Simple Biscuit Recipe

Trusted for the last 40 years, this easy Homemade Biscuit recipe requires just 3 ingredients. Whip up a batch of homemade biscuits for a dinner side dish, shortcake-starter, or as the base of a breakfast entree.

Sometimes that person is your mom or your grandma, and sometimes that person is your culinary school BFF’s mother (thank you, Barbie!).

It doesn’t matter who it is. What matters is that you get your hands on that recipe, and I have the tricks for these time-honored biscuits here.

Homemade Biscuits

This recipe can be doubled to make 12 biscuits.

Prep: 15min

Total: 27min

Yield: 6

Serving Size: 1 biscuit

Nutrition Facts: servingSize 1 biscuit, calories 280 kcal, Carbohydrate 36 g, Protein 5 g, Fat 13 g, Saturated Fat 8 g, Cholesterol 33 mg, Sodium 405 mg, Fiber 1 g, Sugar 4 g

Ingredients:

• 2 cups all-purpose flour ((250g))
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 6 Tablespoons unsalted butter (very cold (85g), unsalted European butter is ideal, but not required)
• ¾ cup whole milk¹ ((177ml) buttermilk or 2% milk will also work)

Instruction:

1. 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 cold for light, flaky, buttery biscuits.
2. Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
4. 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.
5. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
6. Add milk, use a wooden spoon or spatula to stir until combined (don’t over-work the dough).
7. 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.
8. 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.
9. Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick and lightly dust a 2 ¾” round biscuit cutter with flour.
10. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
11. Repeat until you have gotten as many biscuits as possible and place less than ½” apart on baking sheet.
12. 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.
13. Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
14. If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Easy Biscuits

Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there’s no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen

Prep: 15min

Total: 25min

Yield: 15 biscuits.

Nutrition Facts: calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup cold butter, cubed
• 2/3 cup 2% milk

Instruction:

Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

3-Ingredient Homemade Biscuits

Trusted for the last 40 years, this easy homemade biscuit recipe requires just 3 ingredients. Whip up a batch of homemade biscuits for a dinner side dish, shortcake-starter, or as the base of a breakfast entree.

Prep: 5min

Total: 15min

Yield: 12

Serving Size: 1 biscuit

Nutrition Facts: calories 148 kcal, servingSize 1 biscuit, Carbohydrate 15 g, Protein 3 g, Fat 8 g, Saturated Fat 5 g, Trans Fat 1 g, Cholesterol 21 mg, Sodium 64 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 3 g

Ingredients:

• 2 cups self-rising flour ((see notes))
• 1/2 cup butter (cold, cut into pea-sized cubes)
• 6 tablespoons milk (plus more, if needed)

Instruction:

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, combine flour and butter. Using a pastry cutter, a fork, or 2 knives, cut in butter until a coarse meal develops and butter is evenly distributed.
3. Add milk and stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time. If the dough is dry, add more milk 1 tablespoon at a time.
4. Turn the dough out onto a lightly floured surface and knead for 20 seconds, adding flour if the dough becomes sticky.
5. Roll out to 1/2-inch thick and cut out biscuits with a biscuit cutter. Press together the uncut dough and continue rolling and cutting biscuits.
6. Bake until lightly golden brown on top and fragrant, about 10 to 12 minutes.

Homemade Biscuits with ONLY 2 INGREDIENTS!

FAQ

What is the basic biscuit formula?

What are the 3 steps for the biscuit method?

1. Step 1: WHISK TOGETHER DRY INGREDIENTS. What is this? …
2. STEP 2: CUT IN YOUR FAT. The next step in The Biscuit Mixing Method is to “cut in” the fat into the dry ingredients. …
3. STEP 3: ADD YOUR WET INGREDIENTS. At this point, all of the wet ingredients are added into the flour butter mixture.

What is the trick to making biscuits?

1. Use Cold Butter for Biscuits. For flaky layers, use cold butter. …
2. Measure Ingredients Accurately. …
3. Use Fresh Baking Powder. …
4. Buttermilk and Biscuits. …
5. Rolling or Patting Biscuit Dough. …
6. Do not Overwork Biscuit Dough. …
7. Do not Twist the Biscuit Cutter. …
8. Best Baking Sheet.

What makes a biscuit light and fluffy?