homemade biscuits

The BEST biscuit recipe! These homemade biscuits are fluffy and tender with lots of flaky layers. They&#039;re perfect for slathering with butter and honey.

Biscuit Recipe

all-purpose flour

baking powder

sugar

salt

unsalted butter

milk (or buttermilk)

milk, buttermilk or cream (for brushing on biscuit tops)

Place butter in the freezer for at least 20 minutes.

Preheat oven to 425° F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.

In a large bowl, combine the flour, baking powder, sugar and salt. Whisk together until well combined.

Grate the frozen butter using a box grater. Add the butter to the bowl and mix it into the dry ingredients using your hands or a fork.

Pour the 1 cup milk or buttermilk into the bowl and use a fork to stir until the dough comes together. It is ok if there are a few bits of flour not yet incorporated, but if the dough seems very dry and is not coming together add 1 to 2 tablespoons more milk or buttermilk.

Turn the dough out onto a lightly floured work surface. Pat the dough into a 1½-inch thick rectangle. Fold the dough in half on top of itself and pat it down into another 1½-inch thick rectangle. Repeat the folding process 4 to 6 times. Then press the dough down into a 1-inch thick rectangle.

Use a biscuit cutter (mine measures 2 ¼-inches) to cut out the biscuits, pressing it straight down into the dough without twisting. Once you&#039;ve cut out as many biscuits as you can, gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out all of the biscuits. Place them on the prepared baking sheet.

Brush the biscuit tops with milk, buttermilk or cream. Bake for 13 to 16 minutes, until the tops are lightly golden brown.

https://embed.mediavine.com/videos/wqd8nv75ewvqs1uinezc

The best homemade biscuits, soft and flaky, and buttery.  An easy from scratch buttermilk biscuit recipe you can make quickly. Fresh warm biscuits you can enjoy for breakfast, with dinner in place of a roll or any time. This video will show you all the steps to make biscuits from scratch, so easy, so delicious.

Best Biscuit Recipe

It&#039;s easy to have hot, flakey, delicious homemade biscuits on the table in just 20 minutes with my 3 simple baking secrets and only 3 ingredients.

3 Ingredient Easy Biscuits Recipe

flour notes

Keep cream in the fridge until you&#039;re ready to use it.

Add flour to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed. Preheat oven to 475 degrees.

Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 2&quot; thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times.

Cut biscuits with a 3&quot; biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again.

Place biscuits on a cookie sheet about 2&quot; apart. Bake for 12 minutes, until golden. Brush with butter. Serve warm.

https://www.youtube.com/watch?v=qtTOPF_42A8&t=50s

With just 3 ingredients you can have these biscuits in 15 minutes, start to finish. Get the recipe here: https://thefeatherednester.com/easiest-biscuits-ever-three-ingredients/
#biscuits #baking #recipes #easybaking

Easiest Biscuits Ever!

The flakiest, fluffiest, best Southern buttermilk biscuits in all the land. This method is foolproof!

Flaky, Fluffy Southern Buttermilk Biscuits

unsalted butter, frozen

unbleached all-purpose flour (measured out with the scoop and sweep method)

baking soda

buttermilk

Heat oven to 450°F. Generously grease bottom of a baking sheet with butter or line with parchment paper.

Use a box grater to grate cold butter into a small bowl &#8212; or, cut butter with a knife into very small cubes. Place bowl in freezer.

In a large bowl, whisk flour, baking powder, salt and baking soda until well combined. Add grated butter and, using a pastry blender or 2 knives, cut in butter it&#8217;s the size of small peas. Pour in cold buttermilk and stir mixture with a wooden spoon just until a dough forms (do not overmix).

Transfer dough to a lightly floured surface; very gently pat into a rough ball. Use a sharp knife or bench scraper to cut dough in half. Place one half on top of other half, and very gently press halves together, shaping into a rough ball again. Repeat 3 times.

Gently shape dough into a rough rectangle about 1-inch thick. Cut dough into 12 equal squares; transfer to prepared baking sheet, spacing biscuits at least 1 inch apart. Place baking sheet in freezer 10 minutes to re-chill dough.

Transfer baking sheet directly from freezer to oven and bake biscuits 10 to 12 minutes until golden and fluffy. Serve immediately.

This recipe is THE BEST. It is my go to biscuit recipe. I hate shredding the butter but so worth it. Thank you!

wonderful, I make them every 
Saturday morning.  Only variation, I use WhiteLily selfrising flour and cut the dough into three inch rounds. 
I have shared this link numerous times.  Thanks, Ron

I think I have perfected this recipe!!! I use GF flour &amp; I add an extra 1/4 C. Of buttermilk to make it more sticky but the come out crunchy on top &amp; soft in the middle 

Hi , I made your  biscuits today. They were awesome!!! I followed the recipe to the letter.  
Everything you mentioned made so much sense. Your recipe is definitely a keeper. Thank you so much!!!?

