Nothing beats a fresh batch of this homemade biscuits recipe! Golden and buttery biscuits that are soft and fluffy on the inside.
Pair these biscuits with a hearty breakfast bowl for the perfect start to the day!
HOMEMADE BISCUITS RECIPE
These warm, buttery homemade biscuits are perfect for breakfast, brunch or just as is! Enjoy them with some butter and jam, use them for breakfast sandwiches or make the popular biscuits and gravy. Not only are these buttery biscuits easy to make, but they require simple kitchen staples.
WHAT YOU NEED-
- Flour– For the best results, you want to use good quality all-purpose flour. I love using Bob’s Red Mill all-purpose flour.
- Baking Powder & Soda– What gives you tall, fluffy biscuits is the baking powder and baking soda. Be sure to use fresh ingredients for best results.
- Sweetener– The best biscuits are slightly sweetened! You can use either granulated sugar or honey.
- Salt– You can’t forget to salt your biscuits!
- Butter– The key to achieving fluffy, tall biscuits is super cold unsalted butter! You want to add the stick of butter in the freezer for a couple minutes before making your biscuits.
- Milk– You can use either whole milk, half and half cream, or buttermilk! The liquid is what brings all the dry ingredients together.
HOW TO MAKE BISCUIT RECIPE
With just a few steps you can have these golden, buttery homemade biscuits baking in no time!
- Preheat the oven and line a baking sheet with parchment paper.
- In a bowl, add sifted flour, sugar, salt, baking powder and baking soda.
- Take your frozen stick of butter and dip in flour, coating all the sides. (This helps for better grip with grating.)
- Using the large hole side of a grater, grate the stick of butter into the dry ingredients. Toss the butter in the flour to combine.
- Pour the milk into the batter and mix just until a shaggy dough forms.
- Dust your workspace with flour and transfer the shaggy dough to the workspace. Knead until the dough comes together. It’s okay if there are some dry spots, you DO not want to over mix the dough.
- With your hands or a rolling pin, form a rectangle, about ¾ inches thick.
- Fold one side of the rectangle into the center, then top with the other side. Repeat 2-3 times. (This creates layers in the dough, which gives you flakey layered biscuits.)
- Finally, after the last fold, roll out the dough into a rectangle again, 3/4 inches thick.
- With a biscuit cutter, press down into the dough and create round biscuits, making sure to make close cuts to get as many biscuits as you can. (Push directly down into the dough, do not spin the cutter or it will close your layers.)
- With the leftover dough, shape again and create more biscuits.
- Transfer the biscuits to the lined baking sheet and coat with egg wash or milk.
- Bake until the biscuits are fluffy and the tops are golden.
- Remove and let cool and enjoy.
BISCUIT VARIATIONS
Although plain buttery biscuits are delicious, you don’t have to stop there! Make delicious biscuits with different add-ins for the ultimate biscuit!
- Cheddar Bay Biscuits– Add ½ tsp garlic powder and 1 cup shredded cheddar cheese to the dry ingredients. Then after baking, coat them in a garlic butter for the ultimate copycat Red Lobster Cheddar Bay Biscuits!
- Jalapeno Popper Biscuits– These are going to become a favorite! Add some ranch powder, bacon bits, chopped fresh jalapeno and shredded cheese to the dry ingredients and then follow the regular instructions.
- Everything Bagel Biscuits– Load your delicious buttery biscuits with Everything Bagel Seasoning for a delicious, flavored biscuit recipe.
- Fruit Biscuits– Make these biscuits sweet and add fruit to the batter! Add chopped strawberries or berries to the batter along with the butter before the milk. Pat down the fruit to avoid mushy or overly wet fruit in the batter.
- Cinnamon Biscuits– Add cinnamon and some more sweetener to the biscuit batter for a sweeter spiced biscuit!
SERVING IDEAS
There are so many ways that you can enjoy these easy biscuits!
- Snack– Enjoy these warm with butter and jam! This is my favorite way to enjoy homemade biscuits! Use flavored butters for an elite experience.
- Breakfast– Enjoy these over sausage gravy for a delicious biscuits and gravy dish or pair with your breakfast hash or potato bowl!
- Sandwiches– Make delicious biscuit breakfast sandwiches or hot honey chicken sandwiches with these biscuits.
