Biscuit recipe—just saying the words conjures up the comforting image of golden, flaky layers, still warm from the oven, ready to be slathered in butter or jam. Whether you’re planning a cozy family breakfast or want the perfect side for your favorite soup or stew, a well-made biscuit is one of those simple pleasures that never goes out of style.
What makes a truly great biscuit recipe is its balance of ingredients and the technique behind the mix. You don’t need fancy tools or hard-to-find items—just a few pantry staples, a bit of patience, and the right tips to guide you. This article will walk you through everything you need to make biscuits that are fluffy on the inside, crisp on the outside, and absolutely irresistible. Whether you’re a beginner or just looking to perfect your method, you’re in the right place. Let’s get baking!
What Makes This Biscuit Recipe Special
There’s no shortage of biscuit recipes out there, but what sets this one apart is its perfect blend of simplicity, reliability, and classic flavor. Whether you’re baking biscuits for the very first time or you’re a seasoned home cook, this recipe delivers consistently fluffy, buttery results without the need for special tools or hard-to-find ingredients.
What makes this biscuit recipe truly special is the technique: by using cold, grated butter and gently folding the dough, you create beautiful flaky layers—just like your grandma used to make. And because we use common pantry ingredients like flour, baking powder, and buttermilk (with easy substitutes), it’s a recipe that’s always within reach.
Another reason people love this recipe? It’s incredibly versatile. Want to go savory? Toss in some cheddar and chives. Craving something sweet? A touch of sugar and a handful of berries or raisins transform it into a bakery-style treat. You can dress it up or keep it plain—it always works.
Plus, it’s beginner-friendly. No need for mixers, rolling pins, or complicated steps. Just a bowl, a grater, and a little love.
Ingredients List (Serves 8)
This biscuit recipe uses simple, accessible ingredients that come together to create tender, flaky perfection. These quantities yield about 8 standard-size biscuits. If you’re baking for a crowd, the recipe doubles easily!
Dry Ingredients
- 2 cups (250g) all-purpose flour, plus extra for dusting
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar (optional, for a hint of sweetness)
- ½ teaspoon kosher salt
Fat & Liquid
- 1 stick (113g) unsalted butter, frozen
- 1 cup (240ml) cold buttermilk
Optional Add-ins
- ½ cup shredded sharp cheddar (for a savory twist)
- 2 tablespoons chopped chives or green onions
- ¼ cup dried cranberries or raisins (for sweet biscuits)
Ingredient Tips:
- No buttermilk? Mix 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let it sit for 5–10 minutes as a quick substitute.
- Frozen butter is key—it melts in the oven, creating pockets of steam that result in flaky layers.
- Chilled ingredients are essential to prevent the fat from melting before baking.
Step-by-Step Instructions
These step-by-step directions are designed to make the process foolproof, even for first-time biscuit bakers. You don’t need any fancy tools—just a grater, a bowl, and your hands.
Step 1: Preheat the Oven
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar (if using), and salt until well combined.
Step 3: Grate in the Butter
Using a box grater, grate the frozen butter directly into the dry mixture. Lightly toss the butter shreds into the flour to coat them evenly. The mix should resemble coarse crumbs.
Step 4: Add the Buttermilk
Pour in the cold buttermilk. Stir gently with a fork or wooden spoon until just combined. The dough should be shaggy and slightly sticky—do not overmix.
Step 5: Fold the Dough
Turn the dough onto a lightly floured surface. Pat it into a rough rectangle about 1-inch thick. Fold it in half, then pat it out again. Repeat this folding process 2 more times. This creates layers that will make the biscuits extra flaky.
Step 6: Cut Out the Biscuits
Pat the dough out to about ¾ to 1 inch thick. Use a floured biscuit cutter or round glass to cut out biscuits. Press straight down—don’t twist—to help them rise evenly.
Step 7: Arrange and Bake
Place the biscuits close together on your baking sheet (they should almost touch for soft sides or spaced apart for crispier edges). Bake for 12–15 minutes, or until golden brown on top.
Step 8: Serve Warm
Remove from the oven and let cool for a few minutes. Serve warm with butter, jam, gravy, or whatever you love.
Step-by-Step Instructions
These directions are designed to make the process foolproof, even for first-time biscuit bakers. You don’t need any fancy tools—just a grater, a bowl, and your hands.
Step 1: Preheat the Oven
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar (if using), and salt until well combined.
Step 3: Grate in the Butter
Using a box grater, grate the frozen butter directly into the dry mixture. Lightly toss the butter shreds into the flour to coat them evenly. The mix should resemble coarse crumbs.
Step 4: Add the Buttermilk
Pour in the cold buttermilk. Stir gently with a fork or wooden spoon until just combined. The dough should be shaggy and slightly sticky—do not overmix.
