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    Recipes » Bread

    Homemade Biscuits

    Published: Oct 29, 2019 · Modified: Jun 17, 2020 by Marissa Stevens · 32 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    a stack of homemade biscuits

    It was a photo from my friend Beth that set me on a quest to perfect my homemade biscuits. Hers rose into lofty layers with crisp edges that concealed a tender buttery center. They were everything a biscuit should be.

    homemade biscuits stacked on a plate

    I had to know: Did she scoop or weigh her flour? Did she whisk or sift her dry ingredients? Did she knead or fold her dough? Did she use plain milk or buttermilk?

    She patiently answered my questions and even passed along her base recipe from a vintage Betty Crocker cookbook. I got to work.

    Jump to:
    • Important Tips
    • What To Do With Leftover Biscuits
    • Can You Freeze Biscuit Dough?
    • How To Make Homemade Biscuits
    • Recipe Video
    • Homemade Biscuits
    • 💬 Comments

    A dozen tries ensued in my kitchen: all butter, just shortening, a blend of both, mixing my hand, then in the food processor, and again, in the stand mixer; regular milk, buttermilk, powdered buttermilk... Here's what I discovered.

    Important Tips

    Here are the key steps I learned to making fluffy, flaky, buttery, tender homemade biscuits.

    • For the best texture and flavor skip the shortening and use all butter.
    • Cut the butter into the dry ingredients with a pastry blender or a couple of butter knives instead of using a food processor. Less mess and I consistently got the flakiest results from cutting the butter in by hand.
    • Use buttermilk instead of regular milk, it adds just the right tangy depth of flavor.
    • Use baking powder as the primary leavening agent. When I used more than ¼-teaspoon of baking soda, the alkaline flavor came through.
    • Be gentle with the dough when kneading and rolling for maximum height.
    • To maximize layers, dip your biscuit cutter in flour between each cut. And cut straight down, resisting the urge to rotate back and forth.
    • Bake biscuits in the top half of the oven to prevent over-browning on the bottom.

    What To Do With Leftover Biscuits

    Homemade biscuits are best when they're still warm from the oven. So what should you do with leftover biscuits? Two words: Biscuit Crackers. They are incredible! I got the idea from the brilliant cookbook: Carla Hall's Soul Food: Everyday and Celebration. The method is simple: with a sharp, serrated knife, cut leftover biscuits top to bottom into ⅛-inch thick slices. Arrange them on a buttered baking sheet and bake for 15 to 20 minutes at 350˚F, flipping them halfway through. Carla calls for 25 minutes (15 on the first side and 10 on the second), but I liked them better with a shorter cooking time. Cool completely on the baking sheet and serve. Store in an airtight container at room temperature for up to a week.

    Biscuit Crackers are a delicious snack and a perfect pair for some of my favorite soups: Tomato Bisque, Chicken Noodle Soup, Turkey Pot Pie Soup or Chicken Pot Pie Soup.

    biscuit crackers before and after baking

    Can You Freeze Biscuit Dough?

    Freeze biscuit dough to make homemade biscuits that are almost as good as those made from fresh dough. I recommend rolling and cutting the dough so that the biscuits are pre-formed. Freeze uncooked biscuits in a single layer on a baking sheet and transfer to a freezer bag once frozen (I like to write baking instructions with a sharpie on the outside). You can bake biscuits straight from the freezer or thaw them in the refrigerator the night before you plan to bake them. Either way, bake at 450˚F. I prefer to bake them straight from the freezer (they tend to rise higher than those thawed overnight), adding a minute or two to the baking time.

    How To Make Homemade Biscuits

    Step 1: Sift dry ingredients into a large bowl. Cut in butter with pastry blender until mixture resembles a coarse meal. Add buttermilk and stir into a shaggy dough.

    sifting dry ingredients and cutting in butter

    Step 2: Turn dough out onto a lightly floured work surface and knead several times into a cohesive dough. Roll or pat dough to a ½-inch thickness. Dip a 2 ½-inch biscuit cutter in flour and cut biscuits straight down, without twisting.

    cutting out biscuits step by step

    Step 3: Transfer biscuits to un-greased baking sheet. Bake in the upper half of the oven at 450˚f for 10-12 minutes. Serve hot or warm.

    baking homemade biscuits
    homemade biscuit with melting butter

    Recipe Video

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    Homemade Biscuits stacked on a white plate

    Homemade Biscuits

    Marissa Stevens
    Everything you want in a homemade biscuit: high rise, plenty of flaky layers, tender, buttery center. And so simple to make - you'll be serving them in 30 minutes!
    5 from 12 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 12 mins
    Course Breads and Quick Breads, Breakfast, Side Dish
    Cuisine American
    Servings 10 people
    Calories 188 kcal

    Equipment

    • 2 ½" biscuit cutter

    Ingredients
      

    • 2 cups all purpose flour 272g
    • 2 teaspoons granulated sugar
    • ½ teaspoon fine sea salt
    • 1 tablespoon baking powder
    • ¼ teaspoon baking soda
    • ½ cup cold, unsalted butter cut into ½-inch cubes
    • ¾ cup buttermilk

    Instructions
     

    • Adjust rack to upper half of oven and preheat to 450˚F.
    • Sift flour, sugar, salt, baking powder and baking soda into a large mixing bowl.
    • Cut butter into dry ingredients with a pastry blender or two butter knives, until mixture looks like a coarse meal. Add buttermilk and stir into a shaggy dough.
    • Turn dough out onto a lightly floured work surface and knead gently about 10 times. Roll or pat dough to ½-inch thick loose round or rectangle. Dip 2 ½-inch diameter biscuit cutter into flour and cut biscuits straight down (for maximum height and layers resist the urge to twist the cutter). Transfer to ungreased baking sheet and bake in 10 to 12 minutes or until golden brown. Serve hot or warm.

    Notes

    1. Once you've cut the biscuit dough, you can freeze for later baking. Freeze on a baking sheet, transferring to a freezer bag once frozen. Bake at 450˚F from frozen (my preference) or thaw in the refrigerator overnight. If baking from frozen, add a minute or two to baking time. 

    Nutrition

    Calories: 188kcalCarbohydrates: 21gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 26mgSodium: 165mgPotassium: 172mgFiber: 1gSugar: 2gVitamin A: 313IUCalcium: 79mgIron: 1mg
    Keyword birthday breakfast, brunch, Christmas morning, comfort food, Easter breakfast, from scratch, quick, quick bread, vegetarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

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      Recipe Rating




    1. Liz says

      December 05, 2022 at 2:44 pm

      5 stars
      Whoa, your biscuits look amazing!! Makes me want one RIGHT NOW!! Will use your tips with my next batch.

      Reply
      • Marissa Stevens says

        December 06, 2022 at 3:51 pm

        I love to hear that, Liz! Thank you.

        Reply
    2. Jennifer says

      February 01, 2020 at 2:49 pm

      5 stars
      I made this tonight for dinner because of course we're having breakfast for dinner. That little bit of sea salt makes them next level and we won't even talk about how flaky they are lol. I ate two hot out the oven! I baked mine for 10 minutes and gave them a egg wash so they were really golden brown, thanks for the great recipe !

      Reply
      • Marissa Stevens says

        February 02, 2020 at 3:51 pm

        I love to hear this, Jennifer!! Thank you for coming back to let me know!

        Reply
    3. Kelly | Foodtasia says

      November 12, 2019 at 5:27 am

      5 stars
      Just look at those layers! Gorgeous! So appreciate all the work you've done to turn out the best biscuit. And such beautiful photos. I just want to reach in and grab one!

      Reply
      • Marissa says

        November 13, 2019 at 11:27 am

        Thanks so much for your kind words, Kelly! xo

        Reply
    4. Ros @ ZenHealth says

      November 08, 2019 at 5:40 pm

      Pinned! I love to try different biscuit recipes. These are on the list to try for sure. Thanks for sharing.
      xo Ros

      Reply
      • Marissa says

        November 13, 2019 at 11:50 am

        Love to hear that, Ros! Thank you!

        Reply
    5. Valentina says

      November 03, 2019 at 2:44 pm

      5 stars
      Ha! I'm with Dawn on the leftover biscuits! 😀
      The flaky layers in these are look so amazing, and I love all of your detailed tips and tricks. Wishing I was pulling my tray out of the oven right now. 🙂 ~Valentina

      Reply
      • Marissa says

        November 05, 2019 at 10:49 am

        aww, thanks, Valentina!

        Reply
    6. Neil says

      November 03, 2019 at 9:22 am

      5 stars
      I remember when I first came across "biscuits" and I spent ages trying to work out if they were the same as our British "scones"! Eventually I came across a site that answered my question in that your biscuits are more flaky and buttery. Scones are more dense and contain more sugar and fat. These definitely look deliciously flaky Marissa. Yum Yum! I'd love these warm with some strawberry jam!

