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.
- 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 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.
Crystal
I made these this morning for a women’s brunch. It was a last minute idea, so not much prep time. That being said, I have tried other recipes online without much success, and have been hit or miss with recipes from books. I was out of regular milk and had a few of the small cartons of the shelf stable milk and used that, poured it into a bowl and stuck in in the freezer for a bit. I also grated the refrigerated butter (great idea btw) into a bowl and stuck in the freezer pre grated, so it would freeze faster. They turned out amazing. Loved your tips!!! Can’t wait for the ladies at church to try them in a bit.
Sugar Spun Run
I am so happy that your biscuits turned out so well, Crystal! Thank you for trying my recipe. I hope that they are a hit with the ladies at church. Thanks for commenting. 🙂
Crystal
They were a hit. They did compress a little and get denser in transport, I think cause I put them in the container hot. But still delicious!!
Gabby
Oh my goodness, they are the best. So easy to make and bake. My go to biscuits now and always.
Sam
I am so happy to hear this, Gabby! Thank you for commenting and letting me know how they turned out for you 🙂
Tim
Could you use buttermilk rather than regular?
Sugar Spun Run
Hello, Tim! Yes, Buttermilk will be fine to use for this recipe. I hope that you enjoy the biscuits! 🙂
Carol
Hi Lynn!
I want to make tiny biscuits for cocktail hour. Could you please advise me on the change in timing? Thanks!
Carol
Sugar Spun Run
Hello, Carol! I have not made them into miniature biscuits so unfortunately, I can’t advise on timing. I would just keep an eye on them. Let me how long you ended up baking them and how they turned out. I hope everyone loves them at your party! 🙂
Georgie
The best biscuits I have have ever made are from using this recipe.
I really learned how to make a wicked awesome biscuit every time. I had no idea I needed cold milk and butter or I was over mixing when I used to make them before and they were never good once they cooled off.
I’m so glad I looked this one up. I’m planning on serving them with my Christmas dinner, I’ll just pre cut them all the night before so l can pop em in the oven then next day. I can’t wait to serve them, you have turned me into one mother of a biscuit maker.
And don’t be too worried about what king of milk you use. I’ve always just used what’s there and they come out fine. It’s really all in the cold ingredients kept cold and how you mix your dough.
Thanks
Sugar Spun Run
Thank you so much, Georgie! I am so glad that you enjoyed the recipe. I hope that your family enjoyed them over the holidays as well. Thanks for commenting. 🙂
Maggie
I messed up somehow and mine didn’t rise ( maybe I need new baking powder) but they were the best biscuits I have ever made.
Sugar Spun Run
Oh no, Maggie! I am sorry that your biscuits didn’t rise. Yes, you want to check to make sure your baking powder has not expired. It could be the humidity as well. Regardless, I am happy that they tasted delicious! 🙂
Debbie
Watched your video and I made these biscuits today, sigh. Recipe was easy as described & what great idea to shred butter. Biscuits were yummy, all were devoured. But they turned out heavier than I expected and didn’t rise as much as I expected. Going to try again hopefully tomorrow.
Sugar Spun Run
I’m so glad you enjoyed the biscuits overall, Debbie! Most likely if they didn’t rise much the dough was over-worked or it’s possible your baking powder could be bad. Let me know how your second batch turns out. 🙂
Kelley Carson
Easy recipe and so delicious! I used 1% milk and had no problems. Flaky and beautiful biscuits.
Sam
So happy to hear it was such a hit! Thank you for commenting, Kelley!
NoirRose
Can you refrigerate the dough till the next day? Would it be better to cut the molds before you do or the next day?
Sam
You can! I’d cut them out before refrigerating, then be sure to store in an airtight container in the fridge until you bake them.
Christina
This was my first time making biscuits and I’m so glad I chose your recipe. I agree with the other person that commented and said it’s hard not to eat all of them myself. 😂😂 Thank you 😊
Sam
You are very welcome, Christina! I’m so glad you chose my recipe, too, thank you so much for commenting 🙂
eileen v mcmullen
my husband grew up with his grandmother making the best biscuits and gravy. she was second to none. I tried your recipe and he said I NAILED IT. great recipe followed you instructions completely. light and flaky.
Sugar Spun Run
Thank you so much, Eileen! I am so glad that you enjoyed the biscuits and you nailed it! I hope that they brought back wonderful memories for your husband. Thanks for commenting. 🙂
Camille
I’ve been using this recipe for a little over two years so i thought it was about time i tell you that this is a crowd pleaser every time. Ive subbed oat, almond, and skim for whole milk and adjusting bake time and accepting a difference in fluffiness theyre always perfect. The tips you gave are awesome. One day ill have the courage to use vegan butter. Thanks!
Sugar Spun Run
Thank you so much, Camille, for your comment. I am so glad that you have used this recipe over the years and enjoy the biscuits. 🙂
Elizabeth Kamara
I need help my biscuits are too watery and I don’t know what to do
Sam
Hi Elizabeth, I have not had this happen before. Was too much milk accidentally measured? You might be able to save it by adding more flour but unfortunately it sounds like you may need to start over 🙁
Lauren
So easy and the recipe is so detailed! They turned out fluffy and delicious with my sausage gravy! It’s so hard not to eat them all myself right now 🙂
Sugar Spun Run
Thank you, Lauren! I am so glad that you enjoyed the biscuits and that they paired perfectly with your sausage gravy. Thanks for commenting. 🙂
Lynn
Quick quick. Can you make with cream? Or if I only hv skim milk, can I mix the skim with the cream? Maybe do half and half ratio for whole milk?
Sugar Spun Run
Hello, Lynn! I have not made it with cream. Based on other bakers who have made this recipe, I think you will be fine mixing the two. I hope that you enjoy the biscuits. Let me know how they turn out. 🙂