The BEST Homemade Biscuit recipe you’ll ever try! These easy, homemade biscuits are soft, flaky, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house! Love all things breakfast? Me too! Make sure to give my amazing Fluffy Buttermilk Pancakes and Lemon Blueberry Scones a try!
Almost every weekend I whip up a batch of these easy homemade biscuits. It’s by far my favorite biscuit recipe and since it’s so easy, we make them all the time.
There is nothing quite like a warm, buttery, flaky biscuit straight from the oven that you can slather with butter and jelly, make into a biscuit breakfast sandwich, or enjoy with sausage gravy. I used to buy the mixes (and I’m sure I will pick up a box in the future again) but with a biscuit recipe this easy, it’s just as easy to make biscuits from scratch.
This easy biscuit recipe has never failed me and after much tweaking it is my go-to biscuit recipe. The biscuits rise up nice and fluffy and the copious amounts of butter ensure a tender, delicious biscuit each and every time.
What Ingredients Do I Need for Homemade Biscuits
Not a whole lot! And I’m pretty sure you have most, if not all, of these on hand in your pantry. The one ingredient you may see in this list that could be a little unfamiliar is the cream of tartar. I use it in my Snickerdoodles recipe and love it in biscuits but if you don’t have it on hand, please, don’t let that stop you from making this biscuit recipe. Go ahead and omit it from the recipe.
You’ll notice this list is very similar to the ingredients used in my scones recipe. My scones call for heavy cream instead of whole milk and a more substantial amount of sugar.
I should also note that my brother makes these biscuits every weekend and doesn’t use the egg, like, EVER. In fact, neither does my little sister. If you want to leave it out, go ahead.
- all-purpose flour
- sugar
- salt
- baking powder
- cream of tartar
- COLD butter
- egg
- milk
Tips for Making Biscuits
- The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. You want to handle the dough as little as possible because we want that butter to stay cold.
- I use two methods tor incorporate the butter into the flour mixture.
- One is to cut the butter into small pieces, refrigerate or freeze until ready to use, and then use a pastry cutter to cut the butter into the mixture when ready.
- The second is grating frozen butter with a box grater and then stirring it into the flour mixture.
- Both work great so use the method you prefer. Don’t go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough.
- To keep the butter from melting at all, use a cold egg and cold milk as well.
- The dough is going to be sticky so you want to generously flour the surface before turning your dough out onto it. I also sprinkle some flour on top before working with the dough.
- You can either use your hands to pat the dough out, or, if you prefer, use a rolling pin to very gently roll the dough out. I always just use my hands because at this point, they’re already a mess. If the dough is sticky, just sprinkle on additional flour, about a tablespoon at a time.
Can I Use Buttermilk in this Biscuit Recipe?
Yes, you absolutely can and we frequently do. Since buttermilk is thicker than regular milk, you will need slightly more to get the dough to the right consistency. Start with one and one-quarter cup and add more as needed.
To get a nice, tall biscuit, I like to pat the dough out to 3/4 to 1 inch thickness and cut with a biscuit cutter. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
Baking the biscuits is super quick – just about 10 minutes is all you need. I like to bake my biscuits on parchment paper but if you don’t have that on hand, lightly grease your baking sheet.
For extra yumminess, brush the tops of the biscuits with melted butter…
And serve with jams and jellies for a serious treat.
What You’ll Need to Make Biscuits
- A baking sheet that can handle the size of the scones.
- Biscuit cutter so you get nice evenly sized biscuits.
- Parchment paper makes removal of these biscuits painless and ensures they come off in one piece.
- A pastry cutter makes quick work of cutting the butter into the flour. Two knives or forks will also work or you can use a box grater.
- A pastry brush to brush on melted butter when the biscuits are hot from the oven.
More favorite breakfast recipes:
- The BEST Fluffy Buttermilk Pancakes
- Ham and Cheese Hash Brown Breakfast Casserole
- Baked Cherry Cheesecake French Toast
- Peanut Butter Banana Chocolate Chip Muffins
- Lemon Blueberry Scones
How To Make Biscuits
Perfect Homemade Biscuits
Ingredients
- 3 cups all-purpose flour
- 3 tbsp sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 1/2 tsp cream of tartar
- 3/4 cup COLD butter
- 1 egg
- 1 cup whole milk
Instructions
- Preheat oven to 450 degrees.
