Easy Biscuit Recipe
These fluffy, buttery homemade biscuits come together in under 30 minutes, making them the perfect easy breakfast treat.
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.
Notes
Keep your butter cold for flaky biscuits. Adjust dough consistency if needed. Store cooked biscuits in an airtight container for freshness.
Nutrition
Calories: 200kcal
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