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
Grace Stark on 2026-04-05 (3 stars): I followed the recipie exactly and used the tablespoon of baking soda and the buscuits look great but just taste like baking soda. I feel like that’s way too much baking soda. Was it supposed to be 1 teaspoon?
Shelley on 2026-04-05 (5 stars): Excellent biscuits! I have made so many biscuits over the years and I must say this will be my go to from here on out. These are truly the best biscuits I have made or eaten! Thank you for the wonderful recipe.
Kat on 2026-04-02 (5 stars): This is my favorite recipe so far. I used bread flour and sometimes a combination of all purpose and bread flour. I love how simple it is and sooooo buttery gooood! Perfect for just butter or my homemade jams. Making it early in the morning is no fuss at all! Thank you for this.
Vanessa Bailey on 2026-04-02 (5 stars): ok
this was the best recipe that I have found
with out a lot of ingredients only 6
thank you for sharing this my family really likes this
and if you are on a no salt diet it works better
thanks again
Jenn on 2026-03-31 (5 stars): This is the third recipe I have used from her and they hit out of the park every-time. The first time I did this I put it to high in the oven so just make sure it’s in the middle rack. This one also varies on your oven as well I had to put them in for 20 instead of original time but I love her recipes!!
Mari-Lynn on 2026-03-31 (5 stars): These turned out perfect! Thank you!!
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!
