Best Ever Homemade Biscuits Recipe

I adore these unbelievably tender biscuits made with everyday ingredients like buttermilk, cold butter, and all-purpose flour. They come out incredibly fluffy and layered, delivering ultimate comfort in every bite. They are my secret weapon for lazy weekend breakfasts that feel indulgent and effortlessly satisfying, and undeniably tasty overall.

I am excited to share the Best Ever Homemade Biscuits recipe that I have tested and proven to give you the most tender and fluffy biscuits out there. This recipe uses 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt to create a perfect balance of leavening and flavor.

I always mix in 1/2 cup cold unsalted butter cut into small cubes which really helps develop those flaky, layered textures that everyone craves. Then adding 3/4 cup of cold buttermilk (or milk if you like a milder flavor) binds it all together.

These biscuits deliver important nutritional values such as energy from carbohydrates and a bit of protein when served with a little butter and honey. This is a genuinely simple homemade biscuits recipe that has been compared time after time to other traditional recipes like those found with Einkorn ideas or even classic homemade bread recipes.

Enjoy making these delicious biscuits!

Why I Like this Recipe

I really love this recipe because it’s super simple to make and doesn’t have a ton of confusing steps that stress me out. I also like how the biscuits turn out nice and fluffy with lots of flaky layers that make every bite feel special. I appreciate that you can use either buttermilk or regular milk since sometimes I might not have buttermilk on hand but still want that tender texture. Lastly, the way the biscuits come out golden brown and perfect for slathering with butter or honey always makes me feel like I made something awesome.

Ingredients

• All-purpose flour provides carbohydrates and some fiber to form the biscuit structure perfectly.
• Baking powder is a chemical leavener that causes the biscuits to rise nicely.
• Baking soda reacts with buttermilk to produce bubbles, making the dough light and airy.
• Salt improves flavor and balances the sweetness from butter while highlighting other ingredients.
• Cold unsalted butter gives rich flavor and creates a tender, flaky crust for each biscuit.
• Buttermilk adds a tangy sour note and reacts with soda to ensure an ideal rise.
• These ingredients combine to create biscuits with a perfect balance of texture and flavor.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, chopped into small cubes
• 3/4 cup cold buttermilk (or milk if you prefer a milder flavor)

How to Make this

1. Preheat your oven to 425°F.

2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt.

3. Add the 1/2 cup cold unsalted butter (cut into small cubes) to the bowl; use a fork or a pastry cutter to mix until the mixture looks a bit crumbly with some pea-size pieces.

4. Pour in 3/4 cup cold buttermilk (or milk if you like a milder flavor) and stir gently until just combined.

5. Be careful not to over mix cause that can make the biscuits tough.

6. Turn the dough out onto a lightly floured surface and gently fold it a few times until it comes together in a rough ball.

7. Pat the dough out to about 1 inch thickness.

8. Use a biscuit cutter or a glass to cut out rounds; dont twist the cutter as that might seal the edges which stops them from rising properly.

9. Place the biscuits on a baking sheet so their edges touch if you want soft sides, or leave a bit of space between them if you prefer crispier sides.

10. Bake for about 12 to 15 minutes until the biscuits are a nice golden brown, then let them cool for a few minutes before serving.

Equipment Needed

1. Preheated oven set to 425°F
2. Large mixing bowl
3. Whisk
4. Fork or pastry cutter
5. Measuring cups and spoons
6. Lightly floured work surface
7. Biscuit cutter or a glass
8. Baking sheet

FAQ

• Q: Can I use whole milk instead of buttermilk?
  A: Yes you can use whole milk but it might result in a milder flavor. To get that tangy taste try adding a little lemon juice to the whole milk and let it sit for a few mins.
• Q: Why does the recipe call for cold butter?
  A: Using cold butter helps the dough form flaky layers, which are key for those light and airy biscuits.
• Q: How can I tell if I overwork the dough?
  A: If the dough feels too tough or you notice a lot of shrinkage after baking then you probably handled it too much. Just mix until the ingredients are combined.
• Q: Can I substitute self-rising flour for the all-purpose flour?
  A: You could but you’ll need to adjust the baking powder and salt. It’s better to follow the recipe if you want the best biscuits.
• Q: What temperature should I bake these biscuits at?
  A: Preheat your oven to 425°F and bake for about 10 to 12 minutes. Keep an eye on them so they dont overbake.

Best Ever Homemade Biscuits Recipe Substitutions and Variations

• All-purpose flour: You can mix 1 cup whole wheat flour with 1 cup all-purpose flour if you’re looking for a nuttier flavour, but the texture might be a bit denser.
• Baking powder: If you dont have any baking powder, you can combine 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar to get a similar leavening effect.
• Cold unsalted butter: Try using margarine or shortening in a 1:1 ratio. It might change the taste a little, but it works fine as a substitute.
• Cold buttermilk: If you dont have buttermilk, add 1 tablespoon lemon juice or vinegar to 3/4 cup milk; let it sit a few minutes before using.

Pro Tips

1. Keep your butter and buttermilk really cold before you start mixing ’cause that helps create more flaky layers in your biscuits.
2. When you’re cutting the butter into the flour, don’t overdo it. It’s ok if some bits stay chunky; those little pieces melt and make your biscuits tender.
3. If you like your biscuits with soft edges, put them really close together on the tray so they almost touch each other when baking, but if you prefer a crispier edge, give them a bit of space.
4. Make sure to only fold the dough a few times. Overhandling it can make the biscuits tough and dense, which is not what you want for a light, airy texture.