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Fluffy homemade biscuits fresh from the oven in a cast iron skillet, golden brown and buttery

Easy Homemade Biscuits Recipe (Fluffy & Buttery!) - Easy Peasy Recipes

This homemade biscuits recipe makes the fluffiest, most buttery biscuits from scratch in just 30 minutes! Perfect for breakfast, dinner sides, or smothered in sausage gravy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 8

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.

Instructions
 

  • 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.

Notes

Keep everything cold: Cold butter is non-negotiable. If your kitchen is warm, pop the cut butter back in the freezer for 10 minutes before using. Some bakers even chill their flour and bowl.
Don't overwork the dough: Mix just until the dough comes together — it should look shaggy and rough. Overworking develops gluten and gives you dense, tough biscuits instead of fluffy ones.
Place them touching: Put biscuits close together in the skillet or pan so they push against each other as they rise — this helps them go up instead of spreading out.
Brush with butter: For extra golden, glossy tops, brush with melted butter right when they come out of the oven while still hot.
Sweet variation: Add 2 tablespoons of sugar and a teaspoon of vanilla to the dough for a slightly sweet biscuit perfect for strawberry shortcake.