Easy Homemade Biscuits

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. Made from scratch, biscuits are simply the best comfort food ever!

Another favorite biscuit is this delightful recipe for Orange Oat Biscuits infused with tea; all you need are teabags to create these delicious treats!

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.

Biscuit Ingredients

• Flour – I use all-purpose flour
• Milk – whole milk is best
• Butter – Keep your butter really cold.
• Baking Powder
• Sugar
• Salt

How To Make Homemade Biscuits

Tip – Use cold butter

Make sure your butter is cold. For this recipe, I cut cold butter into thin slices and refrigerate it 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 a rectangle that is 1/2 – 3/4 inch thick.

Cutting the Dough

Use a sharp cutter, like a cookie cutter, to cut through the dough, but don’t twist the cutter; twisting compresses the dough and makes your biscuits rise less.  Another option is cutting the dough into squares using a sharp knife, bench scraper, or pizza cutter. Using sharp utensils gives the dough a clean cut and helps make your biscuits tall and flaky.

Soft Biscuits versus Crusty Biscuits

For softer biscuits, place them on a baking sheet, allowing them to touch 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 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 for a big pat of butter to melt into all the nooks and crannies.

Serve these biscuits with Crock Pot Pork Chops , Beef and Sweet Potato Stew, Dublin Coddle 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

More recipes to bake

• These 6-Ingredient Crescent Rolls are a real treat to bake for breakfast or brunch.
• Orange Cranberry Bread has lots of tart cranberries and warm, fall spices for a delicious treat.
• Peacn Thumbprint Cookies are a classic with sweet pecans and a flavorful jam-filling.
• 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 delicious bread recipes from One Hot Oven.

Equipment To Make Biscuits

• Baking Sheet Pan – since this is a small batch of biscuits, a 1/4 sheet pan is all you need.
• Pastry Dough Tools – this is my favorite cutter set. You get a pastry dough cutter and stacking cookie cutters combined.
• Silicone Baking Mat – these fit inside a quarter sheet pan (9″ x 13″) and make clean-up a breeze plus, nothing sticks to them

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.

“Thank you for this easy and yummy biscuit recipe.

I love to bake but never made biscuit’s and the recipe was easy to follow and came out perfect.” – Laura

Recipe

First published: Oct. 20, 2019, Last updated: March 30, 2023, for better readability.

 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. Do you have any questions or would you like to discuss the recipe further? Please visit my about page for information, and I’ll be happy to help!

About Jere’

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.