thicker. Enjoy! 🙂
Jeff
Been cooking for about 50 years, but I don’t bake. I made these biscuits tonight to go with a pot of soup.
Outstanding!
Sam
I’m so glad you enjoyed, Jeff!! Thank you so much for commenting 🙂
Angelica Spanos
Could I use heavy whipping cream for the milk if it’s all I have on hand?
Sam
Hi, Angelica! That will work! However, heavy cream is much thicker than milk so you may need to use more to get the dough to the right consistency. If needed, take a look at the photos or the video to make sure you get the dough to the proper consistency. Enjoy!
Sam
This recipe makes the best biscuits I’ve ever made! Soooo flaky and delicious. It is the one thing my health conscious bf CANNOT resist!
Sam
I am so glad you enjoyed the recipe so much, Sam! Thank you for commenting, and I definitely can’t blame your bf, these would be hard for anyone to resist! 😉
Jenn Mazzotta
I have now made these biscuits several times. They are a hit and now requested regularly. Yummy easy to follow recipe and usable with love for all your biscuit needs.
Sam
I’m so glad you enjoy them so much, Jenn! 🙂
Meghan
Oh my goodness, these are so incredible!!! Extremely easy to make and hands down the best biscuits I have ever had. I used the metal rim of a Mason jar as a cutter and they still look beautiful.
Sam
I am so glad you enjoyed them so much, Meghan! 🙂
Anthony
I used this recipe. This was my first time making homemade biscuits and it turned out great! This recipe is strait forward and produces a tasty biscuit.
Sam
I’m so glad you enjoyed them, Anthony! 🙂
Paul
Hi. I’m going to make these tonight, but I was thinking of adding some shredded cheddar and mined jalapeno as they’ll be the “bun” for some Nashville hot chicken thighs. Do you foresee any changes I should make if I add these things to the recipe? I would assume I’d add to the grated butter so it’s all incorporated, but LMK what you think. I know it’s short notice, but maybe I’ll get lucky and get a reply before I make them tonight. Regardless, thank you for the recipe!
Sam
Hi Paul! You can just stir those things in without issue. I would probably do it while stirring in the butter so it’s easier to mix. I hope you love them! 🙂
Mike
For the simplicity of This recipe the biscuits came out fantastic. Grating the butter is a phenomenal idea. I was always hesitant with that sort of recipe because of the fragile dough.
Thanks
Sam
I am so glad you enjoyed them Mike! 🙂
Talon Coates
These were delicious biscuits some of the best I have ever had.
⛵LoM
Easy to do, instructions look long but dosen’t take long to prepare. The instructions are very detailed, and I love the grater idea for the frozen butter. Thank you for this.
Sam
I am so glad you enjoyed them so much! 🙂
Nadia
amazing!!!!!!! So flaky, fresh, delicious!! I put a cooking pan on bottom of the oven so the bottom of the biscuits don’t burn. CLEARLY making again!!!!
Kate
Superb and easy! Best tasting biscuits I’ve ever had!!! May as well just rub them on my thighs if ya know what I mean!?
Sam
🤣 I am so glad you enjoyed them so much, Kate! 🙂
Becky
Can I make the dough and cut out the biscuits then refrigerate and cook them fresh in the morning? I know someone mentioned freezing them wasn’t sure if one day in the refrigerator would be ok
Sam
Hi Becky! That will work just fine here. Just make sure to store them in an air tight container so they don’t dry out. 🙂
Debbie Short
These are the best biscuits ever! Freezing, then grating the butter, made all the difference. This will be my FOREVER recipe. Thanks
Sam
I am so glad you enjoyed them so much, Debbie! 🙂