Making Homemade Biscuits is made fun and simple thanks to this Easy Biscuit Recipe. The are Soft, Flaky and made from Scratch!
Better yet, they will be on your table in under 20 minutes. Let me show you how!
You’re going to love getting your hands messy and enjoying a warm freshly baked biscuit from the oven.
When you know how to make biscuit you never go back to store bought again. There’s a completely different look, smell, taste, and texture between the two.
I never thought much about my Biscuit recipe being anything special until I made them live for hundreds of people. Everyone flipped out with how light and fluffy they were and how effortlessly it was for me to make.
That’s when I knew I needed to share this simple recipe.
Canned store bought biscuits are great when you’re in a hurry but taking the time to make this easy biscuit recipe can make or break a meal.
As you might imagine these biscuits are a staple in our home, even as a late night snack and can be eaten both savory and sweet.
Serving this easy biscuit recipe with Homemade Strawberry Jam is a great way to enjoy a homemade treat. A great biscuit deserves a buddy and this jam/biscuit duo makes the perfect pair.
The instruction list might look a little long, but the steps are easy, all very fast and simple steps. You can take your time or pull the biscuits together quickly, it just depends on your speed and energy levels.
These Homemade Biscuits are fabulous and so easy to make. (Which is why I keep calling them an easy biscuit recipe).
After putting in a little time and energy into these biscuits you know you have to enjoy them warm. We love to make a delicious Homemade Sausage Gravy from Grandma and serve with these biscuits. YUM!
What’s in Homemade Biscuits
- 2 Cup Flour
- 1 Tbs Baking Powder
- 1/2 tsp Cream of Tartar
- 1 Tb Sugar
- 1/4 tsp Salt
- 1/2 Cup Butter
- 2/3 Cup Milk
How to make Biscuits
- Preheat your oven to 450F degrees.
- In a bowl combine all of your dry ingredients.
- Cut in the butter. It’s easiest to do this with cold butter using a cheese grater to shred the butter.
- Using a fork or pastry cutter, mix the ingredients together.
- The mixture will be very crumbly. The goal is to break up the butter so that it’s not all clumped together.
- Make a well in the mixture and then pour in the milk.
- Stir together with a large spoon to mix.
- Use your hands to incorporate all the flour. Do not over mix or knead.
- Roll the dough on a lightly floured surface.
- Cut the dough into circles with a biscuit cutter or a large dinner glass (wine glasses work great).
- Place them on an ungreased cookie sheet and then bake for 10-12 minutes or until lightly golden brown.
- Stored covered.
Can I freeze Homemade Biscuits
Absolutely! After the biscuits have completely cooled, freeze them for later. This is best done by wrapping them individually in plastic wrap or aluminum foil before putting in a plastic baggie.
That keeps them from losing flavor due to freezer burn and makes it easier to grab one at a time.
How to store Biscuits
For simple room temperature storing, keep your cooled biscuits in an airtight container for up to a week. You can use a plastic Ziploc bag or a Tupperware style container. Both work great.
Do I need to sift my ingredients?
The recipe doesn’t ask you to sift anything, but it never hurts to do this. I find that it’s especially helpful if the baking powder is clumpy. No one likes biting down on a clump of baking powder in a cooked biscuit.
How many Biscuits will 1 batch make?
I get about 12 biscuits per batch. I often will double the batch so we have some to eat the next day.
I don’t have a biscuit cutter, now what?
That’s okay! In fact, it’s just perfect. I don’t have one either. I use a large dinner glass.
Makes perfect round circles and I don’t have another gadget stuck in an endless drawer of stuff.
How thick to I roll out Biscuits?
Great question, You want a good 3/4inch thickness. Even a tiny more isn’t a problem either. If they are too thin, they overcook and won’t be fluffy.
Tips for making Biscuits
- The BEST Tip I have is to use COLD butter. Frozen butter works great to believe it or not. Then use a cheese grater and grate the cold butter.
- The butter will grate in little pieces which are the perfect size to cut into the flour mixture. Easy Peasy!
- Use a Pastry Cutter or even a fork to mix together. You want to see small pea sized pieces of butter through out.
- Remember, do not over mix or knead. The least amount of handling will keep the butter cold and will result in the best biscuits.
Oh, I’m so glad we are thinking alike. Let me tell you this recipe also works perfectly to make Buttermilk Biscuits too.
Buttermilk is naturally thicker than milk, so you will need to use a bit more Buttermilk to have enough moisture. Add an additional 1/8th cup to 1/4 cup.
Melted Butter has to be a sin, but such a good sin. I love to melt a tablespoon of butter and brush it on top of the warm biscuits. There isn’t anything better than a warm biscuit with melted butter.
Biscuit Fun Fact
A biscuit is a flour-based baked food product. Outside North America the biscuit is typically hard, flat, and unleavened; in North America it is typically a soft, leavened quick bread. Wikipedia
Needed items to make Homemade Biscuits
This recipe really doesn’t take much, but I’ll list them for you
- Baking Sheet
- Large Bowl
- Pastry Cutter or Fork
- Pastry Brush
- Biscuit Cutter or Large Dinner Glass
More FAVORITE Breakfast Recipes
- Ham and Cheese Crustless Quiche
- Apple Pecan French Toast with Cinnamon Crumble
- Fruit Stuffed French Toast
- Christmas Eggnog French Toast
- Tater Tot Breakfast Casserole
- Broccoli Bacon Cheddar Quiche
- Denver Quiche
- Traditional Quiche Lorraine
- Family Favorite Sausage and Gravy
- 2 cups Flour
- 1 tbsp Baking Powder
- 1/2 tsp Cream of Tartar
- 1 tbsp Sugar
- 1/2 cup Butter
- 2/3 cup Milk
- Preheat Oven to 450 Degrees
- In a bowl combine dry ingredients.
- Cut in Butter. It's easiest to do this with cold butter using a cheese grater.
- Using a fork or pastry cutter, mix ingredients.
- Mixture will be very crumbly, the goal is to break up the butter so it's not all clumped together.
- Make a well in the mixture and pour in milk.
- Stir with a large spoon to mix.
- Use hands to incorporate all the flour. Do not over mix or knead.
- Roll dough on a lightly floured surface.
- Cut into circles with a biscuit cutter or a large dinner glass.
- Place on un-greased cookie sheet and bake for 9-12 minutes or until lightly golden brown.
- Stored covered.