Anyone (including you) can easily make tender flaky homemade biscuits from scratch! This recipe will guide you through the secrets to making the most scrumptious biscuits you’ve ever tasted.
Biscuits aren’t just a breakfast recipe either. Serve them with meals like chicken stew or sausage or bacon gravy. Buttery biscuits are perfect for dipping and sopping up rich sauces of all kinds.
How to Make Biscuits
Homemade biscuits are a quick bread just like a banana bread or pumpkin bread, which means no waiting around for hours for the dough to rise. Leavening is accomplished with both baking soda and baking powder for a light and fluffy lift.
TIP: You need to cut in the butter or shortening before adding the liquid, and it should be cold. The little pockets of butter create lift and fluffiness.
Use a pastry cutter if you have one or a sturdy fork. You could also pulse a few times in your food processor with the dough blade. You don’t want to incorporate the butter completely, it should be about the size of peas.
To Make Biscuits:
- Cut butter into dry ingredients (per recipe below).
- Mix in the milk and gently knead just a couple of times.
- Roll out and cut into rounds.
- Bake and serve warm with butter.
Don’t overdo the kneading. Unlike yeast bread, you don’t want to overdevelop the gluten in the flour. The best biscuits are so tender they practically melt in your mouth, and the way to achieve that effect is to not overwork the dough.
Variations
Biscuits will allow you to unleash your creativity in all kinds of fun ways. Add cheese, herbs or other seasonings to amp up the flavor. The next time seafood in on your menu, how about adding some shredded cheddar and Old Bay seasoning to the mix for yummy biscuits just like Red Lobster?
How to Store Leftovers
Homemade biscuits are easy to store. Depending on how long you want to keep them you can leave them on the counter, in the fridge, or store in the freezer!
- Room Temperature: They’ll keep a few days at room temperature covered in plastic.
- Fridge: Store in a baggie in the fridge for up to a week.
- Freezer: Leftovers will keep in the freezer for more than 4 months. Store in freezer bags to prevent freezer burn, and so you can easily remove one or two as needed.
How to Reheat Homemade Biscuits
Homemade biscuits taste best served warm. They can go straight from freezer to oven or microwave without thawing first.
- Place on a cookie sheet in the toaster oven set at 350°F for 5 -10 minutes.
- Float a piece of foil on the top to prevent over-browning or burning.
Now bring on the butter and jelly and let’s eat some biscuits!
Easy Biscuit Recipes!
- Easy Homemade Buttermilk Biscuits – light & flaky
- Garlic Cheddar Biscuits – explosion of cheese!
- Garlic Parmesan Biscuits – ready in 15 mins!
- Cheddar Bay Biscuits – just like Red Lobster
- Biscuits and Gravy – 3 ingredient gravy!
Homemade Biscuits
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ⅓ cup butter cold and cut into small cubes
- ¾ cup milk or as needed
Instructions
- Preheat oven to 450°F.
- In a large bowl add flour, baking powder, baking soda, sugar, and salt. Whisk to combine.
- Add cold butter and cut in using a pastry blender (or fork). You’re looking for a somewhat crumbly texture. You want to see small bits of butter about the size of a pea.
- Gently stir the milk into the flour a little bit at a time. The mixture will be somewhat cohesive but slightly sticky. It should also start to pull away from the bowl. You may not need all of the milk.
- Place the dough on a lightly floured surface and knead about 10 times or until the mixture is smooth. If the dough is super sticky or sticks to the surface add a little more flour. If too dry, add milk 1 tablespoon at a time.
- Gently pat out the dough until it’s 1-inch thick. Then using a large biscuit cutter to cut out biscuits and place them on a large baking sheet.
- Pat out any remaining dough and repeat the cutting out process.
- Bake 10-12 minutes or until golden.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread
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Very light & flakey biscuits. Made exactly as recipe stated. ❤️WOW. Made these for my hubs bday breakfast. He said it was best he ever had. Definitely a keeper recipe. Thanks.
My favorite thing in life! Thank you
I made this with gluten free flour. It was grreat! Thank you.
I’m so glad to hear that worked out Laura, thank you for sharing!
These are so easy and come out perfect every time I make them! No need to buy refrigerated biscuits when these are so yummy. I even use the little scraps that are left from the cut outs and place them around the pan to make little bites!
Very easy and delicious! Will make them from now on.
Can you freeze the dough while it’s fresh instead of baking then freezing? We love this recipe but it’s always too much for us and would prefer to bake from frozen dough.
We haven’t tried freezing the dough Katie. But the post does give instructions for reheating from frozen. Hope that helps!