Easy Biscuit Recipe (Fluffy & Ready in 25 Minutes)
This easy biscuit recipe makes soft, flaky, and buttery biscuits every time. It’s everything you want in a biscuit, and it’s made from scratch! These biscuits are made with simple pantry staples, making them perfect for beginners. Serve these biscuits for breakfast or alongside dinner; you can’t go wrong with this easy biscuit recipe.
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 5x10” 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.