These  were so fluffy and delucious!! My family lived them! Definitely more flaky with the layering dough!! Thanks for the great recipe it's a keeper!!!

you need to modify your font size, how is anyone supposed to read this. its prints so small, I can hardly read it.   The biscuits are great, print is too small for me.

These were the best biscuits I’ve ever made1 Followed all of your steps, shredding the butter, freezing the biscuits before baking, folding, etc and they were perfect! My new go-to biscuit recipe.

These are exactly as described! Awesome! I normally don’t like biscuits so I keep looking for a good recipe to try, and this is it!! 

These turned out fantastic!! I forgot to rechill them before putting in the oven and they were still great! Excellent recipe. They were fluffy inside with a crunchy outside (I used salted butter and they turned out tasty), will definitely be making these again! 

I also did not chill and used salted butter, they turned out better then store bout. Then brushed with melted butter. Oh my gosh tasty biscuits, will make again.

Semi-sweet &amp; oaty, Homemade Digestive Biscuits are miles better than the packet versions. Easy to make and perfect to dunk in tea or even eat with cheese. See Recipe Notes to turn them into Homemade Chocolate Digestives.

Homemade Digestive Biscuits

g medium oatmeal (plus extra for rolling out)

g wholemeal flour

g flour

0.5 tsp bicarbonate of soda

75 g butter (plus extra for greasing)

Preheat the oven to 190C/170C fan/Gas 5.Lightly grease two baking trays.

Take a large mixing bowl and add all the dry ingredients. Mix together.

Dice or grate the butter then rub it into the dry ingredients until you have a mixture that looks like breadcrumbs.

Stir in enough of the beaten egg to make a soft dough, using your hands to bring the mixture together.

Generously sprinkle the work surface with oatmeal. Put the dough on the oatmeal, sprinkle more over the top then roll out 3-5 mm thick.

Using a round, 8cm cutter, cut out biscuits and transfer them to the greased baking trays. Gather up the scraps, re-roll and cut out more biscuits until all the dough is used up, dusting with more oatmeal as needed.Depending how thick you rolled the dough, you should get 12-15 biscuits.

Prick holes into each biscuit in a pleasing pattern using a skewer or cocktail stick.

Put the trays of biscuits in the preheated oven until cooked through and golden brown (15-20 min). Turn the trays around half way through if the biscuits are cooking unevenly.Transfer biscuits to a wire rack until completely cold before storing in an airtight container.

This recipe can be doubled to make 12 biscuits.

Homemade Biscuits

all-purpose flour ((250 grams))

Tablespoon baking powder

Tablespoons unsalted butter

whole milk¹ ((177 milliliters) buttermilk

For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very&nbsp;cold for light, flaky, buttery biscuits.

Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.

Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.

Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.

Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.

Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).

Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.&nbsp;

Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.

Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour.&nbsp;

Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.

Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet.&nbsp;

Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.

Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.

If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

These homemade air fryer biscuits are so quick and easy to make and they come out perfect every single time! Wonderfully fluffy, these traditional biscuits are a great make ahead side.

Homemade Air Fryer Biscuits

Self-rising flour (plus ¼ cup for flouring the board and biscuit cutter)

Tbsp shortening

Tbsp unsalted butter (melted for topping)

Add flour, cut butter, and cut shortening and use a pastry cutter or your fingers to mix in butter and shortening. The flour mixture should still have chunks of butter and shortening that are the size of small peas.

Make a space in the middle of the bowl and pour in the buttermilk. Use a wooden spoon and mix the flour and buttermilk until it is combined and is a soft and sticky dough.

Flour a clean countertop (about 2 Tbsp of flour), marble slab, or large cutting board and pour the dough onto it. Flour your hands and gently knead the dough one or two times until it’s smooth. Pat the dough out into a square that’s about ¾ of an inch thick.

Use a 2-inch biscuit cutter, flour it, and cut out biscuits. You should get about 8 biscuits.

Optional step: Place your biscuits in the refrigerator for 10 minutes to ensure they stay cold.

Place biscuits on an air fryer parchment sheet liners (or a piece of parchment paper cut to fit your air fryer) about 1 inch apart. Place in air fryer basket and air fry on 400 degrees Fahrenheit for 9 - 10 minutes and golden on top. Brush with melted butter and serve.

Butter Dip Buttermilk Biscuits are the easiest homemade biscuits. No biscuit cutter needed! Thick, fluffy and buttery! Heavenly!

BUTTER DIP BUTTERMILK BISCUITS

salted butter (1 stick)

tbsp aluminum-free baking powder

tsp salt

Preheat oven to 450F degrees.

