Fluffy Homemade Biscuits
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I learned this fluffy homemade biscuit recipe from a weekend of trial and error and now it’s my go-to when I want soft, flaky biscuits that come together fast. With just pantry staples and cold butter, these biscuits rise tall, brown beautifully, and work for breakfast sandwiches, a gravy base, or a weekend brunch centerpiece. If you like Southern-style biscuits but want a streamlined method, this one delivers every time. For a slightly different take on the classic, check out this example of Fluffy Southern Buttermilk Biscuits for inspiration: Fluffy Southern Buttermilk Biscuits.
Why you’ll love this dish
These biscuits are simple, fast, and forgiving—perfect for cooks who want big flavor without fuss. They use common pantry ingredients, take under 30 minutes from start to oven, and produce tender layers with a crisp, golden top. Make them for family brunches, to sop up gravy on a chilly morning, or as part of a holiday spread when you need a crowd-pleaser that doesn’t demand babying.
“Light, buttery, and reliably fluffy every time—these biscuits disappeared before the coffee was cold.”
What makes them special: a high oven temperature and cold butter create steam pockets for lift, while the acid in buttermilk reacts with a touch of baking soda for added tenderness.
How this recipe comes together
- Mix dry ingredients to evenly distribute leaveners and salt.
- Cut cold butter into the flour until the mix looks like coarse crumbs—small butter pieces are how you get flaky layers.
- Add buttermilk and stir just until the dough holds; overmixing will make dense biscuits.
- Gently pat the dough to about 1-inch thickness and cut straight down with a cutter; no twisting.
- Bake hot for a quick rise and a golden crust.
This short overview helps you know exactly what to expect before you start: dry mix, cut in butter, brief stir with buttermilk, light knead, cut, and bake.
What you’ll need
- 2 cups all-purpose flour (swap half for whole wheat for nuttier flavor; increase buttermilk slightly if you do)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed (cold is essential; you can grate frozen butter for speed)
- 3/4 cup buttermilk (or 3/4 cup milk + 1 tbsp lemon juice or vinegar, let sit 5 minutes)
Notes: Use cold butter and handle the dough minimally to keep biscuits tender. If you don’t have buttermilk, the milk-plus-acid swap works well.
Step-by-step instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet or use a rimmed sheet for even browning.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt until uniform.
- Add cold, cubed butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Pour in the buttermilk and gently fold with a spatula or spoon until the dough just comes together. It should be shaggy and slightly sticky.
- Turn the dough onto a lightly floured surface. Gently fold and knead it 2–3 times—enough to bring it together but not so much you compress the layers.
- Pat or roll the dough to about 1-inch thickness. Use a biscuit cutter and press straight down; avoid twisting the cutter. Re-roll scraps once and cut additional biscuits.
- Place biscuits on the baking sheet (touching for taller sides, spaced for crisper edges) and bake 10–12 minutes until puffed and golden brown on top. Serve hot.
Best ways to enjoy it
- Split and butter warm biscuits, or load with scrambled eggs, cheese, and sausage for breakfast sandwiches.
- Serve alongside fried chicken, stews, or pot roast to sop up juices.
- Make a short-stack: top with honey butter and jam for an indulgent brunch option.
Pair with fresh salsas or spreads—try one of my favorite condiment ideas from this roundup of 5 Homemade Mexican Salsas for bright contrast.
Storage and reheating tips
- Room temperature: Keep biscuits in an airtight container or zip-top bag for up to 2 days.
- Refrigerator: Store up to 4 days, but pop them in the oven to refresh before serving.
- Freezing: Cool completely, then wrap individually in plastic and place in a freezer-safe bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 10–12 minutes.
- Reheating: For best texture, warm in a 350°F oven for 5–8 minutes. Microwave will soften quickly but can make them a bit gummy—use short bursts and finish in oven if possible.
Food safety: cool biscuits to room temperature before freezing. Do not refreeze once thawed.
Helpful cooking tips
- Keep ingredients and tools cold: cold butter and cold mixing bowl slow butter melting and encourage flakiness.
- Grate the butter or use frozen cubes if you want an easy way to get small, even pieces.
- Don’t overwork the dough: minimal kneading preserves layers.
- Cut straight down with the cutter; twisting seals edges and prevents rise.
- For taller biscuits, stack cutters and press without spacing between biscuits on the pan so they rise upward.
- If you have leftover biscuit dough scraps, roll them thin and bake into quick crackers—see this simple riff on 2-Ingredient Homemade Crackers for ideas.
Creative twists
- Cheddar & chive: fold in 1/2 cup shredded sharp cheddar and 1–2 tbsp chopped chives.
- Herb & garlic: mix 1 tsp garlic powder and 1 tbsp chopped fresh herbs (thyme, rosemary) into the flour.
- Sweet honey biscuits: replace 2 tbsp of buttermilk with honey and brush tops with honey butter after baking.
- Gluten-free: use a 1:1 gluten-free baking flour blend and add a teaspoon of xanthan gum if your blend lacks it; texture will be slightly different.
- Vegan: swap butter for cold vegan butter and use plant-based buttermilk (almond or soy + acid).
Common questions
Q: Can I make these ahead of time?
A: Yes. You can prepare the dough and refrigerate it for a few hours or up to 24 hours before cutting and baking. If refrigerating, let it sit 10–15 minutes at room temp before cutting so the cutter doesn’t drag.
Q: Why both baking powder and baking soda?
A: Baking powder gives the bulk of the rise; a small amount of baking soda reacts with the acid in buttermilk to tenderize and give a subtle lift. Together they balance flavor and texture.
Q: My biscuits came out dense—what went wrong?
A: Most common causes are overmixing, using warm butter, or compressing dough when handling. Keep butter cold, mix minimally, and pat rather than roll when possible.
Q: Can I halve or double the recipe?
A: Yes—scale the ingredients proportionally. For a double batch, work in two smaller portions of dough for consistent results.
Q: How do I get flaky layers?
A: Keep butter in small chunks so it melts into distinct pockets while baking. Folding the dough a couple times (not overworking) helps create layers.
Conclusion
If you want another tested reference while you bake, take a look at this easy guide: Easy Fluffy Homemade Biscuits Recipe. For additional tips and a slightly different technique, this tutorial is also handy: Easy Homemade Biscuits – Sugar Spun Run.
Enjoy these biscuits warm, and don’t be afraid to experiment with fillings and toppings—once you master the basics, the possibilities are endless.
Fluffy Homemade Biscuits
Ingredients
Method
- Preheat the oven to 450°F (230°C) and line a baking sheet or use a rimmed sheet for even browning.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt until uniform.
- Add the cold, cubed butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Pour in the buttermilk and gently fold with a spatula or spoon until the dough just comes together. It should be shaggy and slightly sticky.
- Turn the dough onto a lightly floured surface and gently fold and knead it 2-3 times.
- Pat or roll the dough to about 1-inch thickness and use a biscuit cutter to cut straight down; avoid twisting the cutter.
- Place the biscuits on the baking sheet and bake for 10-12 minutes until puffed and golden brown on top. Serve hot.
