Homemade biscuits from scratch are so easy to make and can be on your table in 30 minutes. The best thing about these delicioius melt in your mouth golden flaky Easy Homemade Biscuits is the recipe uses basic ingredients , and yes, melt in your mouth biscuits are for real.
Hot and Buttery
This page may contain affiliate links, please see my full disclosure for policy details. I earn commissions if you shop through the links on this page
Just imagine making biscuits at home that are warm and flaky right out of your oven for breakfast or to go with that big pot of stew, now slather on some sweet butter and jam, make a sandwich or serve an old favorite dish of sausage gravy and biscuits. Made from scratch biscuits are simply the best comfort food ever! Try this recipe for Orange Oat Biscuits made with Tea, you need a tea bag to make these biscuits.
There are so many biscuit recipes, some take cream, buttermilk, sour cream, or maybe an egg. Most times I don’t have buttermilk or sour cream on hand and if I’m down to my last egg I may not want to use it just in case I need a late-night fried egg sandwich. That is why this is my go-to recipe because it really does take just basic ingredients you probably already have.
You just need six ingredients
- Flour – I use all-purpose flour
- Milk – whole milk is best
- Butter – Keep your butter really cold.
- Baking Powder
How To Make Biscuits
Use cold butter
Make sure your butter is cold. For this recipe, I cut cold butter into thin slices and then put back into the refrigerator until I am ready to use it. This is not the time to use room temperature butter since it will not yield nice fluffy biscuits.
Adding the Butter into the Flour
Work the cold butter into the flour with your fingers or a pastry cutter quickly to create clumps or shards of butter which will create little steam pockets when baked that result in flaky biscuits.
Mixing in the Milk
Add the cold milk and gently mix the dough to combine the dry ingredient, overmixing will make the biscuits tough.
Pat the Dough Out
Pat the dough out on a lightly floured surface to keep from overworking the biscuit dough, no rolling pin required here. It’s your choice of a circle or rectangle that is 1/2 – 3/4 inch thickness.
Cutting the Dough
Use a sharp cutter like a cookie cutter to cut through the dough, but don’t twist the cutter which compresses the dough which makes your biscuits not rise as much. Another option is cutting the dough into squares using a sharp knife, bench scraper or pizza cutter. Using sharp utensils gives the dough a nice clean cut and will help make your biscuits tall and flaky.
Soft Biscuits versus Crusty Biscuits
For softer biscuits place on a baking sheet touching each other. For crustier biscuits space the biscuits apart on a baking sheet so each gets baked all around.
Bake the biscuits
Pop the biscuits in a 425 F. degree oven for 15 minutes until they are golden brown biscuits.
Once you make these biscuits and break one open you will find it is tender and flaky is waiting on a big pat of butter to melt into all the nooks and crannies.
Other One Hot Oven recipes for you to enjoy
Apple Galette with Cranberries is a simple free form pie filled with sweet apples and tart cranberries
Oatmeal Bread with Apple Cider is a hearty and delicious bread with a sweet cinnamon frosting drizzle
French Toast Roll-Ups are filled with raspberries and orange flavored cream cheese
Over 20 delicous bread recipes from One Hot Oven
What You Need To Make Biscuits
Baking Sheet Pan – since this is a small batch of biscuits a 1/4 sheet pan is all you need.
– these fit inside a quarter sheet pan (9″ x 13″) and make clean up a breeze plus nothing sticks to them
Pastry Dough Tools this is my favorite cutter set. You get a pastry dough cutter and stacking cookie cutters combined.
Pastry Brush for brushing the biscuits with butter and you can use it for so many other baking and cooking recipes
Some biscuit options, because we all need choices
Using Buttermilk – For all you buttermilk biscuit lovers you can definitely use buttermilk instead of whole milk in this recipe for a tangier flavor.
How to freeze biscuits – This is the best-kept secret ever. Make a batch of biscuits, cut into rounds or squares, and put on a small baking sheet or tray to fit into your freezer. Freeze the dough until firm then place the frozen dough into a plastic freezer bag or a sealed container.
Now you have biscuits ready to bake anytime you want, and you can even just bake one! Yes, one biscuit for that time you want to have a biscuit indulgence all by yourself.
Don’t forget these awesome pastry cutters that will work for biscuits, pie dough, and cookies.
Easy Homemade Biscuits
- Pastry Dough Cutters
- Quarter Sheet Baking Mat
- Pastry Brush
- 13 x 9 sheet pan
- Preheat oven to 425° F and prepare a 13" x 9" baking pan with a Silpat sheet or parchment paper.
- Cut the cold butter into thin slices and place in the refrigerator to rechill
- In a large bowl add the flour, baking powder, sugar and salt and mix to combine
- Drop the cold butter slices into the flour mixture and toss to coat. Using your fingers rub the butter into the flour to make small flake pieces. You can also use a pastry cutter for this. Make sure not do overdo this, you want to be able to see the butter pieces.
- Pour the milk into the flour/butter mixture and stir until just combined.
- Gently need the dough to bring all the ingredients together.
- Turn the dough out on a lightly floured board and with your hands shape the dough into a circle or rectangle to a 1/2" to 3/4" thickness
- Using a 2" or 3" round cutter cut the dough into as many biscuits as possible. Gently gather the scraps of dough and push them together to cut the remaining biscuits. If you pat the dough into a rectangle you can cut the dough in squares with a knife which results in no scrapes.
- Brush the tops of the biscuits with melted butter and bake for 15-18 minutes.
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers.
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.
Have any questions or just want to chat about the recipe? Contact me here, and I’ll be happy to help!