Perfect Homemade Biscuits Every Time! | Mom On Timeout (2022)

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The BEST Homemade Biscuit recipe you’ll ever try! These easy, homemade biscuits are soft, flaky, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house! Love all things breakfast? Me too! Make sure to give my amazingFluffy Buttermilk Pancakes and Lemon Blueberry Scones a try!

Perfect Homemade Biscuits Every Time! | Mom On Timeout (1)

Almost every weekend I whip up a batch of these easy homemade biscuits. It’s by far my favorite biscuit recipe and since it’s so easy, we make them all the time.

There is nothing quite like a warm, buttery, flaky biscuit straight from the oven that you can slather with butter and jelly, make into a biscuit breakfast sandwich, or enjoy with sausage gravy. I used to buy the mixes (and I’m sure I will pick up a box in the future again) but with a biscuit recipe this easy, it’s just as easy to make biscuits from scratch.

This easy biscuit recipe has never failed me and after much tweaking it is my go-to biscuit recipe. The biscuits rise up nice and fluffy and the copious amounts of butter ensure a tender, delicious biscuit each and every time.

What Ingredients Do I Need for Homemade Biscuits

Not a whole lot! And I’m pretty sure you have most, if not all, of these on hand in your pantry. The one ingredient you may see in this list that could be a little unfamiliar is the cream of tartar. I use it in my Snickerdoodles recipe and love it in biscuits but if you don’t have it on hand, please, don’t let that stop you from making this biscuit recipe. Go ahead and omit it from the recipe.

You’ll notice this list is very similar to the ingredients used in my scones recipe. My scones call for heavy cream instead of whole milk and a more substantial amount of sugar.

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I should also note that my brother makes these biscuits every weekend and doesn’t use the egg, like, EVER. In fact, neither does my little sister. If you want to leave it out, go ahead.

  • all-purpose flour
  • sugar
  • salt
  • baking powder
  • cream of tartar
  • COLD butter
  • egg
  • milk

Tips for Making Biscuits

  • The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. You want to handle the dough as little as possible because we want that butter to stay cold.

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  • I use two methods tor incorporate the butter into the flour mixture.
    • One is to cut the butter into small pieces, refrigerate or freeze until ready to use, and then use a pastry cutter to cut the butter into the mixture when ready.
    • The second is grating frozen butter with a box grater and then stirring it into the flour mixture.

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  • Both work great so use the method you prefer. Don’t go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough.
  • To keep the butter from melting at all, use a cold egg and cold milk as well.
  • The dough is going to be sticky so you want to generously flour the surface before turning your dough out onto it. I also sprinkle some flour on top before working with the dough.

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  • You can either use your hands to pat the dough out, or, if you prefer, use a rolling pin to very gently roll the dough out. I always just use my hands because at this point, they’re already a mess. If the dough is sticky, just sprinkle on additional flour, about a tablespoon at a time.

Can I Use Buttermilk in this Biscuit Recipe?

Yes, you absolutely can and we frequently do. Since buttermilk is thicker than regular milk, you will need slightly more to get the dough to the right consistency. Start with one and one-quarter cup and add more as needed.

(Video) How to Make Flaky Biscuits

To get a nice, tall biscuit, I like to pat the dough out to 3/4 to 1 inch thickness and cut with a biscuit cutter. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.

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Baking the biscuits is super quick – just about 10 minutes is all you need. I like to bake my biscuits on parchment paper but if you don’t have that on hand, lightly grease your baking sheet.

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For extra yumminess, brush the tops of the biscuits with melted butter…

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And serve with jams and jellies for a serious treat.

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What You’ll Need to Make Biscuits

  • Abaking sheetthat can handle the size of the scones.
  • Biscuit cutter so you get nice evenly sized biscuits.
  • Parchment papermakes removal of these biscuits painless and ensures they come off in one piece.
  • Apastry cuttermakes quick work of cutting the butter into the flour. Two knives or forks will also work or you can use a box grater.
  • Apastry brushto brush on melted butter when the biscuits are hot from the oven.

More favorite breakfast recipes:

  1. The BEST Fluffy Buttermilk Pancakes
  2. Ham and Cheese Hash Brown Breakfast Casserole
  3. Baked Cherry Cheesecake French Toast
  4. Peanut Butter Banana Chocolate Chip Muffins
  5. Lemon Blueberry Scones

How To Make Biscuits

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5 from 340 votes

(Video) Light, Flaky NO FAIL Biscuits EVERYTIME

Perfect Homemade Biscuits

These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house!