In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in if it's microwave-safe), melt stick of butter in the microwave.

Put melted butter into an 8x8 baking dish.

In a medium bowl, mix together the flour, sugar, baking powder and salt.

Pour in the buttermilk.&nbsp;Stir until a loose dough forms.&nbsp;Batter will be a bit sticky.

Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough, that's perfectly okay.

Cut the dough into 9 squares. This will help with cutting later when they are done too.

Bake for about 20-25 minutes, rotating dish once during baking.

Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.

https://www.youtube.com/watch?v=QxLOy484U00

No rolling pins and no biscuit cutters! You can make homemade biscuits quickly! Perfect for biscuits and gravy too! 
Grab the FULL recipe and a FREE printable recipe here: https://www.thecountrycook.net/butter-dip-biscuits/

How to make: Homemade Butter Dip Buttermilk Biscuits

The BEST Vegan Biscuit Recipe! These easy homemade biscuits are easy to make and free from any dairy or oil. You need a few simple ingredients, 1 bowl, and less than 30 minutes. Healthy, wholesome, and delicious!

Best Vegan Biscuit Recipe

almond milk

apple cider vinegar

organic unbleached flour

Tbsp baking powder

applesauce

Mix the almond milk with the apple cider vinegar and set aside.

Add all the dry ingredients to a large mixing bowl and whisk together until everything is well combined.

Gently

cut the applesauce into the flour mixture with a whisk or fork. You&#8217;re going for a crumbly mixture that has little lumpy bits.

Using a large wooden spoon, slowly fold in the milk and apple cider mixture until the dough is sticky. Be gentle! The less the dough is &#8220;handled&#8221; the better. Do not over mix.

Grab a handful of flour and sprinkle on your counter top. Drop the biscuit dough onto the floured surface. Sprinkle more flour onto the dough and flour your rolling pin (or whatever you&#8217;re using to roll out dough).

Gently roll, pat, or press dough out to 1/2&#8243; thickness. Again, being gentle is key!

Use a jar, small drinking glass, or biscuit cutter of desired size to cut biscuits.

Line a baking sheet with parchment paper and layout biscuits until they are almost touching.

Bake for 10-11 minutes until the tops are golden.

Just made these and they were awesome!!! Easy, fast and family approved!!

Denise, that is awesome! I'm so glad everyone liked them and thank you for reaching out. Tell everyone "hey" for me. Keep cooking. Oh, and be sure and look out for the next post...it goes with the biscuits and is AWESOME! :)

That's great, Darlene! I really appreciate you reaching out and letting me know. Thank you so much! If you wouldn't mind, I'd really appreciate you giving it a "star rating" if you can. It helps me and others in Google:) Blessings.

Okay, I lied, I didn't try the banana bread recipe next - I tried this awesome biscuit recipe since I already had everything in my kitchen! Disclaimer - I've never made "from-scratch" biscuits, only the "whomp" biscuits from Pillsbury, so I wasn't really sure what to expect. I made a 1/2 batch since it's only hubby and I and my goodness - it still made a huge amount of them! I think I over mixed them a bit when adding the milk/ACV mix, but they still came out great! I tried them by itself before adding butter (we're still using up all the non-vegan stuff that we already have in the kitchen) and wow, what a treat! We also live in the south, so hubby LOVES his biscuits, and now I have an easy healthy Go-to for it, thanks so much for making me feel like a RockStar in the kitchen!

So fun to make with my 8yo daughter! I didn't have enough apple sauce so I sub'd pumpking puree lol. They turned out great. I was a bit of a rebel and used the pastry hook on my mixer and it seemed to not over process the dough. The texture is AMAZING!!! I added a bit of cinnamon (my team likes sweet biscuits) and they tasted perfect! I also baked mine in a cast iron skillet (not in the directions...sorry!) and they turned out great....which is why I adore this recipe. I broke the rules and "screwed" up and they still came out perfect!!!!

These really ARE the BEST whole wheat biscuits. So easy and delicious!

The best ever bisciuts. I used 3 cups whole grain spelt, 1 cup unbleached white and reduced salt to 1/2 tsp. Had with hummus for savory and jam for dessert. Would make awesome strawberry shortcake.

These turned out fantastic! So yummy! And they were fun to make too 😄 I'm enjoying them with your creamy potato soup-a match made in heaven! Love your website! Thank you!!

Hey, yeah. We are fans. This is seriously great alternative to traditional biscuits. Props to "the wife."

