Hey friends!
Today, I’m excited to share a baking recipe that’s near and dear to my Southern heart — perfect homemade biscuits. Imagine pulling a tray of golden, flaky biscuits straight from the oven… warm steam rising as you gently pull one apart, layers soft and tender on the inside with a crisp, buttery top. Whether slathered in honey butter or used to cradle sausage and eggs for breakfast, these biscuits are pure comfort on a plate.
I’ve been making these for years — sometimes for lazy Saturday mornings, sometimes when we need something warm to go with a pot of soup. This recipe is my go-to because it never fails. It’s easy, uses just a few pantry ingredients, and doesn’t require fancy tools or techniques. Plus, the results? Unbelievably good.
If you’ve ever been intimidated by biscuit-making — the cold butter, the folding, the dreaded “flat biscuit” — don’t worry. I’ll walk you through every step with all the little tips I’ve picked up over the years. Ready to create some biscuit magic?
Recipe at a Glance
| Details | Description |
|---|---|
| Prep Time | 15 minutes |
| Bake Time | 12–15 minutes |
| Total Time | About 30 minutes |
| Skill Level | Beginner-friendly |
| Yield | 8 large biscuits |
| Tools Needed | Mixing bowl, pastry cutter (or fork), rolling pin (optional), baking sheet |
| Make-Ahead? | Yes – freeze raw or baked biscuits for later |
Ingredients
Pro Tip: Keep your butter and milk very cold. This is the secret to tall, flaky layers.
| Ingredient | Notes / Substitutions |
|---|---|
| 2 cups all-purpose flour | Spoon & level for best accuracy |
| 1 tbsp baking powder | Makes them rise tall and fluffy |
| ½ tsp baking soda | Boosts rise and helps with browning |
| ¾ tsp salt | Don’t skip — it balances the richness |
| 6 tbsp unsalted butter, cold | Can use salted butter (reduce added salt slightly) |
| ¾ cup buttermilk, cold | Sub with ¾ cup milk + 2 tsp lemon juice (let sit 5 mins) |
| Optional: 1 tbsp honey | Adds subtle flavor and a soft texture (optional) |
| Extra butter for brushing | Optional but gives a beautiful golden top |
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat your oven to 450°F (232°C).
- Line a baking sheet with parchment paper or lightly grease it.
Why high heat? It gives the biscuits that beautiful golden color and spring.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together:
- 6 cups flour
- 3 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
Pro Insight: Whisking helps distribute the leaveners evenly for an even rise.
Step 3: Cut in the Butter
- Dice 6 tbsp cold butter into small cubes.
- Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs (pea-sized pieces are okay).
Sensory Checkpoint: You should still see little chunks of butter — these pockets melt and create the flaky layers.
Step 4: Add the Buttermilk
- Pour in ¾ cup cold buttermilk (and 1 tbsp honey, if using).
- Gently stir with a fork or wooden spoon until the dough just comes together. Don’t overmix.
Pro Tip: Overmixing = tough biscuits. The dough should be slightly shaggy and sticky.
Step 5: Fold for Layers
- Turn dough out onto a floured surface.
- Pat into a rectangle about 1-inch thick.
- Fold it in half like a letter, then pat it down again. Repeat 2–3 times.
Why fold? This creates layers! Don’t skip this easy trick for flaky results.
Step 6: Cut the Biscuits
- Pat the dough into a ¾ to 1-inch thick slab.
- Use a floured biscuit cutter (or a glass) to cut straight down — no twisting!
- Re-roll scraps once to cut more.
Step 7: Bake
- Place biscuits close together on your baking sheet (touching slightly for soft sides, spaced apart for crisp edges).
- Bake at 450°F for 12–15 minutes, or until tall and golden.
Optional: Brush tops with melted butter right out of the oven for extra flavor and shine.
Serving & Storage Tips
| Storage Method | Details |
|---|---|
| Room Temp | Best eaten fresh! Store in an airtight container for up to 1 day. |
| Fridge | Store for up to 3 days. Reheat in oven for 5 minutes at 350°F. |
| Freezer (Unbaked) | Freeze cut biscuits on a tray, then store in a bag. Bake from frozen +5 mins |
| Freezer (Baked) | Wrap tightly and freeze up to 2 months. Reheat at 350°F for 10 minutes. |
Troubleshooting & FAQs
| Issue | What Might’ve Happened + How to Fix It |
|---|---|
| Biscuits didn’t rise much | Check baking powder freshness. Don’t twist cutter. Use cold butter. |
| Dough too sticky | Add a sprinkle more flour, but avoid overworking. |
| Tough biscuits | Overmixed dough or warm butter. Mix gently and keep it cold. |
| Pale biscuits | Try baking a bit longer or brushing tops with butter before baking. |
Flavor Variations
1. Cheddar Chive Biscuits
Stir in ½ cup shredded sharp cheddar and 2 tbsp chopped chives with the dry ingredients.
2. Sweet Cinnamon Biscuits
Add 1½ tbsp sugar and ½ tsp cinnamon to the dough. Serve with honey butter!
3. Garlic Herb Biscuits
Add ½ tsp garlic powder and 1 tsp Italian herbs to the flour mixture. Brush with garlic butter post-bake.
A Warm Note to End
Homemade biscuits are the kind of simple joy that turns an everyday meal into something memorable. They’re easy, quick, and made with love — the kind of recipe that feels like a hug from the kitchen. Whether you’re serving them with jam, gravy, or just a swipe of butter, these biscuits are always a hit.
So go ahead — get flour on your hands, pull out that mixing bowl, and bake up a batch today. I promise, once you see how easy and delicious they are, you’ll never want store-bought again.
Have questions or biscuit wins to share? Leave a comment below — I’d love to hear from you!
