Name: Easy Homemade Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 cup salt to taste (about 1/2–3/4 teaspoon recommended) (Use less if using salted butter.); 1/2 cup unsalted butter, cold (cut into cubes) (Keep butter cold for flaky layers.); 1 cup milk (whole milk preferred) (For tang, use buttermilk instead.)

I fell in love with this biscuit recipe the first time I raced home from work, grabbed the ingredients from the pantry, and had warm, flaky rounds on the table in under 30 minutes. These Easy Homemade Biscuits are the kind of thing that makes weeknight dinners feel cozy and weekend breakfasts feel special — tender layers, a crisp golden top, and the kind of buttery flavor that disappears fast. If you want simple pantry-friendly baking that rewards you immediately, this is it. For a quick reference version of this recipe online, check this link: Easy Homemade Biscuits recipe.

Why you’ll love this dish

These biscuits hit a sweet spot: fast, inexpensive, and unfussy. With only five primary ingredients and minimal equipment, you get bakery-style biscuits that are perfect for brunch, as a side to soup or fried chicken, or slathered with jam and butter. The high oven temperature and cold butter technique give you flaky layers without complicated laminating or long rest times — ideal when you want comfort food without the fuss.

“Perfectly flaky, golden tops, and irresistibly buttery — these biscuits vanished faster than I could say ‘second round.’” — A happy weekend tester

Step-by-step overview

Before you dive in, here’s the process in one quick sweep so you know what to expect: dry ingredients mixed, cold butter cut in until the texture is like coarse crumbs, milk stirred in just until a shaggy dough forms, a few gentle turns on a floured surface, roll or pat to 1" thickness, cut rounds, and bake hot for a fast rise and crisp exterior. Total hands-on time: about 15 minutes; from oven to table: roughly 25–30 minutes.

What you’ll need

2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup unsalted butter, cold (cut into cubes)
1 cup milk (whole milk preferred)
Salt to taste (about 1/2–3/4 teaspoon recommended)

Notes and substitutions:

For tang and richer flavor, swap milk 1:1 with buttermilk. If using buttermilk, you can optionally add 1/4 teaspoon baking soda to help the rise.
If you only have salted butter, reduce added salt by about 1/4 teaspoon.
Want richer biscuits? Replace 2–3 tablespoons of milk with heavy cream.

Step-by-step instructions

Preheat the oven to 450°F (230°C). Line a baking sheet or use a lightly greased sheet.
In a large bowl, whisk together the flour, baking powder, and salt until evenly distributed.
Add the cold, cubed butter. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
Pour in the milk gradually and stir with a wooden spoon until the dough just comes together — it should be shaggy and slightly sticky. Don’t overmix.
Turn the dough onto a lightly floured surface. Fold and press gently a few times until smooth; avoid heavy kneading.
Pat or roll the dough to about 1 inch thick. Use a floured biscuit cutter or a drinking glass to cut rounds. Press straight down — don’t twist — to help biscuits rise evenly. Reassemble scraps and cut remaining biscuits.
Place the biscuits on the baking sheet. For taller biscuits, set them close together so the sides touch; for crisper sides, space them apart.
Bake 12–15 minutes, until the tops are golden brown and the centers are set. Let cool a few minutes and serve warm with Country Cream Gravy or your favorite topping.

Best ways to enjoy it

These biscuits are wonderfully versatile. Try them:

Split and smothered with sausage gravy for a classic Southern breakfast.
Halved and stacked with fried chicken for a crunchy sandwich.
Warm with butter and honey or fruit preserves for a simple brunch treat.
Alongside stews or soups to sop up sauces.

For more serving ideas and pairing suggestions, see this collection of variations and serving notes: serving ideas and variations.

Storage and reheating tips

Room temperature: Store cooled biscuits in an airtight container at room temp for up to 2 days.
Refrigerator: Keep in an airtight container for up to 4 days.
Freezing: Freeze baked biscuits in a freezer bag for up to 3 months. To freeze raw: place cut biscuits on a tray, freeze until firm, then transfer to a bag; bake from frozen, adding a few minutes to the bake time.
Reheating: For best texture, reheat in a 325°F oven wrapped loosely in foil for 8–10 minutes (from refrigerated) or 12–15 minutes from frozen. Microwave for 15–20 seconds for a quick fix, but they’ll be softer.

Food safety: always cool completely before sealing for storage to prevent condensation and sogginess.

Helpful cooking tips

Keep the butter cold. Chill it and work quickly — cold butter creates steam pockets that make flaky layers.
Use a coarse texture — pea-sized butter bits are ideal. If using a grater, grate frozen butter into the flour for quick work.
Don’t overwork the dough. Minimal kneading preserves tenderness.
Cut straight down with a sharp cutter and don’t twist; twisting seals the edges and prevents proper rise.
Bake on a preheated baking sheet if you can — the hot surface gives the bottom a quick lift.
For extra shine, brush the tops with melted butter right when they come out of the oven.

Creative twists

Cheddar and chive biscuits: fold in 3/4 cup grated sharp cheddar and 2 tablespoons chopped chives.
Bacon and maple: fold in crumbled cooked bacon and brush with maple butter.
Sweet cinnamon-sugar: sprinkle cinnamon sugar on top before baking or roll biscuits with a cinnamon-sugar swirl.
Buttermilk biscuits: swap milk for buttermilk for added tang and tenderness.
Gluten-free: use a 1:1 gluten-free flour blend and add a tablespoon of xanthan gum if your blend lacks it; texture will vary.
Herb & garlic: add 1 teaspoon garlic powder and 2 tablespoons chopped fresh herbs for savory biscuits.

Common questions

Q: Can I use buttermilk instead of milk?
A: Yes — use buttermilk 1:1 for a richer, tangy biscuit. Because buttermilk is acidic, you can optionally add 1/4 teaspoon baking soda to help lift, but the original amount of baking powder will still work.

Q: How do I get tall, flaky layers?
A: Keep everything cold, cut the butter into the flour until coarse, work the dough gently, and bake at a high temperature (450°F). Placing biscuits close together on the pan helps them rise taller because the sides support upward rise.

Q: Can I prepare these ahead of time?
A: Absolutely. You can freeze raw-cut biscuits on a tray, then store them in a bag and bake from frozen (add a few extra minutes). Baked biscuits freeze and reheat well, too.

Q: Mine didn’t rise — what went wrong?
A: Common problems: expired baking powder, butter too warm or melted into the flour, overworking the dough, or oven temperature too low. Check your leavening, keep butter cold, and preheat the oven fully.

Conclusion

If you’re after a straightforward biscuit recipe that delivers flaky layers and buttery flavor, this one’s a keeper — quick enough for weeknights and adaptable for special breakfasts. For more inspiration and another tested approach, see these helpful resources: Easy Homemade Biscuits – Sugar Spun Run and Southern Biscuits Recipes. Enjoy baking — and don’t be surprised when everyone asks for seconds.