The Best Homemade Biscuits

Why You’ll Love This Recipe

These biscuits are incredibly easy to make from scratch—no special equipment or fancy ingredients needed. The dough comes together quickly, and the result is a batch of warm, soft biscuits that rise beautifully and have irresistible buttery layers. They’re perfect on their own, with eggs and bacon, or as the base for a classic biscuit sandwich or sausage gravy.

Ingredients

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

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (cold and cubed)
• Buttermilk (cold)
• Optional: melted butter for brushing after baking

Directions

1. Preheat the oven: Set to 425°F (220°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
4. Add buttermilk: Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
5. Fold the dough: Turn the dough out onto a floured surface. Gently pat into a rectangle, then fold it over itself 2–3 times to create layers. Pat into a 1-inch thick rectangle.
6. Cut the biscuits: Use a floured biscuit cutter or round glass to cut out biscuits. Press straight down—don’t twist. Gather scraps and repeat.
7. Bake: Place biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crispier edges. Bake for 12–15 minutes until golden brown on top.
8. Finish: Brush with melted butter if desired and serve warm.

Servings and timing

This recipe makes 8–10 biscuits.
Preparation time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Cheddar biscuits: Fold in shredded sharp cheddar cheese for a cheesy twist.
• Herbed biscuits: Add chopped fresh herbs like chives, thyme, or rosemary.
• Sweet biscuits: Add a tablespoon of sugar and serve with fruit or jam.
• Garlic butter topping: Mix melted butter with garlic powder and brush over baked biscuits.
• Dairy-free option: Use plant-based butter and non-dairy milk with a splash of vinegar or lemon juice.

Storage/Reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm in a 300°F (150°C) oven for 5–8 minutes or microwave for 10–15 seconds.
For longer storage, freeze baked biscuits tightly wrapped for up to 2 months. Thaw and reheat before serving.

FAQs

What’s the secret to fluffy biscuits?

Cold butter and minimal mixing. Keeping the butter cold creates steam pockets that help the biscuits rise.

Can I use regular milk instead of buttermilk?

Yes, but add 1 tablespoon of lemon juice or vinegar to 1 cup of milk to create a buttermilk substitute.

Why shouldn’t I twist the biscuit cutter?

Twisting seals the edges and can prevent a proper rise. Press straight down for tall, fluffy biscuits.

Can I make the dough ahead of time?

Yes, shape the biscuits and refrigerate them covered for up to 24 hours before baking.

What flour is best for biscuits?

All-purpose flour works well, but Southern-style soft wheat flour yields even more tender biscuits.

Can I use self-rising flour?

Yes, skip the baking powder, baking soda, and salt if using self-rising flour.

How do I get tall, layered biscuits?

Fold the dough over itself a few times before cutting to create layers that puff up as they bake.

Why are my biscuits dry?

Overbaking or using too much flour can dry them out. Be sure to measure accurately and don’t overmix.

Can I freeze the unbaked biscuits?

Yes, place them on a baking sheet to freeze, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.

What can I serve with these biscuits?

Butter, jam, honey, sausage gravy, fried chicken, bacon, eggs, or use them for sandwiches and sliders.

Conclusion

The Best Homemade Biscuits are simple, satisfying, and versatile—perfect for any meal and any occasion. Whether you’re serving them fresh from the oven for breakfast or pairing them with dinner, these biscuits deliver buttery, flaky layers and just the right amount of comfort. Once you try this easy recipe, you’ll never want store-bought biscuits again.

The Best Homemade Biscuits

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These fluffy, buttery homemade biscuits are made with simple ingredients and come together in under 30 minutes. Perfect for breakfast, brunch, or dinner, they’re crisp on the outside and tender on the inside.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 biscuits
• Category: Breakfast, Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3/4 cup buttermilk, cold
• Optional: 2 tablespoons melted butter for brushing after baking

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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, baking soda, and salt.
3. Add cold, cubed butter to the dry ingredients and cut it in using a pastry cutter or fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter.
4. Pour in the cold buttermilk and stir gently just until the dough comes together. Do not overmix.
5. Turn the dough out onto a floured surface. Gently pat into a rectangle, fold over itself 2–3 times, then pat into a 1-inch thick rectangle.
6. Use a floured biscuit cutter or glass to cut out biscuits. Press straight down without twisting. Gather scraps and repeat.
7. Place biscuits on prepared baking sheet, touching for soft sides or spaced for crisp edges. Bake for 12–15 minutes or until golden brown.
8. Brush with melted butter if desired and serve warm.

Notes

• Use cold butter and buttermilk for the best rise and flaky texture.
• Do not twist the cutter when cutting biscuits—this prevents them from rising evenly.
• Fold the dough to create layers and achieve tall, flaky biscuits.
• Freeze unbaked biscuits for quick baking anytime—just add a few minutes to the baking time.
• Buttermilk substitute: Mix 1 tablespoon lemon juice or vinegar into 3/4 cup milk and let sit 5 minutes.

Nutrition

• Serving Size: 1 biscuit
• Calories: 180
• Sugar: 1g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg