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 recipeย a few weeks ago,ย “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.ย 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.ย And then more butter once they’re finished baking because of course we need more butter.
I mentioned that these biscuits are easy soย do not be alarmedย by all the tips that I have for you below. These biscuitsย 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 ofย 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:ย 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.ย 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 andย 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 encourageย 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
- ยพ cup whole milkยน (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 ยพ" round biscuit cutter with flour.ย
- 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 ยฝ" apart on baking sheet.ย
- 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.
Angela J Williams
turned out fluffy!
Dumbphone
Finally! A biscuit recipe that I can follow and they were yummy. Thank you.
Lisa
Made them – excellent!!
Rosanna O
It almost goes without saying that these are delicious and turned out perfectly based on your instructions. But is there any way to give the tops a golden color?
Sam
Hi Rosanna! You can brush them with a little butter before baking. That should help them brown a little bit. ๐
Lisa
just made them again for the 4th or 5th time. will always be my go to biscuit recipe. it’s so easy and quick and THE MOST DELICIOUS!!!! I shred the butter first on a cutting board and lay it in the freezer while i mix the dry ingredients. and within 5 min i have perfect biscuit dough. pop in the oven (i put them RIGHT next to each other) and 25 min later? flaky buttery soft deliciousness. 10/10
Kerry Bradford
These biscuits are perfect. Good rise, great flavor. I used regular whole milk, not buttermilk. I will use this recipe from now on. Thanks so much for sharing !
Angela
I am making these in hopes to save money and health instead of buying the store bought! I make my fiance 3 sausage biscuits every morning for his breakfast before he heads to work! Praying they work out! it made 16, so I popped the extra in the oven to taste it and the others are in the freezer!
Jmigues
These biscuits were so good. These are the only biscuits we will eat ever again. So delicious
I did use plant based butter salted instead of unsalted I just didnโt add the salt to the recipe and they were perfect for us!
Cheryl Trbula
Wow, wow, wow! These are the best biscuits I’ve ever had and my family agrees. I made them exactly as you showed in your video; freezed the butter, added flour when folding over the dough. They are fluffy and absolutely delicious. This is my first time ever making homemade biscuits and they turned out perfectly! So easy. Thank you!
Cindy
I just tried these biscuits and they turned out perfect. delicious and only took a few minutes to throw them in the oven.
Darrell Eaker
Just made’em, with buttermilk, they’re wonderful!! Thx!!
Darrell
Bookie
my family enjoyed this recipe. thank you for sharing โบ๏ธ
M Nelson
I love all the tips and tricks. I have never been successful in making buscuits. They always came out flat and tough. With this recipe, the biscuits are picture perfect and tasty! Yay!
I used 2% and a little cream since I didn’t have whole milk. Worked well. I will use more salt next time.
Jamie Ortiz
these turned out beautifully. they were kind of crunchy on the outside but so soft on the inside. the taste was great.
Tara
very tasty, nice and flaky! I only had 1% milk and it still worked great! i doubled the recipe (because i can eat these all day lol) also added, orange zest and the juice of an orange because it was just sitting there on the counter (why not?!) and worked nicely. very quick recipe too. will use this recipe in future, thank you!
Donna Bradley
I made these for my picky husband, no complaints.
First time making biscuits.
When he is quiet, you know all worked out just fine.
They rose beautifully, he did say they were slightly crumblier then he would like, maybe that was due to some of the butter I found inside the cheese grater afterwards ๐
Joan
I followed this recipe exactly and my family and I absolutely love it! We’ve also tried it with buttermilk and it still worked great. I also love how these biscuits do not blow up in width size as other recipes we’ve tried in the past have, these biscuits stayed about the same width as our cutter. Thank you for this recipe and for all your work researching, creating, and sharing many of your delicious recipes!
Mumsy
Best risen yet .. will use recipe for raisin scones too