Homemade Biscuits
These quick and easy biscuits are warm, buttery, and can be made in under 30 minutes using pantry staples. Perfect for breakfast or as a side.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold (cut into cubes) Use chilled butter for better flakiness.
- 3/4 cup milk (dairy or unsweetened non-dairy alternative) For a dairy-free version, use plant milk.
- 1 tablespoon honey (optional, for serving)
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold 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 the milk slowly. Stir with a wooden spoon or spatula just until the dough comes together — don’t overmix.
- Lightly flour a work surface and turn the dough out. Knead gently 4–5 times to bring the dough into a smooth ball.
- Flatten the dough with your hands or a rolling pin to about 1 inch thick. Use a round cutter to cut biscuits; press straight down without twisting.
- Place the rounds on the prepared sheet. For softer sides, place rounds close together; for crispier edges, space them apart.
- Bake 12–15 minutes, until the tops are golden brown. Serve warm with butter and optional honey.
Notes
Store cooled biscuits in an airtight container for up to 2 days or refrigerate for up to 5 days. For freezing, wrap individually and place in a freezer bag for up to 3 months.