Homemade Biscuit Recipe for Perfectly Flaky Results

There’s nothing quite like pulling a tray of golden, steaming biscuits from the oven! I’ve spent years perfecting this recipe, and I’m so excited to share it with you today. These homemade biscuits are everything you dream of – tall, flaky, buttery, and incredibly easy to make once you know the secrets.

Did you know the average American eats about 14 pounds of biscuits yearly? That’s because they’re just that good! Whether you’re slathering them with butter and jam for breakfast or serving them alongside your favorite stew, these biscuits will quickly become a family favorite.

Let me walk you through creating the perfect homemade biscuit – no fancy equipment needed!

Essential Ingredients for Perfect Homemade Biscuits

The beauty of homemade biscuits lies in their simplicity. You only need a few basic ingredients:

• 2½ cups all-purpose flour – provides structure but keeps things tender
• 2 tablespoons baking powder – this might seem like a lot, but trust me!
• 1 teaspoon salt – enhances all the flavors
• ½ cup very cold butter – COLD is key for those flaky layers
• 1 cup cold buttermilk – the acidity helps create tenderness

Why cold ingredients? They’re absolutely crucial! When cold butter hits a hot oven, it creates steam pockets that form those gorgeous, flaky layers we all love.

Don’t have buttermilk? No problem! Mix 1 cup regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.

For those with dietary restrictions, you can substitute:

• Gluten-free flour blend (with xanthan gum) for regular flour
• Plant-based butter and non-dairy milk + 1 tbsp vinegar for the buttermilk

The butter debate: I prefer unsalted butter so I can control the salt content, but salted works fine too—just reduce the added salt by ¼ teaspoon.

Equipment You’ll Need for Biscuit Success

You don’t need fancy equipment for amazing biscuits! Here’s what helps:

Must-haves:

• Large mixing bowl
• Measuring cups and spoons
• Baking sheet
• Pastry cutter or two forks

Nice-to-haves:

• Biscuit cutter (a 2½-inch round cutter works perfectly)
• Pastry brush for glazing
• Parchment paper for easy cleanup

No biscuit cutter? A clean drinking glass works beautifully! Just dip the rim in flour between cuts.

For the best rise and browning, I recommend a light-colored aluminum baking sheet. Dark pans can make the bottoms brown too quickly before the centers are done.

Step-by-Step Homemade Biscuit Recipe Instructions

Let’s get baking! This recipe makes 8-10 perfect biscuits.

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Prepare your ingredients: Cut the butter into small cubes and return it to the refrigerator. Measure out cold buttermilk and keep it chilled.
3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.
4. Cut in the butter: Add the cold butter cubes to your flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. This uneven texture is what creates those beautiful layers!
5. Add buttermilk: Pour in the cold buttermilk and stir just until the dough comes together. It will look shaggy and a bit sticky – that’s perfect!
6. Turn out and fold: Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Now for the magic – fold the dough in thirds, like a letter. Then rotate it 90 degrees and fold it in thirds again. This creates those gorgeous layers!
7. Pat and cut: After folding, gently pat the dough to a 1-inch thickness. Using a floured biscuit cutter, press straight down without twisting (twisting seals the edges and prevents rising). Cut as many biscuits as possible.
8. Re-roll scraps: Gently gather scraps and pat them together to cut more biscuits. These won’t be quite as flaky as the first batch, but they’ll still taste delicious!
9. Arrange and bake: Place biscuits on your prepared baking sheet with their sides touching for higher rise. For extra golden tops, brush with a little buttermilk.
10. Bake for 15-18 minutes until tall and golden brown.
11. Brush with melted butter as soon as they come out of the oven for that irresistible shine and flavor.
12. Cool for 5 minutes before serving – if you can wait that long!

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Common Biscuit-Making Mistakes and How to Avoid Them

Even experienced bakers make these common mistakes:

Overworking the dough – This develops gluten and makes tough biscuits. Handle the dough as little as possible, using a light touch.

Using warm ingredients – If your butter starts melting before baking, you’ll lose those flaky layers. Keep everything COLD! I even chill my flour and bowl when it’s hot in my kitchen.

Rolling too thin – For tall biscuits, keep the dough at least 1-inch thick before cutting.

Twisting the cutter – Press straight down and lift straight up. Twisting seals the edges and prevents proper rising.

Incorrect oven temperature – Too low, and biscuits won’t rise properly. Too high, and they’ll burn before cooking through. An oven thermometer is your friend!

How to tell when they’re done: Look for golden brown tops and bottoms. If you’re unsure, carefully lift one biscuit and check that the center isn’t doughy.

Creative Variations to Elevate Your Homemade Biscuits

Once you’ve mastered the basic recipe, try these delicious variations:

Sweet options:

• Honey-butter biscuits: Add 2 tablespoons honey to the buttermilk
• Cinnamon-sugar: Sprinkle tops with cinnamon sugar before baking
• Chocolate chip: Fold in ½ cup mini chocolate chips before cutting

Savory creations:

• Cheddar-herb: Add ¾ cup shredded sharp cheddar and 1 tablespoon fresh herbs
• Garlic-parmesan: Mix in ¼ cup grated parmesan and 1 teaspoon garlic powder
• Bacon-scallion: Fold in ¼ cup each cooked, crumbled bacon and chopped scallions

For quick drop biscuits: Increase buttermilk to 1¼ cups and drop heaping spoonfuls onto your baking sheet. No folding or cutting needed!

