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!Â
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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Have a great day!
Heather says
I made these last night and we LOVED them! They turned out just like the pictures. This is my new biscuit recipe, I think it is the only one I will ever use now! Thank you so much for sharing this recipe.
Trish - Mom On Timeout says
Yay! This makes me so happy Heather! Have a great week!
Doris says
Hello Trish!
This is the first time I am aware of your web site. I have dozens of biscuit recipes and will certainly try this one because it got so many raves. What is the purpose of the cream of tartar in this recipe? I plan on making them tomorrow morning as I have all ingredients on hand. I will let you know how they turn out! Thanks so much!
Trish - Mom On Timeout says
It’s just extra assurance that the biscuits will rise properly Doris. If you don’t have it, it’s fine to leave it. My sister usually leaves it out because it’s not something she keeps on hand 🙂
Susan says
You forgot to mention to not twist the biscuit cutter when cutting them out. Go straight down and then straight up, otherwise you lose all those layers of heaven.
Trish - Mom On Timeout says
Great ip!
Katie says
I agree with other reviewers that this is the best biscuit recipe. I have certainly tried many! I have used it 3 times now. I will use this recipe exclusively now!
My preferred method is to grate the butter onto a plate and put that plate in the freezer for a few minutes. Then I mix the butter with the dry ingredients by hand.
I also pat the dough into a rectangle on my counter and cut it into squares or triangles so I don’t have to re-roll out the dough for the scraps.
Trish - Mom On Timeout says
Thank you so much Katie! Grating butter is a “grate” trick – SORRY! I just couldn’t help it!
Amber says
We loved these biscuits!! Quick to make, best by far!! Kids asked that I make more so they can easy through the week!!!!
Ahileen says
So easy for an expectant mother with a toddler running around! It took me a while to make them but used the advice and tips from the article and comments and they came out great! My question is, how do you suggest storing the leftover baked ones? I made a batch for breakfast and its only my daughter and I
Nancy says
I just made these biscuits. They are the BEST I have ever made. I told my family that I can cross that off my “Bucket”list. I have always been disappointed in my biscuits.(Grew up using Betty Crocker receipts. I did use buttermilk, as I have it and like it. The pan full went in a hurry when warm, with local honey. 5yr old Greatgrandsons got to learn how to use the “Honey Dipper”, and we all loved them! I am 84yrs old, and yes, one can still learn to do things a better way!
Joanne H says
Great recipe – thank you for sharing. I made them to go with dinner tonight and they came out great. Thanks!
Nola Cockerham says
This morning I surprised my granddaughter with her very FIRST biscuit using this recipe. She is eight and has celiac disease so she can’t have any gluten. This recipe worked so well with my Namaste GF flour (from Costco). She just gushed with her enthusiasm and thanks. She ate three small ones. It warmed this grandma’s heart. You can be sure it will not be her last biscuit!!
Libda says
Had a lot biscuits but never with egg in them. Will have to try
Holly McCarthy says
I made these this morning for the family and their friends. I heard only good things about them. I cut the butter and dry ingredients in the food processor to save time. Thanks for the recipe.
Wendy Wulfkuhle says
I live in NC so I know a good biscuit. This was the best biscuit I have ever had, restaurant quality for sure. I didn’t change a thing and won’t. What a perfect recipe! Thank you so much.
Trish - Mom On Timeout says
I’m so glad you gave it a try Wendy! Hope you’re having an amazing week!
Jara says
this recipe is killer! i never thought i was a fan of biscuits (probably because my mom only made the store bought ones with that terrifying pop) but i made these today and OMG they have completely changed my mind! they’re so delicious, perfect, wow wow wow. i will probably be making these every week for the rest of my life! you rock!
Trish - Mom On Timeout says
I’m blushing over here Jara! Lol! Thank you so much for the glowing review and I am just thrilled you enjoyed the recipe!
Amanda says
I’ve never made biscuits before and I tried this recipe this morning with buttermilk!!! YUMMMMMM! My hubby was eating them up! This is a perfect recipe! I’m craving another for a snack now!!! Thanks so much for the recipe!!
Anita Dykins says
Can you make “drop” biscuits instead of rolling them out with this recipe?
Trish - Mom On Timeout says
Absolutely!
Will says
When I was a boy on the ranch, these are the biscuits I remember. Perfect. Nice crust on the outside with that touch of salt. Soft on the inside.
Beverly says
I made these biscuits , so delicious. My family couldn’t believe I made them .
Nola says
These look so yummy. I have a dear granddaughter coming to visit this weekend. She has celiac disease, so no regular flour for her. Just wondered if you have ever tried this with GF flour?? Thanks!
Chris Dinehart says
Made these tonight and they were the best biscuits I have ever made! I , too, will add a smidge more salt next time but what a great recipe!
Trish - Mom On Timeout says
Thank you Chris! And yes, definitely add salt if they need it! Have a great week!