Making homemade biscuits is incredibly simple with this recipe. With just six basic ingredients, biscuits can be prepared from scratch, resulting in buttery, flaky layers inside and a crisp exterior.

Dear Lykkers. While canned biscuits are convenient, this recipe offers a superior homemade flavor and texture. The crumb is tender, and the layers are wonderfully flaky. Best of all, this recipe uses pantry staples, making it easy to prepare anytime.

This recipe requires no rise time, can be made ahead, and is practically foolproof when following the provided tips. Biscuits are delicious served warm with honey butter, or as part of a breakfast sandwich.

What You Need to Make This Recipe

Butter — Using super-cold butter is crucial as it melts during baking, creating steam that makes the biscuits airy and flaky. If cubing butter is challenging, it can be grated using a box grater.

Flour — All-purpose flour is recommended for biscuits, as flour with high protein and gluten content can result in dense and chewy biscuits.

Baking Powder — Ensure the baking powder is fresh to achieve tall, fluffy biscuits. Baking powder acts as the leavening agent since this recipe does not use yeast.

How to Make Biscuits

Step 1: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cubed butter to the mixture.

Step 2: Toss the cubed butter to coat with flour. Use a pastry blender or rub the butter into the flour with fingers until the butter pieces resemble sizes ranging from peas to almonds.

Step 3: Fold milk into the flour mixture with a silicone spatula until most of the flour is moistened, leaving the dough slightly crumbly. Avoid overmixing.

Step 4: Transfer the dough onto a well-floured surface.

Step 5: With floured hands, pat the dough into a 1-inch thick rectangle, fold it in half, cut crosswise, and stack the halves on top of each other. Repeat this process three more times.

Step 6: Roll the dough to a thickness of ¾ to 1 inch and cut into biscuits using a 2½ to 3-inch floured round cookie cutter. Place biscuits on a prepared baking sheet.

Step 7: Bake at 425°F for 20 minutes or until golden brown on the tops and bottoms. Optionally, brush with melted butter immediately after baking.

Pro Tips for Making This Recipe

Place biscuits close together on the baking sheet to help them rise higher.

If working in a warm environment, freeze cubed butter for 15–20 minutes before use.

Avoid twisting the cutter when cutting biscuits; press it straight down and lift straight up to maintain proper layers.

If a biscuit cutter is unavailable, the dough can be cut into 3-inch squares with a sharp tool.

Using high-fat butter enhances the flavor and flakiness of the biscuits.

Frequently Asked Questions

Why do biscuits turn out gummy?

If biscuits have a gummy texture, the butter may not have been cold enough. Warm butter blends into the flour, leading to a dense, gummy result. Chilling the bowl, flour, or working on a marble slab can help keep the butter cold.

How to keep biscuits from being dry?

Accurate measurement of flour is essential. Using too much flour disrupts the liquid-to-flour ratio, leading to dryness. Weighing the flour is ideal. If a scale is unavailable, fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off. Avoid over-baking as it can dry out the biscuits.

Biscuits are best enjoyed on the day they are baked. They can be stored at room temperature for up to three days and reheated in short bursts in the microwave. Unbaked biscuits can be frozen and stored in an airtight container for up to three months. Bake them directly from frozen with a slight increase in baking time.