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.
Nicole
Just made there not rising..how can I get them to rise
Sam
Hi Nicole! Check your baking powder and make sure it’s not expired. If it’s still good, then just make sure you’re not over-working your dough, that’s most likely the culprit.
Michelle MacKinnon
Just made a batch and they are gone already great recipe
Sam
I am so glad you enjoyed them, Michelle! 🙂
Darlene washburn
I have been making biscuits since I was 8 years old and these are the best! Only question I have is can I freeze the dough for future use? And directions on how? Thank you!
Sam
Hi Darlene! I am so glad you enjoyed the biscuits! I have not tried freezing them, although I know others have with success. I would recommend making the biscuits cutting them out, wrapping them individually and then storing in an air tight container. I know others have also baked them, then froze them and reheated when ready for serving. Enjoy! 🙂
Connie Rodriguez
I made the biscuits this morning….they are the best ever!!
And sooo easy…who knew? I’ll never buy canned again…Thanks!
Sam
I am so glad you enjoyed the biscuits Connie! Homemade is always better if you ask me. 😉
Dale Mills
Made your biscuits. They really rose nicely. Enjoying them in a
Strawberry shortcake. Thank you. Will make again.
Sam
I am so glad you enjoyed them, Dale! 🙂
Raeanne
Fantastic biscuits!
Sam
I am so glad you enjoyed the biscuits, Raeanne! 🙂
Kathi
Excellent recipe easy to do and tastes so so good !!!!!!
Sam
I am so glad you enjoyed the biscuits, Kathi! 🙂
Vanessa Bynes
Simple recipe but I think 1 I’m is to thick I can never get 6 out of the dough
Susan Bies
Made these tonight to go with my chicken cutlets and pan gravy. I didn’t have my cookbooks so scanned for a quick and easy recipe. Absolutely a great recipe. Your instructions are very helpful ( I, too, grate my butter for pie crusts and biscuits). I didn’t even cut the round. I use my bench scraper and cut off edges and into squares. The layers were so impressive my son said, Mom you wouldn’t be chopped. ” Great compliment in our house. Please try this recipe. You will make these a few times a week it’s so fast, easy and delicious. Thank you
Sam
I am so glad everyone enjoyed the biscuits, Susan! 🙂
Anderea
My husband and I agree that we’ll never buy the premade store ones ever again. These were absolutely delicious with the original recipe. We can’t wait to add seasonings and play with the recipe a little. Thank you for sharing this with everyone!
Sam
I am so glad everyone enjoyed the biscuits, Anderea! 🙂
Joshua
Could you use salted butter and omit the teaspoon of salt? My reasoning behind this is I only have salted butter in the refrigerator.
Sam
Hi Joshua! You can use salted butter, but do not omit all of the salt. When substituting salted for unsalted butter, you will typically want to reduce the salt by 1/4 teaspoon for every stick of butter, so for this recipe I would add just over 3/4 teaspoon of salt. 🙂
Gabby
Made today and boy are these great. Will make these again and again.
Sam
So glad you enjoyed, Gabby!!
Angelica Reyes
Finally and easy and delicious Homemade Biscuit recipe! Always had issues with the raising but this time the worked perfectly a d came out delish! Thank you so much!!!
Sam
So happy to hear you enjoyed, Angelica!! Thank you so much for commenting! 🙂
Jennifer
Thank you so much for sharing this recipe. This was wonderful and the best part was that it was so easy to pull together. This recipe is so simple and can easily be adjusted to ones taste. I used salted butter and added an extra tbsp. Mostly because I like a salty buttery biscuit. I used a box grater for the butter which I haven’t done that before so that is a tip I’ll definitely use more often. I ended up with 6 total and they cooked perfectly. Nice crunch on the outside and super soft and flaky in the center. Keep these awesome recipes coming.
Sam
You are very welcome, I’m so happy to hear that this recipe was such a hit for you, Jennifer!
Tanya
I made these this morning for biscuits and gravy and they came out beautifully. I’ve been using the recipe off of the baking powder can but I wasn’t liking the shortening mouth feel. These are delicious.
Sam
I’m so glad you enjoyed this recipe, Tanya! Thank you for commenting!
Bridgett
Made these tonight and absolutely love them!
Sam
I am so glad you enjoyed the biscuits, Bridgett! 🙂