Homemade Biscuits From Scratch (2022)

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By Lynette on · Updated · 99 Comments

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Buttery, fluffy, soft homemade biscuits from a recipe that is completely made from scratch with only six ingredients. Made from all butter and no buttermilk you have all the ingredients you need on hand to make delicious, flaky biscuits in the morning.

These biscuits are perfect served up with sausage biscuits and gravy or for dinner with chicken pot pie.

Homemade Biscuits From Scratch (1)

For years I tried different recipes to get the best homemade biscuits on the table for breakfast on weekends. While on busy mornings I loved to make ahead these sausage and egg biscuits, when it came to the traditional homemade biscuit I was at a loss. Everything I tried failed, until I had success with making up my own recipe from trial and error. This biscuit recipe makes the best soft, but fluffy with a little bit of crunch biscuits. They are worth the effort to make them from scratch. (And if you love these, you’ll love them with pumpkin!)

Ingredients For Homemade Biscuits

  • flour
  • salt
  • baking powder
  • sugar
  • butter
  • milk

And by effort, I mean very little of it as you can see by these simple ingredients. I make these in a half awake stupor in the morning- and they turn out great! That’s proof enough for me.

Homemade Biscuits From Scratch (2)

Biscuit Making Tips

  • Keep the butter cold. The key is paying close attention to the amount of time you handle the butter. And cold butter is key. The butter is what gives it the flakiness. Keep the butter in the refrigerator until you need. And if your biscuits are ready to bake before your oven has fully preheated, put the baking pan in the refrigerator to keep the biscuits cold until baking time.
  • Handle the dough as little as possible. Because the butter needs to stay cold, you’ll want to handle the dough as little as possible with your hands so as not to warm the dough and melt the butter.
  • Use more flour if needed. If you find the dough is a bit sticky after mixing the ingredients, use flour liberally to fold the dough so that it won’t stick to the surface.

How To Make Homemade Biscuits

Homemade Biscuits From Scratch (3)

Combine all the dry ingredients in a bowl.

Cut in the cold butter with a pastry cutter until the butter is smaller than peas.

Homemade Biscuits From Scratch (4)

Add the milk slowly mix until well incorporated.

You can see what the dough should look like. It’s a little sticky but combined. Add the dough to a very floured surface and knead it about 10 times. No fancy kneading needed! I just fold it in half and smooooooosh it. I’m fancy like that.

Homemade Biscuits From Scratch (5)

Flatten the dough using your hands so that it’s pretty even and about 1 inch thick.

Cut the biscuit circles using a biscuit cutter. I’ve used a drinking glass for years. I purchased this biscuit cutter at an Amish Auction in addition to many other items that came in the same box. The biscuit cutter I kept and I love it.

Homemade Biscuits From Scratch (6)

How long do I cook biscuits?

Bake in a preheated 425° F oven on an un-greased pan for 12 – 15 minutes. Keep an eye on them. When they turn a nice golden brown, they are ready! This recipe makes six medium biscuits.

Homemade Biscuits From Scratch (7)

These biscuits have the best crunch on the exterior but have that pull apart flakiness that makes them the best ever! I make these on weekends and even on weekdays now since these homemade biscuits are so easy to make! Enjoy!

(Video) How to Make Homemade Biscuits from Scratch (Just 6 ingredients!)

How to Make Homemade Biscuits Video

Homemade Biscuit Recipe Tips

Can you make biscuits ahead of time? Yes. Make the biscuits and then freeze the pre-cut biscuit dough separately in the freezer. Once frozen, you can store them in an airtight container or bag in the freezer. When ready to bake, bake frozen following the baking instructions but add more baking time until they are full baked and golden brown.

How long do homemade biscuits last? They will last at room temperature in an airtight container for 1 to 2 days.

Do I need a biscuit cutter to make easy homemade biscuits? While a biscuit cutter like this one is great to have, you can use a drinking glass to cut the biscuits into shape.

Do you use unsalted or salted butter to make biscuits? For this recipe, I use salted because that is typically what I have on hand. If using unsalted you can add ¼ teaspoon additional salt.

More Breakfast Recipes

  • Crockpot Breakfast Casserole Recipe With Sausage
  • Breakfast Burrito Recipe (Freezer Cooking!)
  • The Best Homemade Waffle Recipe

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Homemade Biscuits From Scratch (8)

Easy Homemade Biscuits Recipe

★★★★★4.7 from 38 reviews

  • Author: Lynette
  • Prep Time: 10 min
  • Cook Time: 12 min
  • Total Time: 22 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

Easy homemade butter biscuits that are soft, buttery and delicious made from scratch. No buttermilk needed! These flaky butter biscuits are the best you will ever make!

Ingredients

Scale

  • 2 Cups all-purpose flour
  • 1 TB baking powder
  • 1 TB sugar
  • 1 tsp salt
  • ⅓ Cup butter, cold
  • ¾ Cup milk

Instructions

  1. Preheat oven to 425° F.
  2. Combine dry ingredients in bowl.
  3. Cut in the cold butter until resembles small peas.
  4. Slowly add ¾ Cup of milk and mix with fork until dough is just slightly sticky. Use more milk if needed.
  5. Remove dough from bowl and fold over 10 times on floured surface.
  6. Flatten the the dough using hands until about 1 inch thick. Cut biscuits using biscuit cutter.
  7. Place biscuits on un-greased dark baking pan. Bake for 12 – 15 minutes or until golden brown.
(Video) How to Make Flaky Biscuits

Notes

Before adding butter to dry ingredients, cut into small cubes to make cutting in the butter easier and faster.

If making the biscuits ahead of time, you can cut out the individual biscuits and freeze them separately. Once frozen, store in an airtight container in the freezer. Bake frozen when ready following the same baking instructions but adding additional time.

Keywords: homemade biscuit recipe, easy homemade biscuits, homemade biscuits from scratch, ingredients for homemade biscuits, how to make homemade biscuits

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Homemade Biscuits From Scratch (9)

About Lynette

Lynette is the home cook, recipe tester and photographer for Cleverly Simple which she created in 2010. Most of her recipes come from the treasured recipe box passed down from her great-grandma, grandmother, and mother.

Lynette’s recipes and projects have been featured in Country Living, Good Housekeeping, House Beautiful and others.

Reader Interactions

Comments

  1. Homemade Biscuits From Scratch (10)Tari

    Can bread flour be used for this recipe rather than all-purpose flour as that is all I have on hand at the time?

    Reply

  2. Homemade Biscuits From Scratch (11)Violet

    I am 67 years old and worked as a biscuit maker in a restaurant. I didn’t think my biscuits could get any better. That is, until I tried your recipe. I am amazed at how flaky and delicious they were! The only thing I changed was I made my own buttermilk instead of using regular milk! Felicimo!

    (Video) 2 Ingredient Biscuits, An Old Fashioned Favorite like MAMA's! ANYONE Can DO IT!

    Reply

  3. Homemade Biscuits From Scratch (12)Katie

    Woke up this morning craving biscuits and fried chicken! This biscuit recipe was easy and perfect! Thanks for sharing.

    Reply

  4. Homemade Biscuits From Scratch (13)Kathy

    The best biscuit recipe and easy. I’ve used milk and almond milk. I think I like Almond Milk better. This recipe is easy and super tasty!

  5. Homemade Biscuits From Scratch (14)Ken

    You did not give how much of each ingredients to use

    Reply

    • Homemade Biscuits From Scratch (15)Lynette

      (Video) Early Morning Biscuits Nothing like a good hot biscuit on a cold winter morning.#Cookingwithbrenda

      Hi! The ingredient list is in the recipe card in the post. 🙂

      Reply

      • Homemade Biscuits From Scratch (16)David

        What if I only have self rising flour?? Just leave out barking powder??

        Reply

    • Homemade Biscuits From Scratch (17)Tee

      I’m making these right now .ive yet to pull them out im both excited and frightened . excited because I may have just made my first batch of biscuits homemade and frightened because I may have messed up somehow ..fingers crossed I did make my first batch of biscuits using this easy recipe

      Reply

  6. Homemade Biscuits From Scratch (18)Cheryl

    These were so easy and they tasted amazing. I brushed with butter after I took them out of the over.

    Reply

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FAQs

What is the trick to making biscuits? ›

Because adding it all at once will affect the texture of the dough for the best results pulse the

What is the best flour to use for homemade biscuits? ›

To begin with, biscuits are made from flour. So the first thing you want to think about is what kind of flour to use. Cake flour will give you a lighter, fluffier biscuit, but the outer crust won't have as much bite to it. Conversely, all-purpose flour will provide more bite, but it'll be a drier, less airy biscuit.