- Dinner– Serve them alongside Creamy Chicken Pot Pie Soup or make chicken pot pie with biscuits!
- Dessert– Enjoy these biscuits by making strawberry shortcake!
MAKING AHEAD OF TIME
Yes! Assemble the biscuits and add to a lined baking sheet and cover and refrigerate for up to 1-2 days before baking
Once the biscuits are done baking and completely cool, store in room temp in an airtight container or bag for 3-4 days. Enjoy them cold or reheat.
Yes! Biscuits freeze great! Once baked and cooled, store in a freezer safe bag and freeze for up to 3-4 months! To enjoy, just thaw overnight or in the microwave.
QUESTIONS YOU MIGHT HAVE:
Depending on the size of the biscuit cutter, if you are using a 3-inch biscuit cutter, you will get about 5-6 biscuits! You can make smaller or larger biscuits, depending on your preference.
For the best results, yes, you want to freeze the butter for at least 20-30 minutes before you make the biscuits, you want super cold butter.
No, you can also cube the butter and then with a pastry cutter, mix it in with the dough. Grating the butter is the easiest way in my opinion.
Yes, you can bake the biscuits in a baking sheet, baking pan, casserole dish or even a cast iron skillet.
No worries! You can use a cup that is about 3 inches in diameter, or smaller for smaller biscuits.
No! You do not have to make the biscuits round, you can cut them into squares or even triangles like scones.
There could be several reasons. Your baking powder and soda is not fresh, you overworked the dough, or you didn’t use cold butter. My mistake tends to be overworking the dough; you do not want to knead it a lot and only limit your folding to about 2-3 times.
You do not have to brush them, but for a golden, shiny topping brush with egg wash, which is just a whisked egg. You can also brush them with a mixture of milk and honey for a sweet glaze.
OTHER BREAKFAST RECIPES-
Start the day with a hearty and delicious breakfast!
Homemade Biscuit Recipe
Ingredients
- 1 3/4 cups all-purpose flour sifted
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ Tbsp granulated sugar or honey
- 1 ½ tsp salt
- 1 cup very cold or frozen unsalted butter cubed or grated 1 stick
- 2/3 cup whole milk or buttermilk
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. (You can also use a cast iron skillet coated in butter.)
- In a bowl, combine the sifted flour, baking powder, baking soda, granulated sugar, and salt.
- Using a large-holed box grater, grate the very cold butter into the dry ingredients. (Coat the stick of butter in flour before grating to avoid slippery butter while grating.) Toss the butter into the dry ingredients to combine.
- Pour in the buttermilk and mix just until a shaggy dough forms. (Do NOT overmix the dough, you should have a messy dough.)
- Dust the counter heavily with flour and transfer the dough along with any crumbles to the counter. Gently knead the dough until the dough becomes smoother, add more flour if the dough is still very sticky. (Do not overwork the dough, you do not want smooth dough, it's okay if there are some dry spots, and wet spots.)
- With your hands or a rolling pin, flatten the dough into a rectangle, about 3/4 inches thick, it doesn’t have to be a perfect rectangle.
- Having the rectangle lay horizontally, fold one side into the center, then top with the other side. Turn the dough and roll the dough out again into a 3/4-inch-thick rectangle and repeat the folding again.
- Do the folding method no more than 2-3 times. Finally, after the last fold, roll out the dough into a rectangle again, 3/4 inches thick.
- Using a biscuit cutter, press straight down into the dough to cut out round biscuits. Make your cuts close together to get as many biscuits as possible. (Avoid twisting the cutter, spinning it can seal the edges and prevent the layers from rising.)
- Gather the leftover biscuits dough and gently press it together and pat it out to be ¾ inches thick. Cut out as many additional biscuits as you can.
- Gently place the biscuits onto the lined baking sheet, spacing them slightly apart. Brush the tops with egg wash or milk. (Brushing them helps them brown up, but this is optional.)
- Bake at 425°F for 18-20 minutes, until the biscuits are puffed and the tops are golden.
- Remove from the oven and let them cool for about 4-5 minutes. (Brush the tops with a mixture of milk and honey for a sweet and shiny topping, if desired.)
- Serve warm and enjoy.
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