Easy Homemade Biscuit Recipe
Posted Oct 31, 2022, Updated Sep 18, 2023
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This homemade biscuit recipe is easy to make and yields the best biscuits ever! Made with only 7, simple ingredients these biscuits are perfect for breakfast or a side dish at dinnertime. Follow our step-by-step instructions and watch our video to learn how to make biscuits perfectly every single time!
This is the best homemade biscuit recipe! These biscuits are fluffy, buttery and melt-in-your-mouth delicious. They’re easy to make with only 7 simple ingredients (no shortening or self-rising flour) and are certain to become an instant favorite.
Enjoy these easy biscuits for breakfast spread with homemade jam, or serve them as a side dish at dinnertime or during the holidays (Thanksgiving, Christmas, etc).
Homemade Biscuit Recipe: Ingredients & Substitutions
- All-purpose flour. I suggest all-purpose flour or bread flour to make this biscuit recipe. You can replace the flour and baking powder with self-rising flour, if desired.
- Granulated sugar. honey is a good substitute for granulated sugar.
- Salted butter. Unsalted butter can be used in place of salted. Or you can substitute up to 2 tablespoons of butter with shortening.
- Whole Milk. half and half can be used in place of whole milk.
- Full-fat sour cream. full-fat Greek yogurt is an acceptable substitute for sour cream.
How to Make Biscuits
We’ll walk through how to make biscuits step-by-step, and don’t forget to watch the video.
Begin by combining the flour, salt, baking powder, and sugar in a large bowl.
Cut in butter until the mixture resembles coarse crumbs (you can do this with your hands, a fork, a pastry cutter or by pulsing it in a blender or food processor).
Then, add the milk and sour cream and stir until the mixture forms a dough ball.
Next, transfer the dough to a lightly floured surface and form a rectangle with your hands about ½” thick.
Then, fold the dough it into thirds (see video) and then roll it out gently with a rolling pin until the dough is about 1” thick.
Once the dough is 1″ thick, the dough with a biscuit cutter (round or square).
Evenly spread the biscuits on a prepared baking sheet and bake for 10-13 minutes or until very lightly browned.
Serve
Serve the biscuits warm with a slather of butter, jam, etc. If enjoying them for breakfast, I suggest enjoying them alongside this frittata recipe, egg bake, or the best quiche recipe.
Our favorite main dishes to serve with these biscuits are this slow cooker pot roast (my go-to Christmas dinner), oven roast turkey (Thanksgiving), baked chicken breasts the best easy chili, chicken chili, and any/all of our soup recipes.
Store/Freeze
Store leftover biscuits in an airtight container at room temperature for 2 days, in the refrigerator for 5 days or in the freezer for up to 2 months.
Recipe FAQs
The method used to make biscuits really matters. Folding the dough over onto itself creates fluffy biscuit layers. Also, using a sharp biscuit cutter (not the rim of a cup, etc.) really makes a difference because it ensures the dough doesn’t get pressed down.
This recipe calls for all-purpose flour. For the best results use unbleached, organic flour.
Yes, you can double this recipe to feed a crowd!
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Homemade Biscuits Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon sea salt
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 4 tablespoons salted butter cold cut into small pieces
- 1 cup whole milk
- ¼ cup full-fat sour cream
Instructions
- Preheat oven to 425 degrees F.
- Line a large baking sheet with a silicone baking mat or parchment paper, set aside.
- Combine flour, salt, baking powder, and sugar in a large bowl.
- Cut in butter until the mixture resembles coarse crumbs (you can do this with your hands, a fork, a pastry cutter or even by pulsing it in a blender or food processor).
- Add milk and sour cream and stir until the mixture forms a dough ball.
- Put dough on a lightly floured surface and form a rectangle with your hands about ½” thick.
- Fold it into thirds (see video) and then roll it out gently with a rolling pin until the dough is about 1” thick.
- Cut the dough with a biscuit cutter (round or square).
- Put the biscuits on the prepared baking sheet and bake for 10-13 minutes or until lightly browned.
Video
Notes
Ingredient Substitutions
- All-purpose flour. I suggest all-purpose flour or bread flour to make this biscuit recipe. You can replace the flour and baking powder with self-rising flour, if desired.
- Granulated sugar. honey is a good substitute for granulated sugar.
- Salted butter. Unsalted butter can be used in place of salted. Or you can substitute up to 2 tablespoons of butter with shortening.
- Whole Milk. half and half can be used in place of whole milk.
- Full-fat sour cream. full-fat Greek yogurt is an acceptable substitute for sour cream.
Store/Freeze
Store leftover biscuits in an airtight container at room temperature for 2 days, in the refrigerator for 5 days or in the freezer for up to 2 months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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