This basic homemade biscuit recipe can be made in about 20 minutes. The biscuits are easy to make with a light, flaky, and tender texture!
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
Servings 12
Ingredients
3cups(390g)all-purpose flour
2tablespoonsbaking powder
1 ½tablespoonsgranulated sugar
1teaspoonsalt
⅔cup(150g)unsalted butter, cold and cut into pieces
1cup(240ml)whole milk, cold
Instructions
Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it with butter.
Stir the flour, salt, sugar, and baking powder together with a whisk until very well combined.
Use a pastry blender or fingertips to cut the butter into the flour mixture until looks like coarse crumbs.
Add the milk and mix just until combined and the mixture holds together. Do not overmix as this will cause tough biscuits that do not rise.
Turn the dough out onto a clean work surface and gently press it together 4-5 times. The dough shouldn't be sticky but will be soft and elastic. Too much kneading will toughen the biscuits.
Use a rolling pin to roll the dough into 1/2-3/4-inch thickness. Dip a 2-inch round cutter in flour and cut biscuits by pressing straight down. Avoid twisting the cutter because this will inhibit the rise. Space the cuts as close together as possible so minimize scraps.
Arrange the biscuits on the prepare baking sheet. Place them nearly touching for a higher rise with softer sides. Or space them farther apart for crusty sides.
Bake for 10-12 minutes until the tops are golden brown and the sides are almost white. The interiors will still be moist but will continue to cook after they are removed from the oven.
Brush the tops with melted butter if desired then transfer to a wire rack to cool slightly. Biscuits are best served warm.
Notes
Salted butter can be used in place of unsalted butter. Omit the salt from the recipe.
Buttermilk or cream can be substituted for whole milk. Use enough liquid to bring the dough together without having to work it too much.
Try freezing the shaped biscuits on the baking sheet for 20 minutes before baking. This will help them maintain their shape during baking.
Make ahead tip
Baked and cooled biscuits can be frozen for up to 3 months. Allow them to cool completely then wrap each biscuit tightly in heavy-duty aluminum foil or several layers of plastic wrap and store in a gallon-sized freezer bag or airtight container. TO REHEAT: Transfer the frozen biscuits to a parchment-lined baking sheet and bake at 350°F for 15-20 minutes, until soft and warmed through. lay a sheet of foil over the biscuits to prevent them from over-browning.
Unbaked biscuits can be frozen for up to 3 months. Cut out the biscuits and arrange them on a parchment-lined baking sheet. Cover the baking sheet with plastic wrap and freeze for 1 hour. Once frozen, transfer the biscuits to a gallon-sized freezer bag or airtight container. TO BAKE: Bake straight from the freezer! Place frozen biscuits on a baking sheet lined with parchment paper and bake at 425°F for 20-25 minutes.