Biscuit enthusiasts, rejoice! These Easy Fluffy Homemade Biscuits are the softest, most tender biscuits you can make from scratch. Using a food processor makes the process speedy and ensures that the cold butter is perfectly cut into the flour. If you’re going old-school, feel free to work the butter in by hand. Enjoy these biscuits with honey butter or sausage gravy for a true Southern experience.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 8 biscuits
Why You’ll Love This Recipe
- Tender and fluffy texture with minimal effort.
- Perfect for breakfast or as a side for any hearty meal.
- Uses everyday pantry ingredients.
- Customizable with sweet and savory variations.
Ingredients
- 2 cups (260g) all-purpose flour, spooned and leveled: Provides structure. Ensure accurate measurements by spooning and leveling the flour to prevent dense biscuits.
- 5 teaspoons baking powder, use aluminum-free baking powder: Gives the biscuits their rise. Aluminum-free options prevent any metallic aftertaste.
- 1/4 teaspoon baking soda: Works with the buttermilk (if using) to leaven and tenderize.
- 1 tablespoon sugar: Adds a subtle sweetness to balance the savory elements.
- 1 teaspoon fine sea salt: Enhances overall flavor.
- 6 tablespoons (85g) cold butter: Ensures flakiness. Substitute with margarine if needed, but for best results, use real butter.
- 3/4 cup + 2 tablespoons (207ml) whole milk or buttermilk: Hydrates the dough. Buttermilk adds extra tenderness and tang.
How to Make It
Step 1: Preheat and Prepare
Heat the oven to 425°F (218°C). Set aside an oven-safe 10- or 12-inch skillet, such as cast iron, or alternatively, use a baking sheet. Preheating prepares the biscuits to rise effectively.
Step 2: Mix Dry Ingredients
Combine flour, baking powder, baking soda, sugar, and salt in a food processor bowl. Pulse 3-4 times just until combined, ensuring even distribution of leavening agents.
Step 3: Incorporate Butter
Cut the cold butter into cubes and add to the flour mixture. Pulse 5-7 times until the butter resembles tiny peas—look for small, consistent pieces throughout for optimal flakiness.
Step 4: Form the Dough
Transfer mixture to a large bowl. Make a well, pour in milk (or buttermilk), and stir until it forms a shaggy dough. This method ensures the liquids are evenly incorporated.
Step 5: Knead and Fold
On a lightly floured surface, bring the dough together by hand. Gently pat into a 3/4-inch thick rectangle, fold into thirds, rotate, and repeat twice more. Folding develops flaky layers without overworking.
Step 6: Cut Biscuits
Roll the dough to 1/2 to 3/4 inch thick. Cut with a 3-inch biscuit cutter without twisting to maintain layers. Place biscuits close in skillet or on sheet to help them rise.
Step 7: Bake to Perfection
Bake until golden brown, 10-15 minutes. An even color signifying they’re perfectly cooked. Serve warm for the best texture and flavor.
Recipe FAQs
Can I make these biscuits without a food processor?
Absolutely. Use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse crumbs. This technique might take a bit more time but still yields great results.
What’s the best substitute for buttermilk?
If you don’t have buttermilk, substitute with the same amount of whole milk mixed with 1 tablespoon of lemon juice or vinegar to achieve a similar tang and acidity.
Why should I avoid twisting the biscuit cutter?
Twisting seals the biscuit edges, preventing them from rising properly. Press straight down to keep the edges open, encouraging them to rise high in the oven.
