Easy Homemade Biscuits Recipe
I grew up with biscuits that pulled apart in flaky layers and vanished off the plate. This easy homemade biscuits recipe gives you that same warm, buttery comfort with minimal fuss — five pantry ingredients, one bowl, and about 20 minutes in the oven. It’s the kind of recipe you make when you want a simple weekend brunch, a last-minute side for dinner, or fresh rolls for a holiday spread.
What makes this recipe special
These biscuits are fast, reliable, and forgiving. They rely on simple techniques — cold butter, gentle handling, and a hot oven — to produce tender, flaky layers without complicated folding or chilling. That makes them perfect for busy mornings or when you want fresh bread without planning ahead.
"Light, buttery, and ready in under 30 minutes — the whole family called them restaurant-quality." — a quick test by a weekday cook
Step-by-step overview
Before you dive in, here’s the quick process so you know what to expect:
- Whisk dry ingredients in one bowl.
- Cut cold butter into the flour until it looks like coarse crumbs.
- Add milk until a shaggy dough forms; don’t overmix.
- Turn out, knead lightly, pat to 1" thickness, then cut biscuits.
- Bake at 425°F (220°C) for 12–15 minutes until golden.
This overview helps you move confidently through the recipe and prevents overworking the dough, which is the biggest cause of dense biscuits.
Gather these items
- 2 cups all-purpose flour (for lighter biscuits you can do 1½ cups all-purpose + ½ cup pastry flour)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed (use the real thing for best flavor; vegetable shortening can be used for a different texture)
- 3/4 cup whole milk (buttermilk is a great swap for tang and extra lift; see Variations)
Notes: flour and baking powder freshness matters — measure flour by spooning into the cup then leveling, and check that baking powder is active (1 tsp in hot water should fizz).
Directions to follow
- Preheat your oven to 425°F (220°C) and grease a baking sheet or line with parchment.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Add the cold, cubed butter to the dry mix. Use a pastry cutter, two knives, or your fingertips to cut the butter in until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- Pour in the milk gradually and stir with a fork until the dough just comes together. It should be slightly shaggy — stop when it holds if pressed.
- Turn the dough onto a lightly floured surface. Fold and knead gently about five times; you’re just bringing it into a cohesive ball.
- Pat or roll the dough to about 1 inch (2.5 cm) thick. Use a floured biscuit cutter or a round glass to cut shapes; press straight down without twisting for taller biscuits.
- Place the biscuits onto the prepared baking sheet, spacing them slightly apart for crisper edges or touching for softer sides.
- Bake 12–15 minutes, until the tops are golden brown. Remove and cool slightly before serving.
Best ways to enjoy it
- Split warm and slather with salted butter or honey butter for a classic treat.
- Make a breakfast sandwich with fried egg and cheese.
- Serve alongside soups (tomato, chicken noodle) or stews for soaking up broth.
- For a Southern-style meal, pair with gravy (sausage or mushroom) or slow-cooked greens.
Storage and reheating tips
- Room temperature: Store cooled biscuits in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container up to 5 days.
- Freezing: Wrap biscuits individually in plastic wrap and place in a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 10–12 minutes, or thaw overnight and warm for 5–7 minutes.
- Reheating: For best texture, reheat in a 350°F oven or toaster oven rather than the microwave; a very short microwave zap works only if you finish in the oven to restore crispness.
Food safety: cool completely before refrigerating to avoid condensation and bacterial growth.
Pro chef tips
- Keep everything cold: cold butter is the secret to flaky layers. If your kitchen is warm, pop the mixing bowl in the fridge for a few minutes before cutting the butter.
- Don’t overmix: stop as soon as the dough holds. Overworking develops gluten and makes biscuits tough.
- Use a biscuit cutter without twisting: twisting seals the edges and prevents lift.
- Let the oven come fully to temperature. A hot oven creates steam quickly and helps layers rise.
- For extra height, stack two thinner rounds when cutting and press lightly — the seams help lift layers.
Flavor swaps
- Buttermilk biscuits: replace whole milk with 3/4 cup buttermilk for tang and tenderness.
- Cheesy biscuits: fold in 3/4 cup grated sharp cheddar into the flour before adding butter.
- Herb biscuits: add 1–2 tablespoons chopped fresh herbs (chives, rosemary, thyme) to the dry mix.
- Vegan: use a plant-based butter substitute that’s firm when cold and replace milk with unsweetened almond milk plus 1 tsp lemon juice.
- Sweet variation: add 2 tbsp sugar and a pinch of cinnamon; glaze with honey for breakfast biscuits.
Helpful answers
Q: How long does this take from start to finish?
A: About 25–30 minutes total — 10 minutes prep and 12–15 minutes baking. Cooling adds a few minutes.
Q: Can I use self-rising flour instead of flour + baking powder + salt?
A: Yes. Omit the baking powder and salt in the recipe and use 2 cups self-rising flour. Adjust salt to taste.
Q: My biscuits are dense — what went wrong?
A: Most likely overmixing or using warm butter. Also check that your baking powder is fresh; stale leavening won’t give lift.
Q: Can I make the dough ahead of time?
A: You can cut the butter into the flour and refrigerate the dry mix. Add milk and finish shortly before baking. Alternatively, shape the biscuits and freeze on a baking sheet; transfer to a bag and bake from frozen, adding a few extra minutes.
Q: Is whole milk necessary?
A: Whole milk gives richer flavor and better browning. Buttermilk is an excellent swap. Low-fat milk will work but yields slightly less tender results.
Conclusion
If you want more variations or step-by-step photos to compare techniques, check this detailed recipe from Easy Homemade Biscuits – Sugar Spun Run. For deeper Southern biscuit techniques and regional recipes, see these classic takes at Southern Biscuits Recipes.
Enjoy warm biscuits straight from your oven — they’re one of the fastest ways to make a simple meal feel special.
Easy Homemade Biscuits
Ingredients
Method
- Preheat your oven to 425°F (220°C) and grease a baking sheet or line with parchment.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Add the cold, cubed butter to the dry mixture and cut it in until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- Pour in the milk gradually and stir with a fork until the dough just comes together; it should be slightly shaggy.
- Turn the dough onto a lightly floured surface, gently knead about five times, and pat or roll to about 1 inch (2.5 cm) thick.
- Use a floured biscuit cutter or round glass to cut shapes, pressing down without twisting.
- Place the biscuits onto the prepared baking sheet, spacing them slightly apart.
- Bake for 12–15 minutes until the tops are golden brown. Remove and cool slightly before serving.
