While canned biscuits are convenient, you will love this easy biscuit recipe. The crumb of these homemade biscuits is tender, and there are many flaky, buttery layers. Even better, this family recipe comes together with everyday pantry staples that you probably already have in your kitchen.
This flaky biscuit recipe has no rise time, the dough can be made ahead of time, and its practically failproof with my tips below. They are so delicious served warm with some homemade Honey Butter or sausage gravy or as a part of a breakfast sandwich. Once you’ve mastered this easy recipe, you should make my Strawberry Shortcake recipe next. The biscuits use the same technique!
WHAT YOU NEED TO MAKE THIS RECIPE
Butter — make sure your butter is super cold for this biscuit recipe so the butter can melt inside as they bake. The steam that forms inside your biscuits as the butter melts is what makes them airy and flakey. If you have difficulty cubing the butter, you can grate it instead with a box grater.
Flour — For the best biscuit, I prefer using all-purpose flour as you don’t want flour with high protein and high gluten content. This keeps the biscuits from getting dense and chewy.
Baking powder — to get tall biscuits, make sure the baking powder has not expired! We don’t use yeast in this recipe, so the baking powder does the heavy lifting.
HOW TO MAKE BISCUITS
1. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cubed butter.
2. Toss in the cubed butter to coat with flour. Using a pastry blender or by rubbing the butter pieces between your fingers, work the butter into the flour until the butter pieces range in size from peas to almonds.
3. Using a silicone spatula, fold the milk into the flour mixture until most of the flour is moistened, but the dough is still crumbly. (Don’t over mix it. It will come together in the next step).
4. Turn out onto a well-floured surface.
5. With floured hands, pat the dough to a 1-inch thick rectangle. Fold the dough in half.
6. Cut the dough in half crosswise and stack the two halves on top of each other. Pat the dough into a rectangle again.
7. Repeat folding, cutting, stacking, and patting 3 more times.
8. Roll the finished dough of this biscuit recipe to about ¾ to 1-inch thickness and cut into biscuits using a 2½ to 3-inch round floured cookie cutter. Place biscuits on a prepared baking sheet. Bake for 20 minutes or until the tops and bottoms are golden brown. Immediately brush the biscuits with melted butter, if desired.
PRO TIPS FOR MAKING THIS RECIPE
- Place biscuits right next to each other on the baking sheet. Doing so will help them rise higher.
- If you live somewhere warm, freeze your cubed butter for around 15 to 20 minutes beforehand, so they hold up better as you work it into the biscuit dough.
- When cutting the biscuits, don’t twist the cutter. Press it straight down into the dough and lift it straight up. Twisting can compress or pull the layers making the biscuits rise less or flop over while baking.
- Don’t have a round cookie or biscuit cutter for this biscuit recipe? Cut the dough into 3-inch squares with a sharp knife!
- High-quality butter isn’t required here, but it does make the biscuits that much better. I like using high-fat butter like Kerrygold or Pelugra for super flakey, buttery-tasting biscuits.
- Make sure the oven has reached 425F before adding the biscuits in. The immediate hot temperature will make sure the biscuits get nice and tall.
FREQUENTLY ASKED QUESTIONS
Why are my biscuits gummy?
If the texture of your biscuits is gummy and dense, it means your butter is not cold enough. If the butter is warm, it will blend into the flour mixture and create a dense, gummy texture when baked. If your kitchen runs warm, you can chill your bowl and flour beforehand. You can also use a marble slab to work the dough, as well as it helps keep the temperature down.
How do I keep them from being dry?
To ensure this homemade biscuit recipe turns out moist and flaky, make sure you measure the flour correctly. I recommend using a scale. Adding too much flour will throw off the liquid to flour ratio, and the biscuits will become dense and dry. You don’t want to add extra liquid as it develops the gluten in the flour. If you don’t have a scale, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Also, avoid over-baking the biscuits as they’ll dry out if they’re in the oven for too long.
How do I store them?
Biscuits are best the day you bake them. However, you can store the biscuits at room temperature for up to 3 days. Reheat the biscuits in short bursts in the microwave. Unbaked biscuits can be frozen until solid and then frozen in an air-tight container for up to 3 months. Bake from frozen as instructed, but they may need a few extra minutes in the oven.
If you love this recipe try these out!
If you’ve tried this Biscuit recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Biscuit Recipe
Equipment
- Baking Sheet
- 2 ½-3 inch Biscuit cutter
Ingredients
- 4 cups all-purpose flour (480g)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1 cup very cold butter cubed (227g)
- 1⅓ cups cold milk (320mL)
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Toss in the cubed butter to coat with flour. Using a pastry blender or by rubbing the butter pieces between your fingers, work the butter into the flour until the butter pieces range in size from peas to almonds.
- Using a silicone spatula, fold the milk into the flour mixture until most of the flour is moistened but the dough is still crumbly. (Don’t over mix it. It will come together in the next step.) Turn out onto a well-floured surface.
- With floured hands, pat the dough to a 1-inch thick rectangle. Fold the dough in half. (A bench scraper or large spatula can be helpful here!) Cut the dough in half crosswise and stack the two halves on top of each other. Pat the dough into a rectangle again. Repeat folding, cutting, stacking, and patting 3 more times.
- Roll the finished dough to about ¾ to 1-inch thickness and cut into biscuits using a 2½ to 3-inch round floured cookie cutter. Place on prepared baking sheet. For best results, freeze the biscuits for 20 minutes.
- Bake for 20 minutes or until the tops and bottoms are golden brown. Immediately brush with melted butter, if desired. Enjoy hot or cool completely on a wire rack. While biscuits are best fresh from the oven, you can store them at room temp for up to 3 days.
Video
Notes
- Place the biscuits right next to each other on the baking sheet. Doing so will help them rise higher.
- If you live somewhere warm, freeze your cubed butter for around 15 to 20 minutes beforehand, so they hold up better as you work it into the biscuit dough.
- When cutting the biscuits, don’t twist the cutter. Press it straight down into the dough and lift it straight up. Twisting can compress or pull the layers making the biscuits rise less or flop over while baking.
- Don’t have a round cookie or biscuit cutter for this biscuit recipe? Cut the dough into 3-inch squares with a sharp knife!
- High-quality butter isn’t required here, but it does make the biscuits that much better. I like using high-fat butter like Kerrygold or Pelugra for super flakey, buttery-tasting biscuits.
- Make sure the oven has reached 425F before adding the biscuits in. The immediate hot temperature will make sure the biscuits get nice and tall.
