Homemade biscuits from scratch are so easy to make and can be on your table in 30 minutes. The best thing about these delicious 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.
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Just imagine making biscuits at home that are warm and flaky right out of your oven for breakfast or to serve with these Crock Pot Pork Chops, or this Potato Chowder. 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 unique recipe for Orange Oat Biscuits made with Tea; you need a teabag 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.
- Flour - I use all-purpose flour
- Milk - whole milk is best
- Butter - Keep your butter really cold.
- Baking Powder
How To Make Homemade Biscuits: Step By Step
Use cold butter
Make sure your butter is cold. For this recipe, I cut cold butter into thin slices and then put it 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, creating 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 ingredients; overmixing will make the biscuits tough.
Pat the Dough Out
Pat the dough on a lightly floured surface to keep from overworking the biscuit dough; no rolling pin is required here. It's your choice of a circle or rectangle that is ½ - ¾ inch thick.
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 them 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.
Once you make these biscuits and break one open, you will find it is tender and flaky, waiting on a big pat of butter to melt into all the nooks and crannies.
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What You Need To Make Biscuits
Baking Sheet Pan - since this is a small batch of biscuits, a ¼ 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.
Biscuit baking tips
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, and you can even bake one! Yes, one biscuit for that time you want to have a biscuit indulgence all by yourself.
Make these recipes next!
Easy Homemade Biscuits
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- Pastry Dough Cutters
- Quarter Sheet Baking Mat
- 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 ½" to ¾" 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.
First published: Oct. 20, 2019, Last updated: March 30, 2023, for better readability.
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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.