The BEST Homemade Biscuit recipe you’ll ever try! These easy, homemade biscuits are soft, flaky, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house! Love all things breakfast? Me too! Make sure to give my amazing Fluffy Buttermilk Pancakes and Lemon Blueberry Scones a try!
Almost every weekend I whip up a batch of these easy homemade biscuits. It’s by far my favorite biscuit recipe and since it’s so easy, we make them all the time.
There is nothing quite like a warm, buttery, flaky biscuit straight from the oven that you can slather with butter and jelly, make into a biscuit breakfast sandwich, or enjoy with sausage gravy. I used to buy the mixes (and I’m sure I will pick up a box in the future again) but with a biscuit recipe this easy, it’s just as easy to make biscuits from scratch.
This easy biscuit recipe has never failed me and after much tweaking it is my go-to biscuit recipe. The biscuits rise up nice and fluffy and the copious amounts of butter ensure a tender, delicious biscuit each and every time.
What Ingredients Do I Need for Homemade Biscuits
Not a whole lot! And I’m pretty sure you have most, if not all, of these on hand in your pantry. The one ingredient you may see in this list that could be a little unfamiliar is the cream of tartar. I use it in my Snickerdoodles recipe and love it in biscuits but if you don’t have it on hand, please, don’t let that stop you from making this biscuit recipe. Go ahead and omit it from the recipe.
You’ll notice this list is very similar to the ingredients used in my scones recipe. My scones call for heavy cream instead of whole milk and a more substantial amount of sugar.
I should also note that my brother makes these biscuits every weekend and doesn’t use the egg, like, EVER. In fact, neither does my little sister. If you want to leave it out, go ahead.
- all-purpose flour
- sugar
- salt
- baking powder
- cream of tartar
- COLD butter
- egg
- milk
Tips for Making Biscuits
- The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. You want to handle the dough as little as possible because we want that butter to stay cold.
- I use two methods tor incorporate the butter into the flour mixture.
- One is to cut the butter into small pieces, refrigerate or freeze until ready to use, and then use a pastry cutter to cut the butter into the mixture when ready.
- The second is grating frozen butter with a box grater and then stirring it into the flour mixture.
- Both work great so use the method you prefer. Don’t go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough.
- To keep the butter from melting at all, use a cold egg and cold milk as well.
- The dough is going to be sticky so you want to generously flour the surface before turning your dough out onto it. I also sprinkle some flour on top before working with the dough.
- You can either use your hands to pat the dough out, or, if you prefer, use a rolling pin to very gently roll the dough out. I always just use my hands because at this point, they’re already a mess. If the dough is sticky, just sprinkle on additional flour, about a tablespoon at a time.
Can I Use Buttermilk in this Biscuit Recipe?
Yes, you absolutely can and we frequently do. Since buttermilk is thicker than regular milk, you will need slightly more to get the dough to the right consistency. Start with one and one-quarter cup and add more as needed.
To get a nice, tall biscuit, I like to pat the dough out to 3/4 to 1 inch thickness and cut with a biscuit cutter. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
Baking the biscuits is super quick – just about 10 minutes is all you need. I like to bake my biscuits on parchment paper but if you don’t have that on hand, lightly grease your baking sheet.
For extra yumminess, brush the tops of the biscuits with melted butter…
And serve with jams and jellies for a serious treat.
What You’ll Need to Make Biscuits
- A baking sheet that can handle the size of the scones.
- Biscuit cutter so you get nice evenly sized biscuits.
- Parchment paper makes removal of these biscuits painless and ensures they come off in one piece.
- A pastry cutter makes quick work of cutting the butter into the flour. Two knives or forks will also work or you can use a box grater.
- A pastry brush to brush on melted butter when the biscuits are hot from the oven.
