There’s something truly comforting about a warm, flaky biscuit fresh from the oven. This Homemade Biscuits Recipe is my go-to when I want a simple yet satisfying bread that’s perfect for breakfast, alongside dinner, or anytime you’re craving a buttery, tender treat. You'll find it’s surprisingly straightforward and infinitely rewarding—you’ll soon be whipping these up without a second thought.
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Why You’ll Love This
This Homemade Biscuits Recipe delivers golden, flaky biscuits with effortless steps, making it a kitchen win for beginners and seasoned bakers alike.
- Reliable Texture, Great Flavor: The balance of cold butter and buttermilk ensures biscuits rise beautifully with tender layers inside.
- Crisp–Golden Finish: Baking at a high temperature creates a toasty crust while keeping the inside pillowy soft.
- Pantry-Friendly Ingredients: Uses simple staples you likely already have—no fancy add-ins required to shine here.
- Weeknight Easy, Weekend Worthy: Quick prep and quick bake means you’ll enjoy fresh biscuits anytime, whether last-minute or planned.
Ingredient Snapshot
For the best Homemade Biscuits Recipe, simplicity is key—but quality counts. Using fresh baking powder and cold butter really makes the difference in rise and flakiness.
- All-purpose flour: Choose unbleached for a tender crumb and avoid whole wheat which can make biscuits dense.
- Baking powder: Freshness matters here—expired baking powder can leave your biscuits flat.
- Salt: Enhances flavor without overpowering, so don’t skip it.
- Unsalted cold butter: Keeps the dough cold for flaky layers; cutting it in evenly is vital.
- Cold buttermilk: Provides tender rise and tanginess for depth—if you don’t have it, mix milk with lemon juice as a substitute.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Homemade Biscuits Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 425°F and lining a baking sheet with parchment paper or lightly greasing it. This high heat is what creates that beautifully golden crust. Next, in a large bowl, whisk together the flour, baking powder, and salt. It’s crucial for distributing those rising agents evenly, so your biscuits puff up just right. Take a quick moment to admire how fluffy and light your dry mix looks—that’s going to translate into airy biscuits soon!
Step 2 — Sear, Toast, or Mix
Now the magic begins: cut in your cold, cubed butter. I like using my fingers for this because it’s tactile—you’ll feel when the mixture turns crumbly with little pea-sized pieces. This is important because those cold butter bits steam during baking, creating flaky layers. Once that’s ready, pour in the cold buttermilk and stir gently just until the dough comes together. Be careful not to overmix; a little shaggy dough is perfect. Overworking leads to tough biscuits, and that’s the last thing you want.
Step 3 — Finish for Best Texture
Turn the dough onto a floured surface and pat it into a rectangle. Here comes a trick I picked up after some trial and error: fold the dough over itself 2 to 3 times to build layers—this is where your biscuits start to get that irresistible flaky texture. Then roll it out to about 1-inch thickness. Use a round cutter and press straight down—no twisting—to cut your biscuits. Place them close together on your baking sheet; this helps them rise upward instead of spreading out. Bake for 12 to 15 minutes until tops are a rich, golden brown. For an ultra-luxe finish, brush warm melted butter on top right when they come out of the oven.
Smart Little Tips
Every time I bake this Homemade Biscuits Recipe, these small tricks have helped me get consistent results without stress (and less cleanup!).
- Doneness Cue: Look for deep golden tops with edges just turning crisp for perfect texture.
- Temperature Trick: Keep your butter and buttermilk ultra cold before mixing to boost flakiness.
- Make-Ahead Move: You can shape biscuits, freeze on the baking sheet, then bake straight from frozen—great for quick mornings.
- Avoid This Pitfall: Don’t twist your cutter; it seals the edges and prevents rising fully.
Serving Ideas
Finishing Touches
A light brush of melted butter right out of the oven adds that glossy shine and extra richness that makes these biscuits feel extra special. Or try a sprinkle of flaky sea salt if you want a savory pop that pairs beautifully with the buttery layers.
