Easy Homemade Biscuit Recipe

These flaky, buttery Homemade Biscuits are pure comfort food. Enjoy with sausage gravy, fresh jam, stews, soups, and apple butter.

Course bread

Cuisine American

Keyword baking powder biscuits, buttermilk biscuits, easy biscuit recipe, how to make homemade biscuits

Prep Time 15

Cook Time 12

Servings servings

Calories 230kcal

Author Beth Pierce

Preheat oven to 425 degrees.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Cut the butter in with a pastry knife. Stir in the chilled milk mixing just enough to combine.
Transfer to a floured work surface. Using your hands, pat it out. Fold it over on itself and turn it about 90 degrees. Pat it out again and fold it over on itself and turn it about 90 degrees. Repeat this one more time, then pat it out to about 1 inch thick.
Flour a 2 1/4 inch biscuit butter. Cut the biscuits as close together as possible. Do not twist the cutter. Gently rework any dough, cutting as many biscuits as possible. Place them side by side on the prepared baking sheet. Bake for 10-12 minutes or until golden brown. If desired, brush with melted butter.

Biscuits call for very cold butter and well-chilled milk. Therefore before starting, throw the butter in the freezer for a few minutes and leave the buttermilk chilling till you need it.
Always measure flour by spooning it into the measuring cup and leveling it off with a table knife.
Make your own buttermilk by mixing together a scant 3/4 cup of milk and 1 tablespoon of lemon juice or 1 tablespoon of white vinegar. Let sit for 5 minutes and before mixing with the flour/butter mixture.
The dough should be handled as gently as possible to make sure that the end result is light, flaky, buttery biscuits.
Lightly flour the biscuit cutter, glass, or cookie cutter. Cut by going straight down into the dough. Do not twist at all. Lift up and place on the baking sheet. If the dough does not release from the cutter, then ever so gently push it out with a finger or two.
Place the biscuits on the baking sheet shoulder to shoulder. This will help them rise a little higher.
Biscuit dough is best baked right after mixing and cutting, although in a pinch, you can refrigerate the cut biscuits for about 1 hour before baking.
Store leftovers in an airtight container at room temperature for up to 2 days and in the fridge for an additional 3 days.
Flash freeze the biscuit first so they do not stick together. Then freeze for up to 2 months in a heavy-duty freezer bag. Thaw in the fridge overnight so condensation does not develop on the freezer bag.