Homemade Biscuits
I still remember the first time I pulled a tray of these warm, flaky biscuits from the oven — the edges crisp, the centers soft, and butter melting into every layer. These homemade biscuits are the kind of recipe that turns a simple breakfast or dinner into something comforting and memorable. They’re quick, require pantry-staple ingredients, and reward a little technique with big, buttery results. If you like fast, comforting breads, try this method next to other easy projects like 20-minute homemade bread for more weekend bakes.
Why you’ll love this dish
These biscuits are a tiny celebration of texture: crisp outer edges, tender interior, and removable layers if you handle the dough gently. They’re perfect for weekend brunches, a quick side for weeknight dinners, or stacked with sausage and egg for an easy breakfast sandwich. Budget-friendly and kid-approved, they also make a great canvas for sweet or savory toppings.
“Simple ingredients, unbeatable results — these biscuits are my go-to when I want something that feels special but doesn’t take all morning.” — a frequent tester
What makes them stand out:
- Fast rise (no yeast) — bake in about 15 minutes.
- Minimal ingredients — most are pantry staples.
- Flexible — serve sweet with honey or savory with gravies and soups.
Step-by-step overview
Before you start: preheat your oven to 450°F (230°C). The process is straightforward: mix dry ingredients, cut in cold butter until crumbly, add buttermilk until the dough just comes together, gently shape and cut rounds, then bake until golden. Expect 20–25 minutes total from start to finish (including preheat), and plan for gentle handling to preserve flakiness.
Gather these items
What you’ll need:
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed (freeze for 10–15 minutes if it’s soft)
- 3/4 cup buttermilk (or milk)
Notes and substitutions:
- Buttermilk gives a tangy flavor and helps rise. If you don’t have it, use 3/4 cup milk plus 1 tablespoon lemon juice or vinegar; let sit 5 minutes to mimic buttermilk.
- For richer biscuits, replace up to 2 tablespoons of the milk with heavy cream.
- To speed up mixing, pulse the dry ingredients and butter in a food processor until coarse crumbs.
- If you want a whole-grain option, swap up to half the flour for white whole wheat flour.
Also helpful: if you enjoy other quick doughs and are experimenting with textures, see this simple recipe for 5-ingredient homemade bread for complementary techniques.
Step-by-step instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet or lightly grease it.
- In a large bowl whisk together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt.
- Add the cold, cubed 1/4 cup butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter.
- Pour in 3/4 cup buttermilk and fold with a spatula until the dough just comes together — it should be slightly shaggy and a bit sticky. Don’t overmix.
- Turn the dough onto a lightly floured surface. Gently pat it into a rectangle, then fold it over itself once or twice and knead 2–3 times — just enough to bring the dough together and create layers.
- Roll or pat the dough to about 1-inch thickness. Use a 2- to 3-inch round cutter and press straight down (no twisting) to cut rounds. Press scraps together once and cut additional biscuits.
- Place biscuits on the prepared baking sheet. For taller sides, place them close together so they touch; for crisper sides, space them apart.
- Bake 12–15 minutes, rotating the pan once, until golden brown on top. Let cool slightly, then serve warm with butter and honey.
Best ways to enjoy it
These biscuits are endlessly adaptable. Try them with:
- Classic: warm with salted butter and honey.
- Breakfast sandwich: split biscuits with sausage, egg, and cheese.
- Southern-style: serve with white gravy or over fried chicken.
- Savory spread: herb butter or pimiento cheese.
- Sweet twist: strawberry jam and whipped cream for a shortcake-style treat.
Pairings: soups (potato leek, tomato), stews (beef or chicken), or alongside a brunch spread of eggs, bacon, and fruit.
Storage and reheating tips
- Room temp: Store cooled biscuits in an airtight container for up to 2 days.
- Refrigerator: Keep up to 4 days, wrapped or in a sealed container.