What are the 4 types of biscuits? ›

Types of Biscuits
  • Rolled Biscuits. Rolled biscuits are one of the most popular baking-powder leavened quick breads. ...
  • Drop Biscuits. Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. ...
  • Scones. ...
  • Shortcakes.

What makes biscuits light and fluffy? ›

Low-protein flours keep biscuits fluffy and light, never tough. Yogurt provides both hydration and structure, for biscuits that bake up straight and tall but moist. Baking soda neutralizes some of the yogurt's acidity, helping the biscuits to brown.

Which is better in biscuits baking soda or baking powder? ›

1. Unless you want cakey cookies, avoid using baking powder: The cookies made with both the single- and double-acting baking powders were just too darn cakey. 2. Baking soda helps cookies spread more than baking powder.

What are the main ingredients of biscuits? ›

The main ingredients for biscuit making are flours, sugars and fats. To these ingredients, various small ingredients may be added for leavening, flavour and texture. The principle ingredient of biscuits is wheat flour. Wheat flour contains proteins including gliadin and glutenin.

What makes Southern biscuits different? ›

Here's the Reason Biscuits in the South Really Are Better

One not-so-secret ingredient they rely upon is soft wheat flour. Soft wheat thrives in temperate, moist climates like that of the mid-Atlantic, so cooks in those areas have had ready access to its special flour for a long time.

How do you make my biscuits rise higher? ›

Make sure you chill the butter for 30 minutes (it will cool faster when cut into pieces). Doing so ensures that the fat doesn't melt and produce greasy, leaden biscuits. Then heat the oven to 500 degrees; the high heat produces maximum steam, which encourages the biscuits to rise as high as they possibly can.

Are biscuits better with all-purpose or self-rising flour? ›

All purpose flour is a bit of higher protein content than self-rising flour. This is why Southerners swear by using self-rising flour in their biscuits. If you don't have any you can make your own self-rising flour.

What does buttermilk do for biscuits? ›

Buttermilk also adds a pleasant tanginess to baked biscuits, and its relatively low levels of fat make it work in recipes that call for any kind of fat, from butter to shortening, and even cream.

Should I use bread flour or all-purpose flour for biscuits? ›

all-purpose flour – this flour has plenty of gluten developing protein (10-12%), but not as much as bread flour, which makes it more suitable for many cakes, cookies, biscuits and pie dough.

What do they call biscuits in England? ›

Scone (UK) / Biscuit (US)

American do have things called biscuits too, but they are something completely different. These are the crumbly cakes that British people call scones, which you eat with butter, jam, sometimes clotted cream and always a cup of tea.

What goes good with homemade biscuits? ›

What To Serve With Biscuits
  • Chicken Noodle Soup.
  • Chicken a la King.
  • Country Gravy.
  • Baked BBQ Chicken Drumsticks.
  • Crockpot Cube Steak.
  • Instant Pot Beef Stew.
  • Garlic Red Skin Mashed Potatoes.
  • Ground Beef Stroganoff.

What are biscuits called in America? ›

In most of the world outside North America, a biscuit is a small baked product that would be called either a "cookie" or a "cracker" in the United States and sometimes in Canada.

Do you put eggs in biscuits? ›

The final verdict: If you're looking for a fall-apart, no-chewing-required softness and a pronounceable butter-flavor, you might do best omitting the egg. If you want a biscuit with impressive looks at great height, whisk an egg into the milk mixture and be on your way.

What does cream of tartar do for biscuits? ›

And baking powder is typically made of 2 parts baking soda to 1 part cream of tartar. In the presence of a liquid, the acidity of the cream of tartar activates the baking soda, causing it to start bubbling away, and that, in turn, is what makes the biscuits rise.

Does baking soda make biscuits rise? ›

Chemically known as sodium bicarbonate, baking soda leavens baked goods because it creates carbon dioxide gas when exposed to acids or heat. The tiny bubbles of carbon dioxide create lightness in the dough, which makes goodies like biscuits rise and gives them a fluffy crumb.

