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.
Andrew Foland
I never comment, but this recipe IS. THE. BOMB.
Just do exactly what it says.
The grated butter idea alone would have been worth it even if the biscuits hadn’t been spectacular. (Daughter, as I grated: what kind of cheese is that?) But obviously they were spectacular.
Sam
I am so glad everyone enjoyed the biscuits, Andrew! 🙂
Meara
I thought it was great ! you have a great recipe!
I am 8 years old!
Sam
I am so glad you enjoyed the biscuits, Meara! 🙂
Tashika
Great recipe! Thanks! What’s the best way to reheat them?
Sam
Hi, Tashika! I normally just microwave them for a few seconds. 🙂
Jaquetta
This was my first time making biscuits they turned out beautiful! Tysm for sharing this recipe.😍😍
Sam
I am so glad you enjoyed the biscuits, Jaquetta! 🙂
Ann
I usually don’t leave recipe reviews, but these biscuits were too phenomenal not to! I can’t cook & I successfully made these. In fact, I think they might become the one thing I can actually make. I loved your video & simple yet complete directions. Thank you for the recipe. 🙂
Sam
I am so glad you enjoyed the biscuits, Ann! 🙂
Erica
Can this recipe be doubled or should they be made in separate batches? Thank you!
Sam
Hi Erica! Doubling is fine 🙂
Bryant
Made these tonight for my kids whom were over for dinner and they turned out amazing. Best bisquites I have ever tasted and easy to make. This recipe will stay for traditions with my family and Thank You for sharing. Everyone Loved them.
Sam
I am so glad everyone enjoyed the biscuits, Bryant! 🙂
Candice Guntel
I’m making these in the morning and was wondering if frozen butter flavored Crisco would work as well?
Sam
Hi Candice! I think it could work in this recipe. I hope you enjoyed them! 🙂
Ginger Whitehorn
SISTER! This is an incredible recipe! My husband and boys said best biscuits anywhere! It’s going in my permanent file! Perfect texture, taste and moisture. Every detail you give is crucial to the best biscuit and highly recommended!
Sam
Hi Ginger! I am so glad everyone enjoyed the biscuits! 🙂
Marette
These are the best biscuits I’ve ever made! Thank you for this gem!
Sam
I am so glad you enjoyed the biscuits, Marette! 🙂
Stephanie
Has anyone tried with dairy free butter, wheat free/gluten free rice flour, and soy milk?
My son is allergic to dairy, wheat, egg, and peanuts! So store bought anything is definitely a no!
Davina
Can I make the biscuits, as described, and but in fridge before baking to bake later?
Sam
Hi Davina! I know others have done so with success. Cut out the biscuits and cover them tightly so they don’t dry out in the refrigerator. They may need an extra minute in the oven if they get too cold. 🙂
Dennis
First time in 40 plus years making home made biscuits. Will become more of a frequent meal in our home. So simple and you laid it out step by step. Thank you for sharing.
Sam
I am so glad you enjoyed the biscuits, Dennis! 🙂
MELANIE STINSON-KONSTANTINIDIS
Hi,
I like the fact that you say to fold the dough, it makes a real difference.
Thank you for sharing.
Sam
Hi Melanie! The folding the dough over itself really helps with the layers! I am so glad you enjoyed the biscuits! 🙂
Diane
So easy, love the grater idea. These are the best I’ve made, perfect the way your recipe says.
Sam
I am so glad you enjoyed them, Diane! 🙂
Karin
Thanks!!!