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.
Julie Murphy
Can I eliminate the salt? I’ve bought no sodium baking powder but wondered if I could skip the salt too? These sound awesome!
Sam
Hi Julie! The recipe will still work if you omit the salt, but of course the flavor will be quite different and bland, so as long as you are aware of that it is fine!
Sarah Rosado
Really good, dlaky and moist
Emily @ Sugar Spun Run
Thanks so much for your five star review, Sarah! ❤️
Angel Russell
Can you use heavy whipping creme instead of milk?
Emily @ Sugar Spun Run
Hi Angel! 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!
Nicole
This is the first and only biscuit recipe I’ve ever used, because they were love at first bite!! My goodness, these are delicious, and they’re easy!! I will make soup JUST to make these on the side. Also, the butter Jack has made multiple types of pastry so easy for me! Thank you!
Emily @ Sugar Spun Run
Hi Nicole! We’re so happy to hear you love our biscuits so much. We suggest serving them with our potato soup or our award-winning chili. Enjoy!
Nina
Absolutely fantastic recipe! I’m from the South (where there are plenty of hard-to-please biscuit critics), and these have been a hit with everyone who has tried them. I’ll never buy canned biscuits again. Thanks for the recipe!!
A question: have you ever made these ahead of time and frozen them? Thinking about baking a batch to have in the freezer for days when I don’t have the time or energy to make them!
Emily @ Sugar Spun Run
Hi Nina! We love hearing that our biscuits are a hit among your tough critics! Yes, these can be frozen either before or after baking. If you freeze them before baking, we suggest you wrap each biscuit individually and store in an airtight container. They will just take a few extra minutes in the oven when baking–no need to par bake. Enjoy! 🙂
Nancy
Easy recipe; they turned out perfectly!
Emily @ Sugar Spun Run
So happy you loved them, Nancy! Enjoy! ❤️
Clifford
These are the best biscuits that I have ever made. Definitely a keeper. Thank you!
Sam
I’m so glad you enjoyed, Clifford! 🙂
Bethy
I’m from California and biscuits were not popular in the area when I was growing up so not really sure what to expect.
These were incredible! Knocked the socks off my parents and they were gobbled up in no time.
I used the toaster oven and they were browned in 2 minutes less than what the recipe called for.
Also, this yielded 9 fluffy biscuits.
Emily @ Sugar Spun Run
Hi Bethy! Thank you for your five star review and kind words. We’re so pleased that our recipe was the one to show you how truly wonderful biscuits are 😊
Nancy
Hi! At any point could these be frozen to be baked at a later date, and if so, would you recommend par baking them first or not?
Emily @ Sugar Spun Run
Hi Nancy! Yes, these can be frozen either before or after baking. If you freeze them before baking, we suggest you wrap each biscuit individually and store in an airtight container. They will just take a few extra minutes in the oven when baking–no need to par bake. Enjoy! 🙂
Christina Salazar
Can I use nom dairy milk? We can’t have lactose
Emily @ Sugar Spun Run
Hi Christina! We have not tried this recipe using non-dairy milk so we are not certain how it will do. If you try it, we’d love to know how it turns out. 🙂
Tracey
I have two children who are dairy free- I have made these biscuits several times with country crock plant based dairy free butter and planet oat – dairy free milk. Just as delicious as with real milk and butter!
Emily @ Sugar Spun Run
Thanks so much for letting us know how they turned out with your substitutions, Tracey! ❤️
Eli
I’ve been making these successful with non dairy milk and vegan butter! I’ve used both coconut milk and homemade oat milk, both great.
Tica
Hi! I made this with soy milk and vegan butter and it turned out amazing! Super fluffy, absolutely delicious!
Emily @ Sugar Spun Run
We’re so glad they turned out for you, Tica! Enjoy 😊
Christina Salazar
Awesome!! I’ll keep that in mind!
James V.
Almond milk is a wonderful non-dairy milk for biscuits. You may have to add some extra flour at the end to get the consistency you want. Also, coconut oil is an amazing butter sub. Not only does it do everything that butter can, it stays solid during the mixing process, giving you those pea-sized pieces that are so sought-after in biscuit making!
Bailey Heriford
Making these today! If I want to triple the recipe, would I use triple the amount of baking powder as well? What are the rules there? I never know when it comes to baking powder and baking soda!
Emily @ Sugar Spun Run
Hi Bailey! You will want to triple all of the ingredients for a triple batch. Enjoy! 🙂
Laurie
Can I make the biscuit dough ahead and bake the next day?
Sam
Yup! Enjoy 🙂
Sandra NJ
Making test recipe batches for Thanksgiving, and these are flipping amazing! Quick and simple, buttery delicious. Question on freezing ahead.
Is it better to reheat already baked biscuits or bake from the freezer the day of??
Sam
Hi Sandra! A freshly baked biscuit is always best in my opinion. I would bake them the day of. 🙂
Emily
Just made these- didn’t have a grater or pastry cutter. So I got busy with a fork…. they were still nice and flaky! I will be saving it as a go-to!
Emily @ Sugar Spun Run
Where there’s a will there’s a way, right?! We’re so glad you were able to improvise and make these biscuits. Enjoy, Emily!
Lori
I’m 51 years old & have been baking since I was about five. I’ve never made biscuits until today & the only question I’m left with is “why? Why have I been buying Grands all these years?”.
This recipe is SUPER EASY & WAY better than anything store bought!
Thank you for sharing!!
Emily @ Sugar Spun Run
So much better, right Lori? We’re so happy you found us and loved our recipe! Let us know if you try anything else 😊
Evan
Can you sub whole wheat flour? Or even do 1/2 and 1/2?
Emily @ Sugar Spun Run
Hi Evan! We haven’t tried it ourselves, but we don’t suggest using all whole wheat flour. It’s a little bit “thirstier” and you could end up with really dry biscuits. You may need to add a little more liquid. Let us know how it goes if you try it! 🙂
Jessie
I don’t have unsalted butter. Would salted be fine to use?
Emily @ Sugar Spun Run
Hi Jessie! That will work fine, but you’ll just want to reduce your salt by a scant 1/4 teaspoon. 🙂
Kendra
Can you use stevia in this recipe instead of sugar?
Emily @ Sugar Spun Run
Hi, Kendra! We have not tried it ourselves, however, others have tried to and have had success. Let us know how the homemade biscuits turn out for you! Enjoy! 🙂
Lys
Made these in high altitude CO, and they came out wonderful! buttery, flaky, and rose beautifully.
Emily @ Sugar Spun Run
Thanks for commenting and letting us know how they turned out for you, Lys!