Fluffy Homemade Biscuits
I grew up watching my grandmother pull a pan of warm, pillowy biscuits from the oven — the steam, the buttery pull-apart layers, the smell that made everyone gather at the table. These Fluffy Homemade Biscuits are that kind of comfort: fast, forgiving, and ridiculously satisfying. They’re perfect for lazy weekend brunches, accompanying Sunday gravy, or a quick dinner side when you need something warm and comforting.
What makes this recipe special
This biscuit recipe keeps things simple and reliable: a high oven temperature, cold butter, and minimal handling produce tall, layered biscuits with a tender crumb. It’s a go-to because it’s:
- Fast: 10–12 minutes in the oven once the dough is ready.
- Kid- and crowd-friendly: mild flavor, great with jam or gravy.
- Budget-friendly: pantry staples, no fancy ingredients.
- Versatile: easy to adapt with cheese, herbs, or sweet add-ins.
“Amazingly easy — flaky, buttery, and perfect every time. These disappear at family breakfasts.” — home cook review
How this recipe comes together
Quick overview so you know what to expect:
- Preheat oven hot (450°F) to get a fast oven spring.
- Dry ingredients whisked together for even lift.
- Cold butter is cut into the flour to create flakes that steam while baking.
- Buttermilk hydrates and reacts with baking soda for extra tenderness.
- Minimal kneading preserves the layers.
- Cut rounds and bake until golden — serve warm.
Gather these items
What you’ll need:
- 2 cups all-purpose flour (spooned and leveled) — sub: 1:1 whole wheat for a heartier biscuit (expect denser result).
- 1 tablespoon baking powder — primary leavening.
- 1/2 teaspoon baking soda — reacts with buttermilk for lift and browning.
- 1/2 teaspoon salt — balances flavor.
- 1/2 cup unsalted butter, cold and cubed — for flaky layers (substitute: cold vegetable shortening or grated frozen butter).
- 3/4 cup buttermilk — for tenderness and flavor (substitute: 3/4 cup milk + 3/4 tbsp lemon juice or vinegar, let sit 5 minutes).
Notes: Measure flour carefully. If you add mix-ins (cheese, herbs), fold them in after cutting the butter in.
Directions to follow
- Preheat your oven to 450°F (230°C). Position a rack in the middle.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Add the cold cubed butter. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter.
- Make a well in the center and pour in the buttermilk. Stir gently with a fork or spatula until the dough just comes together — it should be shaggy and slightly sticky.
- Turn the dough out onto a lightly floured surface. Fold it over itself 2–3 times — don’t over-knead. This creates layers without toughening the biscuit.
- Pat or roll the dough to about 1-inch thickness. Use a floured round cutter and press straight down; don’t twist the cutter. Twisting seals the edges and can prevent rise.
- Place the rounds on an ungreased baking sheet, touching slightly for softer sides or spaced apart for crisper edges. Bake 10–12 minutes until the tops are golden brown and a toothpick comes out clean.
- Remove and brush with melted butter if desired. Serve warm.
Best ways to enjoy it
- Classic: split and slather with butter and honey or your favorite jam.
- Savory brunch: open and layer with scrambled eggs, bacon or sausage, and cheese for a breakfast sandwich.
- Southern-style: smother with sausage gravy for biscuits and gravy.
- Dinner side: serve with fried chicken, stews, or a big pot of soup.
- Sweet twist: warm, then sprinkle with cinnamon sugar and a drizzle of maple.
How to store & freeze
Short-term: Cool completely, then store in an airtight container or zip-top bag at room temperature for up to 2 days. For best texture, reheat before serving.
Refrigeration: Not necessary for short storage and can dry biscuits out; only refrigerate if they contain perishable fillings (e.g., egg-sausage sandwiches).
Freezing: Wrap individual cooled biscuits in plastic and place in a freezer bag for up to 3 months. Reheat from frozen in a 350°F oven for 10–15 minutes, or thaw overnight and warm at 300–325°F for 8–10 minutes.
Food safety: Cool to room temperature before sealing containers to avoid condensation and bacterial growth. Reheat to steaming hot before serving.
Pro chef tips
- Keep everything cold: cold butter + cold buttermilk = steam pockets that create flaky layers. If your kitchen is warm, chill the bowl or work on a cool surface.
- Grate the butter: if you want ultra-fast mixing, grate frozen butter on the large holes of a box grater; it blends quickly and gives great layers.
- Don’t twist the cutter: press straight down to cut biscuits to allow them to rise evenly.
- Use high heat: 450°F gives a quick oven spring and golden tops. Lower temps yield flatter biscuits.
- Double-fold for height: fold the dough a few times before rolling to build layers, but limit to 2–3 folds to avoid developing gluten.
Creative twists
- Cheddar & chive: fold 3/4 cup shredded sharp cheddar and 2 tablespoons chopped chives into the dough.
- Herb & garlic: mix 1 tsp garlic powder and 2 tbsp chopped mixed herbs into flour.
- Sweet orange-scented: add 1 tbsp sugar and 1 tsp orange zest, brush with orange-mint glaze.
- Buttermilk drop biscuits: skip rolling/cutting — drop spoonfuls onto the sheet for rustic biscuits.
- Vegan: use vegan butter and 3/4 cup non-dairy milk + 3/4 tsp lemon juice as a buttermilk substitute. Texture will vary slightly.
- Gluten-free: substitute 1:1 gluten-free flour blend with xanthan gum; handle gently and expect a more delicate crumb.
Your questions answered
Q: How long does this take from start to finish?
A: About 25–30 minutes total: 10–15 minutes prep (mixing and cutting) and 10–12 minutes baking.
Q: Why are there both baking powder and baking soda?
A: Baking powder gives the primary lift. The small amount of baking soda reacts with the buttermilk’s acidity to improve browning and tenderness.
Q: How do I keep biscuits tall and flaky?
A: Work cold, don’t over-mix, and cut straight down with a sharp cutter. High oven heat also helps a quick rise.
Q: Can I make the dough ahead of time?
A: Yes. After mixing, shape into a disk, wrap, and refrigerate up to 24 hours. Roll and cut just before baking. For longer storage, freeze raw biscuit rounds on a tray, then transfer to a bag.
Q: Why did my biscuits come out dense?
A: Possible causes: overmixing, too much flour, warm butter, or too low oven temperature. Measure flour correctly and keep ingredients cold.
Conclusion
These Fluffy Homemade Biscuits are a simple, dependable recipe that delivers buttery layers and fast comfort. For more technique tips and alternate biscuit recipes, see Easy Fluffy Homemade Biscuits Recipe and Easy Homemade Biscuits – Sugar Spun Run. Enjoy them warm, and don’t be surprised if they become your new go-to for brunch and weeknight sides.
Fluffy Homemade Biscuits
Ingredients
Method
- Preheat your oven to 450°F (230°C) and position a rack in the middle.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Add the cold cubed butter. Cut the butter into the flour until the mixture looks like coarse crumbs.
- Make a well in the center and pour in the buttermilk. Stir gently until the dough just comes together.
- Turn the dough out onto a lightly floured surface. Fold it over itself 2-3 times, then pat or roll to about 1-inch thickness.
- Use a floured round cutter to cut rounds without twisting the cutter and place them on an ungreased baking sheet.
- Bake for 10–12 minutes until the tops are golden brown and a toothpick comes out clean.
- Remove from the oven and brush with melted butter if desired. Serve warm.
