Make this easy biscuit recipe anytime for a comforting homemade treat or to impress a guest with flaky, buttery layers of pure perfection. Country Biscuits require zero fancy equipment and only 6 pantry staple ingredients.
Homemade Biscuits are a wonderful way to show you care with their slightly sweet, soft interior, which is delicious for any meal or snack.
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Everyone needs a reliable homemade biscuit recipe in their repertoire. This homemade country biscuit is a simple treat to make any meal feel extra special. They are the perfect accompaniment to anything creamy and comforting such as Creamy Garlic Chicken.
This is the exact recipe that we used in culinary arts school – so you are assured these biscuits are well tested and well loved. We made these traditional biscuits during most kitchen days for baking class since they pair so wonderfully with almost any other recipes we happened to be making at the time.
Even if you don’t consider yourself a baker, this recipe is easy enough to make anytime. Just be sure to follow the recipe exactly and keep your butter cold while you’re working.
These homemade biscuits are slightly sweet and extremely buttery – the best of both worlds when it comes to baked goods! The flaky layers are fluffy, soft, and spreadable. Be sure to try these biscuits plain, but also paired with your favorite jam, butter, honey, jelly or preserves.
They can also make the base for sandwiches, such as a BLT.
Why This Recipe Works
Making Homemade Country Biscuits is actually a quick process and easy enough to make anytime. This recipe only requires 6 basic ingredients and no fancy equipment.
Biscuits are super versatile and can be enjoyed in a variety of ways. For breakfast, pair biscuits with ham, sausage, bacon, or eggs or spread jam on a biscuit for a special afternoon treat with coffee or tea. They may even be served plain, as a side, or with dinner.
Biscuits can be made ahead of time and may even be frozen for later use. Bake off the biscuits and serve them within 2 days, freeze them after completely cooling, or you may also freeze them before baking.
How To Make Country Biscuits
Ingredients
- All Purpose Flour
- Sugar
- Baking Powder
- Salt
- Unsalted Butter
- Whole Milk
Chef’s Tip: if possible, use weights rather than cups or tablespoons for the flour and butter. This information is in the recipe card at the bottom of this post. Using weights will give you perfect biscuits every single time.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your oven to 400°F.
Cut the butter into small cubes and place it back into the refrigerator, or even the freezer, to keep it very cold until needed.
Create!
Mix together the flour, sugar, baking powder and salt in a medium bowl until well combined.
Cut the butter in using a pastry blender or your fingers until only pea-size pieces remain.
Note: it’s important to keep the butter in pea-size pieces. The steam created as the butter melts helps to give your biscuits rise and develop those buttery, flaky layers.
Slowly pour in the milk and mix until barely combined.
Turn out onto a lightly floured surface and knead just 5-6 times to form one mass of dough.
Press out 1/2-inch high and cut with a biscuit cutter. I used a 2 3/4-inch cutter, but you can use any size you prefer.
Chef’s Tip: if you don’t have a biscuit cutter, you can use a drinking glass.
Note: cut the dough as closely as possible. This dough does not re-roll well. I push together the excess pieces, but as you can see in the photo, they aren’t well formed. They will not rise as nicely, nor will the layers be as flaky, but they taste the same and I don’t like to waste the dough.
Place the biscuits on a parchment paper-lined baking sheet about 1/2-inch apart. This helps to ensure more even baking.
Optional: you can brush the tops with an egg wash (one whole egg, lightly beaten), if desired.
Bake 12-14 minutes, or until the tops of the biscuits are golden brown. You can definitely see the difference in the biscuits that were re-formed!
Present!
Brush the tops of the biscuits with melted butter, if desired.
Serve with butter, honey, jam, jelly or preserves. These biscuits are also great for southern biscuits and gravy or to serve with creamed chicken or chipped beef.
Tips and Techniques
- It’s important to keep the butter in pea-size pieces. The steam created as the butter melts helps to give your biscuits rise and develop those buttery, flaky layers.
- Cut the dough as closely as possible. This dough does not re-roll well. You can push together the excess pieces, but those biscuits won’t be as flaky and well-formed.
- Store leftover baked biscuits wrapped in plastic wrap or in plastic bags. They will keep at room temperature for 1-2 days, or in the refrigerator for up to 1 week.
FAQ’s
Can You Make Biscuits Ahead Of Time?
You can make biscuits ahead of time. Homemade biscuits can be stored wrapped in plastic wrap or in plastic bags at room temperature for 1-2 days or in the refrigerator for up to 1 week.
You can also freeze biscuits for up to 2 months. Be sure to let the biscuits cool before wrapping them in aluminum foil or placing them in freezer bags.
How Do You Reheat Biscuits?
To reheat biscuits, preheat your oven to 350°F. Add the desired number of biscuits to a parchment paper-lined baking sheet. Place the baking sheet in the preheated oven for 5 minutes, or until warmed through.
Frozen biscuits will take a few minutes longer to reheat.
Why Are My Homemade Biscuits Hard?
Biscuits can turn out hard if the dough is overworked and the butter pieces have warmed up too much.
Another reason for hard biscuits may be that the oven temperature was off. With any baking, it’s always a good idea to use an oven thermometer to ensure the temperature of the oven is actually correct.
More Bread Recipes
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Easy Homemade Country Biscuits
Ingredients
- 2 1/4 cups all purpose flour
- 1 tablespoon granulated sugar
- 1 1/3 tablespoons baking powder (1 tablespoon + 1 teaspoon)
- 1/2 teaspoon salt
- 7 tablespoons unsalted butter (keep very cold)
- 3/4 cup whole milk
Instructions
- Preheat your oven to 400°F.
- Mix together the flour, sugar, baking powder and salt in a medium bowl until well combined.2 1/4 cups all purpose flour, 1 tablespoon granulated sugar, 1 1/3 tablespoons baking powder, 1/2 teaspoon salt
- Cut the butter in using a pastry blender or your fingers until only pea-size pieces remain.7 tablespoons unsalted butter
- Slowly pour in the milk and mix until barely combined.3/4 cup whole milk
- Turn out onto a lightly floured surface and knead just 5-6 times to form one mass of dough.
- Press out 1/2-inch high and cut with a 2 3/4-inch biscuit cutter (or any size you prefer).
- Place the biscuits on a parchment paper-lined baking sheet about 1/2-inch apart. This helps to ensure more even baking. Brush with egg wash, if desired.
- Bake 12-14 minutes, or until the tops of the biscuits are golden brown. You can definitely see the difference in the biscuits that were re-formed!
- Brush the tops of the biscuits with melted butter, if desired.
- Serve warm.
Notes
Tips and Techniques
- For best results use weights for the flour and butter, if possible.
- It's important to keep the butter in pea-size pieces. The steam created as the butter melts helps to give your biscuits rise and develop those buttery, flaky layers.
- Cut the dough as closely as possible. This dough does not re-roll well. You can push together the excess pieces, but those biscuits won't be as flaky and well-formed.
- Store leftover baked biscuits wrapped in plastic wrap or in plastic bags. They will keep at room temperature for 1-2 days, or in the refrigerator for up to 1 week.