Step 5: Fold the Dough
Turn the dough onto a lightly floured surface. Pat it into a rough rectangle about 1-inch thick. Fold it in half, then pat it out again. Repeat this folding process 2 more times. This creates layers that will make the biscuits extra flaky.
Step 6: Cut Out the Biscuits
Pat the dough out to about ¾ to 1 inch thick. Use a floured biscuit cutter or round glass to cut out biscuits. Press straight down—don’t twist—to help them rise evenly.
Step 7: Arrange and Bake
Place the biscuits close together on your baking sheet (they should almost touch for soft sides or spaced apart for crispier edges). Bake for 12–15 minutes, or until golden brown on top.
Step 8: Serve Warm
Remove from the oven and let cool for a few minutes. Serve warm with butter, jam, gravy, or whatever you love.
Pro Tips for Perfect Biscuits
Whether it’s your first batch or your hundredth, these expert tips will help you take your biscuit recipe to the next level. Small adjustments make a big difference when it comes to texture, height, and flavor.
Use Cold Ingredients
The colder your butter and buttermilk, the better. Cold butter creates steam pockets as it melts in the oven, producing those beautiful, flaky layers. For best results, freeze the butter and keep the buttermilk in the fridge until the last minute.
Grate the Butter
Instead of cubing the butter, grate it using a box grater. This creates small, even pieces that distribute perfectly throughout the dough, making mixing easier and more effective.
Don’t Overmix the Dough
It’s tempting to keep stirring, but resist! Overmixing develops the gluten in the flour, which leads to tough, dense biscuits. Mix just until the dough comes together—it should look shaggy and loose.
Fold for Layers
Folding the dough onto itself a few times (like puff pastry) is the secret to those tall, layered biscuits. Three gentle folds are usually enough—more than that, and you risk overworking the dough.
Press, Don’t Twist
When cutting biscuits, use a sharp cutter and press straight down. Twisting seals the edges and prevents the biscuits from rising fully.
Bake Close Together or Apart—Your Choice
Placing biscuits close together on the baking tray helps them rise taller with softer sides. Spacing them out results in crispier edges. Choose the style you prefer.
Brush the Tops Before Baking
For a golden finish, brush the tops of the biscuits with a little melted butter or buttermilk before they go into the oven.
Variations to Try
This classic biscuit recipe is a perfect base for all kinds of delicious customizations. Whether you lean sweet or savory, there are endless ways to make it your own. Here are some of the most popular and flavorful biscuit variations to try:
Cheddar and Chive Biscuits
For a savory twist, stir ½ to 1 cup of shredded sharp cheddar cheese and 2 tablespoons of chopped chives or green onions into the dry ingredients. These are perfect alongside soup or served with scrambled eggs at brunch.
Garlic Herb Biscuits
Add 1 teaspoon of garlic powder and 1 tablespoon of mixed dried herbs (like thyme, rosemary, or Italian seasoning) to the dry mix. Brush the tops with garlic butter before baking for extra flavor.
Honey Butter Biscuits
For a touch of sweetness, mix 2 tablespoons of honey into the buttermilk before adding it to the dough. Serve warm with whipped honey butter for a crowd-pleasing treat.
Cinnamon Raisin Biscuits
Stir in 2 tablespoons of sugar, ½ teaspoon of cinnamon, and ⅓ cup of raisins for a sweet, breakfast-ready biscuit. Drizzle with a vanilla glaze if you’re feeling indulgent.
Jalapeño Cheddar Biscuits
Spice lovers can mix in chopped fresh jalapeños and cheddar cheese for a bold biscuit with a kick. These are especially good with chili or a hearty stew.
Gluten-Free Option
Substitute a 1:1 gluten-free all-purpose flour blend and check that your baking powder is gluten-free. Add an extra tablespoon of buttermilk if the dough feels dry.
Looking to pair your biscuits with something creative and cozy? Try our Perfect Passover Potato Pie for a comforting, cultural twist on traditional flavors.
What to Serve with Biscuits
Biscuits are incredibly versatile and can shine at any meal of the day. Whether you keep them classic with butter or use them as a base for a hearty dish, here are some delicious ways to serve your homemade biscuits:
For Breakfast
Start your morning right by pairing biscuits with scrambled eggs, crispy bacon, or sausage patties. Add a slice of cheddar and a drizzle of honey or jam, and you’ve got a satisfying breakfast sandwich. For a Southern twist, smother your biscuits with creamy sausage gravy.
For Brunch
Serve biscuits alongside quiche, frittata, or a fresh fruit salad. Herb and cheese biscuits work beautifully with egg dishes and add a touch of rustic charm to any brunch table.
For Lunch
Turn biscuits into sandwiches! Slice them and fill with ham, turkey, or grilled veggies. They also make a tasty base for mini sliders or a side to a warm bowl of tomato or chicken soup.
