Homemade Biscuits
There’s nothing quite like the warm, buttery goodness of Homemade Biscuits fresh out of the oven. Flaky, golden, and melt-in-your-mouth tender, these biscuits are the perfect companion to breakfast, dinner, or even a quick snack. Whether you smother them in butter, drizzle with honey, or use them to soak up gravy, trust me—you’ll want to make these on repeat!
Why You’ll Love Homemade Biscuits
Versatile
Perfect for breakfast, brunch, or dinner—serve them with jam, gravy, or alongside a hearty meal.
Budget-Friendly
Made with simple pantry staples, so you don’t have to break the bank for bakery-quality biscuits.
Quick and Easy
Ready in under 30 minutes, with just a few steps—no fancy equipment required!
Customizable
Add cheese, herbs, or even a touch of honey to make them your own.
Crowd-Pleasing
Everyone loves a warm, buttery biscuit—they disappear fast!
Ingredients
Ingredients in Homemade Biscuits
These classic biscuits come together with just a handful of simple ingredients!
Flour: The base of the biscuits, giving them structure and fluffiness.
Butter: Cold butter creates that irresistible flaky texture.
Baking Powder: Helps the biscuits rise to light, pillowy perfection.
Salt: Enhances the flavor and balances the sweetness.
Milk (or Buttermilk): Adds moisture and gives the biscuits a tender crumb.
Instructions
Preheat Your Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, and salt.
Cut in the Butter
Add the cold butter, cutting it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Add the Milk
Slowly pour in the milk, stirring gently until a soft dough forms. Be careful not to overmix, as this can make the biscuits tough.
Shape the Dough
Turn the dough onto a lightly floured surface and gently knead it a few times. Pat it out to about ½-inch thickness, then use a biscuit cutter or a glass to cut out circles.
Bake to Perfection
Place the biscuits on the prepared baking sheet, making sure they touch slightly (this helps them rise higher). Bake for 12-15 minutes, or until they turn golden brown.
Brush with Butter & Serve
For extra flavor, brush the tops with melted butter as soon as they come out of the oven. Enjoy them warm and fresh!
Nutrition Facts
Servings: 8 biscuits
Calories per serving: 200
Note: Nutrition values may vary based on ingredients used.
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Homemade Biscuits
Homemade Biscuits are super versatile! Here are a few delicious ways to enjoy them:
- Classic Butter & Jam – A simple, delicious pairing.
- With Sausage Gravy – A Southern favorite for a hearty breakfast.
- As a Sandwich – Slice them in half and fill with eggs, ham, or cheese.
- With Soup or Stew – The perfect side for soaking up broth.
- Drizzled with Honey or Maple Syrup – For a sweet touch.
Additional Tips
Here are some pro tips for the fluffiest, most delicious biscuits every time:
- Use cold butter – This helps create flaky layers in the biscuits.
- Don’t overmix – Mix just until combined to keep the dough light.
- Cut straight down – When cutting biscuits, press the cutter straight down without twisting to help them rise evenly.
- Bake close together – Placing biscuits close together on the baking sheet helps them rise higher.
- Try buttermilk – It adds a slight tang and makes the biscuits extra tender.
FAQ’s
1. Can I make biscuits ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking.
2. Why are my biscuits dense instead of flaky?
Overmixing the dough or using warm butter can make biscuits dense. Use cold butter and mix gently.
3. Can I freeze biscuit dough?
Absolutely! Freeze the unbaked biscuits on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
4. What if I don’t have a biscuit cutter?
No problem! Just use a drinking glass or even cut the dough into squares with a knife.
5. Can I use whole wheat flour?
Yes, but the biscuits will be denser. Try using half whole wheat, half all-purpose flour for the best texture.
6. Can I make dairy-free biscuits?
Yes! Substitute vegan butter and dairy-free milk for a plant-based version.
7. Why do my biscuits spread too much?
Too much liquid or soft butter can cause biscuits to spread. Make sure your butter is cold and don’t overwork the dough.
8. Can I add cheese or herbs?
Absolutely! Add cheddar, parmesan, garlic powder, or fresh herbs for extra flavor.
9. How do I reheat biscuits?
Warm them in a 350°F (175°C) oven for 5 minutes, or microwave for a few seconds.
10. Can I use self-rising flour?
Yes! Just skip the baking powder and salt, since self-rising flour already contains them.
Conclusion
Homemade Biscuits are a simple, classic, and comforting treat that everyone loves. Whether you’re pairing them with butter and jam, smothering them in gravy, or serving them with dinner, these biscuits are a must-try. With just a few ingredients and a quick baking time, you’ll have flaky, buttery biscuits that taste better than store-bought. Try them once, and they’ll become a staple in your kitchen!
PrintHomemade Biscuits
These homemade biscuits are light, fluffy, and bursting with buttery flavor. Perfect for breakfast or as a side dish, they feature a tender crumb and a golden, crisp exterior. Quick and easy to make, these biscuits bring a comforting taste of home to any meal.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: ~30 minutes
- Yield: About 8 biscuits
- Category: Side Dish / Breakfast
- Method: Baking
- Cuisine: American Southern
- Diet: Vegetarian
Ingredients
## Dry Ingredients:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– (Optional: 1 tablespoon granulated sugar, for a touch of sweetness)
## Fat:
– 6 tablespoons cold unsalted butter, cubed
## Wet Ingredients:
– 3/4 cup buttermilk (room temperature)
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
4. Pour in the buttermilk and stir gently with a fork until just combined. Avoid overmixing to keep the biscuits tender.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round.
6. Use a 2.5-inch biscuit cutter or a drinking glass to cut out biscuits. Gather any scraps, gently re-pat, and cut out additional biscuits.
7. Place the biscuits on the prepared baking sheet, close but not touching.
8. Bake for 12–15 minutes, or until the biscuits are golden brown on top.
9. Remove from the oven and serve warm.
Notes
– Handle the dough gently to keep the biscuits light and fluffy.
– For extra richness, brush the tops with a little melted butter immediately after baking.
– These biscuits are best enjoyed fresh but can be stored in an airtight container for a day.
Nutrition
- Serving Size: 1 biscuit
- Calories: ~150 kcal
- Sugar: ~10 g
- Sodium: ~150 mg
- Fat: ~7 g
- Saturated Fat: ~4 g
- Trans Fat: 0g
- Carbohydrates: ~18 g
- Fiber: ~1 g
- Protein: ~3 g
- Cholesterol: ~25 mg
