Easy Biscuits

Easy Biscuits are buttery, deliciously flaky, and SO simple! They make the perfect side dish for any meal.

Easy Biscuits are perfect for breakfast, lunch or dinner! Bake them for a meal, like Biscuits and Gravy, or simply use the dough for Biscuit Donuts or Biscuit Egg Casserole.

Easy biscuits stacked on a wooden cutting board.

Soft + Flaky!

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 of our 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 Sausage Gravy, I decided that the biscuits were the best I’d ever tried.

After waiting anxiously for their cookbook, we tried them, and now crave this Easy Biscuit Recipe frequently.

These buttermilk biscuits go with almost anything. Plus, this recipe is totally easy, and will become your go-to biscuit recipe!

Cutting butter into flour for easy biscuits.

How to Make Homemade Biscuits

I guarantee you have each one of these ingredients in your house to make these TONIGHT!

DRY INGREDIENTS. In a large bowl, mix the baking powder, baking soda, and flour.

BUTTER. Use a pastry cutter (or a couple of forks) to cut the butter into the flour mixture. Mix it all together until it forms course crumbs (pieces about the size of a pea).

WET INGREDIENTS. Make a well in the center of the mixture and pour in the buttermilk. Stir with a wooden spoon until dough begins to come together. Press dough together, but use your hands as little as possible, since it will warm up the butter in the dough.

PREP. When you’re ready to bake, preheat the oven to 400°F and flour the surface you want to work on.

CUT. Form the biscuit dough into a circle that is about ½ inch thick. Use a thick round cutter to cut out the biscuits. (Try not to overwork the dough, to ensure tender biscuits!)

BAKE. Place biscuits on an ungreased cookie sheet. Bake for 15-20 minutes until golden brown. Brush the biscuit tops with melted butter as soon as they come out of the oven.

ENJOY, and try not to eat all of them in one sitting!

Combining wet and dry ingredients for easy biscuits.

Missing ingredients?

Make your own buttermilk. Measure 1 tablespoon white vinegar into a measuring cup. Fill with milk to the 1 cup line. Let it sit for 5 to 10 minutes. Check out some other substitutions in this post.

Make your own self rising flour. Mix together 1 cup all purpose flour, 1 ½ tsp baking powder and ¼ tsp salt. 

Biscuit toppings

Prepping to cut easy biscuit dough.

Homemade Biscuit tips

Butter. The butter must be cold, and stay cold! You can even use a box grater to grate a cube of frozen butter. 

Cold dough. Never use your hands to mix the dough, it will warm up the butter.

Cutting biscuits. Do not twist the cutter when stamping out the biscuits. Twisting the cutter can cause the sides of the dough to close, and they’ll cook unevenly. Pull the cutter straight up and out.

If you don’t have a biscuit cutter, use a cup about the same size.

I like to use holiday cookie cutters to make fun shaped biscuits. If you change the size, be sure to bake similarly sized biscuits with each other. 

Sticky dough. Add a bit of flour if the dough is too sticky to handle.

Cut easy biscuits, ready for baking.

How to get flaky layers

You can tell a good biscuit when you pull it open, and you can actually see the flaky layers. Here are a few keys factors to get those flaky layers:

  • Don’t use an electric mixer. Use a wooden spoon and a pastry cutter or fork until the flour mixture forms coarse crumbs.
  • Fold, roll, repeat. This will develop the flaky layers. Remember not to press the rolling pin too firmly. Also, don’t overwork the dough. Folding and rolling 5-6 times should be perfect.
  • Use cold butter and cold milk. You can even chill the dough as needed, to keep everything cold.
Two easy biscuits topped with butter on a white plate..

storing info

STORE leftovers in an airtight container. They will stay fresh for 1-2 days on the counter and up for to a week in the refrigerator.

FREEZE. 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/Ziploc bag. Freeze for up to 3 months.

Make ahead of time. You can make these ahead of time, before cooking them.

  1. Cut the biscuits from the dough and transfer to a parchment lined cookie sheet.
  2. Cover it lightly with plastic wrap and put the cookie sheet in the freezer.
  3. Freeze the biscuits until they are frozen solid.
  4. Remove from the freezer and stack in a plastic freezer bag.
  5. Keep them frozen for up to 3 months.
  6. Thaw at room temperature. Once thawed, bake in the oven for 10 minutes.

These biscuits work great for these other recipes:

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

Easy biscuits piled on a wooden cutting board.

For more bread recipes, check out:

Easy Homemade Biscuits Recipe

5 from 14 votes
Easy Biscuits are buttery, deliciously flaky, and SO simple! They make the perfect side dish for any meal.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 biscuits
Calories 94 kcal
Author Lil’ Luna

Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • ½ cup unsalted butter chilled, plus melted butter for brushing
  • ¾ cup buttermilk

Instructions
 

  • Preheat the oven to 450 degrees F.
  • Sift flour, baking powder, sugar, salt and cream of tartar together into a large bowl.
  • Cut in cold butter until the mixture is the consistency of coarse oatmeal.
  • Make a well in the center of the mixture and pour in buttermilk. Stir with a wooden spoon until dough begins to come together. Press dough together, but use your hands as little as possible, since it will warm up the butter in the dough.
  • On a lightly floured surface, roll out dough to about ¾ inch thick. Use a cookie cutter to cut 2-inch round biscuits, then place on an ungreased baking sheet.
  • Bake for 10 minutes, or until golden brown. Brush with melted butter as soon as biscuits come out of the oven. Serve warm.

Video

Notes

Make Ahead: Cut the biscuits from the dough and transfer to a parchment-lined baking sheet. Cover it lightly with plastic wrap and put the baking sheet in the freezer until biscuits are frozen solid, then transfer to a a large resealable plastic freezer bag and freeze for up to 3 months. Thaw at room temperature, and once thawed, bake in the oven for 10 minutes. Fully baked biscuits can be stored in an airtight container on the counter for 1–2 days, or for 1 week in the refrigerator.
Cutting in Butter: Use a cheese grater to grate the cold butter into the dry ingredients, then cut it in with a pastry blender.

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About Kristyn

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!

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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. 5 stars
    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. 5 stars
    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. 5 stars
    these are so much better than the kind in a can. We love them with honey butter, but I’ve also used them for chicken ala king. So yummy!

  5. 5 stars
    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!