Here’s a tried-and-true Best Homemade Biscuit Recipe that gives you soft, flaky, buttery biscuits every time — perfect for breakfast, dinner, or whenever you need a comforting bite!
🥐 The Best Homemade Biscuit Recipe
📝 Ingredients (makes 8–10 biscuits)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp granulated sugar (optional but enhances flavor)
- 1/2 cup (1 stick) unsalted butter, very cold, cut into cubes
- 3/4 cup buttermilk, cold
(plus a little extra for brushing tops)
🔁 Substitution tip:
If you don’t have buttermilk, use 3/4 cup milk + 2 tsp lemon juice or vinegar. Let it sit 5 minutes before using.
🧑🍳 Instructions
1. Preheat Oven:
Preheat to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Cut in Butter:
Add the cold butter cubes to the flour mixture. Use a pastry cutter, fork, or your fingers to cut in the butter until it resembles coarse crumbs (like pea-sized pieces).
4. Add Buttermilk:
Pour in the cold buttermilk. Stir just until the dough comes together — don’t overmix.
5. Fold for Flakiness:
Turn dough out onto a lightly floured surface. Gently pat into a rectangle about 1/2 inch thick. Fold it in thirds like a letter. Turn the dough, gently pat it down, and repeat the fold 2 more times. This creates flaky layers.
6. Cut Biscuits:
Pat or roll dough to about 3/4 inch thickness. Use a 2- to 2.5-inch round cutter (or glass) to cut biscuits. Do not twist the cutter — it seals the edges and prevents rising.
7. Bake:
Place biscuits on the baking sheet, close together for soft sides or spaced apart for crisp edges. Brush tops with buttermilk for a golden finish.
Bake for 12–15 minutes, until golden brown on top.
🧈 Serve Warm:
Enjoy with butter, honey, jam, sausage gravy, or as a breakfast sandwich.
🧊 Storage Tips:
- Store cooled biscuits in an airtight container at room temp for 1–2 days.
- Freeze unbaked biscuits on a tray, then transfer to a bag. Bake from frozen, adding 2–3 extra minutes.