Best Homemade Biscuits

Why You’ll Love Easy Homemade Biscuits Recipe

• Uses pantry‑staple ingredients

• No yeast or rising time

• Quick to make (about 30 minutes)

• Incredible texture and flavor

• Great for pairing with gravy, jam, or butter

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all‑purpose flour
1 1/2 tablespoons baking powder (aluminum‑free)
1 teaspoon granulated sugar
3/4 teaspoon salt
1/2 cup cold unsalted butter (8 Tbsp), cubed
1 cup half and half (minus 2 Tbsp)
1/2 tablespoon melted butter (for brushing on baked biscuits)

Directions

1. Preheat your oven to 450°F (232°C).

2. Dice cold butter into 1/2‑inch cubes and keep refrigerated until ready.

3. In a large bowl, whisk together flour, baking powder, sugar, and salt.

4. Add the cold cubed butter and cut it into the flour mixture using a pastry blender (or two knives or a fork) until the butter pieces are about the size of peas.

5. Pour in the half and half all at once and stir gently until the dough is just moistened—don’t overmix.

6. Turn the dough onto a floured surface, press into a rectangle, fold in half, then press again. Repeat once more.

7. Pat the dough to about 3/4‑inch thickness. Use a biscuit cutter dipped in flour to cut out biscuits.

8. Place biscuits on a parchment‑lined baking sheet about 1 inch apart.

9. Bake for 12–15 minutes or until golden brown.

10. Brush hot biscuits with melted butter and let cool slightly before serving.

Servings and timing

Makes about 10 biscuits.
Prep time: ~15 minutes
Cook time: ~15 minutes
Total time: ~30 minutes

Variations

• Cheesy biscuits: Add 1/2–1 cup grated cheese to the flour mixture.

• Herb biscuits: Mix in 1–2 teaspoons of dried herbs like rosemary or thyme.

• Garlic butter biscuits: Add garlic powder to the dough and brush tops with garlic‑infused melted butter.

• Buttermilk version: Substitute the half and half with buttermilk for a tangier flavor.

Storage/Reheating

• Room temperature: Store cooled biscuits in an airtight container for up to 2 days.

• Refrigerator: Keep in an airtight container up to 1 week.

• Freezer: Wrap tightly and freeze up to 3 months.

• To reheat: Warm in a 350°F (175°C) oven for 10–12 minutes, or microwave individual biscuits for 20–30 seconds until heated through.

FAQs

How do I get tall, fluffy biscuits?

Make sure your butter is very cold and cut straight down with the cutter rather than twisting; this helps create layers that rise.

Can I use self‑rising flour?

Yes, some home cooks find self‑rising flour works, but results may vary since it already contains leavening.

What can I substitute for half and half?

You can mix equal parts whole milk and heavy cream to mimic half and half.

Should I chill the dough before baking?

No need—just ensure the butter and dairy are cold before mixing.

Can I make these dairy‑free?

Yes, substitute cold dairy‑free butter and a dairy‑free milk with similar fat content.

Why aren’t my biscuits rising well?

Overmixing the dough or warm butter can reduce lift—mix gently and keep ingredients cold.

Can I add sugar for sweeter biscuits?

You can increase sugar slightly, but too much can affect texture.

How do I store leftovers?

Keep in an airtight container at room temperature or in the fridge; freeze if you won’t use them soon.

Can I freeze unbaked biscuits?

Yes—cut your biscuits, freeze on a tray, then transfer to a bag; bake from frozen with a slightly longer bake time.

What’s the best way to reheat biscuits?

Oven reheating keeps them flaky—microwaving works for quick warmth as well.

Conclusion

These easy homemade biscuits are a crowd‑pleasing classic that come together quickly with minimal ingredients and effort. Whether served with gravy, jam, or butter, they’re a comforting addition to any meal.

Easy Homemade Biscuits

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• Author: Mia
• Total Time: 27 minutes
• Yield: 8 biscuits
• Diet: Vegetarian

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Description

These homemade biscuits are fluffy, buttery, and incredibly easy to make with just a few pantry staples. Perfect for breakfast or as a side to any meal.

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Ingredients

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 Tbsp sugar
• 6 Tbsp unsalted butter, cold and cut into pieces
• 3/4 cup buttermilk (plus 1–2 Tbsp more if needed)

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Instructions

1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Add in the buttermilk and stir until just combined. Do not overmix.
5. Turn dough out onto a floured surface and gently knead it a few times until it comes together.
6. Pat the dough into a 3/4-inch thick rectangle. Fold the dough in half and repeat 2 more times for flaky layers.
7. Cut out biscuits using a round cutter and place them on the prepared baking sheet.
8. Bake for 10-12 minutes or until golden brown. Optional: Brush tops with melted butter after baking.

Notes

• Use very cold butter for the flakiest texture.
• Do not twist the cutter when cutting the biscuits; press straight down.
• If dough feels too dry, add 1-2 more tablespoons of buttermilk.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit
• Calories: 210
• Sugar: 2g
• Sodium: 390mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg