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.
Anonymous

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!

Watch How To Make Biscuits (Video)

Print Pin

Classic Homemade Biscuit Recipe

5 from 1 vote

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8 servings

Calories 369

These classic homemade biscuits are absolutely delicious! They are soft and fluffy on the inside with a perfect golden brown top. This super easy biscuit recipe is made from scratch and goes great with a variety of dishes.

Equipment

• Large mixing bowl
• Rubber spatula
• Rolling Pin
• Baking sheet

Ingredients

• 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

Instructions 

• 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.

Calories: 369kcal

Course: Side Dish

Cuisine: American

Nutrition

Calories: 369kcal | Carbohydrates: 43g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 563mg | Potassium: 134mg | Fiber: 1g | Sugar: 6g | Vitamin A: 611IU | Calcium: 185mg | Iron: 3mg

More biscuit recipes:

• Buttermilk Biscuits
• Quick Cream Biscuits
• Savory biscuits from a 17th-century recipe
• Camping Recipe: Biscuits

Every time we have a backyard BBQ, my husband mans the grill. I’ll handle the sides, but he has one request that is non-negotiable: my homemade Southern cornbread recipe. Cornbread is just one of those things that goes so beautifully with sticky barbecue-sauced fingers. Butter it up or enjoy it dipped in the sauces from that barbecue. A great recipe does not need to be complicated. Believe it or not, it takes just 30 minutes from start to finish!

Best Cornbread Recipe

I remember buying cornbread in the store, thinking it would be more complicated to make. It’s not though. Less than 10 ingredients and you have made-from-scratch cornbread that tastes just like heaven if heaven were made of cornbread.

Cornbread Ingredients

• Yellow cornmeal – you can’t have cornbread without it and its the foundation of your cornbread mix!
• All-purpose flour – this lets your cornbread rise while giving it that spongy consistency (You can also use gluten-free all-purpose flour!)
• Buttermilk – the secret to the best cornbread on the planet! Some people use whole milk but a true buttermilk cornbread recipe really takes it up a notch.
• Unsalted butter – for that moist texture and rich flavor
• Sugar – every batch of Northern cornbread needs to have a hint of sweetness
• Salt – only a little pinch is needed to balance the savory and sweet flavors

You gonna eat your cornbread?
Megan

What is the difference between northern and southern cornbread?  

Cornbread from the north isn’t all that sweet. It doesn’t use as many eggs either. Meanwhile southern cornbread has a buttery finish, more eggs, and can be made with white or yellow cornmeal.

Easy Cornbread Recipe

This is one easy cornbread recipe too since it only requires 9 ingredients and 30 minutes total of your time. Incidentally, the prep time is only 10 minutes. You’ve got 10 minutes, right? That’s faster than going to the store and picking up already-made cornbread with additives in it. Making cornbread is quick and easy, and this simple cornbread recipe is perfect for beginners.

How Do You Make Cornbread from Scratch?

Making cornbread from scratch is so much easier than it looks. You’ll combine the dry ingredients, then add the wet ones. Just follow the expert tips and tricks for making the best cornbread and it will all come out perfectly after 20 minutes of baking!

How to Make Moist Cornbread

This moist cornbread recipe calls for butter and buttermilk which should leave you with moist cornbread. However, if you want to make it extra moist, you can rub some butter on the top before serving for an even richer flavor!

Expert Tips and Tricks for the Perfect Cornbread

• Use fresh cornmeal – If you want your cornbread to come out amazing, make sure your cornmeal is fresh. Believe it or not, it can go bad. Just take a sniff and it should be obvious.
• Don’t overmix – Don’t overmix your cornbread, do it by hand. You want a few lumps in there, the old-fashioned way.
• Heat the skillet early! – And one of the best tricks of all…follow the recipe below as it directs you to heat your pan or skillet in the oven first BEFORE adding the mixture. It will sizzle and make for that wonderful flavor when it’s all done! Its hard to beat a skillet cornbread recipe when it comes to old fashioned Southern taste.

Why do you put eggs in cornbread?

Eggs help keep it together. While you can skip them and use something else, your cornbread would be overly delicate.

What kind of cornmeal is used in cornbread?

You can use white or yellow cornmeal, though this recipe sticks with traditional southern roots for a sweet cornbread recipe that uses yellow cornmeal.

What to Serve with Cornbread

For my family, we love cornbread with barbecue. Pulled pork, ribs, barbecue chicken, and a great backyard barbecue spread always needs homemade cornbread recipe to pair with it. You can also serve chili with it or chicken fried steak. Cornbread is a wonderful accompaniment to so many meals!

Can you use polenta instead of cornmeal in cornbread?

Yes, you can. Polenta is very similar to cornmeal. It just has a different grind. It tends to be more expensive, but if you have polenta in your pantry and not cornmeal, it will save you a trip to the store. It is not traditional an will taste different but it can be done.

How do I make my cornbread crust crispy?

If you want your cornbread to be crispy on the outside, make cast iron cornbread. It’s what cast iron does so well!

Why is my cornbread so dry?

By nature, cornbread should be a bit crumbly. A balance of flour and corn meal will give it the right amount of gluten to keep it together and prevent it from having a dry texture.

How do you make cornbread in a pan?

If you want to make cornbread in a pan, you can follow my detailed instructions. You’ll want to grease that pan first all through the inside, heat the oil, and then bake it.

What is the best pan to cook cornbread?

In an old fashioned cornbread recipe, it’s traditional to use a cast iron skillet. Cast iron cornbread has a nice crusty and crunchy exterior. You could even use a cast iron Dutch oven.

How do you keep cornbread from sticking to cast iron?

If you use a cast iron skillet to make this sweet cornbread recipe, you’ll want to coat the skillet with a little vegetable oil, even on the sides. You’ll then place that skillet in your oven until the oil gets slightly hot before adding in your cornbread batter.

What do you grease a cornbread pan with?

This sweet cornbread recipe uses butter to grease the pan with and give it a delicious buttery taste. Even better, bacon grease is absolutely amazing to use for your cornbread pan!

How Long to Bake Cornbread

Once you pour your mixture into the hot skillet, you’ll bake it for 20 to 23 minutes. Watch to see if the top browns. Then check it in the center with a toothpick to see if it’s ready.

Is corn flour the same as cornmeal?

Both corn flour and cornmeal come from dried, milled corn but the texture is different. Cornmeal has a course grittiness while corn flour is smooth. Don’t use corn flour for your corn bread because it will turn out with a crumbly texture. Stick with cornmeal for cornbread.

Why do you put baking soda in cornbread?

Baking soda will help your cornbread rise when the recipe calls for acidic ingredients like buttermilk. As this recipe includes both baking soda and buttermilk, you have all the elements to get your cornbread to rise to the occasion.

How to Store Cornbread

If you have any cornbread left (very rare over here), it needs to go in the fridge. Wrap it with plastic or foil and then tuck it in a plastic zipper bag. You should eat it within the next 3 days. If you’re going to eat it within a couple days you can store it in a ziplock baggie at room temperature.

Can You Freeze Cornbread?

You bet! Just wrap it tightly (again with foil or plastic wrap), put it in a freezer bag and freeze. It will last a while in there frozen, but you probably won’t be happy with the taste after 9 months.

How to Reheat Cornbread

Cornbread is best reheated in the oven. Sure, you can nuke it for 30 seconds but it won’t taste the same. Preheat the over to 350F and cover your cornbread with aluminum foil in a baking pan to keep from burning the top. Heat for 10 to 15 minutes, adding butter when done to moisten it up.

Watch How To Make Cornbread (Video)

Print Pin

Classic Cornbread Recipe

5 from 1 vote

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 9 servings

Calories 301

The last cornbread recipe you'll ever need. This is a fan favorite every summer with anything that comes off the BBQ. This moist buttery sweet cornbread is the perfect consistency with a fluffy center and golden brown top!

Equipment

• Large mixing bowl
• Rubber spatula
• 8 Inch baking dish

Ingredients

• 3/4 cup unsalted butter (melted)
• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 1 1/2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup buttermilk
• 2 large eggs

Instructions 

• Preheat your oven to 400F. Grease a 9-inch square baking dish or a 9-inch cast iron pan with butter and place into the oven to heat up. You want to add extra flavor, grease the pan with bacon drippings, its delicious!
• In a large bowl, whisk together the the flour, cornmeal, sugar, baking powder, baking soda, and salt. No need for a separate bowl for your wet ingredients here, once the dry ingredients are mixed, make a well in the center. Using a measuring cup, add in the buttermilk and eggs and mix well to combine. Add in your slightly cooled melted butter until just combined.
• Remove your baking dish from the oven and pour the batter in. (The sizzle is exactly what you want!) Bake the cornbread for about 20-23 minutes or until the top browns with crispy edges and a toothpick test in the center comes out clean.
• Allow to cool for 10 minutes before slicing and serving. Enjoy straight out of the oven or top with your favorite toppings. Butter, a drizzle of honey, or cheddar cheese is delicious!

Calories: 301kcal

Course: Side Dish

Cuisine: American

Nutrition

Calories: 301kcal | Carbohydrates: 28g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 366mg | Potassium: 144mg | Fiber: 2g | Sugar: 4g | Vitamin A: 592IU | Calcium: 118mg | Iron: 1mg

More cornbread recipes:

• Camping Recipe: 30-Minute Cornbread
• Southern Cornbread Recipe
• New Southern-Style Cornbread
• Cornbread recipe for Diabetes