- Freezing: Freeze cooled biscuits individually on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 8–12 minutes, or thaw overnight in the fridge and warm for 5–7 minutes.
- Reheating: Split and toast lightly, or wrap in foil and heat in a 350°F oven until warmed through. Microwave will soften but can make them gummy — use short bursts and finish in a toaster oven or skillet for crisp edges.
Food safety note: discard homemade biscuits left at room temperature for more than 2 hours if they’ve been buttered or topped with perishable fillings.
Pro chef tips
- Keep the butter cold: that’s how you get flaky layers. For extra lift, grate frozen butter into the flour.
- Don’t twist the cutter: press straight down to preserve layers and height. Twisting seals the edges and prevents rise.
- Fold for layers: a couple of folds and light kneads build layers without overworking the dough.
- Watch the oven: because ovens vary, check at 10 minutes and then every 2–3 minutes until golden.
- Brush with melted butter right after baking for shine and extra flavor.
If you like experimenting with no-yeast dough recipes, you might enjoy this no-yeast pizza dough technique that shares similar speed and handling tips.
Creative twists
- Cheddar & chive: fold 1/2 cup shredded cheddar and 2 tablespoons chopped chives into the dough.
- Herb & garlic: add 1 teaspoon garlic powder and 1 tablespoon fresh chopped herbs.
- Sweet cinnamon: sprinkle sugar and cinnamon on top before baking or brush with honey after.
- Gluten-free: substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if not included. Baking time may vary.
- Vegan: use coconut oil or vegan butter and plant milk with 1 tsp vinegar to mimic buttermilk.
Your questions answered
Q: Can I use milk instead of buttermilk?
A: Yes. Use 3/4 cup milk plus 1 tablespoon lemon juice or vinegar; let sit 5 minutes. It won’t be quite as tangy, but it still gives good rise.
Q: How do I get taller biscuits?
A: Keep the butter cold, don’t overwork the dough, cut straight down (no twisting), and place biscuits close together on the pan so they support upward rise.
Q: Can I make the dough ahead?
A: Yes — shape the dough, cut the biscuits, and chill on a baking sheet covered for up to 24 hours before baking. You can also freeze unbaked biscuits on a tray and bake from frozen (add a couple minutes to baking time).
Q: What’s the best cutter size?
A: A 2–3 inch cutter is ideal. Larger biscuits bake a bit longer; smaller ones bake faster and are great for sliders.
Q: Why is my dough sticky?
A: Humidity, warm butter, or slightly too much liquid can cause stickiness. Chill the dough for 10–15 minutes, flour your hands, and proceed gently.
Conclusion
If you want a different take on a classic, check out these resources for more biscuit and southern bread inspiration: try the detailed tutorial at Easy Homemade Biscuits – Sugar Spun Run for extra technique photos, or explore tradition-rich options at Southern Biscuits Recipes for classic Southern methods.
Flaky Homemade Biscuits
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled For whole-grain option, swap half for white whole wheat flour.
- 1 tablespoon baking powder Helps with the rise.
- 1 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, cold and cubed Freeze for 10–15 minutes if soft.
- 3/4 cup buttermilk Can substitute with 3/4 cup milk + 1 tablespoon lemon juice or vinegar.
Instructions
Preparation
- Preheat the oven to 450°F (230°C) and line or lightly grease a baking sheet.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in the cold, cubed butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.
- Pour in buttermilk and fold with a spatula until the dough just comes together. Avoid overmixing.
Dough Handling
- Turn the dough onto a lightly floured surface and gently pat it into a rectangle.
- Fold it over itself once or twice and knead 2-3 times to create layers.
- Roll or pat the dough to about 1-inch thickness and use a round cutter to cut biscuits, pressing straight down.
- Place the biscuits on the prepared baking sheet, spacing them for desired crispness.
Baking
- Bake for 12-15 minutes, rotating the pan once, until golden brown on top.
- Let cool slightly before serving warm with butter and honey.
