Homemade Biscuits

I absolutely adore a perfectly baked biscuit, especially when paired with savory sausage gravy—it’s a dreamy combination! These homemade biscuits are nothing short of amazing for my all-time favorite breakfast. But here’s the secret—they’re not just perfect for breakfast! You can enjoy them for lunch, dinner, dessert, or snack. With a crisp, golden outside, layers of buttery, flaky goodness, and a melt-in-your-mouth center, these biscuits are quick and simple to make with just six ingredients you’re sure to have on hand.

what’s to love about this recipe

Sourdough is ALL the rage these days, and I absolutely adore sourdough, too. However, this recipe skips the sourdough, making it a perfect recipe for anyone who is just beginning their journey into the world of making food from scratch!

Many homemade biscuit recipes call for buttermilk, but I usually don’t have it on hand. Most mornings, I need to whip up a quick and easy breakfast, and making buttermilk isn’t an option. That’s why having a homemade biscuit recipe that doesn’t need buttermilk is truly a recipe to be kept.

tips for making the best homemade biscuits

Be gentle. Quickly and aggressively working the dough can lead to your biscuits splitting in the middle and becoming dense. I’ve made this mistake more often than I’d care to admit. Despite that they may still taste ok, the texture inside can become tough. To achieve the perfect texture and to prevent splitting, handle the dough with gentle care.

Use cold butter and milk. Warm butter and milk simply don’t deliver the light, airy texture we all love in biscuits. That’s why I keep the butter and milk in the fridge until I’m ready to add them to the dry ingredients. You can also freeze your butter before grating it. I’ve tried making these biscuits both by refrigerated and frozen butter and found there’s not much difference in the flakiness.

Don’t twist the biscuit cutter. It’s tempting to push the biscuit cutter down and twist it, but this can seal the sides and prevent the biscuit from rising properly. Instead, press the biscuit cutter straight down and pull it back up in one smooth motion. This technique will give you beautifully risen biscuits.

prepare your supplies

• Measuring Cups and Spoons
• Small Mixing Bowl
• Dutch Whisk or Fork
• Box Grater
• Rolling Pin
• Biscuit Cutter
• Baking Sheet
• Parchment Paper

gather your ingredients

• Flour: All-purpose flour is a fantastic pantry staple. I love the convenience of having this one simple ingredient that can be used in all my baking recipes. However, you can also use freshly milled flour or self-rising flour, just be sure to adjust the baking powder and salt accordingly.
• Sugar: Some homemade biscuit recipes skip this ingredient, but I find that sugar adds a delightful flavor. I prefer using coconut sugar for the earthy flavor and lower glycemic index, though I occasionally opt for raw cane sugar or even, raw honey.
• Baking Powder: The leavening agent that makes these biscuits rise beautifully.
• Salt: Don’t skip this ingredient—nobody likes a bland biscuit.
• Unsalted Butter: I always cook and bake with unsalted butter, as it allows me to control the flavor in any dish. If you use salted butter, simply omit the salt in this recipe. Regardless of whether you use unsalted or salted butter, make sure it is cold.
• Milk: You can use whole milk, 2% milk or even buttermilk for a bit of added flair. Keep it cold until you’re ready to add to dry ingredients.

let’s get to it: how to make homemade biscuits

Preheat the oven to 425°F and line a cookie sheet with parchment paper.

Mix dry ingredients: In a small mixing bowl, stir together the flour, sugar, baking powder, and salt until well combined.

Shred butter: Remove the butter from the refrigerator and immediately shred the cold butter into the flour mixture. Stir to combine.

Form dough: Add the milk to the mixture and combine until a shaggy dough forms. Turn the dough out onto a floured surface and gently flatten it with a rolling pin until it’s 3/4″ thick.

Laminate the dough: Fold the dough in half over itself, then flatten to 3/4″ thickness. Turn the dough 90 degrees, fold in half again, and flatten to 3/4″ thickness. Repeat this step two more times.

Cut biscuits: Using a biscuit cutter, press straight down into the dough as close to the edge as possible and lift back up. Place the cut biscuits approximately 1/2″ apart on the prepared baking sheet. Repeat this step until you’ve cut as many biscuits as you can.

Rework remaining dough: Gently rework the remaining dough, roll out to 3/4″ thickness, and continue cutting biscuits until all the dough is used. This step should yield an additional two to three biscuits.

Bake: Bake at 425°F for 12-15 minutes, or until the tops are golden brown.

beyond the butter: creative ways to enjoy your homemade biscuits

These biscuits are heavenly when enjoyed straight out of the oven and lathered with butter. However, there are several other delicious ways to savor them:

• Jam and Whipped Cream: Top with your favorite jam and a dollop of whipped cream.
• Apple Butter: Spread apple butter generously for a cozy, autumnal treat.
• Strawberry Shortcake: Split them open and layer with fresh strawberries and whipped cream for a delightful dessert.
• Biscuits and Gravy: Pair with savory sausage gravy for a classic comfort food.
• Cinnamon Butter and Honey: Lather with butter, sprinkle cinnamon and drizzle with honey for a sweet and simple treat.
• Breakfast Sandwich: Use them as the base for a scrumptious breakfast sandwich with eggs, bacon, and cheese.
• Breakfast Casserole: Cube baked biscuits and add them into a Sausage, Egg and Cheese Breakfast Casserole.
• Chicken and Dumplings: Use homemade biscuits in lieu of canned biscuit to include with a creamy and hearty chicken filling.

top recipe questions

can i make the dough in advance and bake them later?

Absolutely! If you’re preparing the dough ahead of time, you can refrigerate or freeze the biscuits. If you plan to bake them within 24 hours, place the cut biscuits in an airtight container to prevent drying out and refrigerate them. When you’re ready to bake, you’ll bake as usual. Alternatively, you can freeze the cut biscuits by placing them on a lined baking sheet, freezing until fully solid, and then transferring them to a freezer bag or airtight container. To bake frozen biscuits, simply adjust the baking time by adding 5-10 minutes.

is a rolling pin necessary to flatten the dough?

No, only if you don’t have one. Here’s the deal—when making biscuits, it’s crucial to keep the dough cold. While it might be tempting to use your hands to flatten the dough, doing so can transfer heat, which softens the butter. Using a rolling pin helps the dough maintain a cool temperature, keeps the bits of butter distinguishable, and is more efficient. Consider this your sign to invest in a rolling pin!

why are my biscuits tipping over?

There are a couple potential reasons why your biscuits might be tipping over. From my experience, it typically happens because the biscuits were not placed close enough together while baking, or the biscuit cutter used was too small. To prevent this from happening, make sure to place the biscuits close to one another and use a biscuit cutter that measures 3″ in diameter.

I’d love to hear if you tried and loved this recipe! Share a photo and tag me on Instagram @itsmeallisonjennie.