Save
Let me share my grandmother's secret to the most amazing flaky biscuits you'll ever taste. These buttery golden beauties have been perfected over generations and now they're my family's most requested breakfast treat. There's nothing quite like the smell of fresh biscuits baking in the morning and once you try this recipe you'll never go back to store bought.
What Makes These Special
The magic of these biscuits lies in their simplicity. Just a few basic ingredients transform into layers of buttery flaky goodness. Every time I make them people can't believe how light and tender they are. And the best part? You probably have everything you need in your pantry right now.
What You'll Need
- All-Purpose Flour: 2 cups, providing the structure for the biscuits.
- Baking Powder: 1 tablespoon, ensuring the biscuits rise for a fluffy texture.
- Butter: 1/4 cup, room temperature or cold, for flavor and tender crumb.
- Milk: 3/4 cup, preferably whole milk, for moisture and richness.
- Salt: 1/2 teaspoon, to enhance flavor.
Let's Make Some Magic
- Combine Dry Ingredients
- In a medium bowl, stir together flour, baking powder, and salt until well blended.
- Incorporate Butter
- Add room temperature butter and mix with a fork or pastry blender until the mixture resembles coarse crumbs.
- Add Milk
- Make a well in the center of the mixture, pour in the milk, and stir just until the dough pulls away from the bowl sides. Let it rest for 2–3 minutes.
- Roll and Cut
- On a floured surface, knead the dough lightly for about 30 seconds. Roll out to 3/4-inch thickness, then cut with a 3–4-inch round cutter. Place biscuits 1/2 inch apart on a greased baking dish.
- Bake
- Bake in a preheated oven at 425°F (220°C) for 12–14 minutes, or until golden brown. Brush tops with melted butter and serve warm.
My Secret Tips
Here's what I've learned from countless batches of biscuits: never twist your cutter it seals the edges and prevents them from rising. I always grate my cold butter it makes incorporating it so much easier. And if you want extra flaky layers fold the dough like a letter a few times before cutting.
Make Them Your Own
Once you've mastered the basic recipe get creative! Sometimes I add shredded cheddar and herbs for savory biscuits or a touch of sugar when I'm planning to use them for shortcake. My kids love when I sprinkle cinnamon sugar on top before baking.
Plan Ahead
These biscuits are perfect for making ahead. I often prep the dough the night before and pop them in the fridge. On really busy weeks I'll make a double batch cut them out and freeze them. Nothing beats fresh baked biscuits even if they started frozen.
Perfect Partners
There's no wrong way to serve these biscuits. We love them split and stuffed with eggs and bacon for breakfast sandwiches smothered in sausage gravy or simply slathered with butter and honey. They're even amazing dunked in soup or stew.
Why You'll Love These
Once you see how easy it is to make homemade biscuits you'll never buy them again. That moment when you pull apart a warm biscuit and see those flaky layers it's pure joy. And trust me everyone needs a reliable biscuit recipe in their collection this one never fails to impress.
Final Notes
Classic homemade biscuits that are buttery and flaky. Simple ingredients and technique create tender biscuits in just over 30 minutes.
Common Recipe Questions
- → Why make an indent on top?
The indent helps biscuits rise evenly on all sides instead of leaning.
- → Why use room temperature butter?
Room temperature butter blends better with flour to create proper crumb texture.
- → Can I skip the egg wash?
Egg wash gives golden brown color but can be skipped. Brush with butter after baking.
- → Why let dough rest?
Brief rest allows flour to hydrate and gluten to relax for tender biscuits.
- → Can I make these ahead?
Best served fresh and warm. Can freeze unbaked cut biscuits for later.