These easy homemade biscuits are soft on the inside, golden on the outside, and incredibly flaky. Made with simple pantry ingredients, this recipe is perfect for beginners and delivers classic bakery-style biscuits right from your oven.
Why You’ll Love This Recipe
- Simple, no-fuss method with everyday ingredients
- Extra flaky texture thanks to cold butter
- Family-friendly and perfect for breakfast or dinner
- Ready in under 30 minutes
Ingredients
- 2 cups all-purpose flour (250 g)
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter, very cold (85 g)
- ¾ cup whole milk (177 ml)
Instructions
- Freeze butter for 10–20 minutes for best results.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, mix flour, baking powder, sugar, and salt.
- Grate cold butter using a box grater and mix into the flour until crumbly.
- Add milk and gently stir just until combined.
- Transfer dough to a floured surface and gently bring together.
- Fold dough in half, rotate, and repeat 5–6 times to create layers.
- Flatten to 1-inch thickness. Cut biscuits using a floured cutter.
- Place biscuits close together on baking sheet.
- Bake for 12 minutes until lightly golden.
- Brush with melted butter if desired and serve warm.
This method guarantees tender easy homemade biscuits every time.
Tips & Tricks
- Do not overwork the dough or biscuits will be dense
- Cold butter is key for flaky layers
- No biscuit cutter? Use a floured glass
Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6–7 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary: Vegetarian, Halal-friendly
Notes
- Use buttermilk for a tangier flavor
- Serve with honey, jam, or gravy
- Great side for soups and stews
Nutrition (Approximate per biscuit)
- Calories: 210
- Carbohydrates: 26 g
- Protein: 4 g
- Fat: 10 g
FAQ
Why is my dough sticky?
Add flour gradually until manageable, but avoid adding too much.
Can I make biscuits without a cutter?
Yes, a knife or glass works well.
Why shouldn’t I twist the cutter?
Twisting seals the edges and prevents rising.
Can I use 2% milk?
Yes, whole milk, 2%, or buttermilk all work.
How do I get taller biscuits?
Place them close together on the baking sheet.
Storage
- Refrigerator: Store up to 3 days
- Freezer: Freeze baked biscuits up to 2 months
- Reheat: Warm in oven at 350°F for 5–7 minutes
Similar Recipes
Easy Homemade Biscuits Recipe (Flaky & Buttery)
Ingredients
- 2 cups all-purpose flour 250 g
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter very cold (85 g)
- ¾ cup whole milk 177 ml
Instructions
- Freeze butter for 10–20 minutes for best results.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, mix flour, baking powder, sugar, and salt.
- Grate cold butter using a box grater and mix into the flour until crumbly.
- Add milk and gently stir just until combined.
- Transfer dough to a floured surface and gently bring together.
- Fold dough in half, rotate, and repeat 5–6 times to create layers.
- Flatten to 1-inch thickness. Cut biscuits using a floured cutter.
- Place biscuits close together on baking sheet.
- Bake for 12 minutes until lightly golden.
- Brush with melted butter if desired and serve warm.
- This method guarantees tender easy homemade biscuits every time.
Notes
- Use buttermilk for a tangier flavor
- Serve with honey, jam, or gravy
- Great side for soups and stews
Conclusion
These easy homemade biscuits are a foolproof classic that never disappoints. Flaky, buttery, and comforting, they belong in every home baker’s recipe collection.