How much baking powder do you add to a cup of flour? ›

How to make self-raising flour out of all-purpose flour. For every cup of self-raising flour called for in your recipe, measure out 1 level cup (125 grams) all-purpose flour. Add 2 teaspoons (8 grams) baking powder. Whisk to combine.

What happens if I use baking powder instead of baking soda? ›

Baking powder may be used as a substitute for baking soda. Still, its leavening power is not as strong as that of plain baking soda. As a result, you'll need to use a greater quantity of baking powder to get the same final product.

Can I use cornstarch instead of baking powder? ›

As a general rule, cornstarch cannot replace baking powder. Cornstarch is used as a thickening agent while baking powder is used as a leavening agent. Cornstarch thickens mixtures while baking powder promotes the rising of the dessert.

What is the best fat for biscuits? ›

Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.

Why do you put sugar in biscuits? ›

Not only does sugar add flavour, it also has other important properties. During baking, the sugar in the dough makes the biscuit go slightly brown. This also produces roasted flavours, which are important for the taste of our biscuits. Both are chemical processes caused by the heating of sugar and proteins.

What does sugar do in biscuits? ›

Sugar – Sugar not only adds a little sweetness to the biscuits but it also makes them more tender and lends to that crispy top layer. Cold Unsalted Butter – Arguably the most important ingredient because of how you use it.

Should Crisco be cold for biscuits? ›

Like pastry dough, biscuits get their tender crumb and layers from the suspension of fat in flour. The fat, be it butter, lard, or vegetable shortening, needs to be dispersed throughout the dough while still in its solid state, so warm or room-temperature liquid or fat will disrupt this process.

What makes biscuits taste better? ›

Brush the biscuits with butter after baking

“If you want the most luscious biscuits ever, brush the tops with melted butter after they come out of the oven,” says James. Brushing the butter on after baking ensures that the butter soaks into the baked biscuit so you get that great buttery flavor in every bite.

Why are my homemade biscuits hard? ›

Overworking (or Underworking) the Dough

If you stir the dough too much, the biscuits will be hard and tough. If you don't stir enough, they will have a floury, uneven texture. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect texture.

How long should you knead biscuit dough? ›

DO NOT OVERMIX. Dough will not be completely smooth. Gather dough into a ball and knead on lightly floured surface quickly and gently, about 6 to 8 times, just until no longer sticky. The kneading is meant only to flatten the pieces of fat into flakes, not to blend fat completely with the flour.

Why arent my biscuits light and fluffy? ›

Cold butter is key to making your biscuits fluffy. Warm butter will be absorbed into the flour and prevent them becoming all fluffy. Its similar to making pie crust. Cold butter will not be fully absorbed by the flour which means you will have small chunks visible in the dough.

Can I use butter in biscuits instead of shortening? ›

Butter is an easy alternative to shortening for biscuits. Biscuits made with butter are quite flavorful, but may not be as flaky as a biscuit made with shortening. You can use your favorite biscuit recipe, substituting equal amounts of butter for vegetable shortening.

Can you refrigerate biscuit dough before baking? ›

If you're planning to make the biscuits straight away, refrigerate the dough for a couple of hours till it firms up enough to be able to slice without collapsing. If you're making the dough in advance of baking later, freeze the log until required.

Why do my biscuits fall apart? ›

When the fat is cut too small, after baking there will be more, smaller air pockets left by the melting fat. The result is a baked product that crumbles.

How do you make biscuits that don't crumble? ›

Coating your tools with flour instead of putting it directly on the dough will ensure that the proper amount ends up in your biscuits, keeping them flaky but not crumbly.

Can I use regular milk instead of buttermilk for biscuits? ›

Try these substitutions in all of your favorite recipes, from buttermilk biscuits to chocolate cake: 1. Mix 1 scant cup milk with 1 tablespoon lemon juice. Let it sit until it curdles, about five minutes.

Do you use baking soda or baking powder with buttermilk? ›

Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

Can I use heavy cream instead of milk in biscuits? ›

You can substitute heavy cream for milk by diluting it with a little water. Use half a cup heavy cream and half a cup water for every cup of whole milk.

Why are my biscuits dense? ›

When you cut in your fat, you leave it in small pea-sized lumps. Those lumps get coated in flour and melt during baking into layers. If your fats are too warm, the lumps will melt and form a homogeneous dough, resulting in dense, leaden biscuits.

