Homemade Biscuits

Jump to Recipe

Flaky, buttery homemade biscuits that are to die for. These delicious biscuits are not only simple and soft, but make the perfect side dish for any meal.

Homemade Biscuits on white plate

Buttermilk Biscuits

Homemade biscuits might be my biggest weakness. Is there anything more tempting then a warm flaky biscuit right out of the oven? Topped with a little butter and a little jam? Or honey? It’s definitely one o four favorite bread-type recipes to make.

I recently returned from a trip to Waco, TX where I visited Magnolia Table – Chip & Joanna’s Gaines’ new restaurant. When I tried their biscuits and gravy, I pretty much decided that the biscuits were the best I’d tried and after waiting anxiously for their cookbook, we tried them and now crave these homemade buttermilk biscuits.

These buttermilk biscuits are perfect for breakfast, lunch, or dinner! They go with almost anything. Plus this recipe is totally easy and will become your go-to biscuit recipe.

Biscuits Recipe Dough

How to Make Biscuits

I guarantee you have each one of these ingredients in your house to make these biscuits TONIGHT! If you don’t have any buttermilk on hand you can easily make your own (did you know that??). You just need regular milk and a little vinegar. Mix one tablespoon of white vinegar into a cup of milk. Let it sit for 5 to 10 minutes and you have buttermilk!

In a large bowl, mix the baking powder, baking soda, and flour. Use a pastry blender (or a couple of forks) to cut in the butter. Mix it all together until it forms course crumbs- pieces about the size of a pea. Mix in the eggs and the buttermilk with a wooden spoon.

The dough should be sticky. If it is too dry you can add a little more buttermilk. Cover the dough and let it sit in the fridge for at least 30 minutes, or overnight.

When you’re ready to bake, preheat the oven to 400 degrees and flour a surface you want to work on. Form the biscuit dough into a circle that is about 1/2 inch thick. Use a thick round cutter to cut out the biscuits.

Place them on a baking sheet that is lined with parchment paper. Brush the tops of the biscuits with an egg wash and bake them for 15-20 minutes. Then ENJOY and try not to eat all of them in one sitting!

How to Make Biscuits

Have I convinced you to make these buttermilk biscuits? I promise you can make these. If you have two hands and an oven then you’ve got this. These are classic and everyone will be BEGGING you to make them.

Tips for making Homemade Biscuits:

  • Start with cold butter. You can even start with frozen butter and grate the frozen butter with a cheese grater.
  • Never use your hands to mix the dough- it will warm up the butter.
  • Do not twist the biscuit cutter when cutting out the biscuits. Pull the biscuit straight out. This will help the biscuit cook evenly.

How long do homemade biscuits last?

Store your leftover biscuits in an airtight container and they will stay fresh for 1-3 days.

Buttermilk Biscuits process shots

Can homemade biscuits be frozen?

These biscuits are so delicious you probably won’t have any leftover. BUT if you happen to have a few leftover, throw them into a freezer safe container/ziplock bag and freeze them for up to 3 months.

Can homemade biscuit dough be frozen?

You can make these biscuits ahead of time before cooking them. Cut the biscuits from the dough and transfer to a parchment lined cookie sheet. Cover it lightly with plastic wrap and put the cookie sheet in the freezer. Freeze the biscuits until they are frozen solid. Take them out of the freezer and stack them in a plastic freezer bag. You can keep them frozen for up to 3 months.

Easy Biscuit Recipe

These biscuits work great for these other recipes:

(Note: some of these recipes just require the biscuit dough and not fully cooked biscuits.

For more bread recipes, check out:

Homemade Biscuit Recipe

5 from 10 votes

Flaky, buttery homemade biscuits that are to die for. These delicious biscuits are not only simple and soft, but make the perfect side dish for any meal.

Course Side Dish
Cuisine American
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 20 biscuits
Calories 234 kcal
Author Kristyn Merkley

Ingredients

  • 4 cups self rising flour
  • 2 TB baking powder
  • 1 tsp baking soda
  • 1 1/2 cups salted butter, cold cut into 1/4" pieces
  • 3 eggs
  • 1 1/2 cups buttermilk

Instructions

  1. Whisk together flour, baking powder, and baking soda in a large bowl. Using a pastry blender, add the cut up butter. Blend into the flour until butter pieces are about the size of a pea.

  2. With a wooden spoon, mix in 2 beaten eggs and then 1 1/2 cups buttermilk. Stir until dough forms together. (should be sticky. Add more buttermilk if dough is too dry). Cover and refrigerate for 30 minutes-overnight.

  3. Preheat oven to 400.

  4. On a floured surface, form your dough into a circle, 14" across and about 1/2" thick. Make 20 biscuits by using a 2 3/4" thick round cutter. Place biscuits on a baking sheet lined with parchment paper. Align so that they are touching.

  5. Beat 1 egg and 1 TB buttermilk in a small bowl. Brush biscuit tops and place in oven. Bake for 15-20 minutes. Enjoy warm or for up to 2 days in an airtight container.

Recipe Video

Adapted from Magnolia Table Cookbook

These buttermilk biscuits have Jo’s approval so you know they have to be good. 😉 Be sure to check out her cookbook because it has so many great recipes, and I can’t wait to try even more!!

CLICK HERE TO BUY THE MAGNOLIA TABLE COOKBOOK

Homemade Biscuits

YW Theme 2019 Printables

Lil’ Luna Store

COMING SOON!

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Comments

  1. Hi,

    Can you please tell me whats the DIffrenCe Between regular all pUrpose flour and seLf rising flour (sorry I AM newbie with it comes to baking). Thanks!

  2. I pretty much love a homemade biscuit. I prefer a homemade to the canned version. I always have these ingredients on hand so I can make up a batch. So delicious!

  3. I could eat biscuits or rolls with every meal! I love them & these were super easy to make! My daughter added some jelly & couldn’t get enough!

  4. I left a comment on your biscuit and gravy page and thought id levae a comment here as well. I used bOth reCipes to make the dish for my dad and he loved it!