Fluffy Homemade Biscuits

These Homemade Biscuits are an easy biscuit recipe that makes the most fluffy biscuits with buttery flavor. They are soft and tender on the inside, while brown and crisp on the outside. Perfect for weekend brunch!

❤️ Why you'll love it

Fluffy biscuits with flaky layers: these are tall fluffy biscuits and you can split them in half using a fork!

Made with simple ingredients: Everything in this recipe is made with basic ingredients you probably already have on hand.

Delicious comfort food: There is nothing more comforting than a warm biscuit with melted butter and a drizzle of honey!

🥘 Ingredients

All purpose flour: contributes to the structure of the dough. Does not need to be sifted, but mix well with a spoon to fluff it up before measuring.

Salt: to enhance flavor

Baking powder: the leavening agent that aids in the rise of the biscuit without yeast.

Buttermilk: the acidity of the buttermilk works with the baking powder to produce the fluffiest, flakiest biscuits.

Unsalted butter: be sure to use cold butter

Sugar: adds a slight sweetness to the biscuits.

🔪 Instructions

1. Prepare the butter by cutting into small cubes, then placing in the freezer to keep cold until ready to add to the dry ingredients.
2. In a large bowl, sift together the flour, baking powder, sugar, and salt.
3. Using a pastry cutter, work the pieces of butter in the flour mixture until you have coarse crumbs.
4. Stir in the buttermilk using a fork, until the dough begins to look shaggy and starts to come together.
5. Place dough to a lightly floured surface and knead 3-4 times to bring the dough together.
6. Flatten dough out into a circle about 2 inches thick, then cut into quarters. Stack each quarter on top of each other and flatten the dough out again. Cut into quarters and stack. Repeating this process 3 times.
7. After the last stacking, flatten the dough to no less than 2 inches thick. Cut with a biscuit cutter or cut into a thick rectangle. Dip the biscuit cutter in a little flour between cuts to prevent sticking (if needed).
8. Place biscuits close together (they should just barely be touching) on baking pan and bake in preheated oven at 400 degrees for 20 minutes, until biscuits are golden brown.
9. If desired, brush tops of the biscuits with a little melted butter while still hot.

🥄 Equipment

Large mixing bowl: Choose a bowl that is wide as you will need room to work butter in with the pastry blender.

Stoneware baking pan: I like how the heat holds evenly on the pan cooking the biscuits to a golden brown. This recipe makes more biscuits than will fit in a cast iron skillet.

Pastry cutter: I highly recommend this over using your hands. The heat from your hands will soften the butter and you need that butter cold as possible.

Round biscuit cutter: this is a matter of preference. You can also cut the biscuits into squares if desired.

🥫Storage

These flaky biscuits can be made ahead of time and stored in the freezer unbaked. Just place biscuits on a parchment lined baking sheet and freeze until solid. Then transfer frozen biscuits to a freezer bag and seal. To bake, preheat oven to 450 and place frozen biscuit on baking sheet. You will need to bake these a little longer (about 5 minutes) from the frozen state.

Store baked biscuits in an airtight container on the counter up to 4 days or in the freezer up to 3 months.

📖 Variations

• Stir a cup of shredded cheddar cheese in with the biscuit crumbs before adding the buttermilk.
• Whisk together 1-¼ cup sour cream and ¼ cup milk to substitute for the buttermilk.

💭 Tips

• Cold butter is key. Cut butter in small pieces and place the cubed butter in the freezer until ready to blend it into the dry ingredients. Some like to use a cheese grater to shred the butter, and that is fine, but if you do, be sure to put the butter back in the fridge or freezer to keep it cold until ready to add to the flour mixture.
• Measure out the buttermilk and keep it refrigerated until needed.
• Don't overwork the biscuit dough. Use your hands to gently bring the dough together and then pat the dough down with your hands rather than using a rolling pin. If you must use a rolling pin, do so very gently, barely pushing down as you roll over the dough.

📚 Related Recipes

These Low Carb Biscuits with Zucchini and Cheese are a great meal starter similar to the biscuits you get at Red Lobster, but with zucchini!

These Fluffy Waffles make a delicious addition to weekend brunch.

Air Fryer Biscuits, you heard it right! This combination of ingredients is perfect for air frying.

Turkey Pot Pie with Cheddar Garlic Biscuits is pure comfort food.

🍽 Serve with...

• Serve warm biscuits with butter, honey, jam, or molasses
• Top sausage gravy
• Top sweetened fruit (strawberries, blackberries, or blueberries)
• Use the biscuits to make breakfast sandwiches. My family likes to use bacon, sausage, egg, and cheese for a hearty breakfast.

🏫 The last word

These buttery biscuits are the result of attempting to make homemade biscuits over the last several years and not being happy with my results. I took certain things I liked from several recipes I have made and combined those methods to come up with the result I got here, which is a buttery biscuit that is tall, fluffy inside with an exterior that is golden with crispy bits!

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

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