6 Tablespoons unsalted butter (very cold (85g), unsalted European butter is ideal, but not required)
¾ cup whole milk¹ ((177ml) buttermilk or 2% milk will also work)
Categories
Bread
Breakfast
Side Dish
Cuisine
American
Steps
For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour.
Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet.
Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.
Nutitrion
Serving Size: 1 biscuit
Calories: 280 kcal
Carbohydrates: 36 g
Protein: 5 g
Fat: 13 g
Saturated Fat: 8 g
Cholesterol: 33 mg
Sodium: 405 mg
Sugar: 4 g
Reviews
Tessica Evans on 2025-08-12 (5 stars): I haven’t made biscuits since I was a girl, thank you for the reminder and all the tips that made them come out perfectly!! Lots of love for what you do!
Erica Welch on 2025-08-12 (5 stars): Just wanted to say THANK YOU!! For putting the ingredient amounts in the directions. Scrolling back and forth on a recipe drives me crazy! You made it so much easier for me.
The biscuits turned out great! I will definitely make them again.
Christina on 2025-08-12 (5 stars): I've made these now 2-3 times; perfect each time. This go I didn't have whole milk, but happened to have half n half; I used 50/50 half n half and 2% milk and they turned out great. Here's a butter tip - she suggests box grater. I'm too lazy; I use my food processor, but you're 100% going to have some stick to the lid/etc. Since the recipe calls for 6 tbsp, I just shove a whole stick of chilled butter through (8 tbsp), and the amount that doesn't shred perfectly and is stuck all over the unit is about 2 tbsp. I scrape that butter back out later and use it for whatever. Just a handy tip for the lazy!
Tanya on 2025-08-11 (5 stars): This recipe was great. I added about 1/4 of grated cheese. The critical cook ask me to make the biscuits, he gave it a rating of 9 out of 10. I think that is because he didn't make it. 🤣. We had it with biscuits and sausage gravy. Will definitely be using this recipe again.
Sophia on 2025-08-09 (5 stars): great!!!! way better than any store bought. and no unnecessary ingredients or preservatives.
I probably could have made about 8-10 instead of 6~ some were still a tad doughy on the inside after 12mins and cooling. still delicious. used them for open face homemade sloppy joes.
didn't realize until telling my husband about them that I totally forgot the sugar... didn't seem to make any noticable difference to me.
highly recommend!
;) on 2025-08-09 (5 stars): I am an inexperienced baker, but i made these biscuits, and they were very delicious, even though I used almond milk instead of real milk, and my family will be eating them for breakfast!
Nicole on 2025-08-09 (5 stars): We LOVE these biscuits! Is there a way to make these ahead and bake later? Can they be frozen and kept for when needed?
Jane on 2025-08-09 (5 stars): Easy and delicious!
Joe K on 2025-08-09 (5 stars): These were surprisingly delicious. I would say they were more scone-like than biscuits (I think biscuits should have more or a layered-dough feel), but they were tasty and crumbly. Will do them again for sure.
Niki on 2025-08-07 (5 stars): THANK YOU!! PERFECTION!! This is my third biscuit attempt in my whole life and first with this recipe and it works!! I followed every instruction precisely (I used Lily APF, makes huge difference! And for the record, for those who say it didn’t turn out as should have, make sure you use fresh ingredients and the better quality the better result!)
kelly on 2025-08-06 (5 stars): Great, easy and fast recipe for delicious biscuits! Thank you! They really are wonderful!!
Lori on 2025-08-04 (5 stars): this recipe is a hit!
I cut down baking time to 10 minutes, added buttermilk, and brushed with melted butter
Delicious!