Course Breakfast

Cuisine American

Keyword biscuit, biscuits

Servings 12

Calories 246kcal

Author Trish - Mom On Timeout

Ingredients

  • 3 cups all-purpose flour
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1/2 tsp cream of tartar
  • 3/4 cup COLD butter
  • 1 egg
  • 1 cup whole milk

Instructions

  • Preheat oven to 450 degrees.

  • The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.

  • Combine the dry ingredients in a large bowl.

  • Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.

  • Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.

  • Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.

  • Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.

  • Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.

  • For extra yumminess, brush the tops of the biscuits with melted butter...

(Video) How to Make Time-Out Chicken Cheddar Biscuits

Video

Nutrition

Calories: 246kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 214mg | Potassium: 257mg | Sugar: 4g | Vitamin A: 405IU | Calcium: 105mg | Iron: 1.7mg

Recipe originally published May 22, 2012.

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More breakfast recipes to enjoy:

(Video) OUR FAMILY'S FAVORITE BISCUIT RECIPE | HOMEMADE BISCUITS |WEEKEND BREAKFAST | SCRATCH BAKING

Perfect Homemade Biscuits Every Time! | Mom On Timeout (15)

For all breakfast recipes, goHERE.
For all dessertrecipes, goHERE.
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Have a great day!

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FAQs

What makes biscuits light and fluffy? ›

Fully incorporating the butter and flour guarantees tender, airy biscuits every time. Low-protein flours keep biscuits fluffy and light, never tough. Yogurt provides both hydration and structure, for biscuits that bake up straight and tall but moist.

How do you keep homemade biscuits from drying out? ›

You should use solid fat, not butter or margarine that comes in a tub because those often have a water content that is too high for recipes. Make sure that your biscuit dough is moist and rises as it should by adding as much fat as the recipe calls for.

What makes homemade biscuits tough? ›

Overworking (or Underworking) the Dough

The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don't mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.

How do you keep homemade biscuits from getting soft? ›

Sugar attracts moisture and homemade biccies often contain a lot of it, so they are prone to losing their crunch. To stop biscuits getting soft, make sure your container is airtight and put a layer of dry rice in the bottom of it to absorb any rogue water particles in the air.

What makes a high quality biscuit? ›

The following characteristics are important: Texture – open, flaky, short, depending on the product. Density/volume – low density gives more volume and a lighter bite. Bite/mouth feel – crispiness, softness, smoothness, crunchiness...

What is the secret to making biscuits rise? ›

Make sure you chill the butter for 30 minutes (it will cool faster when cut into pieces). Doing so ensures that the fat doesn't melt and produce greasy, leaden biscuits. Then heat the oven to 500 degrees; the high heat produces maximum steam, which encourages the biscuits to rise as high as they possibly can.

How do you keep homemade biscuits crisp? ›

All you need to do is to put some baking soda in a coffee filter and close it. Now, place the closed coffee filter in the cookie box in any position. Your cookie will be crispy for a longer duration.

Which flour is best for biscuits? ›

Cake flour will give you a lighter, fluffier biscuit, but the outer crust won't have as much bite to it. Conversely, all-purpose flour will provide more bite, but it'll be a drier, less airy biscuit. The solution: Use half cake flour and half all-purpose flour.

How do you keep biscuits crisp and fresh? ›

Store them in airtight jars or bags in the refrigerator makes it last longer and stay crunchy with preserved flavor. If you want the cookies remain fresh longer, freeze them. But just as the storage in the refrigerator, be sure to wrap them in plastic bags for use in freezers and put them in a tightly sealed container.

Does too much kneading toughen biscuits? ›

Kneading too much and overhandling biscuit, shortcake and scone dough overdevelops the gluten in the flour, resulting in a chewy, tough baked product.

Are biscuits better with butter or shortening? ›

So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.

What makes biscuits rise higher? ›

Use very cold butter.

When the biscuits go in the oven, the butter will melt and cause steam. This buttery steam, in turn, helps produce flaky layers and a higher lift to the biscuits.

What temp do you bake biscuits? ›

Bake the biscuits at 450°F until golden brown, about 12 to 15 minutes. TIP: Make sure your oven is at the right temperature as it needs to be nice and hot! I like to use an oven thermometer to make sure, my oven will often say it's preheated when it's really 15 to 20°F cooler.

