Homemade Biscuits
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I make these biscuits on lazy Sunday mornings when the house smells like warm butter and the kids argue over who gets the first one. They’re simple, fast, and deliver that tender, flaky crumb you want from a home-baked biscuit. This recipe uses pantry staples and a quick method so you can have golden rounds in about 25–30 minutes from start to finish.
Why you’ll love this dish
These biscuits are the kind you’ll reach for when you want comforting bread without fuss. They’re:
- Fast: minimal ingredients and a straightforward method.
- Budget-friendly: basic pantry staples create something special.
- Versatile: perfect with jam, gravy, or as a savory breakfast sandwich.
“Buttery, flaky, and impossible to resist — these biscuits became the new weekend tradition in our house.” — a regular baker’s note
If you like quick homemade snacks, you might also enjoy trying a simple cracker recipe like this one: 2-Ingredient Homemade Crackers. It’s a nice companion project when you want freshly baked bites.
How this recipe comes together
Step-by-step overview before you start:
- Mix dry ingredients and cut in cold butter to create coarse crumbs.
- Add liquid just until the dough holds together.
- Gently shape, roll, and cut to preserve layers.
- Bake hot and fast at 425°F (220°C) for a golden top.
This quick plan helps you move through the recipe efficiently and keeps the butter cold so the biscuits stay flaky.
What you’ll need
Key ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk or milk
Notes and substitutions:
- Buttermilk yields tang and tenderness. If you don’t have it, stir 1 tablespoon lemon juice or white vinegar into 3/4 cup milk and let sit 5 minutes to mimic buttermilk.
- For a whole-wheat version, swap up to half the flour for whole-wheat pastry flour for a nuttier flavor.
- For dairy-free, use cold vegan butter and a plant-based milk.
If you want bolder flavors alongside your biscuits, consider pairing them with vibrant salsas — here are some ideas: 5 Homemade Mexican Salsas.
Directions to follow
- Preheat the oven to 425°F (220°C). Place a rack in the center of the oven.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Add the cold, cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
- Pour in the buttermilk (or milk mixture) gradually. Stir with a fork or spatula just until the dough comes together — it should be slightly shaggy and not sticky.
- Turn the dough out onto a lightly floured surface. Pat gently to bring it into a rough rectangle; fold it over once or twice and press lightly. Keep the handling gentle to preserve pockets of butter.
- Roll or pat the dough to about 1-inch thickness. Use a floured biscuit cutter or a sharp glass to cut rounds. Press straight down without twisting to keep edges neat (twisting can seal edges and reduce rise).
- Place the biscuits on a baking sheet, close but not touching for crisper sides, or touching for taller biscuits. Brush with a little melted butter if you like a glossy top.
- Bake for 15–20 minutes, until the tops are golden brown and the centers are set. Let cool a few minutes on the pan.
- Serve warm with butter and honey, gravy, or your favorite preserves.
Best ways to enjoy it
Serving suggestions:
- Classic: split and slather with salted butter and honey.
- Breakfast sandwich: layer a warm biscuit with scrambled eggs and cheddar.
- Savory: serve with sausage gravy for a hearty Southern-style meal.
- Brunch spread: offer with fresh fruit, preserves, and a pot of coffee.
For another biscuit-style approach (a fizzy shortcut), check the variation in this 7-Up method here: 7-Up Biscuits.
Storage and reheating tips
How to keep extras fresh:
- Room temperature: Store cooled biscuits in an airtight container or zip-top bag at room temp for up to 48 hours.
- Refrigerator: They’ll keep 4–5 days but may dry slightly; reheat in the oven to restore texture.
- Freezing: Wrap biscuits individually in plastic wrap, then place in a freezer bag for up to 3 months. To freeze unbaked rounds, flash-freeze on a tray, then bag them; bake from frozen, adding a few extra minutes.
Reheating:
- From frozen: place on a baking sheet and warm at 300°F (150°C) for 10–15 minutes until heated through.
- From refrigerated: 8–10 minutes at 325°F (160°C) or zap in microwave 15–20 seconds (microwave softens but loses crispness).
Food safety: cool biscuits completely before freezing and avoid leaving baked goods at room temperature more than two days to minimize spoilage.
Pro chef tips
Helpful cooking tips to improve flakiness and flavor:
- Keep butter very cold. Cut it into 1/4-inch cubes and work quickly so it doesn’t warm up.
- Don’t overwork the dough. Light folding creates layers; excessive kneading yields dense biscuits.
- Use a sharp cutter and press straight down. Twisting the cutter seals the edges and prevents full rise.
- For extra flaky layers, fold the dough like a rough letter once or twice before rolling.
- Brush with melted butter immediately after baking for a soft, flavorful crust.
Creative twists
Try these variations to change the mood of the recipe:
- Cheddar and chive: fold 3/4 cup grated cheddar and 2 tablespoons chopped chives into the dough.
- Sweet honey biscuits: add 2 tablespoons sugar to the dry mix and brush with honey-butter after baking.
- Herb-garlic: mix 1 teaspoon garlic powder and 1 tablespoon chopped fresh thyme into the flour.
- Vegan: use plant-based butter and almond or oat milk.
- Drop biscuits: skip rolling — spoon 2–3 tablespoon mounds onto the baking sheet for rustic biscuits that bake a little faster.
Your questions answered
Q: How long does this recipe take from start to finish?
A: About 25–30 minutes total. Active time is around 10–15 minutes; baking takes 15–20 minutes.
Q: Can I make the dough ahead?
A: Yes. You can prepare the dough, shape the biscuits, then refrigerate the tray covered for up to 24 hours and bake when ready. Bring chilled biscuits straight to the oven; they may need an extra minute or two.
Q: What if I don’t have buttermilk?
A: Use regular milk, or make a quick buttermilk by adding 1 tablespoon lemon juice or vinegar to 3/4 cup milk and letting it sit 5 minutes.
Q: Why aren’t my biscuits flaky?
A: Most likely the butter melted into the dough or the dough was overworked. Keep everything cold and handle the dough gently.
Q: Can I make these gluten-free?
A: Yes, try a 1:1 gluten-free flour blend formulated for baking. The texture will be slightly different; chill the dough and check baking time.
Conclusion
If you want more step-by-step inspiration or a slightly different technique, this Easy Homemade Biscuits – Sugar Spun Run guide is a great companion with photos. For traditional Southern approaches and tips on making tall, tender biscuits, see these Southern Biscuits Recipes.
Enjoy baking — and remember, the flakiest biscuits come from cold butter and a light touch.
Flaky Biscuits
Ingredients
Method
- Preheat the oven to 425°F (220°C) and place a rack in the center.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Add the cold, cubed butter and cut it into the flour until the mixture resembles coarse crumbs.
- Gradually pour in the buttermilk, stirring just until the dough holds together.
- Turn the dough onto a lightly floured surface, pat into a rough rectangle, and gently fold.
- Roll or pat the dough to about 1-inch thickness, then cut rounds with a floured biscuit cutter.
- Place the biscuits on a baking sheet, brush with melted butter if desired, and bake for 15–20 minutes.
- Remove when golden brown and the centers are set. Let cool for a few minutes before serving.
