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January 5, 2021

Fluffy Homemade Biscuits

Name: Fluffy Homemade Biscuits Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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 ((8 Tbsp, cold)); 1 cup half and half (minus 2 Tbsp)*; 1/2 Tbsp melted butter (to brush the baked biscuits)

Homemade Biscuits are so easy to make and these are the fluffiest biscuits. This Biscuit Recipe has just 6 ingredients and creates an irresistible crisp exterior with a super soft center.

Once you master the art of making biscuits, you’re well on your way to enjoying Strawberry Shortcake or Biscuits and Gravy.

Homemade Biscuits served in a bread bowl

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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.

No rising time
Simple ingredients
The dough comes together fast
Fail-proof and forgiving
Make-ahead

Up close fluffy homemade biscuit with soft layers

Ingredients for Homemade Biscuits:

Flour – all-purpose flour works best.
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.

Ingredients to make biscuits with butter, flour, half and half, baking powder, salt and sugar

Tips for the Best 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 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 in using cold butter. We dice up butter and then refrigerate the diced butter. 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:

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 dough into a rectangle, 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 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 release gluten strands which can cause the biscuits to be tough.

Common Questions:

Can I substitute the half and half?

Half and half is essentially equal parts of heavy cream and milk. You can substitute by stirring together 1/2 cup cold heavy whipping cream and 1/2 cup cold milk.

Do I need to use a biscuit cutter?

If you don’t have a round biscuit cutter, you can use a knife or a bench scraper to cut biscuits into squares. Just be sure to cut straight down and don’t use a back and forth sawing motion.

Can I use salted butter?

We use unsalted butter in all of our baking and cooking since we can control the salt. You can substitute with salted butter and use a little less salt.

Can I use a food processor for biscuits?

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.

Why are my biscuits hard?

Overworking the dough can release gluten strands and cause biscuits to be tough. Also, be sure not to over-bake which can dry out the biscuits.

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. Cut the biscuits, place them on a baking sheet then cover with plastic wrap and refrigerate overnight. Uncover and bake before serving.

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 Bread Recipes to try:

If you love these homemade biscuits, then you won’t want to miss our top-rated bread recipes.

Banana Bread – super moist and our #1 bread
Crusty French Bread – with a true crisp crust
Dutch Oven Bread – studded with seeds
No-Knead Bread – simple and excellent
Garlic Bread – with a cheesy crust

Fluffy Homemade Biscuits Recipe

4.97 from 29 votes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This is the only Biscuit Recipe you will need. Homemade Biscuits are super soft and these are quick and easy to make with just 6 ingredients.

Author: Natasha Kravchuk

Skill Level: Easy

Cost to Make: $2-$4

Keyword: biscuit recipe, biscuits, homemade biscuits

Cuisine: American

Course: Bread, Side Dish

Calories: 212 kcal

Servings: 10 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 (8 Tbsp, cold)
1 cup half and half (minus 2 Tbsp)*
1/2 Tbsp melted butter to brush the baked biscuits

US Customary – Metric

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 bicuits are hot, brush tops with 1/2 Tbsp melted butter. Transfer to a wire rack to cool 10 minutes then serve.

Recipe Notes

*Notes on half and half – you can substitute with equal parts heavy cream and milk. In very humid climates, reduce the amount of half and a half to 3/4 cup.

Nutrition Facts

Fluffy Homemade Biscuits Recipe

Amount Per Serving

Calories 212 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Cholesterol 35mg12%

Sodium 193mg8%

Potassium 240mg7%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 387IU8%

Vitamin C 1mg1%

Calcium 110mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclosure

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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