Homemade Biscuits

Nothing is better than the taste of a warm flaky homemade buttermilk biscuit. These six ingredients made from scratch delectable biscuits are virtually foolproof and easy enough to make during the week.

With the exception of buttermilk, all of the ingredients are simple pantry staples, and buttermilk can be made with milk and lemon juice or vinegar. I love to serve them with stew, soup, country gravy, and sausage gravy. Enjoy them for dessert with Strawberry Sauce and Homemade Whipped Cream, or serve them up proud with my chicken pot pie soup.

Why these biscuits work!

• With 6 simple ingredients that you may already have on hand, you can have these on the table in less than 30 minutes. Your loved ones will be singing your accolades.
• This homemade biscuit recipe has only all-natural ingredients. No preservatives or artificial flavor like you get in those canned biscuits. You can definitely feel good about feeding your family these yummy goodies.
• Nothing spells comfort like a batch of homemade biscuits with flaky layers. They are delicious with stew, soup, fried chicken, or fried fish. Top with your choice of butter, honey, jam, jelly, honey butter, preserves, or even lightly sweetened cream cheese.

How to make Homemade Biscuits

Start by whisking all the dry ingredients together in a large mixing bowl. Then cut the butter in with a pastry blender or fork. Now add the milk and stir just until combined. Move the dough to a lightly floured surface and pat it out gently into a rectangle. Do not use a rolling pin, as it will make the dough tough. Then fold it over on itself and turn it about 90 degrees. Now pat it out again and fold it over on itself and turn it about 90 degrees. Repeat this one more time, then pat it out to about 1 inch thick. Cut the biscuits and place them on a small baking sheet covered with parchment paper. Finally, bake for about 12 minutes. If desired, brush with melted butter.

Recipe notes and tips

• Biscuits call for very cold butter and well-chilled milk. Therefore before starting, throw the butter in the freezer for a few minutes and leave the buttermilk chilling till you need it.
• Always measure flour by spooning it into the measuring cup and leveling it off with a table knife.
• Make your own buttermilk by mixing together a scant 3/4 cup of milk and 1 tablespoon of lemon juice or 1 tablespoon of white vinegar. Let sit for 5 minutes and before mixing with the flour/butter mixture.
• The dough should be handled as gently as possible to make sure that the end result is light, flaky, buttery biscuits.
• Lightly flour the biscuit cutter, glass, or cookie cutter. Cut by going straight down into the dough. Do not twist at all. Lift up and place on the baking sheet. If the dough does not release from the cutter, then ever so gently push it out with a finger or two.
• Place the biscuits on the baking sheet shoulder to shoulder. This will help them rise a little higher.
• Biscuit dough is best baked right after mixing and cutting, although in a pinch, you can refrigerate the cut biscuits for about 1 hour before baking.
• Store leftovers in an airtight container at room temperature for up to 2 days and in the fridge for an additional 3 days. 
• Flash freeze the biscuit first so they do not stick together. Then freeze for up to 2 months in a heavy-duty freezer bag. Thaw in the fridge overnight so condensation does not develop on the freezer bag. 

Yummy recipes to eat with your biscuits!

Easy Homemade Biscuit Recipe

These flaky, buttery Homemade Biscuits are pure comfort food. Enjoy with sausage gravy, fresh jam, stews, soups, and apple butter. 

5 from 43 votes

Print Pin Rate

Course: bread

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Servings: 9 servings

Calories: 230kcal

Author: Beth Pierce

Ingredients

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 ½ teaspoons sugar
• ½ teaspoon salt
• ½ cup unsalted butter well chilled and cut into small cubes
• ¾ cup buttermilk chilled
• 2-3 tablespoons unsalted butter melted optional

Instructions

• Preheat oven to 425 degrees.
• In a large bowl, whisk together flour, baking powder, sugar, and salt.
• Cut the butter in with a pastry knife.  Stir in the chilled milk mixing just enough to combine.
• Transfer to a floured work surface.  Using your hands, pat it out.  Fold it over on itself and turn it about 90 degrees.  Pat it out again and fold it over on itself and turn it about 90 degrees.  Repeat this one more time, then pat it out to about 1 inch thick.
• Flour a 2 1/4 inch biscuit butter.  Cut the biscuits as close together as possible.  Do not twist the cutter. Gently rework any dough, cutting as many biscuits as possible. Place them side by side on the prepared baking sheet. Bake for 10-12 minutes or until golden brown. If desired, brush with melted butter.

Notes

• Biscuits call for very cold butter and well-chilled milk.  Therefore before starting, throw the butter in the freezer for a few minutes and leave the buttermilk chilling till you need it.
• Always measure flour by spooning it into the measuring cup and leveling it off with a table knife.
• Make your own buttermilk by mixing together a scant 3/4 cup of milk and 1 tablespoon of lemon juice or 1 tablespoon of white vinegar.  Let sit for 5 minutes and before mixing with the flour/butter mixture.
• The dough should be handled as gently as possible to make sure that the end result is light, flaky, buttery biscuits.
• Lightly flour the biscuit cutter, glass, or cookie cutter. Cut by going straight down into the dough.  Do not twist at all.  Lift up and place on the baking sheet.  If the dough does not release from the cutter, then ever so gently push it out with a finger or two.
• Place the biscuits on the baking sheet shoulder to shoulder. This will help them rise a little higher.
• Biscuit dough is best baked right after mixing and cutting, although in a pinch, you can refrigerate the cut biscuits for about 1 hour before baking.
• Store leftovers in an airtight container at room temperature for up to 2 days and in the fridge for an additional 3 days. 
• Flash freeze the biscuit first so they do not stick together. Then freeze for up to 2 months in a heavy-duty freezer bag. Thaw in the fridge overnight so condensation does not develop on the freezer bag.

Nutrition

Calories: 230kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 374mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin A: 426IU | Calcium: 109mg | Iron: 1mg

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