Fluffy and Delicious Homemade Biscuits Recipe

Why You’ll Love This Recipe

Fluffy and Delicious Homemade Biscuits are a comforting classic that come together quickly with just a few pantry staples. With a golden crust and a soft, airy interior, these biscuits are perfect for breakfast, brunch, or as a side with soups and stews. Their buttery, melt-in-your-mouth texture makes them irresistible fresh out of the oven.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powderbaking sodasaltunsalted butter (cold and cubed)buttermilk (cold)optional: honey or melted butter for brushing

directions

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Pour in the cold buttermilk and stir just until the dough comes together—do not overmix.

Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.

Fold the dough over itself 2-3 times to create layers, then pat it back to 1-inch thickness.

Use a round biscuit cutter to cut out biscuits, re-rolling scraps as needed.

Place biscuits close together on the prepared baking sheet for soft sides, or spaced apart for crispier edges.

Bake for 12-15 minutes, or until golden brown on top.

Optional: Brush with melted butter or honey immediately after baking for extra flavor.

Servings and timing

This recipe yields approximately 10-12 biscuits.Preparation time: 15 minutesBaking time: 12-15 minutesTotal time: 30 minutes

Variations

Add shredded cheddar cheese and chopped chives for a savory twist.

Use self-rising flour and omit the baking powder and salt for a quick shortcut.

Replace buttermilk with a mix of milk and lemon juice or vinegar if needed.

Sprinkle cinnamon and sugar on top before baking for a sweet version.

storage/reheating

Store biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.To reheat, warm in a 300°F oven for 5-7 minutes or microwave for 15-20 seconds.Freeze baked biscuits for up to 2 months; thaw and reheat as needed.

FAQs

Why is my biscuit dough sticky?

Sticky dough is normal—avoid adding too much flour or overworking it to keep biscuits tender.

Can I use milk instead of buttermilk?

Yes, buttermilk adds tang and tenderness. You can also make a substitute with milk and vinegar or lemon juice.

Why didn’t my biscuits rise?

Old baking powder, overmixing, or not folding the dough properly can lead to flat biscuits.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking.

What’s the best way to cut the butter in?

Use a pastry cutter, two knives, or your fingers—work quickly to keep the butter cold.

Should I chill the dough?

Chilling helps create flakier layers, especially if your kitchen is warm.

Can I make drop biscuits with this recipe?

Yes, just skip folding and shaping—drop spoonfuls of dough directly onto the baking sheet.

How do I get golden tops?

Brush with milk, cream, or melted butter before baking.

Are these good for biscuit sandwiches?

Absolutely—they’re sturdy enough to hold fillings and fluffy enough to enjoy on their own.

Can I use whole wheat flour?

Yes, but mix it with all-purpose flour for lighter texture.

Conclusion

Fluffy and Delicious Homemade Biscuits are a timeless addition to any meal, offering warm, buttery layers that pair with sweet or savory dishes. Easy to make and endlessly customizable, these biscuits are sure to become a staple in your kitchen. Bake a batch and enjoy the cozy comfort of homemade goodness.

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