Fluffy and Delicious Homemade Biscuits Recipe

These Fluffy and Delicious Homemade Biscuits are everything you want in a biscuit—golden on the outside, soft and tender on the inside, and perfect for breakfast, dinner, or a comforting snack. With simple ingredients and easy steps, you’ll have bakery-quality biscuits right from your kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking sodasaltunsalted butter (cold)buttermilkmelted butter (for brushing)

directions

Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Make a well in the center and pour in the cold buttermilk.

Stir gently just until the dough comes together—do not overmix.

Turn the dough out onto a floured surface and gently pat it into a rectangle about 1/2 inch thick.

Fold the dough in half, then pat it down again. Repeat this folding process 3-4 times to create flaky layers.

Roll or pat the dough to about 1 inch thick and cut using a biscuit cutter or glass.

Place biscuits on the prepared baking sheet, touching for soft sides or spaced apart for crispier edges.

Bake for 12-15 minutes, or until the tops are golden brown.

Brush the hot biscuits with melted butter and serve warm.

Servings and timing

This recipe yields 10-12 biscuits.Preparation time: 15 minutesBaking time: 12-15 minutesTotal time: 30 minutes

Variations

Add shredded cheddar and chives for a savory twist.

Incorporate a touch of honey or sugar for slightly sweet biscuits.

Swap buttermilk for whole milk with a splash of vinegar if needed.

Mix in cooked bacon bits or crumbled sausage for a hearty addition.

Top with coarse salt or garlic butter before baking for extra flavor.

storage/reheating

Store biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.Reheat in a low oven or microwave for 10-15 seconds to soften and warm.

FAQs

Why is cold butter important?

Cold butter creates steam pockets during baking, which makes the biscuits flaky and tall.

Can I freeze biscuit dough?

Yes, cut and freeze unbaked biscuits on a tray, then store in a freezer bag. Bake from frozen, adding a few minutes to the time.

What if I don’t have buttermilk?

Mix 1 tablespoon of lemon juice or vinegar with 1 cup milk as a substitute.

Why did my biscuits turn out flat?

Avoid overmixing and make sure your baking powder is fresh. Cold butter and proper folding help with rise.

Can I make mini biscuits?

Yes, just cut smaller and reduce baking time by a few minutes.

Can I use a food processor?

Yes, pulse the dry ingredients and butter, then add buttermilk and pulse until just combined.

What’s the best way to cut biscuits?

Use a sharp, floured biscuit cutter and avoid twisting it, which can seal the edges and limit rise.

Do I need to chill the dough?

Optional, but chilling before baking can improve flakiness and help biscuits keep their shape.

Are these biscuits good for sandwiches?

Absolutely—they’re sturdy yet fluffy and perfect for breakfast sandwiches or sliders.

Can I make them dairy-free?

Use plant-based butter and dairy-free milk with lemon juice as a buttermilk substitute.

Conclusion

Fluffy and Delicious Homemade Biscuits are a timeless comfort food that’s simple to make and endlessly versatile. With the perfect balance of crisp edges and soft, buttery centers, they’re sure to become a go-to favorite for any meal. Give this recipe a try and taste the homemade difference!

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