Biscuits Recipe Homemade

Biscuits Recipe Homemade is really simple to prepare, and these are the fluffiest biscuits you’ve ever had. This Biscuit Recipe just calls for six ingredients and yields a delectable crisp outside with a very soft inside.

You’ll be well on your way to eating Strawberry Shortcake or Biscuits and Gravy once you’ve mastered the skill of cooking biscuits. Biscuits Recipe Homemade!

Why Will You Enjoy This Biscuit Recipe:

If you enjoy homemade bread and fresh dinner rolls but hate waiting for them to rising and proof, this biscuit recipe is for you. They’re suitable for any degree of cooking ability and taste far superior to store-bought biscuits from a can. Biscuits Recipe Homemade!

  • There is no rising time.
  • Ingredients are simple.
  • The dough comes together quickly.
  • Forgiving and fail-proof
  • Make-ahead

Homemade Biscuits Ingredients:

  • Flour – All-purpose flour is the finest choice.
  • Baking Powder – If you detect clumps in your baking powder, buy aluminum-free baking powder and sift it. Biscuits Recipe Homemade!
  • Salt and sugar – add the perfect amount of flavor
  • Unsalted Butter – Make sure it’s cold, straight from the fridge.
  • Half and Half – This is also known as “light cream.” Store in the refrigerator until ready to use.

Tips for Making the Best Biscuits:

  • Correctly measure flour by spooning it into the measuring cup and leveling the top. Read our post on measuring ingredients. Biscuits Recipe Homemade!
  • Between cuts, coat your pastry cutter with flour. This will result in a cleaner cut and a higher rise.
  • Biscuits should be cut straight down. Do not use a sawing action or move your cutter side to side. Cutting straight down will aid in the ascent of the biscuits.
  • Make use of cold butter. Using cold butter is the secret to baking delicious biscuits. We dice the butter and then place it in the refrigerator. The fluffiest layers in your biscuits will be produced by using cold butter.
  • Mix only until the dry ingredients are moistened after the liquids contact the flour.

Biscuit Making Equipment:

  • Line your baking sheet with parchment paper. Biscuits Recipe Homemade!
  • We used a 2 1/2′′ diameter round biscuit cutter. Biscuits Recipe Homemade!
  • Pastry Blender – for incorporating butter into the flour. A fork with wide tines, two knives, or a food processor can also be used.
  • Mixing Bowl — This dough is made in a single bowl (we used a 4 qt).
  • To whisk in the liquid components, use a wooden spoon or spatula.

Biscuit Making Instructions:

  1. Slice the butter. Refrigerate until required in 1/2′′ cubes. Biscuits Recipe Homemade!
  2. Dry ingredients should be combined. Combine the flour, baking powder, sugar, and salt in a mixing basin. Before adding the butter and liquids, whisk until thoroughly blended.
  3. Cut the chopped butter into the flour mixture until the biggest bits are pea-sized. Using a pastry blender makes it simple.
  4. Pour in the liquids. Pour in the half-and-half all at once and whisk until the dry ingredients are barely moistened, then transfer to a floured surface. If the dough is excessively wet, sprinkle it with flour.
  5. Form the dough into a rectangle and fold it in half. Form into another rectangle and fold a third time. Form the dough into a 510′′ rectangle, then cut out 8 2 1/2′′ diameter rounds. You may use the leftovers to make two additional biscuits.
  6. Bake. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until brown. Melted butter should be brushed on heated biscuits.

Can I use half and half instead of half and a half?

Half and half are composed of equal parts heavy cream and milk. You may make a replacement by combining equal parts cold heavy whipping cream and cold milk. Biscuits Recipe Homemade!

Is a biscuit cutter required?

If you don’t have a round biscuit cutter, you can cut biscuits into squares with a knife or a bench scraper. Just be sure you cut straight down and not in a back and forth motion. Biscuits Recipe Homemade!

Is it okay to use salted butter?

Because we can regulate the salt, we use unsalted butter in all of our baking and cooking. You may use salted butter instead and add a bit less salt. Biscuits Recipe Homemade!

Can I make biscuits in a food processor?

In a food processor, combine the dry ingredients, then add the cold chopped butter and pulse until the largest pieces are pea-sized. Only add 3/4 cup half and half and pulse until blended. Biscuits Recipe Homemade!

Why are my biscuits so tough?

Overworking the dough might result in difficult biscuits due to the release of gluten strands. Also, avoid overbaking, which might cause the biscuits to dry out. Biscuits Recipe Homemade!

Biscuits should be served with:

  • There’s nothing more traditional than biscuits and gravy.
  • Spread sweet jam over biscuits and serve with tea. Biscuits Recipe Homemade!
  • Honey Butter – we adore the way butter melts on a warm biscuit.
  • Breakfast Sandwiches – cut the biscuit in half and make a sandwich out of it.


It’s simple to prepare biscuits ahead of time. Place the biscuits on a baking sheet, cover with plastic wrap, and chill overnight. Before serving, uncover and bake. Biscuits Recipe Homemade!

Homemade biscuits are incredibly simple and delicious. These usually vanish quickly and are a big favorite with our entire family. The kids can’t get enough of a warm buttered biscuit.


Baked leftover biscuits can be stored in an airtight jar at room temperature for up to 3 days. Biscuits Recipe Homemade!

Raw biscuits can be kept in an airtight jar in the freezer for up to 3 months. When ready to serve, bake at 400°F for 25-30 minutes, or until the tops are gently browned. Homemade biscuits

May You Also Love This!

Biscuits Recipe Homemade

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings:10 servingsCalories:212 kcal Best Season:Available


This is the only Biscuit Recipe you’ll ever require. Homemade biscuits are really soft, and they are quick and simple to create with only 6 ingredients.



    Make the Biscuit Dough:

  1. Refrigerate the butter in 1/2″ cubes until required.
  2. Combine the flour, baking powder, sugar, and salt in a large mixing basin. Thoroughly whisk everything together.
  3. Using a pastry blender (or two knives or a fork), cut in the chilled butter until the largest butter pieces are pea-sized.
  4. 1 cup – minus 2 Tbsp Half and Half all at once, whisk until mixture comes together and is mostly wet Avoid over-mixing.
  5. Fold Dough and Cut Biscuits:

  6. Place the dough on a floured surface. If the dough is really sticky, gently dust the top.
  7. Pat the dough into a rectangle, then fold it in half and pat it again.
  8. Fold once more and pat into a 5 “x10″ rectangle with a thickness of 3/4” Dip a 2 1/2 “Cut out 8 biscuits using a round biscuit cutter coated in flour.
  9. Gather scraps and shape them into a rectangle to make an extra 2 biscuits.
  10. Bake Biscuits:

  11. Bake at 450°F for 12-15 minutes, or until tops are golden brown and biscuits are cooked through, on a parchment-lined baking sheet.
  12. Brush the tops of the biscuits with 1/2 tbsp melted butter while they are still hot.
  13. Transfer to a wire rack to cool for 10 minutes before serving.


  • *Half and half can be substituted with equal parts heavy cream and milk. Reduce the amount of half and a half to 3/4 cup in excessively humid conditions.
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Nutrition Facts

Servings 10

Amount Per Serving
Calories 212
% Daily Value *
Total Fat 13g20%
Saturated Fat 8g40%
Cholesterol 35mg12%
Sodium 193mg9%
Potassium 240mg7%
Total Carbohydrate 21g8%
Sugars 1g
Protein 3g6%

Vitamin A 387%
Vitamin C 1%
Calcium 110%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


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