The Best Homemade Biscuits

Why You’ll Love This Recipe

These biscuits are a go-to for anyone who loves soft, flaky treats that are simple to prepare but have a rich, homemade flavor. The buttery layers melt in your mouth, and the light, airy texture makes them perfect for any occasion. With the addition of DIY buttermilk, you get that tangy flavor that takes them to the next level. Plus, they come together quickly with just a handful of ingredients you likely already have in your pantry.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour

• 3 tablespoons granulated sugar

• ½ teaspoon salt

• 4 teaspoons baking powder

• ½ teaspoon cream of tartar (optional, enhances rise)

• ¾ cup cold unsalted butter, cut into small pieces

• 1 large egg

• 1 cup milk + 1 tablespoon vinegar for DIY buttermilk; let sit 5 minutes

Directions

1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.

2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and cream of tartar (if using).

3. Cut the cold butter into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with small butter pieces throughout.

4. In a separate bowl, combine the milk and vinegar to make the buttermilk. Let it sit for about 5 minutes to thicken.

5. Beat the egg into the buttermilk mixture, then pour it into the dry ingredients. Stir until the dough just comes together—be careful not to overmix.

6. Turn the dough out onto a floured surface. Gently pat the dough flat, then fold it over several times to create layers.

7. Using a biscuit cutter or a round glass, cut the dough into rounds. Be sure not to twist the cutter when pressing down, as this can affect the rise.

8. Place the biscuit rounds close together on the prepared baking sheet.

9. Bake for 12-15 minutes, or until golden brown on top.

10. Optional: Brush the hot biscuits with melted butter for a rich, glossy finish.

Servings and Timing

• Servings: 8 biscuits

• Preparation time: 10 minutes

• Cooking time: 12-15 minutes

• Total time: 25 minutes

Variations

• Cheese Biscuits: Add 1 cup of shredded cheddar cheese to the dry ingredients for a savory, cheesy twist.

• Herb Biscuits: Stir in 1 tablespoon of finely chopped rosemary, thyme, or parsley for a fragrant herbal flavor.

• Whole Wheat Biscuits: Substitute half of the all-purpose flour with whole wheat flour for a heartier version.

• Flaky Biscuits: For extra flakiness, freeze the butter before cutting it into the flour and make sure to handle the dough as little as possible.

Storage/Reheating

• Storage: Store leftover biscuits in an airtight container at room temperature for up to 2-3 days.

• Reheating: To reheat, wrap the biscuits in foil and warm them in a 350°F (175°C) oven for 5-7 minutes. You can also microwave them for about 20-30 seconds for a quick option.

FAQs

1. Can I make these biscuits ahead of time?

Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours before baking.

2. Can I use salted butter instead of unsalted butter?

You can, but you may want to reduce the amount of salt in the recipe slightly to avoid overly salty biscuits.

3. What should I do if I don’t have cream of tartar?

You can skip the cream of tartar if you don’t have it; it helps with the rise but is not essential.

4. Can I freeze the biscuits?

Yes, you can freeze the unbaked biscuits on a baking sheet, then transfer them to a bag once frozen. Bake from frozen, adding an extra 5 minutes to the baking time.

5. Why are my biscuits dense instead of flaky?

Overmixing the dough or using warm butter can result in dense biscuits. Be sure to gently mix the dough and use cold butter.

6. Can I make buttermilk with regular milk?

Yes, if you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

7. Can I make these biscuits gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but the texture may differ slightly.

8. Can I use a food processor to make these biscuits?

Yes, you can pulse the dry ingredients and butter in a food processor to achieve the crumbly texture, then add the wet ingredients.

9. How can I make my biscuits more golden on top?

Brushing the tops with melted butter before baking will give your biscuits a beautiful golden color.

10. Can I double this recipe?

Yes, simply double the ingredients and adjust the baking time as necessary. You may need to bake in batches, depending on the size of your baking sheet.

Conclusion

These homemade biscuits are simple to make and incredibly delicious, offering the perfect balance of flakiness and tenderness. Whether you're enjoying them with a warm cup of tea or alongside your favorite breakfast spread, they’re sure to become a staple in your kitchen. Try them once, and you'll see why they're the best homemade biscuits you'll ever make!

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These homemade biscuits are an absolute treat, boasting irresistibly fluffy texture, golden buttery layers, and a tender crumb. With just a few simple ingredients and minimal preparation, you'll be enjoying fresh, warm biscuits in no time.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 25 minutes
• Yield: 8 biscuits
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

3 cups all-purpose flour

3 tablespoons granulated sugar

½ teaspoon salt

4 teaspoons baking powder

½ teaspoon cream of tartar (optional, enhances rise)

¾ cup cold unsalted butter, cut into small pieces

1 large egg

1 cup milk + 1 tablespoon vinegar for DIY buttermilk; let sit 5 minutes

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Instructions

1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and cream of tartar (if using).
3. Cut the cold butter into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with small butter pieces throughout.
4. In a separate bowl, combine the milk and vinegar to make the buttermilk. Let it sit for about 5 minutes to thicken.
5. Beat the egg into the buttermilk mixture, then pour it into the dry ingredients. Stir until the dough just comes together—be careful not to overmix.
6. Turn the dough out onto a floured surface. Gently pat the dough flat, then fold it over several times to create layers.
7. Using a biscuit cutter or a round glass, cut the dough into rounds. Be sure not to twist the cutter when pressing down, as this can affect the rise.
8. Place the biscuit rounds close together on the prepared baking sheet.
9. Bake for 12-15 minutes, or until golden brown on top.
10. Optional: Brush the hot biscuits with melted butter for a rich, glossy finish.

Notes

• Storage: Store leftover biscuits in an airtight container at room temperature for up to 2-3 days.
• Reheating: To reheat, wrap the biscuits in foil and warm them in a 350°F (175°C) oven for 5-7 minutes. You can also microwave them for about 20-30 seconds for a quick option.
• Variations: Add 1 cup of shredded cheddar cheese for cheese biscuits, or stir in herbs like rosemary or thyme for an herby twist.
• Freezing: You can freeze the unbaked biscuits on a baking sheet, then transfer them to a bag once frozen. Bake from frozen, adding an extra 5 minutes to the baking time.

Nutrition

• Serving Size: 1 biscuit
• Calories: 210
• Sugar: 2g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg