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.
Midge
So good! I got excited when I walked in the kitchen this morning and saw I had some left 🙂 Because it’s what I had on hand, I used nonfat milk and salted butter. I omitted the sugar for medical reasons and they turned out delicious, perfectly a little bit crispy top and bottom with layered softness inside.
Emily @ Sugar Spun Run
We’re so happy they were such a hit for you, Midge! Thanks for coming back to leave a review 🩷
Milca Cazares
she made it easy . My first time making it😊👍
Emily @ Sugar Spun Run
So glad they were a hit, Milca! Enjoy 😊
Gloria
This is the best biscuit recipe. I’ve tried numerous other recipes. My husband and 2 grown sons- absolutely love them, and request them OFTEN, honestly, way too often. So, these 3 cowboys, out here in Texas are enjoying these biscuits during this cold icy weather. Thank you. Now, I’ll be trying your apple butter recipe!
Sam Merritt
I’m so glad they’ve been such a hit, Gloria! I hope everyone loves the apple butter too! Thank you for trying my recipes. 🙂
Nicole
Excellent recipe. I have made these twice and they turned out perfect each time. We typically buy extra butter and freeze the sticks so when its time to grate butter for this recipe, mwah-chef’s kiss, the lamination is just right.
Tricia
“Best biscuits I’ve ever had” says husband tester! These were amazing, Sam! Easy – made them after work for dinner tonight. Already getting requests for the next batch. Thank you for all you do to ensure your recipes are perfect every time! And Penny-approved is the icing on the cake (or the butter on the biscuit)! Thank you!
Leah
Can you freeze the dough?
Emily @ Sugar Spun Run
Absolutely! Just make sure to wrap them well and store in an airtight freezer safe container. You can bake from frozen; they will just need a minute or two longer in the oven 🙂
Charlene
I thought I followed the recipe exactly but they turned out horrible. Very dry and too crumbly. Maybe it was because I doubled the recipe that the ingredients didn’t work well. Thought I would try them since we are iced in.
I will not be saving this recipe.
Sam Merritt
I’m so sorry to hear this Charlene! It sounds like there may have been a touch too much flour in the dough. 🙁 Did you weigh your flour? If not it’s easy to over-measure. That’s a bummer. I hope you’ll give them another try. They truly are delightful. 🙂
David
I double and triple these all the time. Not sure what you would have done wrong, but these are some of the best I make. I actually double everything except the butter most of the time. I use kerrygold, not sure if the butter fat matters. Usually add milk, cream, and buttermilk to mine. Just try again and see, might be your flour or technique perhaps. I’ve used all sorts of flour including einkorn to great success. Just made my second batch this week. Could be your baking powder or any number of things really. Good luck on the path
Alex p
Easy and delicious
Laura
Love these biscuits turn out perfect every time 😍
Tracey Muhlback
These biscuits were amazing! What I particularly liked about this recipe is it emphasized using very cold butter and .milk. Will most definitely make this again.
Rayan Marks
I made biscuits for the first time. Omg! They were amazing and will definitely be making from now on. No more store-bought biscuits for me. Thank you for this recipe.
Crystal
Delicious I only had soy milk so I just added a splash if apple cider vinegar to make buttermilk I made sausage egg and cheese biscuits during a snow storm in Pennsylvania 1/25/2026
HJ
I am literally looking up this recipe to make the same thing this weekend for our snow storm! can’t wait. all of her recipes are amazing!
Lisa
These are the best full proof biscuits ever!
Alie B
Can I put the dough in the fridge overnight before baking?
Sam Merritt
Hi Alie! You can make the dough the night before and refrigerate it overnight. I typically cut out the biscuits then store in an air tight container to bake the next morning. Enjoy! 🙂
Stacey
I made these this morning. I am not good at working with dough, but these came out fabulous. Crunchy outside and soft in the middle. I will make extra next time and freeze the dough for future quick biscuits.