Making a homemade biscuits recipe from scratch is one of the most rewarding kitchen skills. This homemade biscuits recipe creates fluffy, buttery biscuits with golden tops and soft, tender insides. Perfect for breakfast with gravy, dinner with soup, or anytime you want a warm treat. You only need a few simple ingredients and about 20 minutes from start to finish.
Why this biscuit recipe is special:
- Ready in just 20 minutes
- Uses simple pantry ingredients
- Creates tall, fluffy layers
- Perfect for beginners
- Works for any meal
Tips for the Best Homemade Biscuits Recipe
Learning a few key tips makes a huge difference between okay biscuits and amazing ones.
Use cold ingredients: Cold butter creates pockets of steam in the oven that make layers separate and create fluffy texture. Take butter straight from the fridge and work quickly.
Don’t overwork the dough: Mix just until dough comes together. Overworking makes tough, dense biscuits. Handle gently and as little as possible.
Fold for layers: Pat dough into a rectangle and fold it over itself two or three times. This creates beautiful layers. Don’t skip this step.
Cut straight down: Press the cutter straight down without twisting. Twisting seals edges and prevents proper rising. Dip cutter in flour between cuts.
Bake close together: Place biscuits close together so they touch slightly. This helps them rise up instead of spreading out.
How to Make Biscuits
Making biscuits is simple once you know the steps. Follow these instructions for perfect results.
Ingredients
Main ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 6 tbsp unsalted butter (cold, cubed)
- 3/4 cup cold buttermilk
For brushing:
- 2 tbsp melted butter
Using buttermilk creates tender biscuits with a slight tangy flavor. The acid reacts with baking powder to make biscuits rise tall and fluffy. Cold butter is crucial for flaky layers.
Instructions
- Preheat oven to 450°F and line baking sheet with parchment paper
- Whisk together flour, baking powder, salt, and sugar in large bowl
- Add cold butter cubes and cut into flour until mixture looks like coarse crumbs
- Make a well in center and pour in cold buttermilk
- Stir gently with fork just until dough comes together
- Turn dough onto lightly floured surface and pat into 1-inch thick rectangle
- Fold dough in half, pat out, and repeat 2-3 times to create layers
- Pat final dough to 3/4 inch thickness
- Cut biscuits using 2.5-inch round cutter, pressing straight down without twisting
- Place biscuits on baking sheet touching slightly
- Brush tops with melted butter
- Bake 12-15 minutes until golden brown
- Brush with more butter if desired and serve warm
Notes
Flour matters: All-purpose flour works best. Don’t use self-rising flour or bread flour. Stick with regular all-purpose.
Buttermilk substitute: Mix 3/4 cup milk with 1 tablespoon white vinegar or lemon juice. Let sit for 5 minutes.
Freezing biscuits: Freeze unbaked biscuits on a baking sheet until solid, then transfer to the freezer bag. Store up to 3 months. Bake frozen, adding 3-5 extra minutes.
Drop biscuits: For easier biscuits, add extra 1/4 cup buttermilk and drop spoonfuls onto the baking sheet. Skip rolling and cutting.
Nutrition Per Serving
Nutrition Facts (Per Biscuit)
| Nutrient | Amount |
| Calories | 160 |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Cholesterol | 18mg |
| Sodium | 280mg |
| Total Carbohydrates | 21g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Protein | 3g |
| Calcium | 80mg |
Based on 10 biscuits per recipe
Make-Ahead and Storage
Making ahead: Prepare dough up to 2 hours ahead. Cut biscuits, place on baking sheet, cover, and refrigerate until ready to bake. Freeze unbaked biscuits for up to 3 months.
Storing baked biscuits: Store in an airtight container at room temperature for up to 2 days. Reheat wrapped in foil at 300°F for 5-7 minutes.
Freezing baked biscuits: Cool completely, wrap individually in plastic wrap, and place in a freezer bag. Freeze for up to 3 months. Reheat in a 350°F oven for 10-12 minutes.
Conclusion
This homemade biscuits recipe is simple enough for beginners but delivers professional results. The key is using cold ingredients, not overworking the dough, and folding to create layers. Fresh biscuits are ready in just 20 minutes. Store for 2 days or freeze for up to 3 months.
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FAQs
Why are my biscuits flat?
Flat biscuits mean old baking powder or warm butter. Keep ingredients cold and don’t twist the cutter when cutting.
Can I make biscuits without buttermilk?
Yes, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes before using.
How do I know when biscuits are done?
Biscuits are ready when tops are golden brown, usually 12-15 minutes. They should feel firm on top.
Can I use margarine instead of butter?
Butter works best for flavor and texture. Margarine has more water and won’t create flaky layers.
Why do my biscuits spread instead of rising?
This happens when butter is too warm or the oven isn’t hot enough. Make sure the oven reaches 450°F and is very cold.