      Reply
      • Marissa says

        November 05, 2019 at 10:49 am

        So similar, right? Love your idea about strawberry jam!

        Reply
    7. Matt - Total Feasts says

      November 02, 2019 at 12:41 am

      5 stars
      I love a good biscuit, I mean who doesn't. Yours look so flaky, and delicious. But, can we talk about your idea for biscuit chips. That is a revelation, and I'm definitely going to try those this weekend!

      Reply
      • Marissa says

        November 05, 2019 at 10:50 am

        Thanks Matt! Biscuit crackers are amazing! Total game changer. 🙂

        Reply
    8. Kevin says

      November 01, 2019 at 6:59 am

      5 stars
      My oh my! You definitely have perfected the flakiest biscuit! Thanks for sharing all your helpful tips and hints too!

      Reply
      • Marissa says

        November 05, 2019 at 10:50 am

        My pleasure! Thanks, Kevin!

        Reply
    9. Mary Ann | The Beach House Kitchen says

      October 31, 2019 at 1:52 pm

      5 stars
      OMG! That top up close shot! I want to grab one, smear it with butter and chow down Marissa! Well done!

      Reply
      • Marissa says

        November 05, 2019 at 10:50 am

        ha! Now that's the kind of response I always hope for. 😉 Thanks, Mary Ann!

        Reply
    10. Katherine | Love In My Oven says

      October 31, 2019 at 1:12 pm

      5 stars
      Marissa, I am that person who eats a million fresh biscuits right out of the oven! With a ton of butter. These are so flaky and beautiful!!

      Reply
      • Marissa says

        November 05, 2019 at 10:51 am

        Thank you, Katherine! I'm right there with you.

        Reply
    11. annie@ciaochowbambina says

      October 31, 2019 at 6:34 am

      5 stars
      I can't look at these biscuits without a little tear coming to my eye! I want these! Nowww! Shared!

      Reply
      • Marissa says

        November 05, 2019 at 10:51 am

        You crack me up! Thanks so much, Annie!

        Reply
    12. Beth says

      October 30, 2019 at 6:55 am

      Beautiful!!!

      Reply
      • Marissa says

        October 30, 2019 at 4:21 pm

        Thank you, Beth. And thank you for the inspiration!

        Reply
    13. David @ Spiced says

      October 30, 2019 at 4:29 am

      5 stars
      I'm with Dawn here. Leftover biscuits? I don't understand that term. Is it a foreign language? Haha! But seriously, we never have leftover biscuits here. Those biscuit crackers look amazing...but see the comment above. 🙂 These biscuits look amazing, and I'd say you earned the title of Master Biscuit Baker! I'd gladly peel apart these layers and slather 'em with grape jelly. Yum!

      Reply
      • Marissa says

        October 30, 2019 at 4:22 pm

        Ha! I love that title. And you and Dawn need to make extra so you can try those biscuit crackers - trust me. 😉

        Reply
    14. Dawn - Girl Heart Food says

      October 30, 2019 at 4:18 am

      5 stars
      The only thing I'm perplexed about here is LEFTOVER BISCUITS?? I mean, is there even such a thing 😉 ?? These look heavenly, Marissa! Love how buttery, flakey they look. Pinned! Hope you're having a wonderful week! XO

      Reply
      • Marissa says

        October 30, 2019 at 4:23 pm

        You crack me up, Dawn! It is hard to stop eating them for sure. You have a wonderful week too!

        Reply
    15. Katerina says

      October 30, 2019 at 3:52 am

      What a fabulous post, Marissa! I love all your tips, the photography is amazing (and mouthwatering) and those leftover biscuits crackers look scrumptious in their own right! Such a clever idea. Thanks so much for the inspiration!

      Reply
      • Marissa says

        October 30, 2019 at 4:24 pm

        Thank you so much, Katerina!! The biscuit crackers are a game changer for leftover biscuits! (Though I can't take credit for the idea. 🙂 )

        Reply
    16. angiesrecipes says

      October 29, 2019 at 10:14 pm

      Gorgeous flaky layers! These biscuits turned out bakery perfect, Marissa.

      Reply
      • Marissa says

        October 30, 2019 at 4:24 pm

        Thanks so much, Angie!

        Reply

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