These easy homemade biscuits are warm, fluffy, and buttery — and the best part is they only need a few simple ingredients. They’re perfect for breakfast, busy mornings, or as a quick side for soups and dinners.
Why Make This Recipe
This biscuit recipe is quick, simple, and reliable. You don’t need any fancy tools, and you can have fresh biscuits ready in about 20 minutes.
How To Make Biscuit Recipe
Ingredients:
- 2 cups self-rising flour
- ¼ cup cold unsalted butter (cubed)
- ¾ cup cold buttermilk
Optional substitutions:
- No self-rising flour? Use 2 cups all-purpose flour + 1 tbsp baking powder + ½ tsp salt
- No buttermilk? Use ¾ cup milk + 2 tsp lemon juice or vinegar (rest 5 minutes)
Directions:
3-Step Directions:
- Prep the oven + cut in butter: Preheat oven to 450°F (230°C). Add flour to a bowl, then cut in the cold butter until the mixture looks like crumbs with small pea-sized pieces.
- Add buttermilk + shape dough: Pour in cold buttermilk and stir just until a shaggy dough forms (don’t overmix). Turn onto a floured surface, gently pat to about ¾-inch thick, and cut biscuits using a biscuit cutter or glass (press straight down—don’t twist).
- Bake: Place biscuits on a baking sheet (touching for softer sides or spaced out for crisp edges). Bake 10–12 minutes until golden. Serve warm.
Prep Time And Nutrition Facts
This recipe takes about 10 minutes to prep and 10–12 minutes to bake, so around 20–22 minutes total. It makes about 8 biscuits, and each biscuit is roughly 170–190 calories depending on your ingredients.
How To Serve Biscuit Recipe
Serve biscuits warm with butter, honey, jam, or gravy. They’re also great with soups, stews, fried chicken, or breakfast sandwiches.
How To Store Biscuit Recipe
Let biscuits cool completely, then store in an airtight container:
- Room temperature: up to 2 days
- Fridge: up to 1 week
- Freezer: up to 3 months
Reheat in the oven at 350°F (175°C) for 5–7 minutes for the best texture.
Tips To Make Biscuit Recipe
- Use cold butter + cold buttermilk (this makes biscuits fluffy and flaky).
- Don’t overmix the dough — a rough, shaggy dough is perfect.
- Cut biscuits by pressing straight down (twisting can stop them from rising).
- For extra flaky layers, fold the dough in half 1–2 times before cutting.
Health And Benefits Of This Recipe
Homemade biscuits let you control the ingredients and avoid preservatives found in store-bought biscuits. You can also make lighter versions using low-fat milk or smaller biscuits for portion control.
Variation (If Any)
- Cheddar biscuits: add ½ cup shredded cheddar
- Garlic butter biscuits: brush with melted garlic butter after baking
- Sweet biscuits: add 1–2 tbsp sugar and serve with berries
FAQs
- Can I make biscuits without buttermilk? Yes — use milk + lemon juice or vinegar and let it sit 5 minutes.
- Why didn’t my biscuits rise? Common reasons: old self-rising flour, warm butter, overmixing, or twisting the cutter.
- Can I use all-purpose flour instead of self-rising? Yes — add baking powder and salt (listed in substitutions above).
- Should biscuits touch while baking? If they touch, the sides stay soft. If spaced apart, edges get crisp.
- Can I freeze biscuits? Yes. Freeze baked biscuits up to 3 months, or freeze unbaked cut biscuits and bake from frozen (add 2–4 minutes).
- How do I keep biscuits fluffy? Handle the dough gently and don’t add too much flour when shaping.
- What’s the best way to reheat biscuits? Oven at 350°F for 5–7 minutes is best. Microwave works, but they get softer.
Homemade Biscuits
Ingredients
Method
- Preheat oven to 450°F (230°C). Add flour to a bowl, then cut in the cold butter until the mixture looks like crumbs with small pea-sized pieces.
- Pour in cold buttermilk and stir just until a shaggy dough forms (don’t overmix). Turn onto a floured surface, gently pat to about ¾-inch thick, and cut biscuits using a biscuit cutter or glass (press straight down—don’t twist).
- Place biscuits on a baking sheet (touching for softer sides or spaced out for crisp edges). Bake for 10–12 minutes until golden. Serve warm.