Can I use all-purpose flour instead of self rising? ›

All-purpose flour will work for just about all of your self-rising flour recipes, but for tender baked goods like biscuits, you might want to replicate a Southern-style self-rising flour.

Can I mix bread flour and all-purpose flour? ›

There is no safety issue at all to mixing flour types. Assuming that the flours are safe individually, they will be safe combined.

How many times do you knead biscuit dough? ›

Dough will not be completely smooth. Gather dough into a ball and knead on lightly floured surface quickly and gently, about 6 to 8 times, just until no longer sticky. The kneading is meant only to flatten the pieces of fat into flakes, not to blend fat completely with the flour.

Should you chill biscuits before baking? ›

Place the pan of biscuits in the refrigerator while you preheat your oven to 425°F, or for about 20 to 30 minutes. This short chill will help the biscuits maintain their shape while baking.

What does cream of tartar do for biscuits? ›

And baking powder is typically made of 2 parts baking soda to 1 part cream of tartar. In the presence of a liquid, the acidity of the cream of tartar activates the baking soda, causing it to start bubbling away, and that, in turn, is what makes the biscuits rise.

What does adding an egg do to biscuit dough? ›

Eggs, Velie explains...
  1. Create a richer flavor.
  2. Work in tandem with the baking powder to leaven the biscuits for extra height.
  3. Tenderize (due to the added fat in the yolk).
  4. Contribute to a more golden-brown color (the additional protein contributes to the Maillard reaction).
10 Feb 2017

Do you spray the pan for biscuits? ›

The amount of fat in the dough affects how easily the biscuits, scones and shortcakes can be removed from the cookie sheet or baking pan. Try lightly spraying cookie sheets or baking pans with no-stick cooking spray.

How do you make my biscuits rise higher? ›

Make sure you chill the butter for 30 minutes (it will cool faster when cut into pieces). Doing so ensures that the fat doesn't melt and produce greasy, leaden biscuits. Then heat the oven to 500 degrees; the high heat produces maximum steam, which encourages the biscuits to rise as high as they possibly can.

Should the baking sheet be greased or ungreased when making biscuits? ›

Baked goods may require longer baking time and also may be more likely to stick. Biscuits, scones and shortcakes are usually baked on ungreased cookie sheets or baking pans.

How long should you let biscuit dough rest? ›

Standard Northern all-purpose flour does as well, especially if you allow the dough to rest for 30 minutes or so before cutting it out and baking.

Should you brush butter on biscuits before baking? ›

Once the biscuits are cut and on the cookie sheet, I brush the tops with melted butter before and after baking. If you have never made biscuits from scratch before, you need to know that biscuit dough is one of those doughs that “feels right” when you are kneading it or rolling it out.

How long can homemade biscuits sit before baking? ›

You can leave them out at room temperature for 1-2 days. Freeze: Place the unbaked biscuits on a parchment-lined baking sheet, then freeze until solid.

What is the best fat for biscuits? ›

Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.

What does buttermilk do in biscuits? ›

When you're making biscuits, you use buttermilk for its acidity as well as its fat and liquid content. The acidity is used, in conjunction with leaveners, to help the dough rise.

Why do you put baking soda in biscuits? ›

Chemically known as sodium bicarbonate, baking soda leavens baked goods because it creates carbon dioxide gas when exposed to acids or heat. The tiny bubbles of carbon dioxide create lightness in the dough, which makes goodies like biscuits rise and gives them a fluffy crumb.

Why are my homemade biscuits so dense? ›

When you cut in your fat, you leave it in small pea-sized lumps. Those lumps get coated in flour and melt during baking into layers. If your fats are too warm, the lumps will melt and form a homogeneous dough, resulting in dense, leaden biscuits.

Why do my biscuits go flat? ›

Fat forms small pockets throughout the biscuit dough, and as the fat melts in the oven, the CO2 from the leavening agent takes its place so the biscuits rise. If the fat melts or softens before the biscuits bake, the biscuits will be hard and flat because there's no place for the CO2 to go except out of the biscuits.

What makes homemade biscuits crumbly? ›

When the fat is cut too small, after baking there will be more, smaller air pockets left by the melting fat. The result is a baked product that crumbles. When cutting in shortening and other solid fats, cut only until the pieces of shortening are 1/8- to 1/4-inch in size.

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