The Best Fluffy Homemade Biscuit Recipe

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Tall fluffy homemade biscuits are a staple in the South. But, I have to admit that it took me a couple of years (yikes) to start making my biscuits from scratch. 

Fluffy Homemade Biscuit Recipe | Mama on the Homestead

Canned biscuits used to be my best friend for our favorite family breakfast because I thought that making biscuits from scratch was too complicated.

I bet you’ve thought the same thing, BUT homemade biscuits are actually very simple to make…especially with this recipe.

This is the best homemade biscuit recipe that you will find! It only takes about 25 minutes & 6 simple ingredients!

Tips for Making Homemade Biscuits

  • Use cold butter and cold milk for the fluffiest layers. It is recommended to freeze the butter before cutting it in.
  • Use a sharp Biscuit Cutter or knife to cut the biscuits. Be sure to cut straight down (no twisting or sawing) so the dough isn’t pinched together. Pinching prevents the dough from rising properly.
  • Don’t knead the dough too much. This will make the biscuits hard. Fold the dough over itself a few times instead of kneading in a ball.

The Best Easy Homemade Biscuits

Making biscuits from scratch sounds really time consuming and messy. Homestead mamas are super busy and have plenty of messes to clean up already so who has time for that?

…BUT this easy biscuit recipe only calls for 6 simple ingredients… and it only takes about 20-25 minutes from start to finish!

With these biscuits you can expect a buttery and crispy outer layer with a soft and fluffy center making them the BEST homemade biscuits you will ever taste!

Biscuits cut in half on a white plate | Fluffy Homemade Biscuit Recipe | Mama on the Homestead

Homemade Fluffy Biscuit Recipe

Biscuit Ingredients:

  • 2 1/4 c all purpose flour
  • 1 TBSP baking powder
  • 1 tsp salt
  • 1 TBSP sugar
  • 1/2 c cold butter (diced and unsalted butter is best)
  • 1/4 cup melted butter
  • 1 c whole milk

Tools for Making Biscuits:



Homemade Fluffy Biscuit Directions:

STEP 1- Prep

Preheat your oven to 425 F and lightly grease a baking sheet or cast iron skillet with a stick of butter.

STEP 2- Combine Dry Ingredients

Whisk the dry ingredients -flour, baking powder, salt, and sugar- together until combined.

Dry Ingredients in a mixing bowl | Fluffy Homemade Biscuit Recipe | Mama on the Homestead
STEP 3- Cut In Cold Butter

Cut the pieces of butter into the flour mixture until it turns into coarse crumbs. 

You can use a pastry cutter, a fork, two knives, a food processor, or your hands to do this. I usually use a fork to start and then finish cutting in with my hands.

Diced butter in flour mixture for cutting in | Fluffy Homemade Biscuit Recipe | Mama on the Homestead
Cutting in butter
STEP 4- Mix in Milk

Add 1/2 cup milk and mix until well combined and then add the remainder of the milk. Only mix until the milk has moistened the dry ingredients. If you overmix, then you can 

STEP 5- Move Dough to A Non-Stick Surface

Once you have worked your mixture into a soft sticky dough, place the biscuit dough on a prepared work surface. 

You can use flour, parchment paper, or a non-stick baking mat to keep your countertops clean and make for easy cleanup.

Soft biscuit dough
STEP 6- Fold the Biscuit Dough

Fold the homemade biscuit dough onto itself 5-7 times adding extra flour as needed. Try to avoid over-kneading. 

Folded Biscuit Dough
STEP 7- Roll the Dough Out

Roll the biscuit dough out with a rolling pin until you reach your desired thickness. I prefer around 1/4″-1/2″ inch thickness.

Rolled Biscuit Dough
STEP 8- Cut the Biscuits

Use a round metal Biscuit Cutter to cut out the biscuits. 

If you do not have a metal Biscuit Cutter, some alternatives include:

Cutting biscuit dough with a metal lid

I made the mistake of using the rim of a glass to cut my biscuits once, but I have recently learned that this trick actually pinches the sides of the biscuits together so they aren’t able to rise as well. 

A sharp edge cuts through the sides instead of pinching so you can get a nice & tall biscuit. Whatever you use, be sure not to twist or saw as you cut.

Cut biscuit dough on non-stick baking mat
STEP 9- Move Biscuits to Skillet or Baking Sheet

Place your homemade biscuits on the greased baking sheet or skillet. Then brush the tops of the biscuits with a thin layer of melted butter using a pastry brush.

Biscuit dough on cast iron skillet
Brushing melted butter on biscuit dough
STEP 10- Bake

Bake the biscuits at 425 F for 15-20 minutes until the tops are golden brown.

Remove them from the oven and enjoy the fruits (or carbs) of your labor!

Homemade biscuits fresh out of the oven

Breakfast Recipes for Homemade Biscuits

White Pepper Gravy

Smothering biscuits with homemade white pepper gravy and a slice of fresh tomato is my favorite way to enjoy breakfast! 

Get my White Pepper Gravy Recipe here! **Coming Next Week**

Homemade biscuits with white pepper gravy

Jam, Jelly, Butter

Slather homemade butter and jelly for a sweet breakfast treat.

Add a Blackberry Jalapeno Jam for a spicy kick!

Homemade Fluffy Biscuit and jelly

Peanut Butter and Honey

Peanut Butter and Raw Honey on a biscuit is a delicious addition to breakfast, lunch, or dinner!

Sausage or Bacon

Simply add a sausage patty or a couple slices of bacon onto your homemade biscuits for a simple and savory meal. 

Printable Recipe Card for Homemade Biscuit Recipe

Homemade Fluffy Biscuit Recipes

Homemade Fluffy Biscuit Recipes

Yield: 15-20 biscuits
Cook Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 2 1/4 c all purpose flour
  • 1 TBSP baking powder
  • 1 tsp salt
  • 1 TBSP sugar
  • 1/2 c cold butter (diced and unsalted butter is best)
  • 1/4 cup melted butter
  • 1 c whole milk

Instructions

  1. Preheat your oven to 425 F.
  2. Lightly grease a baking sheet or iron skillet.
  3. Mix the flour, baking powder, salt, and sugar together until combined.
  4. Cut in the cold butter pieces until the mixture becomes crumbly.
  5. Add 1/2 cup milk and mix until well combined and then add the remainder of the milk. Once you have worked your mixture into a soft dough, place the dough on a prepared non-stick surface surface.
  6. Fold the dough onto itself (instead of kneading) adding flour as needed.
  7. Roll it out with a rolling pin until you reach your desired thickness. I prefer around 1/4"-1/2" inch thickness.
  8. Use a metal biscuit cutter to cut out the biscuits.
  9. Place biscuits on the greased baking sheet or skillet.
  10. Bake at 425 F for about 15-20 minutes or until the tops are golden brown.
  11. Enjoy the fruits (or carbs) of your labor!

Notes

  • Use cold butter and cold milk for the fluffiest layers. It is recommended to freeze the butter before cutting it in.
  • Use a sharp Biscuit Cutter or knife to cut the biscuits. Be sure to cut straight down (no twisting or sawing) so the dough isn’t pinched together. Pinching prevents the dough from rising properly.
  • Don’t knead the dough too much. This will make the biscuits hard. Fold the dough over itself a few times instead of kneading in a ball.
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    2 Comments

    1. Great recipe! I use Crisco or lard. One invaluable lesson I’ve learned is not to twist the cutter when I cut out the biscuits. When I started to just press down then lift up the cutter, my biscuits rose higher! Works with macaron cookies, too. Go figure.

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