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Easy Biscuit Recipe
These fluffy, buttery homemade biscuits come together in under 30 minutes, making them the perfect easy breakfast treat.
I could go on about my love for golden, flaky biscuits—especially when they’re fresh from the oven and still warm from that quick, simple baking session. This Easy Biscuit Recipe is one I first tested on a cool fall morning when I needed a cozy pick-me-up. It’s truly special: no fancy equipment, just pantry staples and a rolling pin. Plus, you can tweak it based on what you have—whole wheat for a nutty twist, or a splash of buttermilk for tang. I often serve these with my grandma’s jam or alongside whipped honey butter. My readers tell me this homemade favorite rates top among quick breakfast choices (Google Analytics confirms it!). Ready for a recipe that’s both quick and dependable? Let me explain why you’re going to love these biscuits.
Why You’ll Love This Recipe
• Ready in 30 minutes or less—no all-day baking hassle
• Light, fluffy interior with a golden, buttery crust
• Simple ingredients you likely already have on hand
• Flexible: swap in buttermilk, yogurt, or milk of your choice
• Perfect for dreamy weekend breakfasts or hurried weekday mornings
• Pairs beautifully with jam, gravy, or scrambled eggs
• Great for baking at high altitudes (see tips below)
• No mixer required—just a pastry cutter or your fingertips
Ingredients
• 2 cups (250g) all-purpose flour (King Arthur Flour works great)
• 1 tablespoon baking powder (ensure it’s fresh for best rise)
• ½ teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 tablespoons granulated sugar (optional, adds gentle sweetness)
• 6 tablespoons (85g) unsalted butter, very cold, cubed (Land O Lakes is my go-to)
• ¾ cup (180ml) whole milk or buttermilk (for extra tender crumb)
• 1 large egg (room temperature, for a richer dough)
(Substitutions: use 1 cup all-purpose + 1 cup whole wheat for a heartier flavor; swap butter for chilled coconut oil in a pinch.)
Directions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. This high heat jump-starts a fluffy rise.
2. In a large bowl, whisk flour, baking powder, soda, salt, and sugar. Ensuring even distribution helps every biscuit puff up nicely.
3. Add cold butter cubes. Using a pastry cutter (or clean fingertips), work the butter into the flour until pea-sized bits remain. Don’t over-mix—those little chunks give you flakiness.
4. Whisk milk and egg together; pour into dry mix. Stir gently until a shaggy dough forms. If too dry, add a teaspoon of milk; too wet, a sprinkle of flour.
5. Turn dough onto a lightly floured surface. Pat out to about ¾-inch thickness. The trick is not to knead too much—just enough for it to stick together.
6. Use a 2½-inch biscuit cutter to stamp rounds, pressing straight down (no twisting) to keep edges sharp. Re-roll scraps once.
7. Place biscuits close but not touching (for soft sides) or spaced apart (for crisp edges) on the sheet. Brush tops with a little milk for a golden sheen.
8. Bake 12–15 minutes until tops are bronze and sides spring back when touched. Let rest 5 minutes—they’ll finish cooking and set up perfectly.
Servings & Timing
Yield: Makes 8–10 biscuits
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Total Time: Around 30 minutes
Variations
• Cheddar-Herb: Stir in ¼ cup shredded sharp cheddar and 1 tsp chopped fresh chives.
• Garlic-Parmesan: Brush tops with garlic butter and sprinkle 2 tbsp grated Parmesan.
• Sweet Cinnamon: Mix 1 tsp cinnamon with sugar and roll dough gently before cutting.
• Vegan: Swap butter for chilled coconut oil and use almond milk + flax egg.
• Spicy Jalapeño: Fold in 2 tbsp diced jalapeño and 2 tbsp pepper jack cheese.
Storage & Reheating
• Store cooled biscuits in an airtight container at room temperature for up to 2 days.
• Freeze on a sheet tray, then transfer to a zip-top bag; keep for up to 3 months.
• Reheat fridge biscuits wrapped in foil at 350°F for 8–10 minutes; frozen ones for 15–18 minutes.
• For make-ahead simplicity, shape the dough and freeze raw rounds; bake straight from frozen with a few extra minutes.
Notes
• Keep your butter cold—warm hands can soften it too much. I slip mine back in the freezer if I get chatty mid-recipe!
• On humid days, flour absorbs moisture differently; add just enough flour to handle the dough, but not so much that biscuits turn heavy.
• For high-altitude baking, reduce baking powder by ¼ teaspoon and increase liquid by 1–2 tablespoons.
• A gentle touch when mixing prevents gluten overdevelopment—think of it as coaxing, not punching, the dough.
FAQs
Q: My biscuits turned out dense—what happened?
A: Likely over-mixing or too much flour. Next time, mix until ingredients just come together and measure flour with a spoon-and-level method.
Q: Can I use self-rising flour instead?
A: Yes—skip the baking powder, baking soda, and salt; use 2 cups self-rising flour directly.
Q: Why won’t my biscuits rise?
A: Check your baking powder’s freshness—if it’s older than 6 months, it could be inactive. Also ensure the oven’s fully preheated.
Q: Can I make the dough ahead?
A: Absolutely! Shape biscuits, cover, and chill up to 24 hours; bake straight from the fridge for extra-flaky layers.
Q: What’s the difference between buttermilk and milk here?
A: Buttermilk yields a tangier flavor and tender crumb, while whole milk gives a neutral, rich biscuit.
Q: How do I get crispier edges?
A: Space biscuits at least 1-inch apart on the sheet and bake until golden all around.
Conclusion
This Easy Biscuit Recipe is your new go-to for buttery, fluffy delights any morning—no fuss, just pure homemade goodness. Give it a try, leave a comment below with your favorite twist, and check out my [Homemade Strawberry Jam](https://recipecs.com/homemade-strawberry-jam) for the perfect pairing. Happy baking!
Easy Biscuit Recipe
Ingredients
- 2 cups all-purpose flour (King Arthur Flour works great)
- 1 tablespoon baking powder (ensure it’s fresh for best rise)
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons granulated sugar (optional, adds gentle sweetness)
- 6 tablespoons unsalted butter, very cold, cubed (Land O Lakes is my go-to)
- 3/4 cup whole milk or buttermilk (for extra tender crumb)
- 1 large egg (room temperature, for a richer dough)
- (Substitutions: use 1 cup all-purpose + 1 cup whole wheat for a heartier flavor; swap butter for chilled coconut oil in a pinch.)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. This high heat jump-starts a fluffy rise.
- In a large bowl, whisk flour, baking powder, soda, salt, and sugar. Ensuring even distribution helps every biscuit puff up nicely.
- Add cold butter cubes. Using a pastry cutter (or clean fingertips), work the butter into the flour until pea-sized bits remain. Don’t over-mix—those little chunks give you flakiness.
- Whisk milk and egg together; pour into dry mix. Stir gently until a shaggy dough forms. If too dry, add a teaspoon of milk; too wet, a sprinkle of flour.
- Turn dough onto a lightly floured surface. Pat out to about ¾-inch thickness. Use a biscuit cutter to stamp rounds, re-rolling scraps once.
- Place biscuits on a baking sheet, brush tops with milk, and bake for 12-15 minutes until golden.
- Let biscuits rest for 5 minutes, then enjoy with jam, butter, or alongside your favorite breakfast dishes.
