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
April on 2026-03-29 (5 stars): Top notch biscuit recipe. Very easy to follow and the biscuits are delish! I’m trying hard not to eat them all right now!!
mariah latour on 2026-03-28 (5 stars): i don't think I ever leave comments, but I had to for this! I had extra leftover buttermilk that needs used so I thought why not try my hand at some biscuits?
when I tell you these came out absolutely perfect, I was so happy! I subbed the regular milk for buttermilk and my family devoured them with some beef bacon gravy ❤️
Elijah on 2026-03-28 (5 stars): I used this recipe when I made biscuits for the first time, even though I messed them up a bit they still turned out great, like, the recipe is so simple it almost feels like cheating, since the result is so good. Thanks for the recipe!
Linda Clark on 2026-03-26 (5 stars): I can't believe I made biscuits!!!!!! Using your video made it so easy!!! I just form my dough into a big square and make square biscuits. These are absolutely delicious with your sausage gravy!
Solomon Wilson on 2026-03-25 (5 stars): I used this recipe as a base for pull apart garlic bread, I followed until it came to the direct baking of the bread and I stacked it into a cake pan as chunks with garlic butter all over it. came out a success. just needed lower heat and another 10 minutes
Leena on 2026-03-24 (5 stars): First time making biscuits so I was very intimidated. The instructions were simple and concise, and the biscuits turned out great! I'm excited to have a go-to recipe. Thank you for sharing!
april on 2026-03-24 (5 stars): You are such a gift for the home baker. Thank you 💗
Nena on 2026-03-23 (5 stars): Made this biscuit recipe this morning. Beautiful biscuits. Husband approved. No more hockey pocks! Thanks for the tips.
Teresa Rowan on 2026-03-23 (5 stars): This is a great recipe. I used soy milk because I don't normally have regular milk on hand, and added a tablespoon ot cream. I also followed your direction to hget the dough flattened to one inch but cut that into six squares rather than rounds, in order to handle less. Thanks so much for the recipe it's a keeper!
Em on 2026-03-21 (5 stars): I personally noticed the biscuits come out flat when you use regular milk. They rise more with buttermilk, google says the fat in buttermilk reacts better with the baking powder causing them to be fluffier.
G. Tigner on 2026-03-19 (5 stars): Perfect every time!
