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.
Ella
Came out perfect
Emily @ Sugar Spun Run
Great to hear, Ella! Thanks for trying our recipe 😊
Lisa Rising
Thank you for this delish recipe. It was my first time making biscuits. My dough came out more crumbly than yours. Not sure why. Also do you have any recommendations for cooking @ high altitudes? I’m @ 5000ft. Thank you!
Emily @ Sugar Spun Run
Hi Lisa! We’re so happy you still enjoyed the biscuits! Unfortunately it sounds like there may have been too much flour in your dough. 🙁 Make sure to check out our article on how to measure flour to avoid this in the future. We aren’t familiar with high altitude baking; hopefully someone who is can chime in and let you know what adjustments you may need. 😊
tim huff
These were the best biscuits I’ve ever had. Thanks
Emily @ Sugar Spun Run
We’re so happy you liked them, Tim! Thanks for leaving a review ❤
Randi
My only complaint is that I’ll never be able to buy store bought biscuits again! These are so delicious and so easy! I tripled the recipe on my first try and have ZERO regrets! Thank you for an easy amazing recipe!
Emily @ Sugar Spun Run
Ha! We’re so happy you enjoyed the biscuits Randi. Thanks so much for trying our recipe and coming back to leave a review ❤️
Stacy
Honestly, this has become my go-to biscuit recipe! I have 1/2 it and make 4 smaller biscuits for my son and I in the morning… great start on a cold morning!
Emily @ Sugar Spun Run
That’s great to hear, Stacy! We’re so happy you like the biscuits 😊
Stephanie T
Thank you for sharing such a great recipe! This was my first attempt at making made from scratch biscuits and they turned out perfect! I felt like a pro lol thanks to your wonderful instructions. Those flaky layers were to die for! I posted a pic on Facebook and a friend accused me of buying Cracker Barrel biscuits and saying they were mine! Lol.
Emily @ Sugar Spun Run
That is too funny, Stephanie! 😂 We’re so happy they turned out so well for you, especially on your first try! Please let us know if you try any of our other recipes.
Caitlin Gresham
LOVED THIS RECIPE! Didn’t have a biscuit cutter so I used a shot glass and they came out as the cutest mini biscuits ever!
Can I add a picture?
Emily @ Sugar Spun Run
Hi Caitlin! We’re so happy you loved the biscuits. Your mini version sounds so cute 😊 You can tag us on Instagram @sugarspun_sam or share your photo in our Facebook group.
Faith Faulkner
These Bisquits were the Bomb! I absolutely loved them! 💯 Please keep up the good work! My family always enjoys this recipe also..so again thank you so much!!!
Emily @ Sugar Spun Run
We’re so happy everyone enjoyed them, Faith! Thanks for trying our recipe 😊
Bridgette
Can you tell me what might have happen? They were flat tried to post pic but won’t let me
Emily @ Sugar Spun Run
Hi Bridgette! It sounds like your baking powder might be expired or bad 🙁
Bridgette
I thought that too it is close to exp but I tried again was a little better I don’t think I’m not making them thick enough I will keep trying I’m not giving up lol
Helen Melin
Love this recipe! Easy and fast, but the best tasting homemade biscuits I’ve tried so far. No need to look anymore. It’s simple enough to make from memory. Even MY memory.
Emily @ Sugar Spun Run
We’re so happy you love the biscuits, Helen! Thanks so much for coming back to leave a review 😊
betty
I made these tonight and doubled the recipe it was perfect . I used 2% milk. I cut them big and half inch thick. They will need double the time to cook.. The flavor was perfect too. So yummy.
Emily @ Sugar Spun Run
We’re so happy they turned out for you, Betty! Thanks for making our recipe and coming back to leave a review 😊
Lucy
That recipe looks so very delicious. I have just been listening to Anne of Avonlea (2am) and as always salivating when hearing about all the lovely food Anne with her friends made o shared. At the point when Anne visited Miss Lavender and Charlotta the 4th came with a plate of hot biscuits i thought I need to make them myself. I prepared for a couple of failures initially. This is because my biscuits have to be gluten and refined sugar free. Still real unsalted butter and full fat milk are allowed🙂 Thank you for this lovely recipe and an excellent tip to freeze the butter and grate it.
Emily @ Sugar Spun Run
We’re all too familiar with these kind of literary cravings, Lucy! So happy the biscuits hit the spot for you. Thanks so much for trying our recipe–enjoy your story and the biscuits 🙂
Courtney N
I wanted a biscuit made with butter vs shortening and after a quick search I decided to try these. I’m glad I did! These were quick, easy, tender, and flaky.
Emily @ Sugar Spun Run
Sounds like these hit the spot for you, Courtney! Thanks for coming back to leave a review. Enjoy! 🙂
Aleesha kiehl
Oh my gosh, I made these and I tell they are the best scratch biscuits I’ve ever made!! I doubled the recipe which mad 24 biscuits and they were all gone in a flash. I made sausage gravy with it and my family devoured it in a flash! Thank you for sharing!
Emily @ Sugar Spun Run
Thank you so much, Aleesha! We’re so happy everyone loved them and really appreciate you coming back to leave a review ❤️
Erica Caldwell
Super quick, easy and yummy!
Tiffany Louisa Brooks
Wow. Just. Wow. I made these with my 3 year old daughter, for the family and it was an absolute winner! Such an easy recipe to put together, and- if it’s done properly- they are the tastiest most flaky and crumblemazing bits of heaven. Somehow they are dense, yet melt in your mouth light. We are impressed and I now have this bookmarked for every occasion, special or not!
Emily @ Sugar Spun Run
Thank you so much for your sweet review, Tiffany! We’re so happy everyone enjoyed the biscuits 😊