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Buttery, crumbly, and golden-brown, these classic biscuits are the backbone of any dish! It’s a tried and true recipe you’ll be coming back to all the time.
Once you start making homemade rolls and biscuits, you’ll never go back! Next you’ll have to try these 1-hour rolls or 7-Up Biscuits!
Tried and True Homemade Biscuits
Why use this recipe for classic biscuits? Well, it’s simple. It’s got all the right ingredients in all the right amounts. Cold butter for fluffy layers? Check. Buttermilk for a little tang and a tender crumb? Check. A light touch with the dough? Double check!
Trust me, these biscuits won’t let you down. Make a batch and they’ll be light, airy, and oh-so-buttery, with a golden brown crust that practically begs you to break it open and slather it with butter. Eat them on their own, as a side, or in biscuits and gravy! The options are endless.
Ingredients You’ll Need
This recipe for classic biscuits only uses 5 simple ingredients. You may already have everything you need! (Exact measurements are in the recipe card at the end of the post.)
- All-Purpose Flour: To give the biscuits structure.
- Baking Powder: So the dough rises properly.
- Salt: Elevates all the flavors and keeps your homemade biscuits from tasting bland.
- Unsalted Butter: Creates those delicious flaky layers. The butter needs to be chilled for this to happen.
- Buttermilk: Adds moisture, richness, and a touch of flavor to the dough.
- Melted Butter for Brushing: For the perfect golden brown finishing touch!
How to Make Classic Biscuits
These homemade biscuits are super easy to make and take just over 30 minutes from start to finish. The perfect complement to any hearty dinner!
- Preheat Oven, Prepare Baking Sheet: Preheat your oven to 425 degrees Fahrenheit and then prepare a baking sheet by lining it with parchment paper.
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Add Butter: Using a cheese grater, grate the cold butter into the flour mixture. Then use a pastry cutter or the back of a fork to “cut” the butter into the flour.
- Mix: Once the butter is incorporated add the buttermilk. Then use a pastry cutter or fork to mix the buttermilk into the dough. Stop mixing just before it all comes together, so the dough is shaggy and crumbly.
- Knead: Dump the dough onto a floured surface and knead the dough with your hands to bring it together. Be careful not to overwork the dough or handle it too much because you want the butter to stay as cold as possible.
- Cut: Roll the dough out on the floured surface until 1 inch thick. Then using a 3-inch biscuit cutter or cup, cut the biscuits. Gather the dough scraps and then form them into a ball. Roll out the dough again and repeat the cutting process until all your dough is used up.
- Add to Pan: Place the biscuits onto the prepared sheet pan, spaced 1 inch apart.
- Brush With Butter: Brush melted butter on top of each biscuit.
- Bake: Bake the biscuits until lightly golden brown on top and bottom, about 15 to 20 minutes.
Tips for Success
Here are a few secrets to making homemade biscuits that’ll have everyone begging for your recipe!
- Use Cold Butter: Cold butter = flaky layers, so make sure your butter is chilled before you make your biscuits.
- Knead Gently: Don’t mess with the dough too much! The heat from your hands will soften the butter and then your biscuits won’t turn out as flaky. Cold butter is key. You only want to mix until the dough is combined and crumbly.
- Space Them Out: Make sure your biscuits have plenty of room in between them. They’ll puff up once they hit the oven.
Storing Leftover Biscuits and Dough
Now, about leftovers. These classic biscuits will stay fresh at room temp for a day, or in the fridge for up to 3 days.
Can I Freeze Leftover Dough?
Yes you can! Freeze that leftover dough in a single layer on a baking sheet, then transfer to a bag once solid. Just thaw in the fridge overnight and bake as usual when you’re ready to enjoy them again.
More Homemade Biscuit Recipes to Try
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Classic Biscuit
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, cold
- 1 cup buttermilk
- additional melted butter for brushing
Instructions
- Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Using a cheese grater, grate the cold butter into the flour mixture. Use a pastry cutter or the back of a fork to "cut" the butter into the flour.
- Once the butter is incorporated add the buttermilk. Use a pastry cutter or fork to mix the buttermilk into the dough. Stop mixing just before it all comes together. The dough should be shaggy and crumbly at this point.
- Dump the dough onto a floured surface and knead the dough with your hands to bring it together. Be careful not to overwork the dough or handle it too much because you want the butter to stay as cold as possible.
- Roll the dough out on the floured surface until 1 inch thick. Using a 3-inch biscuit cutter or cup, cut the biscuits. Gather the dough scraps and form them into a ball. Roll out the dough again and repeat the cutting process until all your dough is used up.
- Place the biscuits onto the prepared sheet pan, spaced 1 inch apart.
- Brush melted butter on top of each biscuit.
- Bake the biscuits until lightly golden brown on top and bottom, about 15 to 20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It is unfortunate you felt this recipe was too difficult to make. This recipe was excellent.
I make homemade biscuits all the time, however, I use a recipe that uses Crisco instead of butter, and I make drop biscuits rather than rolled biscuits.
Canned biscuits are terrible, they leave a greasy feel in your mouth. They don’t compare to homemade biscuits.
Cleanup is simple from biscuits.
If you think biscuits are too hard don’t ever try a cheesecake!
Tried this yesterday…very good! Thank you
For the effort, it doesn’t beat a can of brand name jumbo buttermilk biscuits in a can.
I’ve tried a various biscuit recipes over the years – usually just once or twice a year – trying to see if I can find anything that is worth the time and effort over a can of biscuits. Like with many of them, the issue here of incorporating the cold butter and rolling things out to a uniform thickness along with the general mess and cleanup of working with flour and floured surfaces, didn’t bring enough value to justify the effort.
If you really enjoys baking and take pride in making things like this from scratch, this is a fine recipe.
If you’re trying to find an easy biscuit recipe that will far surpass a properly baked can of brand name biscuits to be worth the effort, this is not it.
Big bummer that you suck at baking Darien….
Why assume she sucks at baking, she just said the upside doest out-weigh the downside of time and mess clean-up which is not disparaging this recipe and id probably agree with her
This recipe is no different than any other recipe using butter and Buttermilk. In my experience in making really tasty biscuits, you have to experiment with different oils and liquids, for example, sour cream vs heavy cream, butter vs coconut oil, or flour brand. Different ingredients will produce biscuits with a different texture and taste. Making biscuits once or twice a year using the same ingredients will have the same result.
It is unfortunate you felt this recipe was too difficult to make. This recipe was excellent.
I make homemade biscuits all the time, however, I use a recipe that uses Crisco instead of butter, and I make drop biscuits rather than rolled biscuits.
Canned biscuits are terrible, they leave a greasy feel in your mouth. They don’t compare to homemade biscuits.
Cleanup is simple from biscuits.
If you think biscuits are too hard don’t ever try a cheesecake!