Should biscuits touch when baking? ›

Whether using a cast iron skillet or a baking tray, lay your biscuits so they are touching sides and all connected. This helps them rise higher, as they provide support for one another as they bake – kind of like a doughy shoulder to lean on!

Why do my biscuits go flat? ›

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.

How many times do you knead biscuit dough? ›

Gather dough into a ball and knead on lightly floured surface quickly and gently, about 6 to 8 times, just until no longer sticky. The kneading is meant only to flatten the pieces of fat into flakes, not to blend fat completely with the flour.

How do you make biscuits taste better? ›

Brush the biscuits with butter after baking

“If you want the most luscious biscuits ever, brush the tops with melted butter after they come out of the oven,” says James. Brushing the butter on after baking ensures that the butter soaks into the baked biscuit so you get that great buttery flavor in every bite.

Which liquid makes the best biscuits? ›

Just as important as the fat is the liquid used to make your biscuits. Our Baking Powder Biscuits recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

What are the 2 most important steps when making biscuits? ›

The first is to coat the flour in fat helping to reduce gluten development. The second is to distribute little pieces of solid fat throughout the dough which will melt in the oven creating little pockets of flakiness.

Why arent my biscuits light and fluffy? ›

Cold butter is key to making your biscuits fluffy. Warm butter will be absorbed into the flour and prevent them becoming all fluffy. Its similar to making pie crust. Cold butter will not be fully absorbed by the flour which means you will have small chunks visible in the dough.

Should you let biscuits rise before baking? ›

Biscuits are a type of quick bread (because they require no rising time before baking) with their moon in pastry. Like pastry dough, biscuits get their tender crumb and layers from the suspension of fat in flour.

How do restaurants keep biscuits warm? ›

A drawer warmer is an electrical appliance used by food service professionals to keep food that will not be served immediately fresh, flavorful, and at the proper serving temperature once it has been removed from the oven.

How do bakeries keep cookies fresh? ›

To extend the shelf life of products, many bakers use specially formulated enzymes for preservation. These naturally occurring protein compounds can keep baked goods soft while preventing crumbling and staling.

What gives biscuits their flavor? ›

While baking powder does the heavy lifting, the baking soda balances out the acidic ingredients. Salt: Salt is what gives these biscuits flavor. It's not so much that it makes these biscuits too savory.

What are the 4 types of biscuits? ›

Types of Biscuits
  • Rolled Biscuits. Rolled biscuits are one of the most popular baking-powder leavened quick breads. ...
  • Drop Biscuits. Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. ...
  • Scones. ...
  • Shortcakes.

What type of milk is used in biscuits? ›

If you use milk, the biscuits turn out especially tender. My favorite is to use half buttermilk and half milk for the best balance of flavor and texture. Whole milk is best in this recipe, but you can use lowfat if that is what you have on hand. You can also use homemade buttermilk substitute.

How long do homemade biscuits last in airtight container? ›

By putting biscuits in airtight or near airtight packaging, osmosis is stopped in it's soggy tracks, and the moisture can't get at the biscuits. This extends the shelf life from a week or two, to 2 or 3 months.

Why should biscuits be cooled before stacking? ›

Baking experts feel that if biscuits and cookies are packed too hot, they will end up sweating in the pack. Cooling is therefore important in ensuring a significant loss of moisture in the product. After baking, most cookies and biscuits will go directly for packaging.

How do you keep biscuits from browning on the bottom? ›

Sometimes turning the tray in the middle of baking the biscuits will help you to combat hardness and burning issues as well. You could try lining the baking tray or sheet with parchment paper to protect the bottom of the biscuits, too.

How do you know you've kneaded enough? ›

After kneading the dough for several minutes, press it with your finger. If the indentation stays, the dough still needs more work. If it springs back to its original shape, your dough is ready to rest.

Should you let biscuit dough rest? ›

Cake flour, a low-protein flour that is available in supermarkets from Boston to Chicago, north to Seattle and down to Los Angeles, makes a fine biscuit. Standard Northern all-purpose flour does as well, especially if you allow the dough to rest for 30 minutes or so before cutting it out and baking.

What fat makes the best biscuits? ›

Fat: We know you can make great biscuits with either lard or vegetable shortening, two uber-traditional biscuit fats. But we're sticking with our favorite biscuit fat: butter. It's got great flavor and browns biscuits better than other fats.

Is buttermilk or regular milk better for biscuits? ›

When you're making biscuits, you use buttermilk for its acidity as well as its fat and liquid content. The acidity is used, in conjunction with leaveners, to help the dough rise.

