When I first started my baking journey, all I really wanted to learn to do was biscuits. Now, looking back, I realize that the biscuits were the gateway baked good to a much bigger journey! I wanted an easy biscuit recipe that made fluffy biscuits with flaky layers.

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Biscuits seem so simple, yet, they can be surprisingly difficult to master. Today, I am going to be sharing this easy homemade biscuit recipe.

I mastered this recipe years and years ago, and, it’s the only biscuit recipe I use except when making sourdough biscuits (which is an adaptation from this very recipe). These really are the best biscuits and a great recipe for beginners.

It’s hard for me to imagine a life without biscuits. Since my childhood, biscuits have been a major part of my memories on the weekends. Both my parents make great biscuits, so, I had to figure them out for myself, if I was going to be able to keep having them, ha ha!

This recipe turns out great every single time! Once you have these smothered in sausage gravy, you will be hooked!

I remember trying to make biscuits and failing over and over. I just couldn’t figure out what I was doing wrong. Finally, I realized I was trying too hard! Biscuit dough doesn’t like to be fussed with too much. I needs to be brought together quickly and in the oven.

This recipe is so simple, yet, so delicious! It’s one of those recipes you will find yourself making over and over again. It uses simple ingredients you probably already have on hand.

For this recipe you will need

Unbleached All Purpose Flour

You can use freshly milled flour. I do often. I use freshly milled soft white wheat for a tender biscuit.

This is the grain mill I use: Nutrimill Grain Mill

You can also use self-rising flour and leave out the baking powder.

Cold Butter

I prefer to grate my cold butter and then cut it into the dough using a pastry cutter. You can do this with your hands or a fork as well, however you don’t want to warm up the butter so a fork or pastry cutter works best.

Cold butter makes flaky biscuits. So, forego room temperature butter.

Baking Powder

Baking powder is the leavening agent for the biscuits.

Salt

I use Redmond’s Real Salt for all of my baking. A good quality sea salt will work well.

Milk/Buttermilk

You can use whole milk, skim milk, milk substitute, or buttermilk. The recipe is very forgiving.

Full ingredient measurements in recipe card below.

Step by Step Instructions for making these Easy Biscuits

Preheat oven to 400 degrees F.

Mix the dough

In a large bowl, add your flour, baking powder, and salt. Mix well to combine.

Grate the cold butter using a box grater into the dry ingredients.

Use a pastry cutter or pastry blender to mix the butter into the flour mixture until it resembles coarse crumbs and you can see small pieces of the butter throughout.

NOTE: You can use a fork or your hands to work the butter into the flour if you do no have a pastry cutter. A fork is preferred as your hands will warm the butter.

You could also cut the butter in using a food processor.

In a measuring cup measure the milk.

Add the milk/buttermilk and mix with wooden spoon or fork just until combined and a soft dough forms. Do not over mix as this will lead to a tough biscuit.

Shape the Biscuits

Turn the dough onto a lightly floured surface. Turn the dough a few times. Roll it out to 1/4-1/2 inch thick using a rolling pin. Cut biscuits out with a round biscuit cutter or mason jar lid.

This recipe makes 7-8 biscuits with a standard sized biscuit cutter depending on how thick you roll them out.

Place biscuits on greased baking sheet or parchment paper lined baking sheet. I prefer to use a cast iron skillet. I like to put it in the hot oven to preheat before adding the biscuits making for a nice bottom crust.

These are my favorite Cast Iron Skillets: 10 inch Cast Iron Skillet

Bake the Biscuits

Brush tops with olive oil or melted butter.

Bake for 12-15 minutes.

After 10-12 minutes check the biscuits, if they feel firm, they are done. All ovens are different.

If the tops aren’t brown enough, you can set the broiler until golden brown. Be sure to set a timer! They will burn quickly under the broiler.

Serving Suggestions

These biscuits are best piping hot with butter and jam or with gravy and sausage! It’s hard to stop eating them once you start, though! You’ve been forewarned ha ha!

Serve hot biscuits with an egg as a breakfast sandwich.

Open up while hot and slather with honey butter for the best treat!

This is the best biscuit recipe to whip up on a weekend for a big breakfast. The come together quickly and are sure to please the family!

Storage Tips

Store your biscuits, once they cool, in a bread bag or airtight container. They will last for up to 3 days.

You can also freeze the cooled biscuits in a freezer bag for up to 3 months.

To reheat the biscuits, set your oven to 300 degrees F, place the biscuits in while the oven preheats. Once it’s preheated, they will be good and hot!

I hope you will give this simple recipe a try! There is nothing quite like a hot biscuit on a Sunday morning!