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.
Robyn
I did it!! I’m almost 60 and just made my 1st homemade biscuits! They weren’t nearly as pretty as yours but they tasted great!
Sugar Spun Run
Congrats on making your first homemade biscuits, Robyn! I am so glad that you enjoyed them! 🙂
LeeToni Daughtrey
Best biscuits ever!
Sugar Spun Run
I am so glad that you enjoyed them, LeeToni! Thanks for commenting. 🙂
Christina
I’ve tried to make homemade biscuits before and they tasted pretty good, but they didn’t look so hot! They always turned out flat and no layers. The extra tips about the frozen butter and no rolling pin made the difference I think! Best biscuits ever!
Sugar Spun Run
Thank you so much, Christina! I am glad that you enjoyed the biscuits. 🙂
Elizabeth Acosta
Best biscuit recipe ever! Tried so many before and they would resemble rocks. Maybe now I can catch a husband!
Sam
Haha! So glad you enjoyed, Elizabeth! Thank you for commenting 🙂
Marcella
Made them gluten free with a popular brand that transfers one to one. 16 minutes bake time and they were delicious.
Sugar Spun Run
That is awesome, Marcella! I am so glad that the gluten-free flour worked well and that the biscuits tasted delicious. Thanks for commenting. 🙂
Camille Leonard
Can you use 2% milk?
Sugar Spun Run
Hi, Camille! Yes, that will be fine. I hope that you enjoy the biscuits. 🙂
Jen
Literally the best biscuits I’ve ever made! Thankyou. Now can you tell me how to make my cookies chewy. Every chewy recipe turns out to be hard cookies! Help
Adrianne
I have tried so many biscuit recipes… and yes, this is the actual best. Thank you SO MUCH!!!!!!!!!
Sam
So glad you enjoyed, Adrianne!! Thank you so much for commenting 🙂
Jo
Thank you! The biscuits turned out wonderful!
Sugar Spun Run
I am so glad that you enjoyed them, Jo! Thanks for commenting. 🙂
Sara
This was my first time making biscuits, and they were such a success, they’re southern husband approved! 😀 I didn’t have a pastry cutter, so I took your suggestion of shredding the butter with a grater (awesome), and I also didn’t have a biscuit cutter, but used the top/open part of a glass that measured to what the recipe stated. Worked wonderfully! Will be buying the proper biscuit making tools now that these will become a part of our regular weekend rotation. 🙂 Printing your recipe out… it’s going straight to my binder! Thank you!
Sugar Spun Run
Thank you so much, Sara! I am so glad that the biscuits were such a hit and even husband approved. Thanks for commenting. 🙂
Chasity Sellers
Hi Sam! Thank you for this recipe and your thorough instructions. I’m going to bravely attempt this with my 10th grade Life Skills class. Due to time constraints, I’m wondering if it’s possible to chill the dough overnight and cut and bake the next morning? I have a roll recipe that you can do that with, but I have no idea with biscuits.
By the way, grating the frozen butter is genius!
Thanks so much,
Chasity
Sugar Spun Run
Hi, Chasity! Yes, that will work fine. I recommend that you store the dough in an airtight container. I hope that the class enjoys the biscuits! 🙂
Jenny
The best recipe for biscuits!!! Thank you so much. I’m putting this in my recipe box. My family loves them
Sugar Spun Run
I am so glad that you enjoyed it, Jenny! Thanks for commenting and saving the recipe for future use. 🙂
Gail Jacobus
Hi Sam… I can’t tell you how many failed recipes I have tried and how many years I have been searching for THE ONE. OH MY GOODNESS this is “THE RECIPE” “THE ONE”!!!! First I watched your video. Then I followed your recipe to the tee. And you are right about using butter freezing the butter using a grater. WAH LAH! I so admire and respect a woman of “her word”. These are the lightest flakiest and buttery biscuits! Yum!!! Thank you from my heart to yours for this KEEPER!!! GOD BLESS YOU AND HAPPY COOKING SAM😊
Sugar Spun Run
Thank you so very much, Gail. I am so happy that my recipe is “THE ONE” you had been looking for. I hope you enjoy the biscuits for years to come! 🙂
Joy
Can I prepare these up to putting them in the oven? I want to make the dough ahead of time and then pop them in the oven right before I need them.
Sugar Spun Run
Hi, Joy! Yes, you can. I recommend cutting them and storing them in an airtight container until you are ready to bake them. I hope that you enjoy the biscuits. 🙂
Abby
Hi! I’m excited to try this but I have 1% milk and heavy whipping cream on hand… can I maybe mix them or should I use one over the other and will the biscuits turn out okay?
Sugar Spun Run
Hi, Abby! I haven’t tried it, but know others have had success using 1% milk so you should be ok. I hope that you enjoy the biscuits, Let me know how they turn out. 🙂
Mary
Great idea to use a box grater for the butter, biscuits were wonderful. Thanks.
Sugar Spun Run
Thanks so much, Mary! I am glad that you enjoyed the grater technique and biscuits. 🙂