Why You’ll Love This Recipe
This biscuit recipe is a staple because it’s both easy and delicious. With no special ingredients or complicated techniques, it’s approachable for bakers of all levels. The biscuits bake up with tender layers inside and a perfectly crisp golden top. You can customize them with herbs or cheese, and they’re ready in under 30 minutes from start to finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups all purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda (if you are using buttermilk)
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1 teaspoon salt
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1 tablespoon sugar
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1/2 cup unsalted butter, cold and cubed
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3/4 cup cold buttermilk or milk
Directions
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Preheat your oven to 425°F and lightly grease a baking sheet or line it with parchment paper.
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In a large mixing bowl, combine the flour, baking powder, salt, and sugar. If using buttermilk, add baking soda.
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Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture is crumbly with pea-sized butter pieces.
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Pour in the cold buttermilk or milk and gently stir until the dough just comes together. Do not overmix.
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Transfer the dough to a floured surface and knead gently 3-4 times.
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Flatten the dough to about 1 inch thick without over-pressing.
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Use a biscuit cutter or glass to cut out the biscuits, pressing straight down and lifting straight up.
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Place biscuits on the baking sheet with edges touching for soft biscuits, or spaced out for crispier edges.
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Bake for 12-15 minutes, or until golden brown.
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Remove from the oven, let cool slightly, and serve warm with butter, honey, or your favorite toppings.
Servings and timing
This recipe makes approximately 8-10 biscuits, depending on the size of your cutter.
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 25 minutes
Variations
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Cheddar & Chive Biscuits: Add 1/2 cup shredded cheddar cheese and 1 tablespoon chopped chives to the dry ingredients.
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Sweet Biscuits: Increase sugar to 2 tablespoons and add a dash of vanilla extract.
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Herb Biscuits: Mix in 1 teaspoon dried rosemary or thyme for a savory twist.
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Garlic Butter Topping: Brush baked biscuits with melted garlic butter for extra flavor.
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Vegan Biscuits: Substitute plant-based butter and non-dairy milk.
Storage/Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm in a 350°F oven for 5-7 minutes or microwave for 10-15 seconds. For extra crispness, use a toaster oven.
FAQs
How do I make sure my biscuits are flaky?
Use cold butter and handle the dough as little as possible to keep the layers light and flaky.
Can I use milk instead of buttermilk?
Yes, though buttermilk adds extra tang and tenderness. For a substitute, mix 3/4 cup milk with 1 teaspoon vinegar or lemon juice.
Why did my biscuits turn out flat?
Overmixing or using warm butter can cause flat biscuits. Be gentle and keep ingredients cold.
Can I freeze biscuit dough?
Yes, cut out the biscuits and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the bake time.
Can I use self-rising flour?
Yes, just omit the baking powder and salt if using self-rising flour.
What’s the best way to cut out biscuits?
Use a sharp biscuit cutter or glass and press straight down without twisting to preserve the layers.
How do I get golden tops on my biscuits?
Brush the tops with milk or melted butter before baking for a golden finish.
Can I make drop biscuits with this recipe?
Yes, simply spoon the dough onto the baking sheet instead of cutting it out.
Are these biscuits sweet or savory?
They’re mildly sweet, making them versatile for both sweet and savory toppings.
Can I add mix-ins like cheese or herbs?
Absolutely. Fold in shredded cheese, chopped herbs, or spices for extra flavor.
Conclusion
These Best Ever Homemade Biscuits are your go-to for a quick, satisfying, and incredibly delicious addition to any meal. Easy enough for beginners and impressive enough for guests, this recipe delivers fluffy, golden perfection every time. Try them once, and you’ll never want store-bought again.
Print
Best Ever Homemade Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 biscuits
- Category: Breakfast, Side
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Flaky, buttery, and golden, these homemade biscuits are the ultimate comfort food. Quick to make and always satisfying, they’re perfect for breakfast or dinner.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda (if using buttermilk)
1 teaspoon salt
1 tablespoon sugar
1/2 cup unsalted butter, cold and cubed
3/4 cup cold buttermilk or milk
Instructions
- Preheat oven to 425°F and lightly grease a baking sheet or line with parchment paper.
- In a large bowl, combine flour, baking powder, salt, and sugar. Add baking soda if using buttermilk.
- Cut in the cold, cubed butter with a pastry cutter or fingers until crumbly with pea-sized pieces.
- Pour in cold buttermilk or milk and stir gently until dough just comes together. Do not overmix.
- Transfer dough to a floured surface and knead gently 3–4 times.
- Flatten dough to about 1 inch thick.
- Cut out biscuits using a biscuit cutter or glass, pressing straight down and lifting up.
- Place biscuits on the baking sheet with edges touching for soft sides or spaced out for crispier edges.
- Bake for 12–15 minutes, or until golden brown.
- Remove from oven, cool slightly, and serve warm with butter, honey, or desired toppings.
Notes
Use very cold butter for best flakiness.
Do not overwork the dough to avoid tough biscuits.
Brush tops with milk or melted butter for a golden finish.
To make ahead, freeze cut-out biscuits and bake from frozen.
Variations include adding cheese, herbs, or garlic butter topping.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
