Go Back

Homemade Biscuits

These quick and easy homemade biscuits are golden, tender, and perfect for any meal. Ready in under 20 minutes, they're made with simple pantry ingredients and create flaky layers that beat store-bought biscuits every time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 biscuits
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Substitute: 1:1 gluten-free flour blend with xanthan gum if needed.
  • 1 tablespoon baking powder Ensure it's fresh for good rising.
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/4 cup cold unsalted butter, cut into small cubes Substitute: cold vegetable shortening for a different texture; for richer flavor use half butter, half shortening.
  • 3/4 cup milk Substitute: buttermilk for tang and extra tenderness, or a dairy-free milk like almond + 1 tsp lemon juice if vegan.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet or lightly grease it.
  2. Whisk the flour, baking powder, and salt in a large bowl to distribute the leavening evenly.
  3. Add the cold cubed butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces.
  4. Pour in the milk a little at a time and fold gently with a spatula just until the dough comes together. It should be shaggy but not dry; avoid overmixing.
Shaping and Baking
  1. Turn the dough onto a lightly floured surface. Fold it over itself 2-3 times and press or pat to about 1 inch thick.
  2. Use a round cutter (or the rim of a glass) and press straight down without twisting to cut rounds.
  3. Place the biscuits on the prepared baking sheet so that edges just touch for taller biscuits, or spaced apart for crisper sides.
  4. Bake for 12-15 minutes until golden brown on top.
  5. Remove from oven and serve warm. Split and butter immediately for best texture.

Notes

For best texture, keep butter cold until cutting in. Can be served with butter and honey, sausage gravy, or as a base for breakfast sandwiches. Store cooled biscuits in an airtight container for up to 2 days or freeze for longer storage.