Quick and easy picture tutorial on how to make homemade biscuits with tips and tricks to make it a simple process that works every time and makes the best biscuits around.
This is my tried-and-true, all-time favorite, perfect-every-time biscuit recipe, and I wanted to give you a picture-by-picture guide to making them in your own home. I hope this helps take any questions out of the biscuit-making process so that you can master this recipe yourself. If homemade biscuits aren’t something you have mastered, it’s time! There’s nothing quite so delicious and comforting as a perfect biscuit.
I serve these as a side to all kinds of soups and stews, as the bread for my famous breakfast sandwiches (long live a soft and runny yolk in between two halves of a biscuit!), but the most popular thing I make with this recipe is sausage gravy. Homemade Biscuits and Gravy is our go-to “celebration” breakfast. We have it for Christmas, birthdays, Mother’s Day, and more. I can’t wait for you to try this recipe! It’s going to become a staple in your kitchen, too.
The key to this recipe is super cold or frozen butter. I just keep a few sticks of butter in the freezer at all times, specifically for this recipe. Run right now and pop one in the freezer so that when you are ready you’ll have the frozen butter all ready to go. I love using the cheese grater to grate the frozen butter. It’s easy and the pieces are just the right size. If you don’t have frozen butter you are going to want to make the dough, but before you spread it on the floured surface to cut it, refrigerate it for 15 minutes. If you use cold butter (not frozen) and then work with it a bit to make the dough, it’s going to be too warm. If the butter is too warm your biscuits are going to spread instead of get tall. The butter will melt too quickly and though the biscuits will taste great, they will be ugly blobs of buttery heaven.
I hope you make these as often as we do! Feel free to reach out with any additional questions.
How to Make Homemade Biscuits
1. Preheat oven to 475 degrees. In a medium bowl, whisk together the flour, baking powder, sugar, salt, and cream of tartar.
2. Using the largest holes of a cheese grater, grate the butter into the bowl.
3. Stir butter into flour mixture. Stir until the butter is broken up and the mixture is well combined.
4. Add the milk and stir until just combined – do not over mix.
5. Pat dough on a floured surface until it’s 3/4 inch thick. Cut into biscuits using a biscuit cutter.
6. Place the cut biscuits on an ungreased cookie sheet. Bake for 8 to 10 minutes until golden brown.
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Quick and easy picture tutorial on how to make homemade biscuits with my tips and tricks to make it a simple process that works every time and makes the best biscuits around.
- 2 cups flour
- 4 teaspoons baking powder
- 3 tablespoons white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup butter, frozen or very cold
- 3/4 cup whole or 2% milk
- Preheat oven to 475 degrees. In a medium bowl, whisk together the flour, baking powder, sugar, salt, and cream of tartar.
- Using the largest holes on a cheese grater, grate the butter into the bowl.
- Stir butter into flour mixture. Stir until the butter is broken up and the mixture is well combined. A fork or a pastry blender work well for this step.
- Add the milk and stir until just combined – do not over mix.
- Pat dough on a floured surface until it’s 3/4 inch thick. Cut into biscuits using a biscuit cutter. This recipe makes 10-12 2.5 inch biscuits.
- Place on an ungreased cookie sheet. Bake for 8 to 10 minutes until golden brown. Serve right away
- Using very cold or frozen butter is great because it makes the biscuits flaky (same principle applies to pie crusts) and it’s easy to grate on a cheese grater. No cheese grater? Use a sharp knife to cut the butter into small squares and then use a fork or a pastry blender to work it into the flour.
- I have made this recipe using half whole wheat flour and half white flour with great success (sometimes I’ll need to add a few extra tablespoons of milk to accommodate the whole grain flour). I have tried it with 100% whole wheat flour and they didn’t rise very well. I wouldn’t recommend it.
- I highly recommend buying a biscuit cutter, too (I have and love these and these, both I got from the King Arthur Flour website. They double well as cookie and donut cutters too). The biscuit cutters are pretty sharp on the edge so you are cutting through the dough and not smashing it down. This will help your biscuits to rise tall.
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Other homemade biscuit recipes you might like:
- The Best Homemade Buttermilk Biscuits (uses an egg and buttermilk but SUPER tall and fluffy biscuits)
- Sausage and Cheese Biscuits
- Quick and Easy Sweet Potato Biscuits
- Maple Cornmeal Biscuits
- 100% Whole Wheat Biscuits from 100 Days of Real Food
Great main dish recipes to serve with biscuits:
- Healthy 30 Minute Alphabet Soup
- Instant Pot Split Pea Soup
- Homemade Biscuits and Gravy
- The Best Instant Pot Broccoli and Cheese Soup
- Easy Vegetable and Cheese Egg Bake
I hope you make these as often as we do! Feel free to reach out with any additional questions. I’m here to help and be your go-to biscuit expert. We all have to be good at something – I just happen to be great at making biscuits, and I want you to be too!