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
Autumn on 2026-08-09 (5 stars): I've been looking for something new to try to bake because once I hit my mid 30's I realized I didn't really know how to make anything from scratch so I started with the easiest thing possible, Sourdough Bread (extreme sarcasm incl.) Well I've learned this and that and then a few days ago, I realized I have never made biscuits. Researching recipes, I found yours and was definitely impressed with the 5 stars with lots of reviews so I tried it. Super easy! And umm.....YUM! My significant other said these were his favorite thing I've made (besides the sourdough)...and I also loved that you have a doggo that supervises your bakes haha as I have a couple of fur friends that must know and make sure what Im baking is approved by them or cold shouldered is what I get. Thanks for sharing the recipe!
Marciana on 2026-08-08 (5 stars): thank you for your lovely recipes
Rich Crenshaw on 2026-08-08 (5 stars): Great recipe! Definitely using buttermilk all the time from now on. Tried browning half the butter (and then freezing all the butter) and it added a nice flavor!
Erma on 2026-08-08 (5 stars): I just made these biscuits. They are the best I have had in years! Yummy! I will be making them again for sure.
Rachel on 2026-08-07 (5 stars): Can I just say I love this recipe. I come back to this recipe at least once a month and my kids always love the biscuits.
Dee on 2026-08-06 (5 stars): This biscuit recipe is so delicious! I have tried to make homemade biscuits in the past but they never come out quite right, but this recipe made me a star of biscuits! Thank you
Oriana on 2026-08-05 (5 stars): These are hands down the best biscuits I've ever had. My husband can't stop talking about them. As he put it "they've healed my childhood trauma." Therapeutic biscuits. Food really is healing.
Marcy on 2026-08-05 (5 stars): What a nice simple recipe for biscuits I remember from the 1960’s. I loved them thank you🤗✌️💕
Temi on 2026-08-04 (5 stars): Awww this is my first biscuit recipe tryout & I MUST say it's the BEST. I've always loved biscuits but never had a thought about making them myself. I'll keep making them now because the whole process was so easy & quick. Wow.
My whole family LOVES it. I had to use salted butter & they came out perfect. Thank you so much🥰🤩
