These easy homemade biscuits are perfect slathered with a pat of butter, but even better when smothered in gravy! Any way you make them, they’re sure to be a hit!
The best biscuits and gravy recipes always start with a good biscuit! The biscuits should never be an afterthought—if they’re too tough, the gravy won’t soak in, but biscuits that are too soft will end up mushy and unappetizing. This biscuit recipe is my go-to because they turn out perfect every single time!
Homemade Biscuit Recipe
Of course, you don’t have to pair these biscuits with gravy! You can cut them in half and use them instead of English muffins in Eggs Benedict, or pile on eggs and your favorite meat for a breakfast sandwich. If you want to go the sweet route, top piping hot biscuits with honey butter or slather them in jam (I recommend my Crockpot Strawberry Raspberry Jam).
With the holidays coming up, no Christmas breakfast or brunch is complete without a basket of warm biscuits on the table! Try these or my Butterswim Biscuits!
- All-purpose flour
- Baking powder
- Cold butter – The butter needs to be really cold for those perfect flaky layers!
- 2% milk – Whole milk will work too if that’s what you happen to have on hand.
How to Make Biscuits
Preheat your oven to 450°F.
2. Mix Dry Ingredients
Whisk the flour, baking powder, and salt in a mixing bowl.
3. Finish the Dough
Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk just until moistened, being careful not to over-mix.
4. Knead the Dough
Turn out the dough onto a lightly floured surface and knead gently about 8-10 times. Pat the dough into a circle about 1/2-inch thick.
5. Cut the Biscuits
Cut the dough with a 2 1/2-inch biscuit cutter; if you don’t have a biscuit cutter, you can use a round cookie cutter instead. Place the biscuits 1-inch apart on an ungreased baking sheet.
Bake the biscuits for 10-15 minutes, or until they’re golden brown. Serve warm with sausage gravy, butter, or jam.
How do you make biscuits brown on top?
If you want your biscuits to have a beautifully browned top, you can brush them with a little bit of milk before you place them in the oven.
Which flour is used to make biscuits?
You’ll just need standard all-purpose flour for this recipe. Nothing fancy!
Do biscuits need sugar?
Yes, the sugar adds juuuuust a touch of sweetness to the biscuits, and it also makes them tender and contributes to their crisp exterior.
Why are my homemade biscuits not rising?
When biscuits fall flat (literally), the culprit is usually warm butter. The butter really needs to be as cold as possible; you might even want to pop it in the freezer for a little bit before you start the recipe.
How to Store Homemade Biscuits
Homemade biscuits are best enjoyed the day you make them, but they’ll last at room temperature for a day or two when stored in an airtight container. I recommend warming them up in the microwave or oven before you eat them!
More Biscuits and Breads to Try
- 15-Minute Bisquick Blueberry Biscuits
- 1-Hour Soft Dinner Rolls
- Copycat Red Lobster Cheddar Bay Biscuits
- Yeast Dinner Rolls
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 tsp sugar
- 1/3 cup butter cold, cubed
- 2/3 cup milk
- 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. Do not over mix.
- Turn onto a lightly floured surface; knead gently ONLY 8-10 times.
- Pat dough into a circle to 1/2-in. thickness.
- Cut with a 2-1/2-in. biscuit cutter.
- Place 1 in. apart on an ungreased baking sheet. Bake 10-15 minutes until golden brown