Valentina Ablaev
This easy biscuit recipe is your go-to for foolproof biscuits every time. In just 25 minutes, you have a dozen buttery biscuits perfect for everything, from casseroles to breakfast! This easy biscuit recipe makes flaky biscuits from scratch, perfect for beginners.
Biscuits are the perfect home-baked treat that takes so many dishes to the next level. Never use store-bought biscuits again when making breakfast sausage and gravy! We also use these biscuits to make the best biscuit chicken pot pie, and the dough can even be used for dessert! Our blackberry cobbler uses this classic biscuit dough to make the perfect summer treat!
If you’ve mastered the simple biscuit, try making our cheddar bay biscuits! They taste just like the biscuits from Red Lobster, or dare I say, better?
Why You’ll Love This Easy Biscuit Recipe
- Fast results. These biscuits come together in less than 30 minutes, yes, it’s that fast!
- Homemade is best. Nothing beats homemade, and biscuits are the best when made from scratch.
- Fool-proof biscuits. This biscuit recipe is so simple and is perfect for beginners.
Ingredients for Easy Homemade Biscuits
- Butter – Cold butter is the key to perfect biscuits.
- Flour – All-purpose flour makes these biscuits light and airy.
- Sugar – This recipe uses just a little sugar to create perfectly balanced biscuits.
- Baking powder – Baking powder gives these biscuits a rise and that flaky texture that is exclusive to biscuits.
- Liquid – The liquid mixture consists of an egg and half-and-half.
See the recipe card below for a complete list of ingredients and quantities.
No Buttermilk? No Problem
While most biscuit recipes use buttermilk, this recipe achieves the perfect texture using a mixture of half-and-half and eggs. This way, you get a flaky biscuit with no buttermilk.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- A 21” x 15” baking sheet is perfect for fitting all of the biscuits.
- We use a biscuit cutter mold to get the perfect, even shape.
Pro Tips for Fluffy Biscuits:
- Work quickly. The key to delicious biscuits is working quickly. Cold butter in the dough makes the biscuits flaky and fluffy, and overworking the dough causes the butter to melt.
- Keep everything cold. A cold dough is the key to perfect biscuits. Keeping the butter in the freezer helps, but you can even take it a step further by chilling your bowl before using it.
- Don’t skip folding the dough. We fold the dough inward after creating the rectangle to create those flaky layers.
- Preheat the oven thoroughly. A burst of heat is crucial to getting the perfect biscuits. Preheat the oven before making the dough, so it is thoroughly heated before adding the biscuits.
How to Make Easy Biscuits from Scratch
This step-by-step biscuit recipe is going to be your new go-to:
- Cube the butter and keep it in the freezer while preparing the remaining ingredients.
- Mix flour, sugar, salt, and baking powder in a large bowl.
- Add cold butter into the flour mixture, mixing with a fork or pastry cutter until crumbly. (You can also use a food processor for this step)
- Whisk egg and half-and-half, then add to dry ingredients and mix just until combined.
- Turn the dough onto a floured surface, shape it into a rectangle, and fold both sides toward the center.
- Roll the dough out to a 5×10-inch rectangle.
- Cut into 12 biscuits, reshaping scraps as needed.
- Place on a baking sheet and bake at 400°F for 10–15 minutes until golden brown. Brush the biscuits with melted butter and serve.
FAQs
Dense biscuits result from overmixing the dough. To avoid this, mix the dough just until combined. You should still see chunks or streaks of butter.
To make the biscuits ahead of time, form the dough and wrap it tightly in plastic wrap. Refrigerate for up to 24 hours. When ready to bake, roll out the dough as usual.
This can result from improper measurement of ingredients. Ensure that your flour and baking powder are measured properly.
If that isn’t the issue, the next culprit can be the oven. If your oven temperature isn’t displaying accurately, this can affect most baking recipes. Use an oven-safe thermometer to double-check that your oven reaches the correct temperature.
Serving Suggestions
- Classic combo: Biscuits taste incredible with a simple topping of butter and jam.
- Biscuit breakfast sandwich: Use biscuits in place of English muffins to make homemade breakfast sandwiches.
- Biscuits and gravy: Top your homemade biscuits with a simple sausage gravy.
Store & Reheat
- Storage. Homemade biscuits can be stored at room temperature for up to 2 days. Place in an airtight container or bag and store.
- Freeze. Place cooled biscuits in a freezer-safe bag and store in the freezer for up to 3 months. Reheat: Warm up the frozen biscuits in the oven until heated through.
More Recipes
If you enjoyed this biscuit recipe, be sure to try our other made-from-scratch recipes; here are some of our favorites:
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If you tried this easy homemade biscuit recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
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.
