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.
Nikki H
OMGeeeeeee!! I cut the recipe in half, and used almond milk instead. Came out FANTASTIC!!!!! Made gravy from scratch with a fried egg right on top. Thanks SO much for sharing✨✨
Sam
I am so glad you enjoyed them so much, Nikki! 🙂
Scott W Lyon
The biscuits were flakey but I often tasted the baking powder. I know I didn’t use too much and I whisked the dry ingredients for Scottwhat I thought was long enough. Do I need to do the latter for a longer period of time?
Sam
Hi Scott! It’s possible your baking powder has expired. This can also happen if you have a “bad” version of baking powder. I normally stray away from store brand for things like baking powder. 🙂
Liz
I was curious, this is my first time making biscuits. The biscuits were dense and tasted mostly like flour. Kinda flavorless. Any tips anyone has that could help me.
Sam
Hi Liz! It sounds like you may have accidentally added too much flour to them. If they are dense, the dough was most likely over-worked. Take it easy when pressing out the dough and folding it over itself. You don’t want to warm up the butter too much. The video may help as well. I hope they go better next time. 🙂
Liz
Thank you!!! I will definitely try it again!
Elizabeth
So yummy and easy to make! Thank you for sharing.
Laurie
I made these to go with a beef stew on this chilly day. They were FABULOUS1 I love how the technique of folding the dough over repeatedly makes the fabulous layers.
Sam
I’m so glad you enjoyed them so much, Laurie! 🙂
Sonja
I don’t usually take the time to comment on recipes, but these biscuits deserve it! I know my way around a kitchen, and consider myself a very good cook and baker. One thing I had never tackled though, was biscuits! You hear the horror stories about how hard they are to make, or how they turned out like hockey pucks. Then the day came when my husband asked for homemade biscuits with my sausage gravy. I found this recipe with amazing reviews, and read through the whole recipe. Then I read through it yet again, and watched the video. I made them this morning and they are amazing and so so simple! Thank you so much for a great recipe and for how thorough your tips and instructions are
Sam
That is so awesome, Sonja! I’m so glad you took the leap and tried these biscuits. They are so much better than the stuff out of cans. 🙂
Tay
Can you pre make the dough the night before?
Sam
Absolutely! You will want to cut out the biscuits and store then in an air tight container overnight. 🙂
Liz
I would like to know if you did pre make the dough? I want to do these for a baby shower but would like to make the dough and just bake the day of…
Robyn
These are really delicious and super easy.
I don’t bother with the cutter – I don’t mind square biscuits! But to get them to rise evenly cut off the outside edges of the dough once you’ve pressed it out and form a biscuit out of them, otherwise the edges stay shorter than the cut sides (which doesn’t affect anything but the appearance).
Thanks for sharing this, these biscuits have become a staple recipe in our home!
Sam
I am so glad you enjoy them so much, Robyn! 🙂
Pamela Richards
Awesome biscuits! Easy instructions and a super yummy end result!! Thank you for the great recipe.
Holly
How do you feel about doubling this recipe? There are 6 in our family and I know they will go fast! Thank you!
Sam
This is an easy recipe to double or even triple. 🙂
Brandon Hardee
If I double the recipe for 12 biscuits do I double the time to cook?
Sam
Hi Brandon! You won’t need to double the cook time. You may need an extra minute or two if they are really close together. 🙂
Kimbo Nice
AMAZINGLY PERFECTLY SCRUMPTIOUSLY DELECTIBLE BISCUITS!! Hands down, the BEST biscuits I have ever had the pleasure of gourging myself on. Thank you.
Sam
I’m so glad you enjoyed them so much! 🙂
Judy Baker
This by far the best biscuits I have ever made!!!
Amy
Fantastic biscuits!
Noemi
The best recipe I have ever made. I have been looking for years for a recipe that would make fluffy biscuits and I found it. Thank you so much!
Sam
I am so happy to hear this, Noemi! Thank you so much for commenting, I appreciate it!