Homemade Biscuit Recipe for Perfectly Flaky Results

Golden, buttery, and sky-high flaky—these homemade biscuits are a Southern classic perfected for your kitchen.

🥣 Why You’ll Love This Biscuit Recipe

If you’ve ever dreamed of pulling a tray of hot, golden biscuits from the oven with buttery layers that pull apart like magic—this is your go-to recipe.

✅ Tall and flaky with tender crumb
✅ Made with pantry staples—no yeast, no stand mixer
✅ Beginner-friendly with pro-level results
✅ Freezer-friendly and perfect for meal prep

“These biscuits are so flaky and flavorful, you’d think they came from a Southern bakery.”

📋 Ingredients for Homemade Biscuits

Only 6 simple ingredients needed—but each one matters!

Ingredient	Function
2 cups all-purpose flour	Structure, light crumb
1 tbsp baking powder	Primary leavening for rise
½ tsp baking soda	Supports acid balance + rise
1 tsp salt	Balances and enhances flavor
6 tbsp cold unsalted butter	Creates flaky layers and rich flavor
¾ cup cold buttermilk	Activates leavening, adds tenderness

🔁 Buttermilk substitute: Mix ¾ cup milk with 2¼ teaspoons lemon juice or vinegar. Let sit 5 mins.

👩‍🍳 Step-by-Step Instructions

Yields: 8–10 biscuits | Prep Time: 15 mins | Bake Time: 12–15 mins | Total Time: 30 mins

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in butter: Add cold butter. Use a pastry cutter or fingertips to work into pea-sized bits. The key is visible butter chunks.
Add buttermilk: Stir gently just until dough forms. Don’t overmix.
Fold for layers: On a lightly floured surface, pat dough into 1-inch thick rectangle. Fold like a letter, turn, and fold again. Repeat once more for maximum flakiness.
Cut biscuits: Use a floured 2½-inch round cutter. Press straight down—no twisting!
Arrange and bake: Place biscuits slightly touching for soft sides or spaced for crisp edges. Brush tops with extra buttermilk.
Bake 12–15 minutes until golden. Brush with melted butter and cool 5 minutes before serving.

💡 Pro Tips for Flaky Biscuit Perfection

✅ Keep everything cold – chill your flour and butter for best results
✅ Don’t overwork the dough – gentle hands = tender crumb
✅ Use a light-colored pan – dark pans brown too quickly
✅ Freeze shaped biscuits 10 minutes before baking for max rise
✅ Let them touch – helps rise taller and stay soft

🧁 Biscuit Variations to Try

Sweet Options:

🍯 Honey-Butter Biscuits – add 2 tbsp honey to buttermilk
🍫 Mini Chocolate Chip Biscuits – fold in ½ cup mini chips
🍓 Strawberry Shortcake Biscuits – split and layer with fresh berries + whipped cream

Savory Ideas:

🧀 Cheddar-Herb – add ¾ cup shredded cheddar + 1 tbsp chopped chives
🧄 Garlic-Parmesan – ¼ cup grated parmesan + 1 tsp garlic powder
🥓 Bacon-Scallion – fold in ¼ cup each cooked bacon & green onion

❄️ Make-Ahead & Freezer Tips

Freeze Unbaked Biscuits:

Place cut biscuits on a lined tray
Freeze until solid, then store in freezer bag for 2–3 months
Bake from frozen at 425°F for 18–20 minutes

Storing Baked Biscuits:

Room temp: up to 2 days in airtight container
Fridge: up to 1 week
Freezer: wrap individually and store up to 2 months

Reheat:

Oven: 350°F for 5–7 mins
Microwave: 10–15 secs (wrap in damp paper towel)
Air Fryer: 300°F for 2–3 mins

🍳 How to Serve Homemade Biscuits

Breakfast:

With scrambled eggs and bacon
Topped with butter and jam
Classic biscuits and sausage gravy

Lunch or Dinner:

As a side with chili, stew, or soup
With fried chicken or BBQ
Topped with pulled pork and slaw

Creative Ideas:

Peach biscuits (summer)
Cranberry-orange (holidays)
Mini biscuit sliders

🛠️ Biscuit Troubleshooting Guide

Issue	Cause	Fix
Didn’t rise well	Warm butter, old baking powder, overmixed	Use cold butter, fresh leaveners, mix gently
Too dense or dry	Overworked dough or too much flour	Pat gently and measure flour carefully
Spread too much	Warm dough or not enough folds	Chill dough and use folding method
Burnt bottoms	Dark baking sheet	Use a light aluminum sheet with parchment

❓ FAQ About Homemade Biscuits

Can I use a food processor to cut in the butter?
Yes—but use short pulses and stop once coarse crumbs form. Don’t overmix.

Why are my biscuits tough?
Likely overmixed. Mix just until dough comes together.

Can I freeze biscuit dough?
Absolutely! Cut biscuits, freeze solid, store in a freezer bag, then bake as needed.

How do I make drop biscuits?
Increase buttermilk to 1 cup. Skip folding/cutting—just drop spoonfuls onto sheet and bake.

Are these biscuits good for strawberry shortcake?
Yes! Split and top with sweetened berries and whipped cream.

🍽️ Nutrition Information (Per Biscuit)

Nutrient	Amount
Calories	190 kcal
Carbohydrates	22g
Protein	3g
Fat	10g
Saturated Fat	6g
Cholesterol	25mg
Sodium	320mg
Sugar	1g

📝 Printable Biscuit Recipe Card