Fluffy and Delicious Homemade Biscuits Recipe

Why You’ll Love This Recipe

These fluffy and delicious homemade biscuits are a comfort food classic—tender on the inside, golden on the outside, and incredibly easy to make. Perfect for breakfast with butter and jam, served with gravy, or as a dinner side, these biscuits come together with simple pantry staples and deliver bakery-quality results every time.

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 mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

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

Pour in the cold buttermilk and stir just until the dough comes together—do not overmix.

Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle.

Fold the dough over itself 2-3 times to create layers, then pat it back down to 1-inch thickness.

Use a round biscuit cutter to cut out biscuits and place them on the prepared baking sheet, close together for soft sides or spaced apart for crisp edges.

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

Remove from the oven and brush with melted butter, if desired.

Servings and timing

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

Variations

Add shredded cheddar cheese and chopped chives for a savory twist.
Mix in a bit of honey for a touch of sweetness.
Use whole wheat flour for a heartier version.
Top with flaky sea salt before baking for extra flavor.

storage/reheating

Store biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm in a 300°F (150°C) oven for 5-7 minutes or microwave for 10-15 seconds.
Biscuits can also be frozen for up to 2 months. Thaw and reheat as desired.

FAQs

Can I use milk instead of buttermilk?
Yes, buttermilk gives the best texture. You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

Why is my dough sticky?
Sticky dough is normal—use floured hands and a lightly floured surface to handle it without overworking.

How do I get tall, fluffy biscuits?
Use cold ingredients and fold the dough to create layers. Don’t twist the cutter when shaping biscuits.

Can I make these ahead of time?
Yes, shape and freeze the raw biscuits, then bake straight from frozen—just add a few extra minutes to the baking time.

What’s the best flour to use?
All-purpose flour works best for a tender and fluffy texture.

Should I chill the dough?
Chilling the dough isn’t required, but keeping ingredients cold helps the biscuits rise higher.

Can I add herbs or spices?
Absolutely—try rosemary, thyme, garlic powder, or black pepper for added flavor.

What if I don’t have a biscuit cutter?
Use a drinking glass or simply cut the dough into squares with a knife.

Are these biscuits sweet or savory?
They’re neutral and versatile, making them great for both sweet toppings and savory dishes.

Can I use margarine instead of butter?
Butter is preferred for flavor, but margarine can be used if necessary.

Conclusion

Fluffy and delicious homemade biscuits are the ultimate feel-good bake. With their buttery layers and pillowy texture, they’re a go-to recipe for any occasion—from cozy breakfasts to hearty dinners. Once you make them from scratch, you’ll never go back to store-bought!

Print