Homemade Biscuits

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I’ve made a lot of biscuits in my time, but nothing compares to the comfort and flaky magic of homemade biscuits baked from scratch. There’s something deeply satisfying about watching those buttery layers rise in the oven, knowing they’ll be pulled apart at the table and devoured with jam, honey, or a pat of melting butter. These biscuits are golden on the outside, tender on the inside, and just the right amount of crumbly.

The first time I nailed this biscuit recipe, I knew I had to share it. It’s the kind of recipe that turns a quiet morning into a moment of joy, and elevates even a simple dinner. Whether you’re serving them with gravy, eggs, or strawberries and whipped cream, these homemade biscuits fit right in. Let’s talk about what makes them so special.

Why You’ll Love This Biscuit Recipe

These biscuits are rich, buttery, and perfectly flaky without being dry. The dough comes together in minutes and bakes up beautifully every time. They’re versatile enough to accompany breakfast, lunch, or dinner, and they freeze well too. If you’ve ever been intimidated by baking biscuits, this recipe will walk you through it confidently.

What Kind of Flour Should I Use for Homemade Biscuits?

I recommend using all-purpose flour for the best balance between tenderness and structure. For extra fluffiness, some bakers like to use a mix of all-purpose and cake flour, or even go for self-rising flour, which simplifies the process. However, all-purpose works perfectly and gives you control over the leavening.

Options for Substitutions

• Butter Substitute: You can use plant-based butter or shortening, but keep in mind that real butter gives the biscuits their rich flavor and flaky texture.
• Milk or Cream: Whole milk is best, but you can use buttermilk for tang or plant-based milk if needed. Just avoid anything too watery like rice milk.
• Gluten-Free Option: Swap in a 1:1 gluten-free baking flour mix. The texture will be slightly different but still delicious.

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Ingredients for This Biscuit Recipe

• All-Purpose Flour: The foundation of the dough, it provides structure and a tender crumb.
• Baking Powder: Helps the biscuits rise and gives them a light, fluffy texture.
• Salt: Enhances flavor and balances the richness of the butter.
• Unsalted Butter (cold): The key to flaky layers; cold butter creates steam pockets during baking.
• Whole Milk (or buttermilk): Brings the dough together and adds moisture and subtle flavor.

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Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). A hot oven ensures that the biscuits rise quickly and form those beautiful layers.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening evenly throughout the dough.

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs with pea-sized bits of butter.

Step 4: Add the Milk

Pour in the milk and stir just until the dough comes together. Be careful not to overmix; the dough should be shaggy but cohesive.

Step 5: Fold and Layer

Turn the dough out onto a lightly floured surface. Pat it into a rectangle, then fold it over itself a few times (like a letter). This creates flaky layers. Pat it down to about 1-inch thickness.

Step 6: Cut the Biscuits

Use a round biscuit cutter (don’t twist!) to cut out biscuits. Press straight down to ensure clean edges, which helps them rise evenly.

Step 7: Bake

Place the biscuits on a baking sheet close together for softer sides or spaced apart for crispier edges. Bake for 12–15 minutes, or until the tops are golden brown.

Step 8: Serve Warm

Brush the tops with melted butter if desired and serve them warm with your favorite spreads or sides.

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How Long to Prepare Homemade Biscuits

Making homemade biscuits doesn’t require hours in the kitchen, but precision and speed do matter.

Preparation Time: It takes about 15–20 minutes to measure, mix, and shape the dough. Because the butter needs to stay cold, it’s best to work quickly during this phase.

Baking Time: The biscuits take about 12–15 minutes in a preheated 425°F oven. Keep an eye on them toward the end to avoid overbaking. They should be lightly golden on top.

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Tips for Perfect Biscuits

• Keep Ingredients Cold: Especially the butter and milk. This helps form those flaky layers.
• Don’t Overwork the Dough: Mix until just combined. Overmixing leads to dense biscuits.
• Use a Sharp Cutter: A clean cut allows the biscuits to rise evenly.
• Fold the Dough: Gently folding the dough onto itself 2–3 times creates those delicious layers.
• Bake Close Together: For soft sides, place biscuits nearly touching; for crisp edges, space them out.

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Watch Out for These Mistakes While Cooking

• Butter Too Warm: Melted or soft butter won’t create steam pockets, which means no layers.
• Overmixing: Results in tough, chewy biscuits instead of light and tender.
• Twisting the Cutter: This seals the edges and prevents proper rising.
• Opening the Oven Often: Can drop the oven temperature and affect the rise.
• Incorrect Oven Temp: Always preheat fully. An oven that’s too cool will bake flat biscuits.

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What to Serve With Homemade Biscuits?

1. Strawberry Jam and Whipped Cream

A classic combination for a sweet treat, perfect for brunch.

2. Sausage Gravy

Turn your biscuits into a full Southern-style breakfast.

3. Fried Chicken

Serve biscuits as a side to crispy fried chicken for a hearty dinner.

4. Scrambled Eggs and Bacon

Layer them into a breakfast sandwich or serve on the side.

5. Honey and Butter

Sometimes simple is best—drizzle honey over a warm biscuit with butter.

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Storage Instructions

Room Temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days. Keep them covered to avoid drying out.

Refrigerator: If your kitchen is warm, refrigeration extends freshness to about 4–5 days. Reheat before serving.

Freezer: Freeze unbaked or baked biscuits. Flash freeze them on a tray, then transfer to a zip-top bag. Bake frozen biscuits straight from the freezer, adding a few extra minutes to the time.

Reheating: Warm them in the oven at 350°F for 5–7 minutes to bring back that fresh-baked texture.

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Estimated Nutrition (Per Biscuit)

• Calories: 220
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 4g
• Sugar: 2g
• Sodium: 350mg

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Frequently Asked Questions

How do I get taller, flakier biscuits?

Use cold butter, don’t overwork the dough, and make sure to fold the dough a few times to build layers.

Can I make the dough ahead of time?

Yes! You can refrigerate the cut biscuits for up to 24 hours or freeze them for later baking.

What if I don’t have a biscuit cutter?

Use a sharp-edged glass or even a knife to cut squares. Avoid twisting the cutter.

How do I reheat biscuits without drying them out?

Wrap them in foil and reheat in a 350°F oven for 5–7 minutes, or microwave briefly with a damp paper towel.

Can I make them vegan?

Yes, substitute dairy butter with vegan butter and use plant-based milk like almond or soy.

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Conclusion

Homemade biscuits are easier than you think and endlessly satisfying to make. With a golden crust and buttery, tender layers inside, these biscuits are the perfect addition to any meal—or simply enjoyed on their own. Once you get the hang of the technique, you’ll find yourself baking them often. Whether for a cozy morning breakfast or a comforting side at dinner, this recipe is a timeless go-to.

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