When adding mix-ins, fold them in gently after cutting in the butter but before adding the buttermilk to maintain that perfect texture.

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Make-Ahead and Storage Tips for Homemade Biscuits

Biscuits are best fresh, but these tips help when planning ahead:

Freezing unbaked biscuits:

1. Place cut biscuits on a parchment-lined baking sheet
2. Freeze until solid (about 2 hours)
3. Transfer to a freezer bag for up to 3 months
4. Bake frozen (no thawing!) at 425°F for 18-22 minutes

Storing baked biscuits:

• Room temperature: In an airtight container for 1-2 days
• Refrigerator: Up to 1 week in an airtight container
• Freezer: Wrap individually in plastic, then place in a freezer bag for up to 2 months

Reheating methods:

• Oven (best method): 350°F for 5-7 minutes
• Microwave: 10-15 seconds, though texture won’t be as good
• Air fryer: 300°F for 2-3 minutes for amazing results!

To refresh day-old biscuits, sprinkle them with a few drops of water before reheating in the oven to restore moisture.

Serving Suggestions and Pairings for Your Homemade Biscuits

Biscuits are incredibly versatile! Here are my favorite ways to enjoy them:

Breakfast options:

• Classic Southern biscuits and gravy
• Split and filled with scrambled eggs and bacon
• Slathered with butter and your favorite jam or honey

Lunch and dinner pairings:

• Alongside a hearty soup or stew
• With fried chicken for a true Southern meal
• As a base for strawberry shortcake

Biscuit sandwiches:

• Country ham and sharp cheddar
• Fried chicken with pickles and honey
• Pulled pork with slaw

In the South where I grew up, we’d often make “cat-head biscuits” (so named because they’re as big as a cat’s head!) and serve them with sorghum or molasses—absolute heaven!

Seasonally, try cranberry-orange biscuits during the holidays or peach-filled biscuits in summer when peaches are perfect.

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Final Thoughts on Perfecting Your Homemade Biscuits

There you have it—everything you need to know to create perfectly flaky, buttery homemade biscuits that would make any Southern grandmother proud!

Remember, the secret to legendary biscuits isn’t just in the ingredients but in the technique and the love you put into them. Don’t be discouraged if your first batch isn’t perfect—biscuit-making is truly an art that improves with practice.

The most important tips to remember:

• Keep everything COLD
• Handle the dough gently
• Fold for layers
• Don’t twist the cutter
• Let them touch while baking

Now that you’re armed with all these tips and tricks, I’d love to hear how your homemade biscuits turn out! What’s your favorite way to enjoy them? With jam, honey, or smothered in gravy?

Happy baking, friends!

FAQ About Homemade Biscuits

Q: Why aren’t my biscuits rising high?
A: Check your baking powder (should be fresh), make sure your butter was cold, and ensure you didn’t twist the cutter.

Q: Can I make these ahead for a brunch?
A: Yes! Prepare and cut the dough, freeze the unbaked biscuits, then bake them fresh the morning of your event.

Q: What’s the difference between baking powder and baking soda for biscuits?
A: Baking powder is best for biscuits as it creates rise without needing an acid to activate it.

Q: My biscuits seem dry—what went wrong?
A: You might have added too much flour or overworked the dough. Try using a lighter touch next time.

Q: Can I use a food processor instead of cutting in the butter by hand?
A: Yes, but use short pulses just until the mixture resembles coarse crumbs to avoid overprocessing.

Homemade Biscuit Recipe for Perfectly Flaky Results

Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

190

kcal

Total time

30

minutes

Fluffy, buttery, and golden brown—these homemade biscuits are the real deal. Whether you’re serving them with breakfast, dipping them in gravy, or enjoying them warm with jam, this easy biscuit recipe will become your go-to. No yeast, no fuss—just classic Southern-style comfort in every bite.

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• 6 tablespoons unsalted butter (cold and cubed)

• ¾ cup cold buttermilk (plus extra for brushing)

Directions

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Cut in butter: Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
• Add buttermilk: Pour in the cold buttermilk and gently mix until a dough forms. Do not overmix.
• Knead and shape: Turn the dough onto a lightly floured surface and gently knead it 3–4 times. Pat it into a 1-inch-thick rectangle.
  
• Cut biscuits: Use a round biscuit cutter to cut out biscuits. Gently re-roll scraps to cut more if needed.
• Place on tray: Arrange biscuits on the baking sheet so they’re touching slightly (for soft sides) or spaced out (for crispier edges).
  
• Brush tops: Lightly brush the tops with extra buttermilk for a golden finish.
  
• Bake: Bake for 12–15 minutes or until golden brown.
• Serve warm: Enjoy with butter, jam, or gravy!

Notes

• If you don’t have buttermilk, make a quick substitute: mix ¾ cup milk with 2¼ teaspoons of lemon juice or white vinegar. Let sit 5 minutes before using.
  For extra flaky layers, fold the dough over itself before cutting.
  These biscuits freeze well! Just reheat in the oven or toaster oven for best texture.