These homemade biscuits are tall, fluffy, and irresistibly tender on the inside with perfectly golden, buttery layers. Made from simple pantry staples, this classic biscuit recipe delivers bakery-quality results right from your own kitchen.

Why You’ll Love This Recipe

These biscuits are easy to make and require no special equipment or advanced techniques. The dough comes together quickly, and the result is soft, flaky biscuits with rich flavor. They are versatile enough to serve for breakfast, alongside soups and stews, or even as the base for sweet or savory toppings. Best of all, they bake up beautifully every single time.

Ingredients

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

• 2 1/2 cups all-purpose flour (300 g)
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes (113 g)
• 1 cup cold buttermilk (240 ml)
• 1 tablespoon melted butter for brushing the tops (optional)

Directions

1. Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Pour in the cold buttermilk and gently stir with a spatula or wooden spoon just until the dough comes together. Do not overmix.
5. Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 2 cm (3/4 inch) thick.
6. Fold the dough in half, rotate it, and gently pat it down again. Repeat this folding process 2 more times to create flaky layers.
7. Pat the dough to a final thickness of about 2.5 cm (1 inch). Use a round biscuit cutter to cut out biscuits, pressing straight down without twisting.
8. Place the biscuits close together on the prepared baking sheet.
9. Bake for 12–15 minutes, or until the biscuits are tall and golden brown on top.
10. Remove from the oven and brush with melted butter if desired. Serve warm.

Servings and timing

• Servings: 8 biscuits
• Prep time: 15 minutes
• Baking time: 12–15 minutes
• Total time: about 30 minutes

Variations

• Extra buttery biscuits: Increase the butter to 3/4 cup for a richer flavor.
• Cheesy biscuits: Add 1 cup grated cheese to the dry ingredients.
• Herb biscuits: Mix in 1 tablespoon finely chopped fresh herbs such as parsley or chives.
• Slightly sweet biscuits: Increase the sugar to 2 tablespoons and serve with jam or honey.

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, warm them in a 180°C (350°F) oven for 5–7 minutes or microwave briefly until heated through. Biscuits can also be frozen for up to 2 months and reheated directly from frozen.

FAQs

Can I make these biscuits without buttermilk?

Yes, you can substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Why is my biscuit dough sticky?

Biscuit dough should be slightly sticky. If it is too wet to handle, lightly flour your hands and work surface, but avoid adding too much extra flour.

How do I get tall, flaky biscuits?

Using cold butter, folding the dough, and cutting straight down with the cutter all help create flaky layers and height.

Can I prepare the dough ahead of time?

Yes, you can prepare and cut the biscuits, then refrigerate them for up to 24 hours before baking.

Can I freeze unbaked biscuits?

Yes, freeze cut biscuits on a tray, then store in a freezer-safe bag. Bake from frozen, adding 2–3 extra minutes to the baking time.

What flour works best for this recipe?

All-purpose flour works perfectly. Avoid using self-rising flour unless you adjust the baking powder and salt.

Should I twist the biscuit cutter?

No, twisting seals the edges and prevents the biscuits from rising properly. Press straight down instead.

Can I use salted butter?

Yes, but reduce the added salt in the recipe to 1/2 teaspoon.

Why are my biscuits dense?

Overmixing the dough or using warm butter can result in dense biscuits. Handle the dough gently and keep ingredients cold.

Can I bake these biscuits in a cast-iron pan?

Yes, baking biscuits in a cast-iron pan gives them crisp edges and a soft interior.

Conclusion

This homemade biscuit recipe is a true classic that delivers soft, flaky, and buttery results every time. With simple ingredients and straightforward steps, it’s the perfect recipe to master and enjoy for any meal of the day. Once you try these biscuits from scratch, you’ll never want to go back to store-bought again.

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