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Homemade Biscuits

These easy homemade biscuits are warm, fluffy, and buttery, perfect for breakfast or as a quick side for soups and dinners.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 biscuits
Course: Breakfast, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups self-rising flour Substitute: 2 cups all-purpose flour + 1 tbsp baking powder + ½ tsp salt
  • ¼ cup cold unsalted butter (cubed) Use cold butter for fluffiness
  • ¾ cup cold buttermilk Substitute: ¾ cup milk + 2 tsp lemon juice or vinegar (rest 5 minutes)

Method
 

Preparation
  1. 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.
  2. 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).
Baking
  1. 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.

Notes

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.