Go Back
–+ servings

Homemade Biscuits

Please rate us
These tender homemade biscuits are easy to make with pantry staples and are perfect for soaking up gravy or serving with jam. Flaky, light, and deliciously versatile, they're a comforting staple for any meal.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Can substitute 1 cup with whole wheat for a nuttier flavor.
  • 3 tablespoons sugar Reduce to 1 tablespoon for savory-only uses.
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar Helps stabilize the rise.
Wet Ingredients
  • 3/4 cup cold butter, cubed Use cold for a flaky texture.
  • 1 piece egg Use a large egg.
  • 1 cup whole milk Substitute with 1% or buttermilk for tanginess.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Whisk the flour, sugar, salt, baking powder, and cream of tartar together in a large bowl.
  3. Cut the cold butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
  4. In a small bowl, beat the egg and mix it with the milk.
  5. Pour the egg-milk mixture into the dry ingredients and stir until a shaggy dough forms. Do not overmix.
Shaping and Baking
  1. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle.
  2. Fold the dough over once and pat again to create layers.
  3. Use a floured round cutter to cut biscuits without twisting the cutter. Re-roll scraps gently to cut more rounds.
  4. Place the biscuits on the prepared baking sheet, brushing the tops with milk or an egg wash.
  5. Bake for 12-15 minutes until golden-brown and set in the center. Rotate halfway through if needed.
  6. Let cool for 5 minutes before serving. Split and serve warm.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 2g

Notes

For a tangier biscuit, substitute milk with buttermilk or use milk plus yogurt. Store baked biscuits in an airtight container for 1-2 days or freeze for up to 3 months.
Tried this recipe?Let us know how it was!