Name: Easy Homemade Biscuits Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (250g); 1 Tablespoon baking powder; 1 Tablespoon granulated sugar; 1 teaspoon salt; 6 Tablespoons unsalted butter, very cold (85g) (European unsalted butter preferred); ¾ cup whole milk (177ml) (buttermilk or 2% milk also works)

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Introduction

These easy homemade biscuits are light, flaky, and buttery, perfect for breakfast or as a side with any meal. With simple ingredients and straightforward steps, you can enjoy fresh biscuits straight from your oven anytime.

A glass bowl filled with crumbly, pale yellow dough sits on a white marbled surface dusted with flour. Inside the bowl, the dough is uneven with rough, coarse texture and looks soft and buttery. A wooden spoon with a turquoise handle rests inside the bowl, partially covered with bits of dough. A metal grater with some flour on it and a round metal cutter are placed nearby on the surface, adding to the baking scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (250g)
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
6 tablespoons unsalted butter, very cold (85g)
¾ cup whole milk (177ml) (buttermilk or 2% milk also work)

Instructions

Step 1: Chill your butter in the freezer for 10-20 minutes to ensure it is very cold, which helps create light, flaky biscuits.
Step 2: Preheat the oven to 425°F and line a cookie sheet with nonstick parchment paper. Set aside.
Step 3: In a large bowl, combine the flour, baking powder, sugar, and salt. Mix well and set aside.
Step 4: Remove the butter from the refrigerator and either cut it into the flour mixture with a pastry cutter or grate it using a box grater. Stir the butter into the flour until the mixture resembles coarse crumbs.
Step 5: Add the milk to the flour and butter mixture. Stir with a wooden spoon or spatula until just combined. Avoid overworking the dough.
Step 6: Transfer the dough to a well-floured surface and gently work it together with your hands. If the dough feels too sticky, sprinkle in a little flour until manageable.
Step 7: Fold the dough in half over itself and gently flatten with your hands. Rotate the dough 90 degrees and fold in half again. Repeat this folding process 5-6 times, being careful not to overwork the dough.
Step 8: Use your hands to flatten the dough to about 1 inch thick. Lightly dust a 2 ¾-inch round biscuit cutter with flour.
Step 9: Press the biscuit cutter straight down into the dough, cutting close together. Transfer each biscuit to the prepared baking sheet, spacing them less than ½ inch apart.
Step 10: Gently rework the scraps of dough to cut out at least 6 biscuits in total.
Step 11: Bake the biscuits at 425°F for about 12 minutes, or until the tops are just starting to turn lightly golden brown.
Step 12: Optionally, brush the warm biscuits with melted salted butter immediately after removing from the oven. Serve warm and enjoy.

Tips & Variations

For richer flavor, use unsalted European-style butter if available.
Substitute whole milk with buttermilk for a tangier biscuit and added tenderness.
To keep biscuits light, handle the dough gently and avoid over-mixing.
Use a box grater to shred butter quickly and evenly for better flakiness.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep longer, freeze them wrapped tightly in foil or plastic wrap for up to 2 months. Reheat frozen biscuits in a warm oven at 350°F for 10-15 minutes or microwave for about 20 seconds until warmed through.

How to Serve

The image shows a close-up of a golden-brown biscuit with two visible layers, featuring a soft, flaky texture with crumbly edges. Behind this biscuit, there are more biscuits with similar light golden tops and a fluffy, layered interior. The biscuit is placed on a white cloth on a wooden board, and the background includes a white marbled surface with hints of a dark red cloth blurred in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butter straight from the freezer?

Yes, very cold butter is best for flaky biscuits. Freezing the butter for 10-20 minutes before grating or cutting it in helps achieve the right texture.

What if I don’t have a biscuit cutter?

You can use a floured drinking glass or simply cut the dough into squares with a knife for rustic biscuits. Handle the dough gently to keep them tender.