Perfect Homemade Biscuits

Perfect Homemade Biscuits are a quick, fluffy, buttery dream that can be made from scratch in just 15 minutes. With a golden crust and soft interior, these biscuits are ideal for breakfast, brunch, or as a comforting side dish for any meal. No need for store-bought when these easy, foolproof biscuits come together with pantry staples and just one bowl.

Why You’ll Love This Recipe

• Quick and easy: From mixing bowl to table in just 15 minutes.

• Beginner-friendly: No fancy tools or experience needed.

• Versatile: Great on their own, or served with jam, honey, or gravy.

• Budget-friendly: Uses simple, affordable ingredients you likely already have.

• Freezer-friendly: Can be made ahead and reheated later.

• Customizable: Add cheese, herbs, or spices for variety.

• Crowd-pleaser: Loved by kids and adults alike.

• Perfect texture: Crisp on the outside, soft and fluffy on the inside.

• Minimal cleanup: One bowl, one baking sheet, and you’re done.

• Classic comfort food: Ideal for holidays or weekend breakfasts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour

• 3 tablespoons sugar

• 1/2 teaspoon salt

• 4 teaspoons baking powder

• 1/2 teaspoon cream of tartar

• 3/4 cup cold butter

• 1 egg

• 1 cup whole milk

Directions

1. Preheat the oven to 450°F (232°C) and lightly grease or line a baking sheet with parchment paper.

2. Keep the butter cold. Cut the butter into small cubes and return to the refrigerator until ready to use. Cold butter is key to flaky, soft biscuits.

3. Mix dry ingredients: In a large mixing bowl, combine the flour, sugar, salt, baking powder, and cream of tartar.

4. Cut in the butter: Use a pastry cutter or fork to cut the cold butter into the flour mixture until pea-sized chunks remain.

5. Add wet ingredients: In a small bowl, whisk together the egg and milk. Add to the dry mixture and stir just until combined. Do not overmix—the dough should be sticky, and small pieces of butter should still be visible.

6. Knead the dough: Turn the dough out onto a floured surface. Sprinkle a little flour on top to prevent sticking. Knead gently 10–15 times, adding more flour if needed.

7. Shape and cut: Pat the dough out to about ¾–1 inch thickness. Use a biscuit cutter or glass to cut into rounds.

8. Bake: Place the biscuits on the prepared baking sheet. Bake for 10–15 minutes, or until the tops are golden brown.

9. Optional: Brush the tops with melted butter right after baking for extra flavor.

Servings and timing

• Servings: 12 biscuits

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

Variations

• Cheddar and chive biscuits: Add 1 cup shredded cheddar and 2 tablespoons chopped chives to the dough.

• Garlic herb biscuits: Mix in 1 teaspoon garlic powder and 1 tablespoon Italian seasoning.

• Sweet version: Increase sugar to 1/4 cup and add 1 teaspoon vanilla extract.

• Buttermilk biscuits: Replace whole milk with buttermilk for a slight tang and tender crumb.

• Vegan biscuits: Use vegan butter and plant-based milk, and omit the egg.

• Mini biscuits: Use a smaller cutter for bite-sized biscuits perfect for appetizers.

• Drop biscuits: Skip rolling and just drop spoonfuls of dough onto the baking sheet.

• Gluten-free: Use a 1:1 gluten-free flour blend.

• Spicy biscuits: Add chopped jalapeños and pepper jack cheese for a kick.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keep in the fridge for up to 5 days.

• Freezer: Freeze baked or unbaked biscuits for up to 3 months.

• Reheat: Warm in a 350°F oven for 5–7 minutes or microwave for 20–30 seconds.

FAQs

Can I use salted butter instead of unsalted?

Yes, just reduce the added salt in the recipe to 1/4 teaspoon to balance the flavors.

What’s the best flour for biscuits?

All-purpose flour works best, but you can also use self-rising flour and skip the baking powder and salt.

Can I make biscuit dough ahead of time?

Yes. You can refrigerate the dough for up to 24 hours before baking or freeze it for longer storage.

Can I freeze biscuit dough?

Absolutely. Cut the dough into rounds, freeze on a baking sheet, then store in a freezer bag. Bake from frozen, adding a couple extra minutes.

Why is my dough too sticky?

That’s normal. Just dust with a bit more flour when kneading. Don’t overwork it or the biscuits will be tough.

Can I use a food processor to make the dough?

Yes, but pulse gently and don’t overmix. Visible butter chunks are essential for flakiness.

What’s the purpose of cream of tartar?

It helps activate the baking powder and adds a slight tang to the biscuits.

Can I double the recipe?

Yes, this recipe doubles beautifully. Use two baking sheets or bake in batches.

How do I know when biscuits are done?

They’ll be golden brown on top and firm when pressed lightly in the center.

Can I make these without a biscuit cutter?

Yes, use the rim of a glass, cookie cutter, or just shape by hand.

Conclusion

Perfect Homemade Biscuits are an essential recipe that every home cook should have in their back pocket. Whether you’re serving them at breakfast, using them for sandwiches, or adding them to a holiday table, their warm, buttery goodness is always a hit. With just a few simple ingredients and minimal effort, you’ll be pulling bakery-worthy biscuits from your oven in no time.

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