• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breads » Biscuit Recipe

    Biscuit Recipe

    Published: September 16, 2021 · Modified: Sep 16, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Making homemade Biscuits is a breeze with this recipe! They are so easy to make from scratch, and all you need are 6 simple ingredients. With this easy recipe, your biscuits will come out super buttery and flaky on the inside and crisp outside.

    A platter with six biscuits with a plate off the corner with one biscuit and a bowl of butter in the other corner.
    479 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of a biscuit propped up on another biscuit with more scattered around.
    Pinterest graphic of five biscuits stacked in a pyramid shape.
    Pinterest graphic of a biscuit on a plate with more biscuits in the background on a platter.
    Pinterest graphic of a biscuit cut in half with butter spread on it with more biscuits in the back and a bowl of butter.
    Pinterest graphic of a platter of six biscuits on top of a pink linen napkin.

    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

    Ingredients needed to make biscuits.

    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

    Set of two photos showing cold butter added to a flour mixture then worked into the flour.

    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.

    Set of two photos showing buttermilk added to the flour mixture and then kneaded together.

    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.

    Set of two photos showing the dough being folded then cut in half crosswise and stack the two halves on top of each other.

    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.

    Set of two photos showing the dough of the biscuit recipe cut with a bench scraper then cut with a round floured cookie cutter.

    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.

    A plate with a biscuit with additional ones in the background on a platter.

    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!

    • A blue and white plate with two puff pastries.

      Puff Pastry Recipe

    • A photo of a soft pink plate holding fluffy buttermilk biscuits.

      Buttermilk Biscuits

    • An English muffin cut in half and spread with butter on a plate

      English Muffins

    • A plate of multiple crescent rolls with a cooling rack with more rolls in the background.

      Crescent Rolls

    • A plate with those pieces of focaccia in front of a cutting board with more pieces.

      Focaccia

    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!

    A pyramid of biscuits stacks on top of each other with a bowl of butter in the background.
    Print
    5 from 66 votes

    Biscuit Recipe

    Tall, flaky, and tender, this homemade biscuit recipe is so easy to make! They come together quickly with this foolproof recipe in less than an hour.
    Course bread, Side Dish
    Cuisine American
    Prep Time 25 minutes
    Cook Time 20 minutes
    Total Time 45 minutes
    Servings 12 servings
    Calories 312kcal
    Author John Kanell

    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.

    Nutrition

    Calories: 312kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 641mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 517IU | Calcium: 100mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Tarte Tatin
    Rice Krispie Treats »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    479 shares