These biscuits come together quickly, require no special equipment, and deliver that classic homemade flavor and texture. They rise beautifully in the oven and have a crisp golden crust with a fluffy interior. Whether you’re new to baking or a seasoned cook, this foolproof recipe offers reliable results and endless serving possibilities.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder baking soda salt unsalted butter (cold and cubed) buttermilk (cold) or a mixture of milk and lemon juice optional: a bit of extra melted butter for brushing tops
Directions
Preheat oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in butter: Add cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs.
Add buttermilk: Pour in cold buttermilk and stir just until the dough comes together. Do not overmix.
Shape the dough: Turn the dough onto a floured surface. Gently pat it into a rectangle about 1-inch thick. Fold it over itself a few times to create layers, then flatten again to 1-inch thickness.
Cut biscuits: Use a biscuit cutter or a glass to cut out circles. Place them on the prepared baking sheet, close together for softer sides or spaced apart for crisper edges.
Bake: Bake for 12–15 minutes, or until the tops are golden brown.
Brush and serve: If desired, brush the tops with melted butter immediately after baking. Serve warm.
Servings and timing
This recipe makes about 8–10 biscuits, depending on size. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
Cheddar Biscuits: Add shredded sharp cheddar and a pinch of garlic powder to the dough.
Herb Biscuits: Mix in chopped fresh herbs like rosemary, chives, or thyme.
Sweet Version: Add a tablespoon of sugar and a sprinkle of cinnamon for a sweet breakfast biscuit.
Gluten-Free: Use a 1:1 gluten-free flour blend and check that your baking powder is gluten-free.
Vegan Option: Use plant-based butter and almond milk mixed with vinegar as a buttermilk substitute.
Storage/Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm biscuits in a 325°F (160°C) oven for 8–10 minutes, or microwave for 15–20 seconds. For frozen biscuits, reheat in the oven for 15–18 minutes.
Biscuits can also be frozen after baking. Cool completely, then wrap tightly and freeze for up to 2 months.
FAQs
Why is my biscuit dough sticky?
Sticky dough usually means it’s slightly overhydrated. Add a sprinkle of flour to handle it more easily, but avoid overworking it.
Can I make biscuits without buttermilk?
Yes, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and use as a substitute.
How do I get tall, flaky biscuits?
Use cold ingredients, don’t overmix the dough, and fold it over itself a few times to build layers before cutting.
Can I use self-rising flour?
Yes, if using self-rising flour, skip the baking powder and salt in the recipe.
Why didn’t my biscuits rise?
This could be due to expired baking powder or overworking the dough. Ensure your leavening agents are fresh and handle the dough gently.
Can I freeze biscuit dough?
Yes, cut out the biscuits and freeze them raw. Bake from frozen at 425°F (220°C) for a few extra minutes.
What’s the best way to cut biscuits?
Use a sharp biscuit cutter or glass, and avoid twisting it—press straight down to help the biscuits rise evenly.
How do I prevent dry biscuits?
Don’t overbake them, and store them properly after cooling. Brushing with melted butter also helps keep them moist.
Can I make drop biscuits with this dough?
Yes, reduce the flour slightly and scoop the dough onto a baking sheet without shaping or cutting.
What can I serve with these biscuits?
They pair well with butter, honey, jam, sausage gravy, fried chicken, or even as a base for breakfast sandwiches.
Conclusion
Easy homemade biscuits are a classic comfort food that’s simple to make and endlessly satisfying. With just a few ingredients and a little time, you can enjoy warm, flaky biscuits fresh from the oven. Whether you serve them sweet or savory, for breakfast or dinner, they’re sure to become a staple in your kitchen.
Easy homemade biscuits are soft, buttery, and delightfully flaky, made with simple pantry staples. Perfect for breakfast or served alongside soups, stews, or jam, these no-yeast biscuits are quick to prepare and always comforting.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:8–10 biscuits
Category:Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, cold and cubed
3/4 cup buttermilk, cold (or 3/4 cup milk + 2 tsp lemon juice)
1–2 tbsp melted butter (optional, for brushing tops)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Add cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
Transfer the dough to a floured surface and gently pat it into a 1-inch thick rectangle.
Fold the dough over itself a few times to create layers, then pat it back down to 1-inch thickness.
Use a biscuit cutter or glass to cut out biscuits. Place them on the prepared baking sheet, close together for soft sides or spaced apart for crisp edges.
Bake for 12–15 minutes, or until golden brown on top.
Brush tops with melted butter if desired and serve warm.
Notes
For flaky biscuits, keep all ingredients cold and avoid overworking the dough.Add shredded cheese, herbs, or a touch of sugar for different flavor variations.Use self-rising flour as a substitute by omitting baking powder and salt.Freeze baked or unbaked biscuits for future use.For vegan biscuits, substitute dairy ingredients with plant-based options.
