Name: Easy Homemade Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups all-purpose flour (Spoon and level for accuracy); 1 tablespoon baking powder; 1 tablespoon granulated sugar (Optional for slight browning); 1 teaspoon salt; 1/3 cup salted butter (Very cold; use unsalted plus a pinch more salt if preferred); 3/4 cup milk (Cold; can use buttermilk or non-dairy alternatives)

I grew up on biscuits like these — quick, tender rounds that come together with a few pantry staples and a hands-on fold that builds flaky layers. This easy homemade biscuits recipe is the sort of thing you make for a cozy weekend brunch, a weeknight side for soup or chili, or whenever you want warm, buttery bread in under 30 minutes.

Why you’ll love this dish

These biscuits are a fast, no-fuss recipe that still delivers flaky, tender results. With only six ingredients and a simple fold-and-cut technique, they’re perfect for cooks who want bakery-style biscuits without complicated steps or special equipment.

“Flaky, buttery, and fast — these biscuits vanished at my family breakfast. Perfect for dunking in gravy or slathering with jam.”

Reasons to try them now: they’re budget-friendly, kid-approved, and forgiving if you follow a couple of basic cold-butter rules. They work equally well for a rustic breakfast plate or as a dinner roll substitute at holiday meals.

How this recipe comes together

This recipe follows a classic biscuit method: mix dry ingredients, cut cold butter into the flour until pea-sized, add cold milk, turn the dough out and fold it to build layers, then cut and bake. The heat from the oven creates steam from the cold butter pockets, producing lift and flakiness. Expect to spend 10 minutes on prep and about 12–15 minutes in the oven.

What you’ll need

2 cups all-purpose flour (spoon and level for accuracy)
1 tablespoon baking powder
1 tablespoon granulated sugar (optional for slight browning)
1 teaspoon salt
1/3 cup salted butter, very cold (use unsalted plus a pinch more salt if preferred)
3/4 cup milk, cold (see substitutions below)

Notes/substitutions:

Buttermilk swap: use 3/4 cup buttermilk for a tangier, slightly more tender biscuit.
Milk alternatives: whole milk gives best richness; 2% works. For non-dairy, use unsweetened oat or soy milk (results slightly different).
If you only have self-rising flour, skip the baking powder and salt—use a tested self-rising recipe instead.

Step-by-step instructions

Preheat the oven to 425°F (220°C). A hot oven gives a fast oven spring.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Cut the cold butter into small pieces. Use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter. Those butter bits are what make the biscuits flaky.
Make a well in the dry mix and pour in the cold milk slowly. Stir with a fork until the dough just comes together and is slightly sticky. Don’t over-mix.
Turn the dough onto a lightly floured surface. Fold it over itself about 10 times — this creates layers. Pat or press the dough with your hands until it’s about 1 inch thick.
Use a biscuit cutter (or a floured glass) and press straight down to cut rounds. Avoid twisting the cutter; twisting seals the edges and can inhibit rise. Gather scraps gently and re-roll once if needed.
Place biscuits on an un-greased dark baking pan (a dark pan helps brown the bottoms and sides). Leave a little space between them for even baking.
Bake 12–15 minutes, until tops are golden brown and a toothpick comes out clean. Cool for a few minutes, then serve warm.

Gather these items

(Ingredient checklist for a quick glance)

All-purpose flour — 2 cups
Baking powder — 1 tablespoon
Granulated sugar — 1 tablespoon
Salt — 1 teaspoon
Cold salted butter — 1/3 cup
Cold milk — 3/4 cup

Directions to follow

Preheat oven to 425°F (220°C).
Whisk flour, baking powder, sugar, and salt in a bowl.
Cut in cold butter until pea-sized pieces remain.
Add cold milk and stir until dough is slightly sticky.
Turn out and fold 10 times on a floured surface.
Pat dough to 1" thickness and cut with a floured cutter.
Place on an un-greased dark pan and bake 12–15 minutes until golden.

Best ways to enjoy it

These biscuits are extremely versatile:

Breakfast: split and fill with sausage, egg, and cheese or smear with butter and jam.
Brunch: serve alongside scrambled eggs, sautéed greens, or a breakfast casserole.
Dinners: perfect with fried chicken, pot roast, chili, or soups.
Sweet treat: warm with honey butter or a dusting of cinnamon sugar.

For a pretty brunch plate, stack two biscuits, add a smear of compound herb butter, and garnish with chives or a small sprig of thyme.

Storage and reheating tips

Room temperature: Store cooled biscuits in an airtight container for up to 48 hours.
Refrigerator: Keep in the fridge up to 4 days; reheat before serving.
Freezing: Wrap cooled biscuits individually in plastic wrap, then place in a freezer bag for up to 3 months. Reheat frozen biscuits in a 350°F oven for 10–15 minutes, or thaw overnight and warm through.
Reheating: For best texture, reheat in a 300°F oven until warmed (about 8–10 minutes). For a quick option, microwave for 15–25 seconds with a damp paper towel to retain moisture — avoid long microwaving which makes them gummy.

Food safety: always cool completely before storing to avoid condensation and sogginess. If refrigerated, consume within recommended times.

Helpful cooking tips

Keep everything cold. Chill butter and milk right up until use. Cold butter equals flakier layers.
Don’t overwork the dough. Mix just until it comes together and fold gently. Over-kneading develops gluten and makes biscuits tough.
Use a sharp cutter and press straight down — no twisting. Twisting seals the edge and reduces vertical lift.
If your butter softens while working, pop the dough on a tray into the fridge for 10–15 minutes before cutting.
For extra rise, bake on the middle rack and preheat a baking stone or heavy pan. Dark pans brown faster — reduce time slightly if your oven runs hot.

Creative twists

Cheddar & chive: stir 1/2 cup shredded cheddar and 1–2 tablespoons chopped chives into the dough.
Herb & garlic: add 1 teaspoon garlic powder and 1 tablespoon chopped mixed herbs.
Sweet honey biscuits: increase sugar to 2 tablespoons and brush warm tops with honey butter.
Whole wheat swap: replace 1/2 cup flour with whole wheat pastry flour for nuttier flavor (may be slightly denser).
Vegan option: use vegan butter and oat milk; results are good though slightly different in flavor.
Drop-biscuit shortcut: omit rolling and cutting — drop 8 spoonfuls of dough onto a baking sheet for rustic rounds (bake time similar).

Your questions answered

Q: How long does this take start to finish?
A: About 25–30 minutes total: ~10 minutes prep and 12–15 minutes baking.

Q: Can I use self-rising flour instead of all-purpose?
A: Not directly. Self-rising flour already contains baking powder and salt. If using self-rising, omit the added baking powder and salt and reduce other adjustments according to a tested self-rising biscuit recipe.

Q: Why is the butter supposed to be cold?
A: Cold butter creates pockets in the dough that steam during baking, producing flaky layers and lift. Melted or room-temperature butter will make denser biscuits.

Q: Can I freeze unbaked biscuits?
A: Yes. After cutting, place the unbaked biscuits on a tray to freeze solid, then transfer to a bag. Bake from frozen, adding a few minutes to the baking time, or thaw in the fridge and bake as directed.

Q: My biscuits browned on the bottom too fast — what happened?
A: Dark pans conduct heat more quickly. Use a lighter-colored pan or place the rack higher in the oven. Also avoid placing the pan directly on a hot baking stone unless you want a crispier bottom.

Conclusion

If you want more biscuit inspiration or variations, check these helpful resources: Easy Homemade Biscuits – Sugar Spun Run and Southern Biscuits Recipes. Both pages offer techniques and twists that pair well with the basic method above.