I'm rating this recipe right now based on the minimal ingredients and easy instructions. As a plant-based cooking instructor, I'm pretty familiar with these types of recipes, and I'll definitely be making these when the grandkids visit next month. On another note, I absolutely love seeing young men in this blog/website arena of plant-based recipes! A friend turned me on to you, Shane, and you can be sure I'll check your recipe site often....cheers, Lauren from Edible Musings

I didn’t have quite enough of my whole wheat pastry flour, so I used one cup of oat flour and three wheat flour. The biscuits were great! Terrific flavor❤️❤️

I made these biscuits this morning. They were very tasty, pretty fluffy and with a bit of nice chewiness on the bottom crust. And no shortening, butter, plant butter ! I have a long and rocky relationship with homemade biscuits to put it kindly. I have made MANY healthy paperweights. 
These were a hit with all the fam except my 7 year old who sometimes channels Mary Berry...they were “too floury on the outside, but the texture is good” :) .
I will definitely make them again and again! Thank you!

Made these tonight. The recipe made 18 biscuits and while I wouldn't describe them as fluffy, they are delish and hearty. Maybe I over-mixed? Or was it because I used whole wheat flour? I have never made biscuits before except for the bisquick version so not sure what to expect with cutting in applesauce. No complaints when eating which is the key! Went perfect with the chili we had for dinner! thanks
Carla

These were SO easy and tasted amazing. Mine did not rise correctly, but it was my fault (well the fault of my 13 year old who needed me to pick him up in the middle of baking!) But they still held my homemade pumpkin butter and tasted great! :) Can't wait to try them again when i don't get interrupted!

Hi, Hallie! No, I have never detected applesauce flavor at all in this recipe. And, have yet to have anyone respond saying they could taste it.

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

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Aunt Bee’s easy 3-Ingredient Biscuit recipe yields homemade buttermilk biscuits that are flaky, buttery and ready for the oven in 10 minutes!

Aunt Bee's 3-Ingredient Biscuit Recipe

flour

Preheat the oven to 425°. Spray an 8-inch or 9-inch round pan with a light coat of cooking spray and set aside.

Place flour in a large bowl. Use a pastry cutter or forks to work the butter into the flour until the lumps are about the size of large peas. Alternatively, you can freeze the butter and use a grater to grate the butter into the flour.

Add ⅔ cup of buttermilk, and use a wooden spoon or spatula to stir until a soft dough forms. Add small amounts of additional buttermilk slowly, as needed, until the dough reaches this consistency.

Flour a work surface. Turn out onto a lightly floured surface and knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch thickness.

Use a biscuit cutter to cut out the individual biscuits. I used a 2 ½ -inch cutter here, which yielded 7-8 large biscuits. You can also use a 2-inch cutter to yield about 12 biscuits. Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.

Roll out the dough once or twice more to use up the remaining dough scraps.

Arrange the biscuits in the prepared pan so that their sides are touching.

At this point, the dough will be a bit warmer from working with it, so I like to place the pan of biscuits in the refrigerator or freezer for 5-10 minutes to chill again (but do not leave it in the fridge or freezer any longer than that).

Just before you put the biscuits in the oven, brush the tops with melted butter.

Bake for 14 -15 minutes, or until they&#039;re a light golden brown. Brush the tops of the biscuits with additional melted butter when they come out of the oven and serve warm.

This is the only Biscuit Recipe you will need. Homemade Biscuits are super soft and these are quick and easy to make with just 6 ingredients.

Fluffy Homemade Biscuits Recipe

Tbsp baking powder ((aluminum free))

salt ((we use fine sea salt))

unsalted butter ((8 Tbsp, cold))

half and half (minus 2 Tbsp)*

Tbsp melted butter (to brush the baked biscuits)

Dice butter into 1/2&quot; cubes and refrigerate until needed.

In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.

Add diced cold butter and cut it into the flour using a pastry blender (or two knives or a fork), until the largest butter pieces are pea-sized.

Add 1 cup - minus 2 Tbsp of Half and Half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.

Make the Biscuit Dough:

Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.

Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and pat into a 5&quot;x10&quot; rectangle or 3/4&quot; thickness. Dip a 2 1/2&quot; round biscuit cutter into flour and cut out 8 biscults. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.

Fold Dough and Cut Biscuits:

Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until tops are golden brown and biscuits are baked through. While bicuits are hot, brush tops with 1/2 Tbsp melted butter. Transfer to a wire rack to cool 10 minutes then serve.

Bake Biscuits:

Make these moreish shortbread biscuits using just three ingredients. They're wonderfully crumbly and go perfectly with a cup of tea for a mid-morning treat

Shortbread biscuits

plain flour, plus extra for dusting

butter,

caster sugar, plus 1 tbsp for sprinkling

Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.

On a lightly floured surface, use a <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">rolling pin</a> to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.

Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.

Dried apricots and cranberries add wholesome sweetness to these delicious biscuit treats.

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