More favorite breakfast recipes:
- The BEST Fluffy Buttermilk Pancakes
- Ham and Cheese Hash Brown Breakfast Casserole
- Baked Cherry Cheesecake French Toast
- Peanut Butter Banana Chocolate Chip Muffins
- Lemon Blueberry Scones
How To Make Biscuits
Perfect Homemade Biscuits
Ingredients
- 3 cups all-purpose flour
- 3 tbsp sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 1/2 tsp cream of tartar
- 3/4 cup COLD butter
- 1 egg
- 1 cup whole milk
Instructions
- Preheat oven to 450 degrees.
- The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
- Combine the dry ingredients in a large bowl.
- Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
- Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
- Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
- Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
- Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
- For extra yumminess, brush the tops of the biscuits with melted butter...
Video
Nutrition
Recipe originally published May 22, 2012.
More breakfast recipes to enjoy:
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For all dessert recipes, go HERE.
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Have a great day!
Cynthia Bailey says
Just made these biscuits and they are delicious! It’s a versatile recipe to make sweet or savory just by adjusting the amount of sugar. We had our first batch for breakfast (the dough made nine good size biscuits). I would dare to make shortcakes out of these. I made use less sugar to keep them savory but the melted butter on top might take care of that too!
Great recipe!!
Elisa Green says
Wow! Made these tonight for my first attempt at biscuits and they were PERFECT! I don’t even like biscuits, made them mostly for my husband, but they just turned out so good I ate three! Thank you!
Farzana says
I found this recipe at the beginning of the pandemic, when I had my husband and children home 24/7. I would make these biscuits with my children. My daughter and son looked forward to waking up in the morning and preparing the ingredients, mixing, cutting and baking these super fluffy biscuits. I cannot thank you enough for such a simple and yummy recipe.
Angela says
These are the best homemade biscuits,my family loves them and want every day of the week
Danielle says
I’ve made these a bunch of times and they come out so so good! Cold butter is definitely key. Slathered in butter or topped with jam *drool*. They keep for a few days in a tea towel on the counter… if they last that long 😉 They also reheat well if you pop them in the oven for a couple minutes.
Sandy Rios says
I just made these biscuits and they are the best biscuits. I love to experience trying new recipes and this recipe by far was so good. This flaky biscuit is awesome! The only change I would do is use less sugar. I would add a little more salt. Thank you so much for sharing! I just passed this recipe to my sister:)
Trish - Mom On Timeout says
Thank you so much Sandy!
Shiva Cruz says
I made stuff sausage gravy/egg/hash browns biscuits one of my family favorite, this biscuit recipe was perfect. Thank you for this great recipe 👏
Tracy A says
These are by far the best biscuits I have ever tasted! I just baked them for the second time, this time in my dutch oven with a wood fire while camping. My husband said they are perfect, not thick and crunchy on the outside but tender and moist. He told me I’m not allowed to change recipes, lol!
Chris T says
Absolutely perfect biscuit recipe. Thank you!
Judy says
I made exactly as written and they were perfect!!!
I loved your tip about using cheese grater for the butter!
Janet says
I’ve been making biscuits for most of my life! I’m nearly 65 and I must say that these are perfect. Everyone I’ve shared them with loves them. Thank you so much for this recipe. 😊
kimberly reid says
Oh my goodness!! These were the perfect vehicle for my sausage gravy, I’ve made them twice for company and they’ve been a great hit. Thanks for all you do for us.
Donna Tucker says
Have made many biscuit recipes over the years. These are the absolute best! Thank you so much for the recipe! Since there are only two of us, I’m wondering what the best way to store them is and if they can be frozen.
Karen shaw says
Love this recipe, perfect every time. Since there only two of us now, and we can’t eat 12 biscuits I let them cool down and bag them up. Next morning cut one into and toast them in a confectionery oven. Simply delicious with plenty of butter and jelly.
Vanessa Fisher says
Perfect recipe. First time making biscuits and being in Australia, only second time eating them. These are amazing. Better than the ones I ate in Harlem when there in 2016. I will definitely be making these regularly and adding some sourdough starter as I see you do too! Thank you so much!
Evert says
Thanks for the recipe! Had been looking for a go to recipe and I found it!! Marvelously easy. The wife love them also.
Thanks again!