For Dinner
Use biscuits as a side dish with roast chicken, pot roast, or beef stew. They’re also perfect with saucy mains like pulled pork or barbecue ribs. Garlic herb biscuits go especially well with Italian-style meals.
If you’re looking for hearty mains to serve with biscuits, check out our best ground beef recipes — they’re filling, flavorful, and biscuit-approved!
With Soup or Stew
Nothing beats dipping a fluffy biscuit into a bowl of rich soup or hearty stew. Try it with chicken noodle, creamy potato, or chili for a comforting combo that never fails.
As a Snack or Dessert
Serve warm biscuits with butter and jam, honey, or cinnamon sugar for a quick snack. Or, transform them into dessert by topping with fresh strawberries and whipped cream for an easy strawberry shortcake.
Nothing complements biscuits quite like juicy beef. Learn how to master your favorite pairing with our perfect steak and fries tips.
FAQs
1. What are the main ingredients in biscuits?
The main ingredients in a classic biscuit recipe are all-purpose flour, baking powder (and sometimes baking soda), salt, butter (or shortening), and buttermilk or milk. These simple pantry staples combine to create the tender, flaky texture biscuits are known for.
2. What are the 3 steps for the biscuit method?
The biscuit method involves three key steps:
Mix dry ingredients together (flour, leavening agents, salt).
Cut in the cold fat (butter or shortening) until the mixture resembles coarse crumbs.
Add liquid (milk or buttermilk) and mix just until the dough forms. Then gently knead or fold to develop layers before cutting and baking.
3. What is the basic biscuit formula?
A reliable base formula for biscuits is:
2 parts flour
1 part cold fat (by weight)
1 part liquid
This ratio can be adjusted slightly depending on the desired texture, but it’s a good guideline to create light, tender biscuits with structure and flakiness.
4. What is the secret to a good biscuit?
The secret lies in cold ingredients and gentle handling. Cold butter creates steam pockets in the dough, which makes the biscuits rise and flake. Overworking the dough develops gluten, leading to tough biscuits. Grating the butter, folding the dough, and cutting cleanly all help create tall, tender, and delicious results.
Final Thoughts
There’s something timeless and comforting about a warm, flaky biscuit. Whether it’s part of a hearty breakfast, a cozy dinner side, or a sweet treat topped with jam, a good biscuit recipe is a must-have in any home cook’s collection.
The beauty of this recipe lies in its simplicity—it’s made with everyday ingredients and a few key techniques that yield consistently delicious results. Once you’ve mastered the basics, the possibilities are endless. Try new flavors, get creative with add-ins, or simply enjoy the satisfaction of making something from scratch.
So, roll up your sleeves, preheat the oven, and give this biscuit recipe a try. Your kitchen will smell amazing, and your taste buds will thank you. And don’t forget to share your favorite variation or biscuit moment in the comments—we’d love to hear how you made it your own!
Table of Contents
Easy Biscuit Recipe for Buttery Homemade Biscuits
Savory, satisfying, and ready in minutes—this Beef and Broccoli recipe brings together tender beef, crisp-tender broccoli, and a bold homemade stir-fry sauce for a better-than-takeout dinner right from your skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Ingredients
- For the Beef & Marinade:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon baking soda (optional)
- 1 teaspoon sesame oil
- For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar (or honey)
- 2 teaspoons cornstarch
- ½ cup beef broth (or water)
- 1 teaspoon rice vinegar (optional)
- ½ teaspoon sesame oil
- ¼ teaspoon ground black pepper
- For the Stir-Fry:
- 1 tablespoon vegetable oil
- 3 cups broccoli florets (fresh or frozen)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (or ¼ tsp ground ginger)
- Optional Add-ins & Toppings:
- Cooked white rice, for serving
- Toasted sesame seeds, for garnish
- Sliced green onions, for freshness
- Red chili flakes, for heat
Instructions
- In a medium bowl, marinate the beef with soy sauce, cornstarch, baking soda (optional), and sesame oil. Let sit for 15–20 minutes.
- In a small bowl, whisk all sauce ingredients together and set aside.
- Blanch broccoli in boiling water for 1–2 minutes until bright green, then drain and set aside.
- Heat oil in a skillet or wok over medium-high heat. Sear beef in a single layer for 2–3 minutes, then remove from pan.
- In the same pan, sauté garlic and ginger for 30 seconds until fragrant.
- Return beef to the pan along with broccoli. Pour in the sauce and stir-fry for 2–3 minutes until the sauce thickens and coats everything.
- Serve hot over rice. Garnish with sesame seeds, green onions, or chili flakes if desired.
Notes
Swap beef for chicken, pork, or tofu as desired. Add bell peppers, mushrooms, or snap peas to bulk it up. Serve over rice, noodles, or cauliflower rice. For extra depth, use homemade beef broth and finish with a dash of hoisin or miso paste.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg