Name: The BEST Homemade Biscuit Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp sugar; 1/2 tsp salt; 4 tsp baking powder; 1/4 tsp cream of tartar; 1/2 cup cold butter, cubed; 1 large egg; 2/3 cup whole milk; 2 tbsp melted butter (for brushing, optional)

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Soft, fluffy, and buttery, these homemade biscuits are everything I dream of when I think of comfort baking. I love how they come together in just about 15 minutes, making them perfect for weekend mornings or a last-minute addition to dinner. The flaky layers and golden tops are irresistible, especially when I brush them with melted butter right out of the oven.

The BEST Homemade Biscuit Recipe

Why You’ll Love This Recipe

I love this biscuit recipe because it’s quick, easy, and foolproof. The dough comes together with basic pantry ingredients, and the cold butter technique makes them beautifully flaky every single time. Whether I’m serving them with jam, sausage gravy, or making a breakfast sandwich, these biscuits are always a hit. Plus, they’re versatile enough to adapt for different flavors or dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
sugar
salt
baking powder
cream of tartar
cold butter
egg
whole milk

Directions

I preheat my oven to 450°F.
I combine the dry ingredients in a large bowl.
I cut the cold butter into the flour mixture using a pastry cutter until pea-sized bits of butter remain.
I stir in the milk and egg just until combined, keeping the dough sticky but not overworked.
I turn the dough onto a floured surface, sprinkle flour on top, and knead 10–15 times.
I pat the dough out to ¾–1 inch thick and cut with a biscuit cutter or glass.
I place biscuits on a parchment-lined or lightly greased baking sheet.
I bake for 10–15 minutes until golden brown.
I brush with melted butter while still warm.

Servings and timing

This recipe makes about 12 biscuits. Prep time is around 5 minutes, baking time is 10–15 minutes, so I can have them on the table in roughly 15–20 minutes.

Variations

I sometimes swap whole milk for buttermilk for extra tang and tenderness.
For a savory twist, I add shredded cheddar and a pinch of garlic powder.
I’ve made them with almond milk and margarine for a dairy-free version, and they still turn out delicious.
A sprinkle of cinnamon sugar on top before baking gives them a sweet breakfast touch.

storage/reheating

I store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I wrap them in foil and warm in a 350°F oven for 5–7 minutes, or microwave them for about 15 seconds.

FAQs

How do I keep my biscuits flaky?

I always make sure my butter, egg, and milk are very cold and handle the dough as little as possible.

Can I freeze these biscuits?

Yes, I freeze unbaked biscuits on a tray, then store them in a freezer bag. I bake from frozen, adding a couple of extra minutes.

Can I use self-rising flour?

Yes, but I skip the baking powder and salt since self-rising flour already contains them.

Why did my biscuits turn out dense?

They may have been overworked or the butter got too warm before baking.

Can I make the dough ahead of time?

I can prepare the dough, cut the biscuits, and refrigerate them covered for up to 24 hours before baking.

Conclusion

These homemade biscuits are my go-to for a quick, reliable, and absolutely delicious bread option. With simple ingredients, minimal prep, and the secret of cold butter, I can whip up bakery-worthy biscuits anytime. They’re a staple in my kitchen, and once I tried them, I never looked back at boxed mixes.