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.
Bri
How are these for meal prep? Like making a double batch and freezing to cook later?
Sugar Spun Run
Hi, Bri! Yes, you can make in advance and freeze (be sure to store them in an airtight container). I would not adjust the oven temperature but the biscuits may need an extra minute or several extra minutes in the oven, I would just keep an eye on them. I hope that helps!
Dee
Can you use evaporated milk ?
Sugar Spun Run
Hi, Dee! Unfortunately, I don’t recommend it.
Marilyn
We are lactose intolerant can I use water for the biscuits?
Sugar Spun Run
I am sorry, Marilyn! I don’t recommend it. 🙁
Antoinette Hastings
Use Lactaid or soy milk
Jenny
Very delicious – I halved the recipe and pressed the dough into about a 7×7 square and cut 4 squares from it. As I would rather have a square and no waste from making round biscuits.
I had intended to eat two and save two for my husband, but, he only got one. One I had with egg and cheese and the other jam and peanut butter.
I also used half ap flour and half whole grain spelt flour. They were just so perfect and I can’t wait to make them again. 🙂
Sugar Spun Run
I am so happy to hear that they baked beautifully for you in a square pan and with ingredient substitutions, Jenny! Thank you for trying my recipe and for the feedback. I am so glad that you enjoyed the biscuits. 🙂
Candace
Absolutely delicious as expected from sugar spun run. Every recipe ive tried from this source has always been fantastic. Thank you so much! Keep up the great work!
Sugar Spun Run
Thank you very much, Candace! I appreciate your kind words and I am so glad that you enjoyed the biscuits. 🙂
Michele Biellier
Came out perfect!
I used buttermilk instead of milk and they were excellent!
Sugar Spun Run
I am so glad that you enjoyed the biscuits, Michele! Thank you for trying my recipe. 🙂
Mary
These biscuits were GREAT! We followed the directions to the letter. I also freeze the dry ingredients (advice from another recipe). Thanks!
Sugar Spun Run
I am so glad that you enjoyed the biscuit recipe, Mary! Thanks for commenting. 🙂
Miranda
Can you use a sugar substitute like monk fruit sweetener or coconut sugar?
Sugar Spun Run
Hi, Miranda! I am sorry I haven’t tried any sugar substitutes with this recipe so unfortunately without testing, I can not advise. If you do, I’d love to know how they turn out for you!
Amy
Best biscuit I ever made! I froze butter as suggested (about 8 or 10 minutes.) I grated butter and then put back in the freezer for 1 to 2 additional minutes. Followed all other directions exactly. Except had to bake them about 5 extra minutes. As they were not fully cooked at 12 minutes.
Sugar Spun Run
I am so glad that the biscuits turned out well for you and you enjoyed them, Amy! Thanks for commenting. 🙂
Dee
I am going to try making these biscuits with almond flour and arrow root.
Sugar Spun Run
Keep me posted on how they turn out, Dee! 🙂
Juli
My husband found your recipe and he asked me to make them. I was nervous but the recipe was really clear and the video was a bonus. The biscuits turned out wonderful and were easy to make. We’ve been planning what meals we can make these with. I’ve also been reading your other recipes and I have a list to try. Thanks
Beverly
Can you use 2% milk and salted butter
Sugar Spun Run
Hi, Beverly! Others have used 2% milk and have not had any issues. If you wish to use salted butter, I would omit the additional salt the recipe calls for. I hope that you enjoy the biscuits. 🙂
Barbara Butler
I used 2% milk because that’s all I have. These biscuits are the BEST I have ever made,I used most all of your tips. We really enjoyed these and will keep this recipe for future use.Thank you
Sugar Spun Run
I am so glad that your biscuits turned out perfectly, Barbara! Thanks for trying my recipe and for commenting. 🙂
Martha
For some reason we had to bake them for almost 20 minutes because they still seemed raw in the middle. Besides that, they were DELICIOUS.
Sugar Spun Run
Thank you so much, Martha! I am glad that you enjoyed the biscuits but sorry to hear that they took longer than expected to bake. 🙂
Janie
I made mine thinner, added more milk, spooned 10 onto a dark, sprayed pan, 93 yr old mom, (professional), loved them crispy & thin!
Becky
Excellent recipe! So easy and taste wonderful. Thank you so much!
Sugar Spun Run
I am so glad that you enjoyed the biscuits, Becky! Thanks for commenting. 🙂
John
Just tried this recipe and loved it! Biscuits were very flaky, crisp on the outside and moist on the inside. Thanks for sharing.
Sugar Spun Run
I am so happy to hear that your biscuits turned out perfectly, John, and that you enjoyed them!:)
Laura
They are so easy and good. Will be making these again.
Sugar Spun Run
Thank you so much for trying my recipe, Laura! I am so happy to hear that you enjoyed the biscuits. 🙂