BEST Homemade Biscuits Recipe

If you’re dreaming of golden, buttery layers that melt in your mouth, you absolutely have to try these BEST Homemade Biscuits. This recipe delivers tender, fluffy biscuits that are worthy of any breakfast table or Sunday feast. With a perfectly crisp top and a pillowy interior, these biscuits are a game-changer whether you serve them with jam, gravy, or just a pat of melting butter. The best part? They come together with just a few humble ingredients and a touch of biscuit-loving know-how. Get ready—these are about to become your new go-to favorite!

Ingredients You’ll Need

The beauty of the BEST Homemade Biscuits is in their simplicity, and every ingredient brings something essential to the table. Each one is chosen to create those signature fluffy layers, golden color, and crave-worthy flavor.

• All-purpose flour: The backbone of our biscuits, lending just the right structure for perfect rise and tenderness.
• Baking powder: This is what makes the biscuits soar—fresh baking powder means sky-high layers.
• Granulated sugar: Just a touch sweetens the dough and balances the rich, buttery flavor.
• Salt: Absolutely essential for enhancing flavor and making every bite sing.
• Unsalted butter: Frozen and grated, this secret trick makes the flakiest, lightest layers possible.
• Whole milk or buttermilk: The moisture and slight tang needed for a tender crumb—try both for a balanced taste.
• Milk, buttermilk, cream or melted butter (for brushing): An optional finishing touch for golden, glossy biscuit tops.

How to Make BEST Homemade Biscuits

Step 1: Freeze and Prep the Butter

For biscuits so flaky they nearly float off your plate, this step is a must. Pop your butter in the freezer for at least 20 minutes. Cold butter means it stays solid as you make the dough, which creates steam in the oven—hello, magic layers! While the butter chills, preheat your oven to 425° F with a rack in the upper third and line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

Grab your largest mixing bowl and combine the flour, baking powder, sugar, and salt. Give everything a good whisk until it’s evenly blended—this ensures every biscuit rises beautifully and tastes just right.

Step 3: Grate the Butter and Work It In

Now, take that frosty butter and grate it right into the dry ingredients using a box grater. This little trick gives you tiny, even pieces that distribute perfectly for maximum flakiness. Use a fork to gently toss and mix, coating the butter in flour and keeping it as cold as possible.

Step 4: Add the Milk or Buttermilk

Pour your milk or buttermilk into the bowl and mix gently with a fork. Don’t overdo it—a shaggy dough with a few dry spots is perfect. If your dough seems too dry, drizzle in an extra tablespoon or two of milk. The key is to keep things cool and handle the dough as little as you can.

Step 5: Fold for Flaky Layers

Turn the dough onto a lightly floured surface. Pat it into a 1½-inch-thick rectangle, then fold it in half. Pat it out again, then fold once more. Repeat this process 4 to 6 times—this simple folding builds those irresistible layers that define the BEST Homemade Biscuits. After folding, gently pat the dough into a 1-inch-thick rectangle.

Step 6: Cut and Shape Your Biscuits

Press your biscuit cutter straight down into the dough—no twisting, or you’ll seal the edges and prevent the best rise! Gather the scraps, gently pat out the dough to 1-inch thickness up to two more times to cut out the rest. Place each biscuit close together on your prepared baking sheet for super-soft sides, or spaced out for crisper edges.

Step 7: Brush and Bake

For that gorgeous, bakery-style finish, brush the tops with a bit of milk, cream, or melted butter if you like. Slide the tray into the oven and bake for 13 to 16 minutes, just until the BEST Homemade Biscuits are lightly golden brown on top—you’ll know they’re done when your kitchen smells like pure comfort.

How to Serve BEST Homemade Biscuits

Garnishes

Take your biscuits over the top with a pat of salty butter, a drizzle of local honey, or a spoonful of homemade jam. If you’re feeling savory, a sprinkle of fresh herbs like thyme or chives adds a burst of color and flavor to every bite.

Side Dishes

BEST Homemade Biscuits pair beautifully with everything from scrambled eggs to crispy bacon or classic Southern sausage gravy. They’re also wonderful with chicken pot pie filling spooned over the top, or served alongside a hearty chili or stew.

Creative Ways to Present

Get festive by stacking warm biscuits in a linen-lined basket for brunch, or slice them and use as the base for bite-sized breakfast sliders. For a sweet spin, split them and fill with macerated berries and whipped cream for irresistible shortcakes.

Make Ahead and Storage

Storing Leftovers

Keep your leftover biscuits soft and fresh by storing them in an airtight container or zip-top bag at room temperature for up to 2 days. If you want to hold onto them a little longer, pop them in the fridge, where they’ll keep well for another couple of days—just give them a quick reheat before serving.

Freezing

These BEST Homemade Biscuits freeze like a dream! Once baked and cooled, wrap them individually in foil or plastic wrap, then stash in a freezer bag for up to 2 months. For the best texture, freeze them the same day you bake for maximum freshness.

Reheating

To bring biscuits back to their just-baked glory, place them on a baking sheet and warm in a 350° F oven for about 8 minutes. If you’re in a hurry, a quick zap in the microwave (covered with a damp paper towel) does the job, but the oven method preserves that perfect crumb and crisp top.

FAQs

Can I make the dough ahead of time?

Yes! You can mix the dough, cut out your biscuits, and refrigerate them covered on a baking sheet for up to 8 hours before baking. This is perfect for prepping the night before and baking fresh in the morning.

Why does the butter need to be frozen?

Freezing the butter ensures it stays firm as you work it into the dough. When the biscuits bake, those cold bits of butter release steam, creating pockets and layers—the hallmark of the BEST Homemade Biscuits.

Can I use self-rising flour?

Absolutely! Just skip the baking powder and salt if you use self-rising flour. The results are still fluffy and delicious, though some folks say homemade allows a little more control over the biscuit’s flavor.

What’s the difference between milk and buttermilk in this recipe?

Milk creates a neutral, creamy biscuit while buttermilk adds a gentle tang and tenderness. Using a combination of both gives you the best of both worlds—rich flavor and an ultra-soft crumb.

How do I keep my biscuits from spreading too much during baking?

Make sure your butter is nice and cold, and avoid overhandling the dough. Chilling the cut biscuits for 10 minutes before baking can also help them keep their shape and rise tall in the oven.

Final Thoughts

There’s just something magical about pulling a tray of the BEST Homemade Biscuits from the oven—the smell, the warmth, the way they crumble just so under your fingers. Whether it’s your first batch or your fiftieth, these biscuits never fail to bring a smile. Don’t wait for a special occasion—give this recipe a try and treat yourself and your loved ones to a taste of pure comfort!

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