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Easy Homemade Biscuits

Deliciously flaky and buttery biscuits made with just five pantry ingredients, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 biscuits
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For lighter biscuits, substitute with 1½ cups all-purpose flour and ½ cup pastry flour.
  • 1 tablespoon baking powder Check freshness by testing with hot water.
  • 1 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, cold and cubed Use real butter for best flavor; vegetable shortening can be used for a different texture.
  • 3/4 cup whole milk Buttermilk is a great substitute for tang and extra lift.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and grease a baking sheet or line with parchment.
  2. In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
  3. 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.
  4. Pour in the milk gradually and stir with a fork until the dough just comes together; it should be slightly shaggy.
  5. 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.
  6. Use a floured biscuit cutter or round glass to cut shapes, pressing down without twisting.
  7. Place the biscuits onto the prepared baking sheet, spacing them slightly apart.
Baking
  1. Bake for 12–15 minutes until the tops are golden brown. Remove and cool slightly before serving.

Notes

Store cooled biscuits in an airtight container for up to 2 days at room temperature, or up to 5 days in the refrigerator. For freezing, wrap biscuits individually and place in a freezer bag for up to 2 months.