Fluffy and Delicious Homemade Biscuits Recipe

Why You’ll Love This Recipe

Fluffy and Delicious Homemade Biscuits are golden, buttery, and tender with irresistibly soft layers. These easy-to-make biscuits are perfect for breakfast, brunch, or served warm alongside soup, stew, or fried chicken. With simple ingredients and no fancy tools required, they come together quickly and bake up beautifully every time.

ingredients

this Recipe

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

all-purpose flourbaking powdersugar (optional for a slightly sweet biscuit)saltcold unsalted butter (cubed or grated)cold buttermilk or milk (with lemon juice as a sub)extra butter (melted, for brushing)

directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, sugar (if using), and salt.

Add cold butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs (pea-sized pieces of butter are perfect).

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

Turn dough onto a floured surface, gently pat into a rectangle, and fold it over itself 2–3 times to create layers.

Pat or roll to about 3/4-inch thickness, then cut out biscuits using a round cutter. Do not twist the cutter.

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

Bake for 12–15 minutes, or until tops are golden brown.

Brush warm biscuits with melted butter before serving.

Servings and timing

This recipe yields approximately 8–10 biscuits.
Preparation time: 10 minutes
Baking time: 12–15 minutes
Total time: 25–30 minutes

Variations

Add shredded cheddar and chives for a savory twist.

Use honey or maple syrup in place of sugar for subtle sweetness.

Make mini biscuits for sliders or bite-sized snacks.

Top with cinnamon sugar before baking for a sweet finish.

storage/reheating

Store in an airtight container at room temperature for 2 days or in the fridge for up to 4 days.
Reheat in the oven at 325°F or microwave for 10–15 seconds.
Can be frozen for up to 2 months—thaw and reheat before serving.

FAQs

Can I use milk instead of buttermilk?

Yes, add 1 tablespoon lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes.

Why is cold butter important?

Cold butter creates steam during baking, which helps form those fluffy layers.

Can I make the dough ahead?

Yes, refrigerate up to 24 hours before baking. Cut biscuits right before baking.

How do I get tall, layered biscuits?

Handle the dough gently and fold it a few times before cutting to build layers.

Can I use self-rising flour?

Yes, skip the baking powder and salt if using self-rising flour.

Why didn’t my biscuits rise?

Check that your baking powder is fresh and don’t overwork the dough.

Can I make these vegan?

Yes, use plant-based butter and milk—results may vary slightly.

What’s the best flour to use?

All-purpose flour is ideal for tender yet structured biscuits.

Do I need a biscuit cutter?

No, use a glass or even cut into squares with a knife.

Can I bake these in a cast iron skillet?

Absolutely—it helps create a beautifully golden bottom.

Conclusion

Fluffy and Delicious Homemade Biscuits are a classic comfort baked to perfection. With simple ingredients and a foolproof method, you’ll get buttery, tall, tender biscuits every time—ready to enjoy with jam, gravy, or straight from the oven with melted butter.

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