Valentina Ablaev
These EASY homemade biscuits are buttery, flakey, soft and so delicious! The butter biscuits are so quick to make, and you can’t beat the flavor of freshly baked biscuits.
Serve these buttery biscuits over a hearty sausage gravy for breakfast or serve with butter and jam! You can even use this biscuit recipe to make the most incredible blackberry cobbler and even a biscuit chicken pot pie! Oh the range!
Breakfast is the perfect time of the day! From this biscuit recipe to our chocolate chip pancakes, we have so many breakfast recipes.
HOMEMADE BISCUITS-
There is no better recipe than this homemade biscuit recipe resulting than these soft, fluffy, and flaky layers! We love how easy these biscuits are to make, making breakfast a breeze. The biscuits are so buttery and flaky and truly just melt in your mouth.
WHAT YOU WILL NEED TO MAKE BISCUITS-
With just a few basic ingredients you can have these biscuits ready to be served in under 30 minutes! They taste
- Flour– You want to use a good quality all-purpose flour.
- Sugar and salt– For extra flavors!
- Cream of tartar– Gives you that fluffy biscuit.
- Baking powder– The baking powder is what helps you get that self-rise fluffy and flakey biscuit.
- Cold Butter– Use COLD unsalted butter for this recipe.
- Egg– This recipe calls for a large egg.
- Half and half– You want to use half & half or whole milk for this recipe.
HOW TO MAKE BISCUITS-
- PREP– Line a large 21”x15” baking sheet with parchment paper.
- BUTTER– Cube your butter and place in the freezer while you prepare and measure the rest of the ingredients. You can also just grate the butter on a box grater if you find that easier.
- DRY INGREDIENTS– In a large mixing bowl, sift together the flour, sugar, salt and baking powder for the flour mixture.
- ADD BUTTER- With a pastry cutter, mix in the butter until crumbly, don’t overbeat.
- WET INGREDIENTS– In a small bowl, whisk together egg and half & half. Pour it into the dry ingredients and mix just until incorporated.
- SHAPE– Lightly dust work space with flour and add the batter to the floured surface. Shape into a rectangle then fold one side into the center and repeat with the other side. (Tip: This folding process is what will get you the flakey layers).
- ROLL OUT- With a rolling pin, roll out the dough to about a 5”x10” rectangle. With a biscuit mold, make 10 biscuits and then with the extra dough, create the last 2 biscuits.
- BAKE– Add the biscuit to the prepared baking sheet and bake until golden brown. Once cooked, remove from the oven and brush the tops with the melted butter.
- Enjoy!
Serve with-
These biscuits are great to serve as a side dish with your favorite entree: Here are some ideas-
- Serve with your favorite soups! We especially love them with Chicken Potato Soup.
- Complete a casserole like our Baked Ziti.
- Add to your Breakfast Charcuterie Board.
- A simple breakfast topped with honey butter.
- Use it for a breakfast sandwich.
STORING HOMEMADE BISCUITS-
Easily store the biscuits with these 3 methods of storing:
- COUNTER– Store these at room temp in a plastic bag or air tight container for a couple days.
- FRIDGE– Storing these in the fridge, the biscuits will last for up to a week.
- FREEZE– You can freeze these for up to 3-4 months in a freezer bag.
FREQUENTLY ASKED QUESTIONS-
Yes! This biscuit dough are even great to make the night before. Prepare per instructions and refrigerate the shaped biscuits, covered. Bake in the morning per instructions adding a few minutes to the baking time.
Yes! You can use milk or buttermilk instead but the biscuits won’t be as fluffy.
Usually over baked biscuits tend to harden and be tough. Also if you over mix and overwork the dough while shaping it will also tend to result in hard biscuits.
No, you can also just shape the biscuits into squares instead of round biscuits.
Reheat the biscuits in a microwave, toaster oven or in the oven until reheated and warm.
If your biscuits are not rising, this could mean your baking powder is old.
Other bread recipes-
- Homemade Breadsticks
- No Knead Bread
- White Bread Recipe
- Easy Dinner Rolls
- Everything Bagel Recipe
- Bread Machine Bread
Easy Biscuit Recipe (Fluffy & Ready in 25 Minutes)
Ingredients
- 8 Tbsp unsalted butter
- 2 1/3 cups all-purpose flour measured then sifted
- 2 Tbsp granulated sugar
- ½ tsp salt
- 2 Tbsp baking powder
- 1 large egg
- 1 cup half and half
- 2 Tbsp unsalted butter melted for brushing tops
Instructions
- Preheat the oven to 400°F and line a 21” x 15” baking sheet with parchment paper.
- Cube the butter and put it in the freezer while you finish prepping the biscuit ingredients.
- In a large bowl, sift together flour, sugar, salt, and baking powder.
- Add the butter to the dry ingredients and mix until crumbly. Don’t overbeat; you want the butter to remain cold.
- In a separate bowl, whisk together the egg and half-and-half.
- Create a well in the center and pour in the wet ingredients. Fold lightly until just incorporated.
- Dust your workspace with flour and dump out the batter. Shape into a rectangle, fold one side toward the center, then repeat with the other side. Don’t overwork the dough; you don’t want to melt the butter.
- Use a rolling pin to roll out the dough to a 5×10” rectangle.
- Use a biscuit mold to create 10 biscuits. Use the extra dough scraps to shape out the last 2 biscuits.
- Gently transfer the biscuits to the prepared baking sheet.
- Bake for 10-15 minutes or until the biscuits are golden brown.
- Once baked, remove the biscuits from the oven and brush the tops with melted butter.
Notes
- Work quickly. Handle the dough as little and as quickly as possible. Keeping the butter cold is essential for light, flaky biscuits, and overworking the dough can cause it to melt.
- Keep ingredients cold. Cold dough produces the best texture. Freezing the butter helps, and you can even chill your mixing bowl beforehand for even better results.
- Don’t skip the folds. Folding the dough helps create those signature flaky layers, so don’t skip this step when shaping.
- Fully preheat the oven. A hot oven is key to a good rise. Make sure your oven is completely preheated before the biscuits go in.
- Storage. Store biscuits at room temperature for up to 2 days in an airtight container or sealed bag.
- Freezing & reheating. Let biscuits cool completely, then freeze in a freezer-safe bag for up to 3 months. Reheat in the oven until warmed through.
