Nothing beats a fresh-baked, homemade biscuit recipe! My family swoons when I make these biscuits with flaky layers for breakfast or dinner. They take the same amount of time and effort as those canned biscuit dough brands so treat yourself and your loved ones to something that comes from wholesome ingredients instead!
Best Biscuit Recipe
This recipe gives you fully no-fuss biscuits. Even if you’ve never made them from scratch before, you’ll soon see why it’s just better to make them homemade. They taste amazing!
Homemade Biscuit Ingredients
- All-purpose flour – the basis of pretty much any baked good
- Baking powder – helps give your biscuits lift
- Sugar – adds flavor
- Salt – balances the biscuits so they’re not sweet
- Whole milk – creates moisture
- Egg – binds your biscuits together
- Cold butter – the secret to biscuit perfection. No shortening required!
- Cream of tartar – further binds biscuits together for that wonderfully flaky texture
Easy Biscuit Recipe
I always get asked what it takes to make easy homemade biscuits. It takes just 10 minutes of prep work and 10 minutes of baking. With only 8 common ingredients you have in your kitchen, this easy biscuit recipe is a keeper!
You’ve gotta risk it to get the biscuit.
How do you Make Biscuits from Scratch with All Purpose Flour?
All it takes to make homemade biscuits from scratch is following 4 simple steps. You’ll combine the dry ingredients. Then you’ll add the butter. You’ll add the milk and eggs next until just combined and then roll out your dough. A simple glass can help you cut the perfect biscuits every time. Bake them up and voila! You’ve got homemade biscuits!
Expert Tips and Tricks for the Perfect Biscuits Every Time
- Cold butter – Maybe you’re wondering why I’ve chosen cold butter. The reason is because it melts as your biscuits bake, releasing steam and carving out pockets of air so you get that flaky biscuit texture inside.
- Do not overmix – You should also make sure you just combine the ingredients. Overworking the dough makes them flat and tough. The dough should look crumbly when you do it right.
- Press carefully – simply press the glass into the dough without twisting. You want to make a clean cut so each biscuit rises properly.
- Bake closely – Unlike cookies, butter biscuits should bake close together for the best fluffy biscuits.
What Makes a Good Biscuit?
A good biscuit will have a texture that is flaky and a lighter density. It should feel crispy yet soft all at once. With this Southern biscuit recipe, you’ll get just what you’re looking for!
Which flour is best for biscuits?
All-purpose flour is the best for biscuits. It keeps them light and airy, just like you want them to be.
What does buttermilk do to biscuits?
Buttermilk adds acidity, fat, and liquid to the recipe. This helps your leavening agents make the dough rise.
Are biscuits better with butter or shortening?
Buttermilk biscuits are great with butter, which gives it more flavor. With shortening, your biscuits won’t be as flaky but butter is an easier option most people have in their kitchens.
Can I use water instead of milk to make biscuits?
You can use water but you’ll need to use more cold butter too. The replacement would be 1 cup of water and 1 ½ teaspoons of butter.
Can I make biscuits with all-purpose flour and no baking powder?
No, no not skip baking powder. This is what you need to get the biscuits to rise to the occasion. Otherwise you’ll have flat and lifeless biscuits.
Can I use baking soda instead of baking powder for biscuits?
This is not ideal. If you use baking soda instead of baking powder for these biscuits, you need to compensate with an acidic ingredient. That means using a cup of buttermilk or a teaspoon of lemon juice. Baking soda will only need to be used at ¼ teaspoon.
How Long to Bake Biscuits
Biscuits take just 10 minutes to bake in most cases. You may need up to 15 minutes depending on your oven. Just check at 10 minutes and see if they’re golden.
Why aren’t my biscuits light and fluffy?
In this buttermilk biscuit recipe, you’ll notice the butter needs to be cold. That’s so the fat doesn’t melt right off the bat and leave you with biscuits that resemble hockey pucks.
Why are my biscuits not fluffy?
The reason could be your baking powder. Use a double-acting aluminum-free baking powder because it reacts with liquid and not heat, making them fluff up nicely.
How do you make biscuits more moist?
The fat component in your biscuits is what makes for moist and delightful biscuits on the inside. Make sure that the butter is cold to get the desired texture out of your biscuits.
What to Serve with Biscuits
I love serving Southern biscuits with fried chicken or BBQ items. They’re also great for breakfast with a little butter and jam, or my husband’s favorite, sausage gravy. I’ve even made extras just to make healthy breakfast sandwiches for the family and it’s a total win!
How to Store Biscuits
Fresh-baked homemade biscuits should be kept at room temperature. They’ll be good this way for 1 to 2 days. If you want to keep them longer than that, you should put them in the fridge where they’ll last for about a week. On the counter or in the fridge, wrap them well so they don’t dry out.
Can You Freeze Biscuits?
Yes. Biscuits freeze quite well. You’ll want to wrap them up properly before freezing and use them within 2 months.
How to Reheat Frozen Biscuits
Here’s my trick for reheating biscuits I’ve frozen. I take them still-frozen and bake at 350 for 15 minutes. I cover them with foil so they don’t over-brown. They come out soft and warm every time!
Classic Homemade Biscuit Recipe
- 3 cups all purpose flour
- 3 tablespoons sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 1/2 tsp cream of tartar
- 3/4 cup cold butter (cubed)
- 1 cup whole milk
- 1 egg
- Preheat the oven to 450F. In a large bowl, combine the dry ingredients. Then, add in the cold butter to the flour mixture. (keeping it in the fridge or freezer right up until you use it is the best way to make sure it stays cold) Add in the milk and egg and mix until just combined.
- Turn the dough out on a floured surface and sprinkle flour onto the top of dough. Knead about 10-15 times, adding additional flour if the dough becomes sticky. Roll the dough out to 1 inch thickness and cut with a glass or biscuit cutter.
- Place the biscuits on parchment lined baking sheet and bake until golden brown on top, about 10-15 minutes.
- Brush the tops of the biscuits with melted butter and serve.
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