Homemade biscuits from scratch are so easy to make and can be on your table in 30 minutes. The best thing about these Easy Homemade Biscuits is the recipe uses basic ingredients that deliver delicious golden flaky buttery biscuits that will melt in your mouth. Yes, seriously melt in your mouth biscuits are for real.
Buttery Biscuits Made From Scratch
Just imagine biscuits that are warm and flaky right out of your oven for breakfast or to go with that big pot of stew. 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!
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 light night fried egg sandwich. That is why this is my go-to biscuit recipe because it really does take just basic ingredients you probably already have.
The six ingredients for Flaky Homemade Biscuits –
- Flour – I use all-purpose flour
- Milk – 2% or whole
- Butter – Keep your butter really cold.
- Baking Powder
How To Make Perfect Homemade Biscuits –
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 baking sheet touching each other. For crustier biscuits space the biscuits apart on a baking sheet so each gets baked all around.
Once you make these biscuits and break one open you will find a perfectly tender flaky buttery biscuit that is just waiting on a big pat of butter to melt into all the nooks and crannies and let me say it The Best Biscuit Ever!
Other One Hot Oven recipes from the oven
Oat Tea Biscuits with Orange Honey Butter are made Constant Comment Tea and have a delicious orange flavor.
Cottage Cheese Crescent Rolls are a real treat to bake for breakfast or a brunch
Spiced Orange Cranberry Bread has lots of tart cranberries and tasty warm fall spices for a delicious bread
Pecan Jam Thumbprint Cookies are a classic with sweet pecans and a flavorful jam filling
Apple Cranberry Galette is a simple free form pie filled with sweet apples and tart cranberries
What You Need To Make Biscuits –
Just like the ingredient you only need some simple tools to bake biscuits
Baking Sheet Pan – since this is a small batch of biscuits a 1/4 sheet pan is all you need.
Silicone Baking Mat – 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 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.
Simply bake the frozen biscuit dough at 425 degrees for 18-22 minutes until nice and golden brown.
How to Make Homemade Biscuit Recipe
Easy Homemade Biscuits
- 13 x 9 sheet pan
- Pastry Dough Cutters
- Quarter Sheet Baking Mat
- Pastry Brush
- Preheat oven to 425° 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 shape 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.
Hot Homemade Biscuits
For more delicious bread recipes, you can find them HERE.
Don’t forget these awesome pastry cutters that will work for biscuits, pie dough, and cookies.
Thanks for stopping by One Hot Oven. I love having fellow cooks and bakers visiting.