Fluffy and Delicious Homemade Biscuits Recipe

Why You’ll Love This Recipe

These Fluffy and Delicious Homemade Biscuits are the perfect comfort food—soft, buttery, and golden with just the right amount of crisp on the outside. Ideal for breakfast, brunch, or as a side with soups and stews, these biscuits rise tall and taste heavenly with a slather of butter or jam. Made from scratch with simple ingredients, they’re a staple worth mastering in any kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
unsalted butter (cold and cubed)
buttermilk (cold)

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.

Make a well in the center and pour in the cold buttermilk. Stir gently until just combined—do not overmix.

Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough in half and pat down again. Repeat this folding process 3-4 times to create layers.

Cut out biscuits using a floured round cutter, pressing straight down without twisting.

Place the biscuits close together on the prepared baking sheet for soft sides, or spaced apart for crispier edges.

Bake for 12-15 minutes or until the tops are golden brown.

Remove from oven and brush with melted butter if desired. Serve warm.

Servings and timing

This recipe yields about 10-12 biscuits.
Preparation time: 15 minutes
Baking time: 12-15 minutes
Total time: 30 minutes

Variations

Add shredded cheddar and chopped chives for a savory twist.
Sprinkle with cinnamon sugar before baking for a sweet version.
Use heavy cream instead of buttermilk for a richer texture.
Incorporate cooked crumbled bacon for extra flavor.

storage/reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 10-15 seconds.
Biscuits can also be frozen for up to 2 months; thaw at room temperature or reheat directly from frozen.

FAQs

Can I use milk instead of buttermilk?
Yes, buttermilk provides better rise and flavor. If needed, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let sit for 5 minutes.

Why is cold butter important?
Cold butter creates steam pockets in the dough, which helps the biscuits rise and become fluffy.

Can I make the dough ahead of time?
Yes, prepare and cut the dough, then refrigerate for up to 24 hours before baking.

Why didn’t my biscuits rise?
Check that your baking powder and soda are fresh, and avoid overworking the dough.

What if I don’t have a biscuit cutter?
You can use a floured drinking glass or cut the dough into squares with a knife.

Can I add herbs or cheese?
Absolutely! Just fold them into the dough before cutting.

How thick should the dough be?
About 1 inch thick before cutting for tall, fluffy biscuits.

Do I need to use unsalted butter?
Unsalted is best to control the saltiness, but you can use salted butter and reduce added salt slightly.

Conclusion

Fluffy and Delicious Homemade Biscuits are a simple yet satisfying addition to any meal. With a tender interior and golden crust, they bring warmth and flavor to the table whether served with breakfast, dinner, or anything in between. Once you try making them from scratch, you’ll never go back to store-bought!

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