Breakfast Biscuits

Why You’ll Love This Recipe

You’ll love these Breakfast Biscuits because they’re simple, quick, and made with pantry staples. The golden, crisp exterior and soft, airy interior make them irresistible. They’re versatile enough to pair with savory or sweet toppings, and they can be prepped ahead for busy mornings. Once you make these homemade biscuits, you’ll never want the store-bought kind again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
cold unsalted butter (cubed)
milk or buttermilk
optional toppings: melted butter, honey, or jam

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Gradually pour in milk or buttermilk, stirring just until the dough comes together. Do not overmix.
5. Turn the dough onto a lightly floured surface and gently knead it 3–4 times.
6. Pat the dough into a 1-inch-thick rectangle and use a biscuit cutter or glass to cut out rounds.
7. Place biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crisp edges.
8. Bake for 12–15 minutes, until golden brown on top.
9. Brush with melted butter if desired and serve warm.

Servings and timing

Makes 8 biscuits.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add shredded cheddar cheese and chopped chives for savory cheddar biscuits.
• Mix in a bit of sugar and cinnamon for a sweet breakfast version.
• Replace some of the flour with whole wheat flour for added fiber.
• Add cooked crumbled bacon or ham for a hearty twist.
• Brush with honey butter for extra richness and flavor.

Storage/Reheating

Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in a 350°F (175°C) oven for 5–7 minutes or microwave for 15–20 seconds. For longer storage, freeze baked biscuits for up to 2 months and reheat directly from frozen.

FAQs

Can I use self-rising flour instead of all-purpose?

Yes, just omit the baking powder and reduce the salt slightly.

What’s the best fat to use for biscuits?

Cold unsalted butter gives the best flavor and flakiness, but shortening also works.

How do I make the biscuits extra fluffy?

Keep your ingredients cold and avoid overmixing the dough.

Can I make them ahead of time?

Yes, you can refrigerate the unbaked dough rounds for up to 24 hours before baking.

Can I freeze the dough?

Yes, freeze cut biscuit dough on a tray, then transfer to a bag and bake straight from frozen.

Why did my biscuits turn out dense?

Overworking the dough can make biscuits tough—handle gently and mix just until combined.

Can I use non-dairy milk?

Yes, almond, oat, or soy milk works well as a substitute.

Do I need to chill the dough before baking?

It’s optional, but chilling for 10–15 minutes helps the biscuits rise higher.

Can I make drop biscuits instead?

Yes, just spoon the dough onto the baking sheet instead of cutting it out.

What can I serve with breakfast biscuits?

Serve them with eggs, bacon, sausage gravy, or simply butter and jam.

Conclusion

Breakfast Biscuits are a timeless, comforting classic that’s easy to bake and endlessly versatile. Their soft, buttery texture makes them perfect for breakfast sandwiches or enjoyed on their own. With a few simple ingredients and quick prep, you can bring the warmth and aroma of homemade biscuits to your table any day of the week.

Breakfast Biscuits

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Breakfast Biscuits are warm, buttery, and flaky homemade biscuits that come together quickly with simple ingredients. Perfect for breakfast sandwiches, served with jam, or enjoyed plain, these golden biscuits are tender on the inside and crisp on the outside—true comfort food at its best.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 biscuits
• Category: Breakfast, Bread, Side Dish
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup milk or buttermilk
• Optional toppings: melted butter, honey, or jam

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter and cut into the flour mixture using a pastry cutter or fingers until coarse crumbs form.
4. Gradually pour in milk or buttermilk, stirring just until the dough comes together. Avoid overmixing.
5. Turn the dough onto a lightly floured surface and gently knead 3–4 times.
6. Pat dough into a 1-inch-thick rectangle and cut out biscuits using a round cutter or glass.
7. Arrange biscuits on the baking sheet—close together for soft sides or spaced apart for crisp edges.
8. Bake 12–15 minutes until golden brown on top.
9. Brush with melted butter if desired and serve warm.

Notes

• Use very cold butter for the flakiest texture.
• Do not overmix—handle the dough gently for light, fluffy biscuits.
• Chilling the dough before baking can help the biscuits rise higher.
• Try flavor variations like cheddar-chive or cinnamon-sugar biscuits.

Nutrition

• Serving Size: 1 biscuit
• Calories: 180
• Sugar: 1g
• Sodium: 240mg
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 25mg