There’s something irresistibly comforting about warm, flaky biscuits straight from the oven. This is my go-to homemade biscuit recipe, and it never fails to deliver golden, buttery layers with a tender inside. Whether I serve them at breakfast with a pat of butter, alongside hearty stews, or just as a snack with jam, these biscuits always disappear fast.
Why You’ll Love This Recipe
I love how simple and quick this biscuit recipe is—no need for fancy equipment or hard-to-find ingredients. The dough comes together in minutes, and the results are impressively fluffy and rich. I also enjoy how customizable it is, making it easy to add herbs, cheese, or spices depending on the mood or meal. It’s the kind of reliable recipe I keep coming back to.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Cold unsalted butter
- Milk (whole milk or buttermilk works well)
Directions
- I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.
- In a large bowl, I whisk together the flour, baking powder, and salt.
- I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.
- I pour in the milk and gently stir until just combined—I’m careful not to overmix.
- I turn the dough out onto a lightly floured surface and pat it into a rectangle. Then I fold it over a few times to create layers before gently flattening it to about 1-inch thickness.
- I cut out the biscuits with a round cutter, being careful not to twist, and place them on the baking sheet close together for soft sides or spaced out for crispier edges.
- I bake for 12–15 minutes until the tops are golden brown, then I let them cool slightly before serving.
Servings and timing
This recipe makes about 8 biscuits and takes roughly 30 minutes from start to finish, including prep and baking time. It’s perfect for a quick weekday breakfast or an addition to weekend brunch.
Variations
I often mix shredded cheddar or Parmesan into the dough for cheesy biscuits. Sometimes I add chopped fresh herbs like rosemary or thyme to make them more savory. For a touch of sweetness, I’ve stirred in a spoonful of honey or sprinkled sugar on top before baking.
Storage/Reheating
I store leftover biscuits in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I refrigerate for up to a week or freeze them for up to 2 months. To reheat, I pop them in a 350°F oven for about 5–7 minutes, or until warmed through. Microwaving is quick too, though it softens the texture a bit.
FAQs
How do I make sure my biscuits turn out fluffy?
I keep my butter very cold and avoid overworking the dough. Those cold butter pockets help create steam and give the biscuits their signature fluff.
Can I use buttermilk instead of milk?
Yes, I sometimes use buttermilk for a tangier flavor and even softer texture. It reacts with the baking powder to boost rise.
Why did my biscuits turn out dense?
That usually happens when I overmix the dough or don’t use enough leavening. I try to handle the dough gently and avoid compressing it.
Can I make the dough ahead of time?
Yes, I prepare the dough and refrigerate it (covered) for up to 24 hours before baking. I just cut and bake straight from the fridge.
Can I freeze the unbaked biscuits?
Absolutely. I freeze the cut biscuits on a tray, then transfer them to a freezer bag. I bake from frozen, adding a couple of extra minutes to the baking time.
Conclusion
These homemade biscuits are one of the easiest and most rewarding things I bake. I love how adaptable, quick, and consistently delicious they are. Whether I’m serving them fresh with breakfast or using leftovers for sandwich sliders, they always hit the spot.
The Best Homemade Biscuit Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Warm, flaky, buttery homemade biscuits that are quick to make and perfect for breakfast, snacks, or as a side for hearty meals.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter
- ¾ cup milk (whole milk or buttermilk)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour in the milk and gently stir until just combined, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle. Fold it over a few times to create layers, then gently flatten to about 1-inch thickness.
- Cut out the biscuits with a round cutter without twisting, and place them on the baking sheet either close together or spaced out depending on desired edges.
- Bake for 12–15 minutes until the tops are golden brown. Let cool slightly before serving.
Notes
- Use very cold butter to ensure fluffy texture.
- Do not overmix the dough to prevent dense biscuits.
- Customize with cheese, herbs, or sweet toppings for variation.
- Freeze unbaked biscuits for convenience and bake from frozen.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
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