Easy Flaky Homemade Biscuits

These Homemade Biscuits are buttery with golden tops and flaky layers. With simple pantry staples and just a few steps, this recipe comes together quickly for warm, fresh biscuits straight from the oven.

Serve with beef stew or topped with sausage gravy for the ultimate comforting meal.

Holly’s Recipe Highlights: Homemade Biscuits

Flavor: Each bite is rich and buttery with a lightly crisp edge, a soft fluffy center.

Serving Suggestions: Perfect served warm with butter or jam, smothered in sausage gravy, or alongside chicken stew and cozy bowls of stuffed pepper soup.

Freezing: These biscuits freeze beautifully before or after baking. So you can double the recipe and freeze half unbaked for an easy homemade side anytime.

Total Time: 40 Minutes Serves: 8 Biscuits

Ingredient Notes

Flour: Flour gives these biscuits a sturdy yet tender structure. Be sure to spoon and level the flour so the dough stays light and fluffy instead of dry or heavy.
Sugar: A small amount balances the salt and encourages light browning without making the biscuits sweet.
Butter: Cold butter is the key to flaky biscuits, creating little layers throughout the dough as it bakes and releases steam.
Milk: Milk adds moisture and helps bring the dough together. Add it gradually, since you may not need every drop. Use buttermilk in place of milk for a tangier, more tender biscuit.
Variations: For a savory twist, fold in shredded cheddar for cheesy cheddar biscuits, or mix in fresh herbs like chives, parsley, rosemary, or thyme for herb biscuits. You can also brush the baked tops with garlic butter for extra flavor, or brush with cream or milk before baking for a deeper golden color.

Biscuit Success Secrets

Keep Butter Cold: Keep it cold until it goes into the flour. Warm butter melts into the dough, making biscuits less flaky.
Add Milk Slowly: The dough should be slightly sticky, not wet or soupy.
Do Not over-Knead: A few gentle folds are enough to smooth the dough and build layers.
Pat the Dough, Don’t Roll: Pressing too firmly can flatten the butter pieces.
Cut Straight Down: Do not twist the biscuit cutter. Twisting seals the edges and can keep the biscuits from rising well.
Place Biscuits Close Together: This makes for softer sides or farther apart for crispier edges.

adding melted butter to Homemade Biscuits

Storing Homemade Biscuits

Homemade biscuits are easy to store. Depending on how long you want to keep them you can leave them on the counter, in the fridge, or store in the freezer!

Freezer: Freeze leftover biscuits for up to 4 months. Store in freezer bags.

Room Temperature: They’ll keep a few days at room temperature in an airtight container.

Fridge: Store in a baggie in the fridge for up to a week.

Biscuit Inspired Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Preheat the oven to 450°F.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Add the cold butter cubes to the flour mixture. Using a pastry blender or a fork, cut in the butter in until the butter is about the size of peas.
Gradually add the milk into the flour mixture until the dough holds together. It will be very slightly sticky. You may not need all of the milk.
Transfer the dough to a lightly floured surface and gently fold the dough over and knead about 10 times or until fairly smooth. If the dough is too sticky dust it with a little bit of flour. If you find the dough too dry, add milk 1 tablespoon at a time.
Gently pat the dough to 1-inch thickness. Using a large biscuit cutter, cut biscuits, be sure not to twist the cutter. Place the biscuits on a prepared baking sheet lined with parchment paper.
Gently pat out any remaining dough, combining the scraps and repeat the cutting process.
Bake for 10-12 minutes or until golden brown.

For the flakiest biscuits, ensure the butter is very cold and handle the dough as little as possible.
Do not twist the cutter or this will seal the edges and the biscuits will not be as flaky.
Brush the tops with cream or milk if desired, this will help them brown a little bit more.
Using parchment paper is optional but it makes cleanup a breeze.
Store leftover biscuits on the counter for up to 3 days in a covered container and in the fridge for up to a week.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread

Cuisine American

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