Pair It With
These biscuits shine alongside my favorite country gravy, a bowl of chili, or even a slather of homemade jam and honey for breakfast. Their buttery, flaky texture balances hearty and sweet flavors beautifully—try them with eggs and bacon for a classic brunch treat you’ll want on repeat.
Easy Plating Upgrades
Stack biscuits in a rustic basket lined with a pretty dish towel for a cozy look. For special occasions, serve with small bowls of whipped honey butter, herb butter, or homemade preserves—the variety invites everyone to mix and match. Little sprigs of fresh herbs like rosemary or thyme add a lovely aroma to the plate too.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerated for 4 days. They’re still delicious but might lose a little tenderness, so warming before serving helps revive that fresh-baked feel.
Freezing Tips
This Homemade Biscuits Recipe freezes beautifully. Freeze biscuits in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To thaw, leave them on the counter for about an hour or bake straight from frozen using a slightly longer bake time—about 18 minutes at 425°F works well.
Reheating Homemade Biscuits Recipe Without Drying Out
For reheating, I like wrapping biscuits in foil and warming in a 350°F oven for 10-12 minutes to keep them soft. If you’re in a hurry, microwave each biscuit wrapped in a damp paper towel for 20-30 seconds, then crisp the outside under the broiler or in a hot pan if you want a little crunch. The air fryer is another fast option at 350°F for 5 minutes, which crisps nicely without drying.
Frequently Asked Questions
I don’t recommend it because self-rising flour already contains baking powder and salt, which could throw off the balance in this Homemade Biscuits Recipe. For best results, stick with plain all-purpose flour and measure your leavening separately.
Keep your butter and buttermilk cold, don’t overmix the dough, and fold it a few times as instructed. These steps create steam pockets that produce delicate layers. Also, avoid twisting the cutter when shaping to help with rise and flakiness.
Yes! Simply add 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk, stir, and let sit for 5-10 minutes. This sour mixture mimics buttermilk’s acidity, which activates the baking powder properly.
Toughness usually comes from overworking the dough or using warm butter. Mix just until combined, keep the butter cold, and handle the dough gently to maintain tenderness in your Homemade Biscuits Recipe.
Final Thoughts
This Homemade Biscuits Recipe has been my comforting standby for years—always delivering flaky, tender biscuits with minimal fuss. The steps are forgiving, and the results endlessly satisfying, whether you’re serving them up with honey for breakfast or alongside a cozy stew. I hope these tips and tricks help you bake biscuits that bring warmth and smiles to your table, just like they do in mine.
PrintPrint Recipe
Homemade Biscuits Recipe
This homemade biscuits recipe produces tender, flaky, and golden-brown biscuits perfect for breakfast or as a side dish. Made with cold butter and buttermilk, these biscuits come together quickly and bake to perfection in just 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, cold and cubed
- ¾ cup buttermilk, cold
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well blended.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add Buttermilk: Pour the cold buttermilk into the mixture and stir gently just until the dough starts to come together; avoid overmixing to keep biscuits tender.
- Shape Dough: Turn the dough onto a floured surface, pat it into a rectangle, fold it over 2 to 3 times to create layers, then roll out the dough to about 1-inch thickness.
- Cut Biscuits: Use a round biscuit cutter to cut out biscuits and place them close together on the prepared baking sheet with the sides touching for soft edges.
- Bake Biscuits: Bake the biscuits in the preheated oven for 15 minutes or until they are golden brown on top. Optionally, brush the tops with melted butter right after baking for an extra rich finish.
Notes
- For flakier biscuits, keep the butter very cold and work quickly when cutting it into the flour.
- Do not overmix the dough; mixing just until combined ensures tender biscuits.
- Placing biscuits close together while baking helps the sides stay soft. For crispier edges, space them apart.
- Homemade buttermilk can be substituted by adding 1 tablespoon lemon juice or vinegar to ¾ cup milk and letting it sit for 5 minutes.
- Use a sharp biscuit cutter without twisting to avoid sealing the edges, which can prevent rising.
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