Watch the video tutorial and you’ll see how easy it is to whip up a batch of biscuits from scratch – you won’t want the storebought version again! Once you master the art of making biscuits, you’re well on your way to enjoying Strawberry Shortcake or Biscuits and Gravy. This post may contain affiliate links. Read my disclosure policy.
Biscuits Recipe Video Tutorial
Why You’ll Love This Biscuit Recipe
If you love homemade bread and fresh dinner rolls, but don’t like to wait for them to rise and proof, this biscuit recipe is for you. They’re perfect for any cooking skill level and taste way better than store-bought biscuits out of a can.
QUICK – No rising time Simple ingredients – using pantry and refrigerator staples No fancy equipment needed – just a bowl and a pastry cutter or knives, etc (options below) Fail-proof and forgiving – even if make them ugly, they will taste awesome Make-ahead – to make busy mornings convenient
Ingredients for Biscuits
Flour – all-purpose flour works best for a tender crumb Baking Powder – use aluminum-free and make sure to sift if you see clumps in your baking powder. Salt and sugar – add just the right amount of flavor. Unsalted Butter – be sure it’s cold, right from the refrigerator. Half and Half – this is also called “light cream.” Keep refrigerated until ready to use.
Tips for the Best Homemade Biscuits
Measure flour correctly – spoon the flour into the measuring cup and level the top. Read our post on how to measure ingredients. Dip your pastry cutter into flour between each cut. This will create a cleaner cut for a better rise. Cut Biscuits straight down. Don’t turn your cutter side to side and do not use a sawing motion. Cutting straight down will help the biscuits rise better. Use cold butter. The key to making great biscuits is to use cold butter. We dice up the butter and then refrigerate it until ready to use. Cold butter will produce the fluffiest layers in your biscuits. Do not over-mix – once liquids touch the flour, mix just until dry ingredients are moistened.
Tools for Making Biscuits
The best thing about making homemade biscuits is that you don’t need any fancy equipment. Here are the tools we use to make the process super quick and easy:
Baking Sheet – line it with a sheet of parchment paper Biscuit Cutter – we used a 2 1/2″ diameter round cutter. Pastry Blender – to cut butter into the flour. You can also use a fork with wide tines, two knives, or a food processor. Mixing Bowl – this dough comes together in 1 bowl (we used a 4 qt). Wooden spoon or spatula – to stir in the liquid ingredients
How to Make Biscuits:
Dice butter – Cut into 1/2″ cubes and refrigerate until needed. Whisk dry ingredients – In a mixing bowl, combine flour, baking powder, sugar, and salt. Whisk until really well combined before adding butter and liquids. Add diced butter to the flour mixture and cut it into the flour until the largest pieces are pea-sized. It’s easy with a pastry blender. Add liquids -Pour in all the half and half at once and stir it in until the dry ingredients are just moistened then transfer to a floured surface. If the dough is too moist, dust the top with flour. Shape the dough into a rectangle and fold in half. Shape into a rectangle again and fold a second time. Shape dough into a 5×10″ rectangle and cut out 8 2 1/2″ diameter circles. You can pull together the scraps to form 2 more biscuits. Bake – Place on a parchment-lined baking sheet and bake at 450˚F for 12-15 minutes or until golden. Brush hot biscuits with melted butter.
Serve Biscuits with
Gravy – there’s nothing more classic than biscuits and gravy. Jam – spread sweet jam over biscuits and enjoy them with tea. Honey Butter – we love how butter melts onto a warm biscuit Breakfast Sandwiches – break the biscuit in half and use it for a sandwich.
Make-Ahead
It’s easy to make biscuits in advance. You can prep them in advance and enjoy freshly baked biscuits in the morning.
Overnight Biscuits – Cut the biscuits, place them on a baking sheet then cover with plastic wrap and refrigerate overnight. Uncover and bake before serving. Bake the cold biscuits in a fully preheated oven. Storage – once the biscuits are cooled, store in an airtight container for up to 2 days at room temperature or up to a week in the refrigerator. Biscuits can also be frozen for up to 3 months.
Homemade biscuits truly are easy and such a treat. These always disappear fast and are a hit with our whole family. The kiddos can’t resist a warm buttered biscuit.
More Quick Bread Recipes
Quick Breads are great because they don’t need rising time. Instead of using yeast, they use baking soda or baking powder for leavening to give them a beautiful rise. If you love these homemade biscuits, then you won’t want to miss our top-rated quick-bread recipes.
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