Homemade Biscuits

Name: Homemade Biscuits (Easy Joy of Cooking Recipe)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups flour; 2 1/2 tsp. baking powder; 3/4 tsp. salt; 6 T. cold, unsalted butter, cut into small pieces; 3/4 c. milk

These homemade biscuits are a straightforward, from-scratch recipe that yields fluffy, tender results suitable for breakfast sandwiches or serving with butter and jam. The technique relies on cold butter and minimal mixing to achieve that classic flaky texture.

🌍American 🥗Vegetarian 🏷️Biscuits 🏷️Breakfast 🏷️Baking 🏷️Southern

Total

27 min

Servings

8

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 cups flour
2 1/2 tsp. baking powder
3/4 tsp. salt
6 T. cold, unsalted butter, cut into small pieces
3/4 c. milk

5 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat oven to 450 degrees. Whisk flour, baking powder, and salt together in a large bowl. Drop in all the pieces of butter. With your fingers, toss the pieces of butter in the flour, making sure to break the pieces apart and coat all sides of each piece. Keep working until all the pieces are pea-sized and coated with flour.
2
Add milk and mix with a rubber spatula or wooden spoon until most of the dry ingredients are moistened. With a lightly floured hand, gather the dough into a ball and press it together gently, turning and pressing the dough ball 5-6 times until all the dough in the bowl has come together.
3
Transfer dough to a lightly floured surface. With your hands, gently press the dough into a 1/2 inch thick layer. Cut out 2-inch rounds with a drinking glass or biscuit cutter dipped in flour. Push the cutter straight down into the dough and pull it out without twisting. You can reroll the scraps and cut additional biscuits.
4
Place biscuits on an ungreased cookie sheet at least 1 inch apart. Bake 10-12 minutes until biscuits are golden brown. Serve hot.

Was this recipe helpful?

Tips & Notes

Pro tips

Keep all ingredients cold, especially the butter—cut it into small pieces and chill before mixing to ensure flaky layers.
Mix the dough gently and briefly; stop as soon it comes together to avoid developing gluten, which toughens biscuits.
Don't twist the cutter when cutting shapes; press straight down to seal edges and allow proper vertical rise.
Brush the tops with milk or melted butter before baking for a golden, slightly crisp exterior.

Substitutions

Buttermilk → regular milk (reduce baking powder to 2 tsp, add 1/4 tsp baking soda for tanginess)
Unsalted butter → salted butter (reduce salt to 1/2 tsp to avoid over-salting)
All-purpose flour → cake flour (use 1 3/4 cups for a more tender crumb)

Storage & make-ahead

Store cooled biscuits in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5 minutes, or freeze baked biscuits for up to 3 months.

Common Questions

Why are my biscuits dense instead of fluffy?

Overmixing the dough develops gluten and traps fewer air pockets. Mix just until the dough comes together. Also ensure your baking powder is fresh and your butter stays cold.

Can I make the dough ahead of time?

Yes. Prepare the dough, cover it, and refrigerate for up to 2 hours before cutting and baking. This actually helps—cold dough produces flakier biscuits.

What's the best way to cut biscuits?

Use a sharp biscuit cutter or glass dipped in flour, and press straight down without twisting. Twisting seals the edges and prevents proper rise.

Can I use buttermilk instead of regular milk?

Yes. Buttermilk adds tang and tenderness. If substituting, reduce the baking powder slightly (use 2 teaspoons) and add 1/4 teaspoon baking soda to activate the acid.