There’s nothing quite like the aroma of freshly baked Easy Homemade Biscuits wafting through your kitchen. These golden, flaky delights are ready in just 27 minutes, making them perfect for busy mornings or impromptu gatherings. With a tender, buttery interior and a crisp, golden crust, every bite is a comforting embrace of warmth and flavor. Whether slathered with honey, jam, or enjoyed plain, these biscuits are a versatile treat that feels indulgent yet effortless to create.
Packed with rich, savory notes and a hint of sweetness, these biscuits are a crowd-pleaser for any occasion. Their soft, pillowy texture pairs beautifully with soups, stews, or as a standalone snack. At just 280 calories per serving, they’re a satisfying treat that doesn’t compromise on taste. Whip up a batch in under 15 minutes of prep time, and let the oven work its magic. These biscuits are proof that homemade goodness doesn’t have to be complicated—just delicious.
Ingredients for Easy Homemade Biscuits
- 2 cups (250g) all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, very cold (unsalted European butter is ideal, but not required)
- ¾ cup (177ml) whole milk (buttermilk or 2% milk will also work)
Step-by-Step Instructions
- Chill the butter: Place the butter in the freezer for 10-20 minutes before starting. Cold butter is key for flaky biscuits.
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine the flour, baking powder, sugar, and salt. Mix well and set aside.
- Prepare the butter: Remove the butter from the freezer. Use a pastry cutter or grate it into small pieces using a box grater. Add to the flour mixture and combine until it resembles coarse crumbs.
- Add the milk: Pour in the milk and stir with a wooden spoon or spatula until just combined. Avoid over-mixing.
- Shape the dough: Transfer the dough to a floured surface. Gently work it together with your hands. If sticky, add a little more flour. Fold the dough in half over itself and flatten gently. Repeat this folding and rotating process 5-6 times to create layers.
- Cut the biscuits: Flatten the dough to 1-inch thickness. Use a floured 2¾-inch biscuit cutter to cut out biscuits, pressing straight down. Place them close together on the baking sheet.
- Re-work the dough: Gently re-work the remaining dough to cut out more biscuits until you have at least 6.
- Bake: Bake at 425°F (220°C) for 12 minutes, or until the tops are lightly golden brown.
- Optional finish: Brush the warm biscuits with melted salted butter for extra flavor. Serve immediately and enjoy!
Perfect Pairings: Sauce and Topping Ideas
These biscuits are incredibly versatile and pair well with a variety of toppings. For a savory twist, try slathering them with garlic herb butter or serving alongside sausage gravy. If you have a sweet tooth, drizzle with honey or spread with jam for a delightful treat. For a special touch, sprinkle a pinch of flaky sea salt on top after brushing with melted butter.
Storage and Reheating Tips
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them fresh longer, wrap them tightly in plastic wrap and freeze for up to 1 month. When ready to enjoy, reheat in a 350°F oven for 5-7 minutes or until warmed through. For a quick fix, microwave for 10-15 seconds, but be cautious to avoid drying them out.
Time-Saving Tricks for Busy Bakers
If you’re short on time, prepare the dry ingredients and grate the butter ahead of time, storing them in the fridge until ready to use. You can also skip the biscuit cutter and simply cut the dough into squares with a knife—this saves time and eliminates the need to re-roll scraps. For even faster results, bake the biscuits in a cast-iron skillet for a rustic, one-pan approach.
Recipe Variations to Mix It Up
Customize these biscuits to suit your taste! Add 1/2 cup shredded cheddar cheese and 1/4 teaspoon garlic powder for cheesy garlic biscuits. For a sweeter version, increase the sugar to 2 tablespoons and fold in 1/2 cup dried cranberries or chopped nuts. If you’re feeling adventurous, swap out the milk for buttermilk to add a tangy flavor and extra tenderness.
Essential Equipment Guidance
To make this recipe a breeze, ensure you have the right tools. A pastry cutter or box grater is key for cutting in the butter quickly. A 2 ¾-inch biscuit cutter ensures uniform biscuits, but a drinking glass works in a pinch. Don’t forget a nonstick parchment-lined baking sheet to prevent sticking and make cleanup a snap!
Easy Homemade Biscuits
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), unsalted European butter is ideal, but not required
- ¾ cup whole milk ¹ (177ml) buttermilk or 2% milk will also work
Instructions
- For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold for light, flaky, buttery biscuits.
- Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
- Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
- Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
- Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
- Add milk, use a wooden spoon or spatula to stir until combined (don’t over-work the dough).
- Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
- Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
- Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick and lightly dust a 2 ¾” round biscuit cutter with flour.
- Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
- Repeat until you have gotten as many biscuits as possible and place less than ½” apart on baking sheet.
- Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
- Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
- If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.