What is the ratio of fat to flour for biscuits? ›

The biscuit ratio

Turns out homemade biscuits are as easy as 1-2-3 and to make a basic biscuit recipe, that's all you have to remember: a biscuit ratio is 1 part fat, 2 parts liquid, 3 parts flour, by weight.

Should you brush butter on biscuits before baking? ›

Brush biscuits with melted butter. Bake 10-14 minutes or until lightly browned. Stir together softened butter and preserves in bowl until well mixed.

What does cream of tartar do for biscuits? ›

In the presence of a liquid, the acidity of the cream of tartar activates the baking soda, causing it to start bubbling away, and that, in turn, is what makes the biscuits rise.

What does more butter do for biscuits? ›

Increasing the amount of butter definitely makes the biscuit "taste" softer, more crumbly, and more flaky. I usually associate flakiness and softness with size; you expect a big biscuit to be fluffy and soft, and a biscuit that doesn't rise to be dense.

How long should I bake biscuits in the oven? ›

HEAT oven to 375°F (or 350°F for nonstick cookie sheet). PLACE biscuits 1 to 2 inches apart on ungreased cookie sheet. BAKE 11 to 15 minutes or until golden brown.

What temp should butter be for biscuits? ›

So pay attention to its texture: when gently pressing the butter with your finger, it should easily leave an indentation. If you want to use a thermometer, the ideal temperature is 68°F to 72ºF.

What does baking soda do for biscuits? ›

Baking soda reacts with acids in a recipe, neutralizing them and, in the process, creating carbon dioxide. Examples of acids include: buttermilk, brown sugar, lemon juice, or yogurt. The bubbles from the carbon dioxide cause the batter to rise. Without baking soda, cookies would be dense pucks and cakes would be flat.

Do you spray the pan when making biscuits? ›

Line a baking sheet with parchment paper or spray with nonstick baking spray. Hold the pan for later use. Step 2: Cut the Butter into the Dry Ingredients.

Why do you push down the middle of the biscuit? ›

Pushing down in the middle is going to help the biscuit to rise evenly since the heat hits the outside of the biscuit and works in.

What are the 4 steps for biscuit method? ›

The biscuit method is used to produce a flaky product. A good amount of butter is used to create a soft texture with a rich buttery flavor.
...
I wanted everyone to be able to have success!
  1. Step 1: Mix the dry ingredients. ...
  2. Step 2: Cut in the butter. ...
  3. Step 3: Mix in the milk. ...
  4. Step 4: Knead the dough.
14 Jul 2020

What happens if you over knead a biscuit? ›

Overworking (or Underworking) the Dough

The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don't mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.

Does baking soda make biscuits rise? ›

Baking soda is also known by its chemist term: sodium bicarbonate. When heated, this chemical compound forms carbon dioxide gas – making your breads and cookies rise.

Should you knead biscuit dough? ›

Knead gently and just enough to form a smooth ball, 10 to 12 times. The technique for kneading biscuit dough is much more gentle than kneading yeast dough. Overkneading will make biscuits tough. Rolling dough-Roll dough with a rolling pin to an even 1/2-inch thickness.

What makes a biscuit softer? ›

As in bread, starch from the flour in biscuits begins to crystalize after a few days, theoretically making biscuits more brittle. But in many biscuits, the high sugar content masks this process by absorbing water from the atmosphere, ultimately resulting in a soft biscuit.

What makes cookies light & Airy? ›

Water vapor escaping from the dough in combination with the carbon dioxide released by our baking soda is ultimately what makes our cookies light and airy.

What kind of flour is best for biscuits? ›

Cake flour will give you a lighter, fluffier biscuit, but the outer crust won't have as much bite to it. Conversely, all-purpose flour will provide more bite, but it'll be a drier, less airy biscuit. The solution: Use half cake flour and half all-purpose flour.

What temperature do you bake biscuits at? ›

Bake the biscuits at 450°F until golden brown, about 12 to 15 minutes. TIP: Make sure your oven is at the right temperature as it needs to be nice and hot! I like to use an oven thermometer to make sure, my oven will often say it's preheated when it's really 15 to 20°F cooler.

Should I use baking soda or baking powder in cookies? ›

Baking soda is most commonly used in cookie and muffin recipes. Baking powder, however, already contains an acid and a base and has a more neutral taste, which works great when baking cakes and bread.

What happens if you put too much baking soda in cookies? ›

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

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