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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For all dessert recipes, go HERE.
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Have a great day!
Kendra DeJong says
This is my go to biscuit recipe! I’ve used it again and again, easily a family favourite!
Megan says
These are so so great! I typically need a little extra milk and I cut them pretty thick, I also add a little extra salt for preference 😊 they never fail!
Donna says
This is the ABSOLUTE BEST biscuit recipe I have ever found! Perfect in every way, simple to make, and the results are delicious tasting biscuits every single time. Thanks so much for this gorgeous recipe!
Trish - Mom On Timeout says
Thank you so much Donna!
Colleen E Bilinsky says
I have tried so many biscuit recipes and this is defiinitely the best!!! They are awesome!
Sarah Tinsley says
Halved the sugar as per the comments, possibly the best biscuits I’ve ever made or eaten. My children rated them over 10/10.
Trish - Mom On Timeout says
Thanks so much Sarah!
Marylou says
I left out the cream of tartar and only used 1/2 cup of butter, which was all I had. The biscuits are terrific and not hard at all to make!
Wanda says
Very tasty but next time I will reduce the amount of sugar and omit the egg for a less cake texture biscuit. This recipe would be great for muffins.
Trish - Mom On Timeout says
I’m glad you enjoyed the biscuits Wanda!
Chef Tere says
Named appropriately… these truly were the best ; most perfect biscuits I have ever made!!!! It’s now my go to recipe! Thank you for sharing!!!!
Tammy Enloe says
I read all the great reviews and decided to try these and these are the best biscuits I’ve ever made. Tastes great with butter, jelly or honey. Adding this to my family’s favorite recipes.
Trish - Mom On Timeout says
Thank you so much Tammy!
Brandi says
These are the best biscuits that I have ever made I have people asking me to show them how to make them and for the receipe took them to a church Breakfast and made 144 there was none left
Trish - Mom On Timeout says
Wow! Thank you so much Brandi and thank you for your generosity with your church members – I’m sure they appreciate your hard work!
Lea says
I’m not kidding when I say that these biscuts are the bomb! The best recipe I’ve ever tried!
Decembergina says
After Reading comments I’m wondering about the sweetness of the biscuit. What happens if the sugar amount called for in recipe is reduced or simply omitted? Must you incorporate something in it’s place? Thank you!!!
Trish - Mom On Timeout says
Just reduce or omit per your preference, although you might want to reduce the butter by a tablespoon just to keep the wet/dry ratios in check.
Linda says
Love these biscuits. I’ve been making double batches and flash on cookie sheets and then bag. Pull out what. We need and then bake. Comes out great every time. Thank you for sharing.
Christine says
Yummy but prep time is more like 30 minutes esp if you are grating frozen butter.
Susan Davies says
I have been trying out biscuit recipes for years. This one is definitely the winner. They were amazing and super easy to make. Question….. have you tried making them with Buttermilk??
Trish - Mom On Timeout says
Thank you so much Susan! And yes, we occasionally use buttermilk but you will want to eyeball the dough because buttermilk tends to be thicker than regular milk. Hope that helps!
Teresa says
Great recipe, I made mine with buttermilk and absolutely loved these biscuits. Thanks I now have an easy best biscuit recipe!
Regina says
I did not know what a difference adding cream of tartar could make! These are the biscuits I have ever made. Thank you!
Trish - Mom On Timeout says
I’m so glad you enjoyed them Regina!
Amy says
Every time I make these they are pure heaven. This recipe has never failed me! It goes with breakfast or dinner. Thanks for sharing it.
Trish - Mom On Timeout says
Thank you so much Amy!