Name: Easy Homemade Biscuits Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 Tbsp baking powder (aluminum free); 1 tsp granulated sugar; 3/4 tsp salt (fine sea salt recommended); 1/2 cup (8 Tbsp) cold unsalted butter; 1 cup half and half (minus 2 Tbsp)*

These Easy Homemade Biscuits are a game-changer for your breakfast or dinner table! Perfectly golden on the outside, soft and fluffy on the inside, these biscuits come together in just 30 minutes. With simple pantry ingredients and a foolproof method, you’ll never need to buy store-bought biscuits again. The buttery, flaky layers will have everyone reaching for seconds!

Why You’ll Love This Recipe

Quick and Simple: From start to finish in just 30 minutes – perfect for those mornings when you want something special but don’t have hours to spend in the kitchen.
Incredibly Versatile: These biscuits pair beautifully with everything from eggs and bacon for breakfast to fried chicken or beef stew for dinner.
Foolproof Method: Even if you’ve never made biscuits before, this recipe’s straightforward folding technique ensures flaky layers every time.
Budget-Friendly: Uses basic pantry staples that cost a fraction of what you’d pay for canned biscuits, with infinitely better taste.

Ingredients You’ll Need

All-purpose flour: The foundation of our biscuits, providing structure while keeping them tender.
Baking powder: The leavening agent that gives these biscuits their impressive rise – aluminum-free preferred for no metallic aftertaste.
Sugar: Just a touch to enhance flavor and help with browning.
Salt: Brings out all the flavors and balances the richness. Fine sea salt works beautifully here.
Unsalted butter: Must be COLD to create those beautiful flaky layers. The small pockets of butter create steam while baking, resulting in heavenly texture.
Half and half: Creates the perfect richness without being too heavy. The fat content is key to tender biscuits.
Melted butter: For brushing on top after baking, adding that irresistible buttery finish and shine.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t be afraid to make these biscuits your own! Here are some delicious ways to customize:

Cheesy Biscuits: Fold in 3/4 cup of shredded cheddar cheese when mixing the dough.
Herb Biscuits: Add 2 tablespoons of fresh chopped herbs like rosemary, thyme, or chives.
Sweet Biscuits: Double the sugar and add 1 teaspoon of vanilla extract for a perfect shortcake base.
Buttermilk Biscuits: Replace the half and half with buttermilk for a tangier flavor and even more tenderness.

How to Make Easy Homemade Biscuits

Step 1: Prepare the Butter and Dry Ingredients

Dice your butter into small 1/2″ cubes and pop them back into the refrigerator while you prepare everything else. In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

Step 2: Cut in the Butter

Add those cold butter cubes to the flour mixture and cut them in using a pastry blender, two knives, or even your fingertips. Work quickly to keep the butter cold! Stop when the largest pieces of butter are about the size of peas.

Step 3: Add the Half and Half

Pour in the half and half (minus those 2 tablespoons) all at once and stir just until the mixture comes together. The dough will look a bit shaggy, and that’s perfect! Over-mixing is the enemy of tender biscuits.

Step 4: Fold the Dough

Turn the dough out onto a lightly floured surface. Pat it into a rectangle, then fold it in half like a book. Pat it down again into another rectangle, fold once more, and finally pat it into a 5″x10″ rectangle about 3/4″ thick. This folding technique creates those gorgeous flaky layers!

Step 5: Cut Out Biscuits

Dip your biscuit cutter in flour, then press straight down through the dough without twisting (twisting seals the edges and prevents rising). You should get about 8 biscuits from the first cutting. Gently gather the scraps, reshape, and cut 2 more biscuits.

Step 6: Bake to Golden Perfection

Place your biscuits on a parchment-lined baking sheet, spacing them about an inch apart. Bake at 450°F for 12-15 minutes until the tops are beautifully golden brown. As soon as they come out of the oven, brush the tops with melted butter for that finishing touch.

Pro Tips for Making the Recipe

Keep Everything Cold: Cold butter is crucial for flaky biscuits. If your kitchen is warm, chill your bowl and flour before starting.
Don’t Overwork the Dough: Handle the dough as little as possible to keep those biscuits tender.
Cut Straight Down: Press your biscuit cutter straight down without twisting to ensure proper rising.
Flour Your Cutter: Dip your biscuit cutter in flour between cuts to prevent sticking.
Place Biscuits Close Together: For softer sides, place biscuits touching each other. For crispier edges, space them 1 inch apart.

How to Serve

These versatile biscuits shine in so many ways:

Breakfast Pairings

Split and slather with butter and honey or jam for a classic breakfast treat. Make breakfast sandwiches with eggs, cheese, and bacon or sausage.

Dinner Companions

Serve alongside soups, stews, or chili for dipping. They’re perfect with fried chicken, country gravy, or pot roast.

Dessert Transformation

Split in half and top with sweetened strawberries and whipped cream for an easy shortcake.

Make Ahead and Storage

Storing Leftovers

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, place in the refrigerator for up to 5 days.

Freezing

Freeze baked biscuits in a freezer bag for up to 3 months. Alternatively, freeze unbaked cut biscuits on a baking sheet until solid, then transfer to a freezer bag. You can bake them straight from frozen, just add 3-5 minutes to the baking time.

Reheating

Warm biscuits in a 300°F oven for 5-7 minutes or briefly in the microwave. For the best texture, split and toast them in a toaster oven.

FAQs

Why didn’t my biscuits rise as high as I expected?
Several factors can affect height: your baking powder might be old (test by putting a teaspoon in warm water – it should bubble vigorously), you might have twisted the cutter (which seals the edges), or the butter might have been too warm. Make sure to use cold ingredients and cut straight down with your biscuit cutter.

Can I make these biscuits without a biscuit cutter?
Absolutely! You can use a drinking glass dipped in flour, or simply cut the dough into squares with a sharp knife. Square biscuits have the added advantage of no scraps to re-roll.

My dough seems too wet/sticky. What should I do?
Different brands of flour absorb liquid differently, and humidity can also affect the dough. If your dough is too sticky, lightly dust it with a little more flour when folding. In very humid climates, reduce the half and half to 3/4 cup as noted in the recipe.

Can I prepare the dough ahead of time?
Yes! You can make the dough and cut out the biscuits, then refrigerate them covered for up to 12 hours before baking. You can also freeze the cut, unbaked biscuits and bake them straight from frozen when needed.

These Easy Homemade Biscuits are truly one of those essential recipes everyone should have in their repertoire. There’s something magical about pulling a tray of golden, buttery biscuits from the oven that makes any meal feel special. The best part? They’re actually simple to make! Once you’ve tried these homemade versions, with their perfect flaky layers and rich buttery flavor, I promise those canned biscuits will never seem the same again. Give this recipe a try this weekend – your family will be so impressed, and you’ll wonder why you ever thought biscuit-making was difficult!