Homemade Biscuits are so easy to make, and these are the fluffiest biscuits you’ll try – buttery and super soft! I’ll share my best tip for cutting them to get that impressive rise. This Biscuit Recipe has just six simple ingredients that come together fast, and there is no rising time required.

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Of all of the different breads I bake, I’m convinced that biscuits are the easiest home-baked bread! There’s no kneading or waiting as with yeast doughs, and you don’t need any fancy equipment. Watch my video tutorial below, and you’ll see how easy it is to whip up a batch of biscuits from scratch. These are so good on their own, but also excellent in Strawberry Shortcake or Biscuits and Gravy.
Homemade Biscuits Video
Helpful Reader Reviews
“I forgot to move my butter from the freezer to the fridge the night before, so I just grated it directly into the dry ingredients. It worked very well. I’ve been trying out a lot of biscuit recipes recently and this is by far the best one! So delicate and moist inside with a nice crust on the top and bottom.” – Johanna ★★★★★
“These are the very best biscuits I’ve ever made! This recipe is my ‘go to’ because they are tall, flaky, and have an excellent crumb! I freeze and shred my butter into the flour before adding the half & half. It all comes together so well and the biscuits are delicious! Thank you for posting!” – Brenda ★★★★★
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.

Ingredients for Biscuits
I love that this uses pantry and refrigerator staple ingredients.
- 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. If you prefer to use salted butter, you will want to reduce the salt in the recipe.
- Half and Half – this is also called “light cream.” If you don’t have half and half, you can make it by combining equal parts of milk and heavy whipping cream.

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 is the KEY to 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. You can also use a knife or bench cutter to cut the biscuits into squares.
- Pastry Blender – to cut butter into the flour. You can also use a fork with wide tines, two knives, or a food processor (see instructions for this below).
- 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.

Pro Tip:
For the Softest Biscuits, be sure not to overmix the dough so it doesn’t develop gluten strands, which can cause the biscuits to be tough. Mix just until it comes together and you should still be able to see bits of butter in the dough.

Can I Make Biscuits in a Food Processor?
To use a food processor, pulse together dry ingredients, then add chilled diced butter and pulse just until the largest pieces are pea-sized. Add just 3/4 cup half and half and pulse only until combined.
What is the Secret to a good biscuit?
There are a few ‘secrets’ that are important for good biscuits. Make sure you don’t overwork the dough, cut straight down when you cut out your biscuits, and avoid overbaking.

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 and Storage
It’s easy to make biscuits in advance. You can prep them in advance and enjoy freshly baked biscuits in the morning.
- Overnight Make-Ahead 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.
- Banana Bread
- Irish Soda Bread
- Flour Tortillas
- Zucchini Bread
- Classic Scones
- Pumpkin Bread
- Chocolate Chip Banana Bread
- Blueberry Bread
- Cranberry Bread
Easy Homemade Biscuits

Ingredients
- 2 cups all-purpose flour
- 1 1/2 Tbsp baking powder, (aluminum free)
- 1 tsp granulated sugar
- 3/4 tsp salt, (we use fine sea salt)
- 1/2 cup unsalted butter, cold (8 Tbsp = 1/2 cup)
- 1 cup half and half (minus 2 Tbsp)*
- 1/2 Tbsp melted butter, to brush the baked biscuits
Instructions
Make the Biscuit Dough:
- Dice butter into 1/2" cubes and refrigerate until needed.
- In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.
- Add diced cold butter and cut it into the flour using a pastry blender (or two knives or a fork), until the largest butter pieces are pea-sized.
- Add 1 cup – minus 2 Tbsp of Half and Half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.
Fold Dough and Cut Biscuits:
- Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.
- Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and pat into a 5"x10" rectangle or 3/4" thickness. Dip a 2 1/2" round biscuit cutter into flour and cut out 8 biscults. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.
Bake Biscuits:
- Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until tops are golden brown and biscuits are baked through. While biscuits are hot, brush tops with 1/2 Tbsp melted butter. Transfer to a wire rack to cool 10 minutes then serve.
Can I use self rising flour and still add baking powder for extra rise?
Hi Karen! I think it could work but I haven’t tested it myself to advise. You’ll have to experiment with it and possibly reduce or omit the baking powder and salt. Let us know how it turns out.
Very yummy! I made mine heart ❤️ shaped for Valentine’s Day cute and yummy! Love your recipes.
That sounds so cute! Thank you so much for sharing that with me.
Wonderful and easy recipe. There were no leftovers. The only question I have is the grams of flour. I thought 2 cups of flour equals 240 grams. Can you clarify the grams quantity please? This is the best biscuits I have made and so easy to make.
Hi Ellen! Depending on which conversion chart you’re looking at, it could be 120-125g per cup of all purpose flour. The conversion tool on this site calculates it as 125g/cup. If 250g seemed liked too much, you could start with 240g next time.
Can you use buttermilk instead of half and half?
Hi Audrey, Several of my readers reported good results using buttermilk, but I haven’t personally tried it.
Has anyone tried freezing the biscuits before they are cooked?
Hi Chelsie! I haven’t tested that, and I haven’t seen any feedback from anyone in the comment section regarding this. I think it will work fine, just make sure your oven is fully preheated beforehand. You may need to add some extra time in the oven. Please report back and let us know how it turns out.
Used this recipe to make biscuit donuts like my mom used to make when I was little. Wanted to see if they would be even better with homemade dough. I might have to find either a lighter dough recipe or I might have had my oil too high, but either way they look great! I’ll have to try them as actual biscuits next time because the dough looked incredible
O…M…G!!! You would think as much as my hubby loves biscuits that after 45 years I’d be a pro at making them. NOT! I have never had luck making biscuits … until now! After seeing your video, I figured “I can do this”. These were SO simple and the outcome was nothing short of miraculous. I have made these twice in less than a week. I don’t have a biscuit cutter (why would I when I never made them). So I ended up using my bench scraper and cutting these into squares. Tonight we had them with your scrumptious slow cooker beef stew. Thanks for a delicious and comforting dinner on a cold and wet night!
That’s wonderful! I’m so happy you had great success and love the biscuits recipe!
I liked them. They where very good for soup. Can I not use sugar?
Hi Aliyah! We found that the sugar and salt add just the right balance of flavor. Feel free to experiment without to see how you like it.
I forgot to move my butter from the freezer to the fridge the night before, so I just grated it directly into the dry ingredients. It worked very well. I’ve been trying out a lot of biscuit recipes recently and this is by far the best one! So delicate and moist inside with a nice crust on the top and bottom.