This easy homemade biscuit recipe is a great recipe to have on hand for a quick dinner side! They’re so easy and you probably already have the ingredients!
You can pair these biscuits with sweet condiments like this pumpkin honey butter or a savory spread like this cream cheese garlic butter. We also love to turn these into a whole meal by topping them with this easy sausage gravy!
I wanted to share a biscuit recipe that didn’t require any ingredients that you wouldn’t normally have on hand. These require no cream of tartar and no buttermilk. I never have buttermilk in my fridge and I don’t like to buy it for just 1 recipe so I make these with regular milk with no complaints! These turn out perfectly every time with just simple pantry staples!
Here’s all you need to make easy homemade biscuits:
- Baking powder (not soda)
- Sugar (or honey)
The only real “trick” to making sure your biscuits are light and fluffy is making sure you have VERY cold butter. I like to cut mine into small cubes then put it in the freezer while I get everything else ready then I bring it out last minute.
You can make these biscuits by either using a bowl with a pastry cutter (or 2 forks if you have the hand strength!) or you can make them the
lazy easy way, like me, and use a food processor. I’ve included instructions for both in the recipe card below.
Once you’ve combined the butter into your dry ingredients, it’s smooth sailing! You’ll add in the milk and either pulse or stir (depending on what equipment you’re using) until you get a crumbly dough. You may think you need more milk but it’s supposed to look like this. It’ll come together with just the warmth of your hands when you dump it out.
You’ll dump the dough out onto a floured counter or cutting board and press it together to form a disc about 1 inch thick. Then fold that disc in half and press it down again to 1 inch. You’ll do that 3 times to give your biscuits nice flaky layers.
As many times as I’ve made biscuits, I don’t own a biscuit cutter. So I just use a cup or a wine glass. Just use whatever you have. It doesn’t need to be exact. Cut our your biscuits, refold the scraps, and keep cutting until you run out of dough. I say this recipe serves 6 but I can usually squeeze out a 7th biscuit!
Place the biscuits on a lined baking sheet, touching each other and bake for 12-14 minutes then brush with melted butter…YUM!!
These biscuits are also AMAZING with this ridiculously delicious SAUSAGE GRAVY.
Easy Homemade Biscuits
- 8 tablespoons salted butter (divided)
- 2 cups all purpose flour (plus a little extra for flouring your work surface)
- 1 tablespoon plus 1 teaspoon baking powder (NOT baking soda)
- 2 tablespoons white sugar (you could also sub in honey)
- 1 teaspoon salt
- 3/4 cup milk (whole or 2% works best)
- Cut 6 tablespoons of your butter into small cubes then place them in the freezer while you prepare the dry ingredients.
- Pre-heat your oven to 425° and line a baking sheet with either parchment paper or silicon baking mats.
- (I make these in my food processor to make things super easy but you can also use a bowl and make them by hand.)Add the flour, baking powder, sugar, and salt to either a large bowl or a food processor and mix to combine.Food processor: pulse just a few times to combine ingredients.Bowl: gently stir together to combine ingredients.
- Take the 6 tablespoons of butter cubes from the freezer and add it to your dry mixture.Food processor: pulse a few times until the butter pieces are broken up and the mixture looks like sand.Bowl: use a pastry cutter or a sturdy fork to cut the butter into the dry mixture. You should have butter pieces no large than a pea.
- Next you'll add in the milk. Food processor: pour the milk into the mixture and pulse a few times until a crumbly dough begins to form.Bowl: pour the milk into the mixture and stir with a wooden spoon or spatula until a crumbly dough begins to form.
- Sprinkle a bit of flour onto your counter or a board and scoop the dough onto the flour. Press down until It's about 1 inch thick. Fold it in half and press it down to 1 inch again. Do this a total of 3 times.
- I don't have a biscuit cutter so I just use a glass. Just dip whatever you are using in a bit of extra flour and then cut out your biscuits. Press down (do not twist) and gently pull back up. Cut out as many biscuits as you can then refold the dough until you run out. (I usually can get 7 out of this recipe)
- Place them on the baking sheet just slightly touching each other and bake for about 12-14 minutes or until the tops begin to brown slightly.
- Melt the remaining 2 tablespoons of butter and brush the tops before serving.