These buttery, flaky homemade biscuits are the ultimate comfort food—perfect for breakfast, brunch, or as a side dish. With their golden tops, tender layers, and melt-in-your-mouth texture, they’re sure to become your go-to biscuit recipe. The secret? Cold butter and minimal handling of the dough. Follow these simple steps for biscuit perfection every time!
Ingredients
- 3 cups all-purpose flour
- 3 tbsp sugar
- ½ tsp salt
- 4 tsp baking powder
- ½ tsp cream of tartar
- ¾ cup COLD butter (cut into small cubes)
- 1 egg
- 1 cup whole milk
Instructions
Step 1: Preheat the Oven
Preheat your oven to 450°F (230°C) . Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Pro Tip: High heat is key to achieving tall, fluffy biscuits with a golden crust.
Step 2: Keep the Butter Cold
The secret to excellent biscuits is keeping the butter ice cold . Cut the butter into small cubes and place them back in the fridge until you’re ready to incorporate them into the dough. This ensures the butter doesn’t soften too much during mixing.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cream of tartar. This ensures even distribution of the leavening agents and flavor.
Step 4: Cut in the Butter
Using a pastry cutter or your fingers, cut the cold butter into the flour mixture. Work quickly and gently until the butter is incorporated into pea-sized pieces throughout the dough. You should still see small chunks of butter—this is what creates those flaky layers!
Key Tip: If the butter starts to soften, pop the bowl in the fridge for 5–10 minutes before continuing.
Step 5: Add Wet Ingredients
In a separate bowl, whisk together the egg and whole milk. Pour the wet ingredients into the flour-butter mixture. Stir gently with a wooden spoon or spatula just until the dough comes together—it will be sticky. Avoid overmixing, as this can make the biscuits tough.
Step 6: Knead and Shape the Dough
- Turn the dough out onto a generously floured surface. Sprinkle a little flour on top to prevent sticking.
- Gently knead the dough 10–15 times , adding more flour as needed if it’s too sticky. Be careful not to overwork the dough.
- Pat the dough into a rectangle or circle about ¾–1 inch thick . Use a biscuit cutter or the rim of a glass to cut out rounds. Press straight down without twisting to ensure the biscuits rise evenly.
Pro Tip: Gather the scraps, pat them gently, and cut again, but try not to overwork the dough for the best texture.
Step 7: Bake
Place the biscuits on the prepared baking sheet, leaving about 1–2 inches between each biscuit. For softer sides, place them close together; for crispier edges, space them farther apart.
Bake in the preheated oven for 10–15 minutes , or until the tops are golden brown and the biscuits have risen beautifully.
Step 8: Add Finishing Touches
For extra yumminess, brush the tops of the warm biscuits with melted butter. This adds a glossy finish and an extra layer of buttery goodness.
Tips for Success
- Cold Ingredients Are Key: Keep your butter cold and handle the dough as little as possible to achieve flaky layers.
- Freeze for Later: Freeze unbaked biscuits on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding 2–3 minutes to the cooking time.
- Buttermilk Substitute: If you don’t have whole milk, use buttermilk for a tangier flavor.
- Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in the oven or toaster oven for best results.
Why You’ll Love This Recipe
These homemade biscuits are buttery, flaky, and utterly irresistible. Whether served warm with honey and butter, paired with gravy for a Southern-style breakfast, or enjoyed alongside soup or chili, they’re versatile and always a hit. The combination of cold butter, minimal handling, and high heat ensures perfect biscuits every time. Once you try this recipe, you’ll never go back to store-bought biscuits again!
