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.
Lori
Yum!! Cannot wait to try them out! How long can you store them for?
Sam
Hi Lori! They can be stored in an air tight container for 2-3 days typically without drying out. 🙂
Brenda Santiago-Townsend
Buttery and delicious. And so easy to make! Thanks!
SS
This was an amazing recipe! I’ve failed at so many biscuit recipes before this one. I love how the most basic everyday ingredients make such a delightful, delicious biscuit. The baking powder was not overpowering like in other recipes. I used 2% milk and may never buy buttermilk just for biscuits again! Thanks!!
K
These are excellent and so easy to make! I’ve made them twice now. 🙂 Sometimes I will get some weird sour-y bites (usually in the crispy bits) that I’m not sure what it is or if I’ve done something wrong? I follow the recipe from start to finish. Thank you!
Sam
I’m so glad you enjoyed them! I would try replacing your baking powder, it may be bad and clumping. I find it’s best to use a name brand as well as some store brands have given me trouble before. 🙂
Richard H.
AMAZING! I made this recipe and filled it with a ground beef, bean, and beggie filling then topped it like one would a pot pie and it worked out PERFECT! This recipe is going into my collection, turned out fluffy and just perfect texture.
Colleen
I will definitely memorize this recipe!!! Thank you so much for sharing!
Ava
SO delicious! One of the best biscuits I’ve ever eaten. It was soft and buttery and almost melted in my mouth. Crispy outside, but a soft inside. I made a homemade jelly for the top. Tasted AMAZING together!
Sam
I’m so glad you enjoyed them so much, Ava! 🙂
Michelle
Made this for my husband for breakfast and he loved it! I topped it with a little sugar and brushed some pancake syrup to mimic church’s biscuits
10/10
Karen
Just whipped up a batch of these. Super easy quick recipe. Baked up beautifully! Golden and crisp edges. Soft moist flaky inside! Perfect. Even reheated a few seconds in the microwave they were still perfect. Definitely going into my favorites recipes. Thanks soooo much!
Allie
Do you think I could make the dough the night before and pop in the oven the next day?
Sam
Hi Allie! That should work just fine! I would probably just roll out the dough cut out the biscuits and store them in an air tight container in the refrigerator overnight. 🙂
Jack Green
I love this recipe and it;s easy to make. Oh man they just came of the oven they are fabulase. oh I will not never say never make another biscuit except with this recipe. Thank you for posting it
Sam
I’m so glad you enjoyed them so much, Jack! 🙂
Brenda
These were sooo good and very easy to make. 10/10
Donna A Pollock
Thank you for this great recipe, I also grated my frozen butter in, and I made square ones instead of rounds. I didn’t want to work the dough to much. They were just delicious. I will make these all the time now. I was once scared to make them but not any more. Thank you
makayla ramsey
Fool proof loved them
Lisa Rowland
Great recipe! I cut 6 squares with my bench scraper, no re rolling. This one is a winner!!
Darrell A Eik
It’s been a few years since I made these. Cold half frozen butter and well chilled milk is important just like you say in the recipe. These are so easy to make and turned out perfect. Golden brown on the top and bottom with just a tiny bit of “crustiness” and all warm and soft and fluffy in the middle.
I cut mine on the small size and I think that helps getting them baked perfect!
I also wonder if making the dough on the dry side, less sticky feeling helps?Thanks!
Andrea
First or second time making biscuits and I messed it up somehow! Doubting it’s the recipe! First, our mixture was too dry. The biscuits fell apart and crumbled when we were eating them. I’m guessing I needed more milk? Second, they never browned. I added a few more minutes and it just wouldn’t happen. What oven rack placement is best? Third, there was an odd taste – maybe the soda? I’m going to try again and hope for the best. I followed rules scrupulously.
Sam
Hi Andrea! Always bake in the center rack unless otherwise specified. The recipe calls for baking powder not baking soda. I think that will resolve the issues.
Akire
These were perfect, but a bit salty for me. Next time I’m reducing the salt but that’s it. We all loved them.