Homemade Biscuits are incredibly easy to make, and these are the fluffiest biscuits you will ever try—buttery, super soft, and perfectly flaky. This simple recipe requires just six pantry staples and comes together fast with absolutely no rising time required. Whether you are a beginner or a seasoned baker, these biscuits are the ultimate quick bread for any meal.
Why You Will Love This Recipe
You will love this recipe because it is significantly better than any store-bought version found in a can. These biscuits are tall, flaky, and have an excellent crumb that melts in your mouth. Since there is no yeast involved, you do not have to wait for the dough to rise or proof, making it a perfect last-minute addition to breakfast or dinner. Plus, the simple folding technique ensures impressive layers every single time.
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 Tbsp baking powder (aluminum-free is best)
- 1 tsp granulated sugar
- 3/4 tsp fine sea salt
- 1/2 cup cold unsalted butter (cut into 1/2-inch cubes)
- 1 cup half and half (minus 2 tablespoons)
- 1/2 Tbsp melted butter (for brushing the tops)
Step-by-Step Instructions
- Prepare the Butter: Dice the cold unsalted butter into 1/2-inch cubes and place them back in the refrigerator until you are ready to use them. Keeping the butter cold is essential for flakiness.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until thoroughly combined.
- Cut in the Butter: Add the chilled butter cubes to the flour mixture. Use a pastry blender, a fork, or two knives to cut the butter into the flour until the largest pieces are roughly the size of peas.
- Add Liquids: Pour in the half and half all at once. Stir the mixture with a wooden spoon or spatula just until the dry ingredients are moistened. Do not over-mix the dough.
- Fold the Dough: Turn the dough out onto a lightly floured surface. If it feels sticky, dust the top with a little flour. Gently pat the dough into a rectangle, fold it in half, and pat it down again. Repeat this folding process a second time to create layers.
- Shape and Cut: Pat the dough into a final 5×10-inch rectangle (about 3/4-inch thick). Use a 2 1/2-inch round biscuit cutter to cut out 8 biscuits. Press straight down without twisting. Gather the remaining scraps to form 2 more biscuits.
- Bake: Place the biscuits on a baking sheet lined with parchment paper, spaced about 1 inch apart. Bake at 450°F for 12-15 minutes, or until the tops are golden brown.
- Finish: Immediately after removing them from the oven, brush the hot tops with melted butter. Let them cool on a wire rack for about 10 minutes before serving.
Expert Tips / Pro Tips
The biggest secret to high-rising Homemade Biscuits is the way you cut them. Always dip your biscuit cutter in flour between each cut and press straight down into the dough. Never twist the cutter or use a sawing motion, as this seals the edges and prevents the biscuits from rising properly. Additionally, always use cold butter and cold half and half; the steam created by the cold butter melting in a hot oven is what creates those signature flaky layers. Finally, be sure to measure your flour correctly by spooning it into the measuring cup rather than scooping directly from the bag, which can pack the flour and lead to dry biscuits.
If you do not have half and half on hand, you can easily substitute it by mixing equal parts of whole milk and heavy whipping cream. For those who prefer using salted butter, simply reduce the added salt in the dry ingredients to about 1/4 teaspoon. If you want a more savory biscuit, you can fold in some shredded cheddar cheese or chopped chives during the mixing stage. For a shortcut, you can also use a food processor by pulsing the dry ingredients and butter together, then adding the liquid and pulsing just until the dough forms.
Serving Suggestions
Homemade Biscuits are incredibly versatile. Serve them warm with a side of sausage gravy for a classic Southern breakfast, or spread them with honey butter and sweet strawberry jam for a delightful snack. They also make an excellent base for breakfast sandwiches with eggs and bacon, or as the “shortcake” in a fresh strawberry shortcake dessert. They are the perfect side dish for hearty soups, stews, and roasted chicken dinners.
To store leftover biscuits, place them in an airtight container once they have cooled completely. They will stay fresh for up to 2 days at room temperature or up to a week in the refrigerator. For long-term storage, you can freeze baked biscuits for up to 3 months. To reheat, place them in a 350°F oven for about 5-8 minutes until warmed through. You can also prep the dough in advance by cutting the biscuits and placing them on a baking sheet, then covering them with plastic wrap and refrigerating overnight to bake fresh in the morning.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 212 kcal |
| Total Fat | 13g |
| Saturated Fat | 8g |
| Cholesterol | 35mg |
| Sodium | 193mg |
| Total Carbohydrates | 21g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 3g |
FAQ
Can I make these biscuits in a food processor?
Yes, you can pulse the dry ingredients first, then add the cold diced butter and pulse until pea-sized. Add 3/4 cup of the half and half and pulse only until the dough just comes together to avoid overworking it.
Why didn’t my biscuits rise?
The most common reasons for flat biscuits are using expired baking powder, overworking the dough, or twisting the biscuit cutter. Twisting seals the edges of the dough, which prevents the layers from expanding upward.
Can I use milk instead of half and half?
You can use whole milk, though the biscuits may be slightly less rich and tender. If using milk, you may need slightly less liquid, so add it gradually until the dough is just moistened.
Do I need to knead the dough?
No, you should not knead biscuit dough like you would yeast bread. Instead, use the folding method described in the instructions to create layers without developing too much gluten, which can make the biscuits tough.
Homemade Biscuits
Ingredients
Method
- Dice butter into 1/2 inch cubes and refrigerate until needed to ensure it stays cold.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until thoroughly combined.
- Add the cold diced butter to the flour mixture. Use a pastry blender or fork to cut the butter into the flour until the largest pieces are the size of peas.
- Pour in the half and half (minus 2 tablespoons) all at once. Stir with a wooden spoon or spatula until the dry ingredients are just moistened. Do not over-mix.
- Turn the dough out onto a floured surface. Pat into a rectangle, fold in half, and repeat. Pat into a final 5×10 inch rectangle about 3/4 inch thick.
- Dip a 2 1/2 inch round cutter in flour and cut out biscuits by pressing straight down without twisting. Re-roll scraps to finish the dough.
- Place biscuits 1 inch apart on a parchment-lined baking sheet. Bake at 450°F for 12-15 minutes until the tops are golden brown.
- Brush the tops of the hot biscuits with melted butter and let cool on a wire rack for 10 minutes before serving.