- The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
- Combine the dry ingredients in a large bowl.
- Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
- Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
- Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
- Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
- Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
- For extra yumminess, brush the tops of the biscuits with melted butter...
Video
Nutrition
Recipe originally published May 22, 2012.
More breakfast recipes to enjoy:
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Have a great day!
MaryAnn says
So good better then the store bought,and so easy to make. I know my granddaughter will be making these home made biscuits for her daddy.
Janine says
Hi, is their a milk alternative that would work? I tried with ripple milk & although they tasted yummy, they were flat & didnt rise…
Trish - Mom On Timeout says
I’m not sure if that’s a milk problem or if your baking powder isn’t fresh. I would check the baking powder first.
Heidi says
Hi, Janine. I just made the biscuits using oat milk, and they turned out beautifully. You may want to check and make sure your baking powder and cream of tartar aren’t too old.
Td says
I never have heard of Ripple for the liquid. Probably very popular on skid row.
Sue says
This recipe is my go to….the fresh baked biscuits don’t last more than 10 minutes in my house
Heather says
I have been making drop biscuits for years now, I thought I would try something different and I’m so glad I came across your recipe. They were a huge hit in my home. Thank you so much for sharing!
Sojourner says
These will now be my go to biscuits; they are excellent! Prep time is certainly more than five minutes if you are cutting the butter by hand but that will not keep me from making this recipe often.
Denise says
I made homemade peach jam on the weekend and I searched for a good biscuit recipe. I found this one and made these biscuits yesterday. Absolutely the best recipe ever and I’ve used quite a few different ones over the years! Thank you so much! OH, the peach jam was really good too! 😁
Trish - Mom On Timeout says
Oooh! Peach jam! I bet that was delicious on these biscuits! Have a great weekend!
Abbey says
I make a lot of recipes for my family that I find online, but there is usually something I have to change with each one. But these were perfect, I wouldn’t change a thing about this recipe! Very good and my family loves them.
Aerin says
These are so perfect. I’ve never really had a “great” biscuit, so never tried to make any, but randomly woke up with the strangest craving for a nice hot, fresh biscuit. I thankfully came across your recipe, and that was the BEST, most gratifying craving satisfaction I’ve ever gotten off the internet! I will be making these again. Possibly OFTEN.
Thank you so much!
Ditty says
Perfect, fluffy, golden, flaky not gummy at all with a hint of sweetness! Easy to make! Will definitely make again! Big hit with the fam!
Maureen Finlon says
Just to make sure, do you brush with melted butter after they come out of the oven?
Trish - Mom On Timeout says
That’s totally optional Maureen – we do sometimes, but not all the time 🙂
J Ellen Stanger says
I have been hunting for years for a good biscuit recipe, HOLY COW! These were a hit with every single person (including me) that are them. I am cooking for a group this summer ages 14 to 70. The teenagers ate three or more apiece. I was asked to make them again. Thanks for the receipe, my long hunt is over!
Trish - Mom On Timeout says
Thank you SO much!
Jacqui says
This has been my go to biscuit recipe since I first made them last Fall! The family loves them! They are on my table wheather it’s for biscuits and gravy for breakfast, steak and gravy at supper or just as a late night snack! Next up: how about a recipe for good ol Southern Red Eye gravy?
Trish - Mom On Timeout says
Putting that on my to-do list Jacqui! So glad you love the biscuits!
Lindsey says
They turned out great! I added dill to mine and ate them savoury with Chili. Thanks for the recipe and video!
Trish - Mom On Timeout says
Love the addition of dill – yum!
Michelle Fletcher says
Absolutely the best recipe ever! And grating the frozen butter made all the difference!
JessicaH says
These came out perfect. Next time I’ll butter the tops. I saved part of the dough and will try to bake that in the next few days.
Christine says
Awesome delicious flaky and so easy to make! Yummy :))))
Becca says
This is now my go to biscut recipe. Made some home made sausage gravy to go over them. Absolutely delicious!! My daughter also greatly enjoys them with strawberry jam. Thank you for sharing!