Go Back

Flaky Homemade Biscuits

These homemade biscuits are tall, tender, and perfect for slathering with butter. They are quick and easy to make, resulting in a flaky, pull-apart texture that is always a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 biscuits
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour Sturdy and reliable for a nice rise
  • 1 tablespoon baking powder The main lift that makes them fluffy
  • 1 teaspoon salt Do not skip it; it wakes up the flavor
  • 1 teaspoon sugar Just a little for balance, not to make them sweet
Wet Ingredients
  • 6 tablespoons cold butter Key to flaky layers
  • 3/4 cup cold buttermilk Adds tenderness and a slight tang; substitute milk with lemon juice for a quick fix
Optional Ingredients
  • to taste shredded cheddar or chopped herbs For added flavor
  • a pinch garlic powder Optional for flavor enhancement

Method
 

Preparation
  1. Heat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. Grate the cold butter into the bowl or cut it into tiny cubes. Toss it with the flour mixture.
  4. Gently rub the butter into the flour until it resembles coarse crumbs, leaving some pea-sized pieces.
  5. Pour in the cold buttermilk and stir with a fork until the dough clumps together. Add a splash more buttermilk if it seems dry.
Shaping and Baking
  1. Turn the dough onto a lightly floured surface and pat it into a rectangle.
  2. Fold the dough over itself 3 times gently to create layers.
  3. Pat the dough to about 3/4 inch thick and cut out biscuits using a straight down motion.
  4. Place them close together on the baking sheet for taller sides, or spaced apart for crispier edges.
  5. Bake for 12 to 15 minutes until golden brown on top.
  6. Brush with melted butter right after baking, if desired.

Notes

For best results, keep all ingredients cold and do not overmix. Store leftovers in an airtight container for up to 2 days, and rewarm in the oven to restore texture. Frozen unbaked biscuits can be baked directly from the freezer with an added few minutes of baking time.