Homemade Biscuits

If you’re craving light, buttery, melt-in-your-mouth biscuits, this recipe is a must-try. Whether you’re serving them with breakfast, a savory dinner, or simply enjoying them on their own, these homemade biscuits will become your go-to recipe. Made entirely from scratch using simple ingredients, the magic of these biscuits comes from their flakiness and rich buttery flavor. Best of all, they are made with all butter—no shortening needed—which gives them that classic homemade biscuit taste that’s sure to impress.

In this guide, I’ll walk you through each step in detail so you can create perfect biscuits right in your kitchen. Plus, I’ll share tips on how to get that ideal flaky texture, common mistakes to avoid, and how to customize your biscuits to suit your preferences.

Why Butter is Key for the Best Biscuits

Unlike other recipes that may call for shortening, these homemade biscuits are made with 100% butter. Using butter, especially cold butter, gives the biscuits their irresistible flakiness and rich flavor. The trick to flaky biscuits is ensuring the butter remains cold throughout the process. This results in small pockets of butter melting as the biscuits bake, which gives you those delightful flaky layers.

For even better results, I recommend using unsalted European-style butter. It has a higher fat content than standard butter, which means more flavor and a slightly richer texture. If you don’t have European butter on hand, no worries—regular unsalted butter works just fine!

Essential Ingredients for Perfect Buttery Biscuits

Here’s everything you need to make these delicious biscuits:

2 cups all-purpose flour (250g): A versatile staple, all-purpose flour provides the structure. You could experiment with half whole-wheat flour for a nuttier flavor.
1 tablespoon baking powder: This leavening agent gives your biscuits a nice lift, making them light and airy.
1 tablespoon granulated sugar: Adds just a touch of sweetness to balance the savory buttery flavor.
1 teaspoon salt: Essential for enhancing the flavor.
6 tablespoons unsalted butter, very cold (85g): The key ingredient for buttery flavor and flakiness. As mentioned earlier, European-style butter can enhance the flavor even further.
¾ cup whole milk (177ml): Adds moisture to the dough. Buttermilk or 2% milk are also great options. Buttermilk gives the biscuits a slight tang and makes them even more tender.

Step-by-Step Instructions for Fluffy Biscuits

Before you begin, it’s important to note that chilling your butter is a crucial step. Cold butter is what creates flaky biscuits, so place your butter in the freezer for about 10-20 minutes before starting.

1. Prepare Your Ingredients and Tools

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with nonstick parchment paper. This will ensure your biscuits don’t stick, and the high temperature helps achieve a golden brown crust quickly.

2. Combine Dry Ingredients

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of granulated sugar, and 1 teaspoon of salt. This ensures everything is evenly distributed, and the biscuits rise uniformly.

3. Grate or Cut Cold Butter

Next, remove your chilled butter from the freezer. To incorporate it into the flour mixture, you have two options:

Box Grater Method: Grate the butter directly into the flour using the coarse side of a box grater. This is my preferred method as it creates small, even pieces that distribute easily through the dough.
Pastry Cutter Method: If you don’t have a box grater, you can use a pastry cutter to cut the butter into small pieces. The goal is to work quickly and keep the butter cold.

Gently toss the grated or cut butter into the flour mixture and use your hands or a fork to combine until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout the dough, which will melt during baking to create those coveted layers.

4. Add Milk and Mix Dough

Pour ¾ cup of whole milk (or your choice of buttermilk/2% milk) into the dry ingredients. Use a wooden spoon or spatula to gently stir the mixture until just combined. Be careful not to over-mix, as this can make the biscuits tough.

At this point, the dough will be slightly sticky but manageable. If it’s too sticky, sprinkle in a little extra flour. The key is to keep the dough soft but not so sticky that it becomes difficult to handle.

5. Knead the Dough Lightly

Transfer the biscuit dough to a well-floured surface. Using your hands, gently work the dough together by folding it in half over itself and flattening it slightly. Rotate the dough 90 degrees and fold again. Repeat this process about 5-6 times to build those flaky layers. Avoid overworking the dough, as this can lead to dense biscuits.

6. Shape and Cut the Biscuits

Once the dough is ready, flatten it by hand to about 1 inch thick. Avoid using a rolling pin, as pressing the dough too firmly can make it less fluffy. Lightly flour a round biscuit cutter (about 2 ¾ inches in diameter) and press it straight down into the dough without twisting. Twisting can seal the edges and prevent the biscuits from rising properly.

Place the cut biscuits on your prepared baking sheet, leaving less than ½ inch of space between them. This encourages the biscuits to rise higher as they bake.

7. Bake to Perfection

Place your biscuits in the preheated oven and bake at 425°F for about 12 minutes or until the tops are golden brown. Every oven is different, so keep an eye on them during the last few minutes to prevent over-baking.

If desired, you can brush the tops of the freshly baked biscuits with melted salted butter for extra flavor and shine. Serve warm and enjoy!

Customizations and Variations

Add Cheddar and Herbs

For a savory twist, mix in shredded sharp cheddar cheese and fresh herbs like chives, parsley, or rosemary into the dough before baking.

Make Sweet Biscuits

Increase the sugar to 3 tablespoons and add a splash of vanilla extract to the milk. Top with cinnamon sugar before baking for a sweet breakfast biscuit.

Gluten-Free Option

You can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum for the best results.

Pro Tips for Flaky Biscuits Every Time

Keep everything cold: From the butter to the milk, keeping your ingredients cold is essential for light and flaky biscuits. Warm ingredients can melt the butter too soon, leading to a dense final product.
Don’t overwork the dough: Over-kneading or over-mixing can develop too much gluten in the dough, making the biscuits tough. Work the dough just enough to combine the ingredients and create layers.
Use the right tools: A box grater for the butter and a proper biscuit cutter (without twisting) help create uniform, flaky biscuits.

Quick and Easy Buttery Biscuit Recipe

Course: Breakfast, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 6 biscuits
Calories: 280 kcal per biscuit

Ingredients:

2 cups all-purpose flour (250g)
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
6 tablespoons unsalted butter (85g), very cold
¾ cup whole milk (177ml), or substitute with buttermilk or 2% milk

Instructions:

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Mix flour, baking powder, sugar, and salt in a large bowl.
Grate or cut cold butter into the flour mixture until crumbly.
Add milk and stir until just combined.
Turn dough onto a floured surface, fold a few times, and flatten to 1 inch thick.
Cut biscuits and place on the baking sheet.
Bake for 12 minutes or until golden brown. Serve warm with optional melted butter.

Nutrition:

Calories: 280 kcal
Carbohydrates: 36g
Protein: 5g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 33mg
Sodium: 405mg
Potassium: 287mg
Fiber: 1g
Sugar: 4g
Vitamin A: 399 IU
Calcium: 131mg
Iron: 2mg