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.
- 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 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.
Valerie Harrison
I made these to go with my Lentil Stew. It was my first time making biscuits and they were awesome!! Thank you !!
Emily @ Sugar Spun Run
We’re so happy they were a hit for you, Valerie! Congrats on making your first biscuits; we’re honored our recipe was the one you chose 😊
Sam
Can they be frozen?
Emily @ Sugar Spun Run
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. Enjoy! 🙂
Phynie
No comments? Then, there’s only one way to find out…🤷🏽♀️ Let ‘s try freezing a few – Like three maybe?
Emily @ Sugar Spun Run
Hi Phynie! Scroll down to see our response 😊
peter wagner
Thank you, this was very easy to follow. Only I got eight out of this recipe? I never have to buy canned bisquits again. PeterJohn
Emily @ Sugar Spun Run
Hi Peter! Sounds like you may have just made your biscuits a little thicker or smaller than ours. We’re so happy you enjoyed them 😊
Sam
How would you suggest reheating after frozen?
Emily @ Sugar Spun Run
A few seconds in the microwave should do the trick! Enjoy, Sam 😊
Harriet May
Very easy to make and they were delicious. I read and followed all the tips and found them helpful. Freezing the butter made using the box grater so much easier than when I tried this method in a different recipe and used cold butter from the refrigerator. This recipe is a keeper.
Emily @ Sugar Spun Run
We are so happy you made our recipe, Harriet! Thanks for coming back to leave a review; we really appreciate it! Enjoy your biscuits 😊
Amy
I have never baked anything other than apple pie and don’t know how to cook. I came across this recipe and gave it a shot because the video instructions seemed so clear. My. biscuits are LITERALLY PERFECT! This gave me confidence that I can cook! Great way to start the new year. Thanks for the amazing recipe.
Emily @ Sugar Spun Run
Wow, what a nice comment! We are SO happy the biscuits were a hit for you, Amy. Keep on baking and let us know if you try any of our other recipes 😊
Veronica Pais
Finally my biscuit were light and fluffy! Perfect keeper recipe. I realized I over handled my biscuits and they would become heavy and dense. Thank you!
Emily @ Sugar Spun Run
We’re so happy they turned out for you, Veronica! Thanks for coming back to leave a review 🙂
Linda Simpson
Can you use almond milk
Emily @ Sugar Spun Run
Many others have used it with success. Let us know how they turn out for you! 🙂
Winnie l reed
We are having beef stew tonight so I made these. They are very good. I omitted the sugar, but everything else the same. Been making biscuits my entire life. Never followed a recipe. Just wanted to see if they were the same. A+
Emily @ Sugar Spun Run
We’re so happy you like the biscuits, Winnie! 😊
Krista
This recipe worked well with gluten and dairy milk substitutes. I made with cup4cup gluten-free flour and oat milk and they turned out great. I think the folding process is what helped to create the layers even in the gluten-free version.
Emily @ Sugar Spun Run
We’re so happy they turned out for you with those substitutions, Krista! Thanks for trying our recipe and coming back to leave a review 😊
Cheryl N
I just made these to go with our homemade Hamburger Soup. OMG, delish.!!!!!!!Thankyou for this super easy, super fast, excellent recipe that can be used with so many meals. It’s all items I had in my kitchen and my husband has come back for 2nds and thirds!
Emily @ Sugar Spun Run
Yes, that’s the beauty of this recipe, Cheryl! We’re so happy it was a hit for you. Thanks for coming back to leave a review–enjoy 😊
Sherry
My first time making biscuits from scratch and I will not be looking any further. These are AMAZINGLY DELICIOUS! And super easy! I used buttermilk and followed recipe exactly as written. Big hit with my family! Goodbye refrigerated pre-made biscuits!
Emily @ Sugar Spun Run
Wonderful! We love hearing this Sherry. Thanks so much for giving our recipe a shot. Enjoy 😊
Teresa
Delicious biscuits, thanks for sharing this wonderful biscuit recipe! I used buttermilk and they were a hit!😀
Emily @ Sugar Spun Run
We’re so happy you like them, Teresa! Thanks for giving our recipe a shot 🙂
Tom
Hello, I made these for my family this morning. Everybody said these were the best biscuits they ever had! Thanks so much! I was wondering if there were any alternatives to the butter and milk steps for someone who is vegan. Not a deal breaker but I try to stay away from dairy as much as possible. Either way I will be making these again soon!
Emily @ Sugar Spun Run
Hi Tom! Others have had success using non-dairy milk and vegan butter. If you try making a vegan version, we’d love to hear how they turn out for you 😊
Cathy
Simple to make and delicious
In my permanent recipe file.
Emily @ Sugar Spun Run
We love hearing that, Cathy! Thanks so much for using our recipe. Enjoy! 😊
Charlene
Easy and came out great! Husband and son loved them!
Emily @ Sugar Spun Run
Wonderful! We’re so happy they were a hit for your family, Charlene. Enjoy 😊
Patrick
These are amazing!!!!! I used heavy cream and made buttermilk from it. Man did they come out so good. I’ve made them 5 days in a row. Family is addicted. Call for help…. Hahaha
Emily @ Sugar Spun Run
Wow!! We’re so happy the biscuits are such a hit for you, Patrick! Thanks for commenting 😊
Judy Konos
All I have is self rising flour
Will that work?
Sam
Unfortunately self rising flour is not recommended for this recipe
linda glaz
Have made a few times. They come out perfectly each and every time. Try with a little honey butter and you’ll never be the same…
Emily @ Sugar Spun Run
Thanks for letting us know how you like them, Linda! And yes, we 100% agree about the honey butter ❤️
linda glaz
I do go the extra mile and use organic flour. Everything’s better with that, but these are sooo doggone good. Better than any my mom or grandma made when I was a kid.
Inky
Fantastic best homemade biscuit I’ve ever had thank you so much for sharing I’ll do the same❤️
Emily @ Sugar Spun Run
We’re so happy you enjoyed them! Thanks for trying our recipe 😊
Alicia
Best Biscuits Ever! I do not make any other recipe than…SugarSpunRun!
thank you for the recipe. 🙂
Emily @ Sugar Spun Run
Thank you so much, Alicia! We are so happy you love them 😊
Cam
Hi
I’m wondering if I can use non dairy substitute like oat milk ? Mthabk tou
Cam
Emily @ Sugar Spun Run
Hi Cam! That should work fine. Let us know how you like them 😊
Brittney
Super easy to make and tasted amazing!
Emily @ Sugar Spun Run
We’re so happy you liked them, Brittney! Enjoy 😊