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.
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Have a great day!
Jordan says
Over the years, I feel that I’ve constantly been in an endless pursuit of the perfect biscuit recipe. So pleased to say I’ve finally found it! These were everything I want in a biscuit, and came together so quickly. I was skeptical about the addition of an egg, as I’ve never seen it used in a biscuit recipe before- but I think it makes them!
Great recipe, thank you for sharing it.
Samantha says
Big hit with my family for biscuits and gravy and thank you for the tip about using frozen butter that worked like a charm and i will try that for my pie crust as well they were really flakey and big
Terry Doa says
These were the absolute best biscuits I have ever made or eaten. I’ve never even commented on a recipe before. These were SO good l ate 2 right out of the oven with Smuckers raspberry jam. Then, I saw the review with peach jam and ate 2 more with some homemade peach jam. I’m a glutton and I’d do it again. Thanks for the recipe.
Annie says
I have tried out many biscuit recipes but these are the best biscuits I have ever made so far.
The instructions are very helpful. You’d be surprised how much it helps with the tiniest little addition of instruction that I found missing in a lot of recipes. i.e. that the butter should be almost pea sized pieces in the dough. It really made a difference. The biscuits turned out to be very crispy and delicious!
Tam says
I’ve been looking for a good biscuit recipe to go with sausage gravy and eggs. It seems I’ve found it. Most other recipes I’ve tried come out flat and small, these baked up really nice. I used dried goat’s milk in place of the milk and it worked well. This recipe will definitely be made again!
Katerina says
I start making those about a month ago and oh boy! Real hit in my family, I have these delicious strawberry jelly from summer. My husband wants to know, if I make them and put them in the fridge not baked over night, would they turned out ok? I guess I should give it a try.
Kali says
Can you freeze or refrigerate the dough one night and make them the next morning?
Marla says
I made these the other night, but I didn’t cut them I just dropped them by spoonfuls on a parchment paper lined cookie sheet. Let me just say…OMG!!! I have never made such delicious tasting biscuits!!! They were delicious reheated a couple days later as well.
Trish - Mom On Timeout says
This makes me so happy! I’m so glad you give the recipe a go Marla!
Diana Yockey says
Best biscuits Ever!
Diana M McCleery says
I just made two batches of these, and one was gluten free, using Red Mill 1-to-1 Baking Flour. Both came out fantastic, and the gluten free ones smelled extra good while baking. You’d never know there was anything unusual about them. So I’m really encouraging anyone interested in GF baking to give these a try.
Trish - Mom On Timeout says
This is so good to hear because I’ve never tried this recipe with gluten free flour. Thanks so much Diana!
Sue J. says
REALLY good biscuits!
I’ll have to try the GF flour also.
Paula says
This is my go to recipe now!!!! They come out PERFECT every time. Thank you for sharing it!!! Thinking about try this with cheese and garlic (Red Lobster) tonight.
Rosie says
Made these biscuits exactly as recipe indicates. THESE BISCUITS ARE DELICIOUS and easy and quick to make. Thank you for sharing this recipe. It is a keeper.
Tania says
Yummy, buttery, and flaky!
Maggie says
Could you freeze these? Would you do it before or after baking?
Trish - Mom On Timeout says
I haven’t tried but if I were to, I would cut and then freeze before baking.
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