Fluffy Homemade 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.

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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

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.

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

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.
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
Instructions
Make the Biscuit Dough:
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Dice butter into 1/2" cubes and refrigerate until needed.
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In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.
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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.
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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:
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Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.
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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:
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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.
Just tried your biscuit recipe. They are absolutely delish. Very easy to make and just the recipe I have been looking for. Thank you for sharing! Marilyn Corns
Hi Marilyn! Thank you for trying my recipe. So glad you loved it!
I wanted to make fluffy biscuits, all she showed was pictures never gave out the recipe for the ingredients for it. They looked good , pictures are useless without the recipe.
Hi Ben, The recipe card is at the bottom of each post. Simply click “Jump to Recipe” at the very top of the post! I hope that helps!
I tried your recipe and shared it on my Facebook they came out delicious and so fluffy and very easy to make thank you very much for sharing your recipe
Thanks again
Sally….
That’s wonderful, Sally! Thank you for sharing.
I just baked these and I can honestly say that, yes, they are the BEST biscuits I have ever had! YUM!! Flakey and buttery and so, so good!!
I’m so glad you loved the recipe, Valerie! Thank you for the feedback.
Do u have a video on this recipe im intersted thanks looking 4ward for more recipe thanks mm fo sharing
Hi! No, this recipe does not have a video, I’m sorry. I do provide very detailed step-by-step instructions with images above.
These Biscuits were very good and so easy to make. I was a little nervous about making them, but all turned out good. So much better than buying frozen Biscuits (even though I use to buy them) 😉
I’m glad it was a success!
Love, love, love this recipe!! I did make a few adjustments to what I had on hand. I used buttermilk and self rising flour instead. I cut the baking powder back to 1 TBLS since I was using SR Flour. These biscuits turned out fantastic!!!! Thank you Natasha, I can finally make good biscuits. 😘
Hi Deb! Thank you for sharing that with us! I’m so glad you loved this recipe.
Hi Natasha,
I’m a big fan of your recipes. I would love to try your biscuit recipe. Is it possible for you to make a video of you doing the recipe I always found it easier to follow your recipes when you do a video.
Thank you in advance.
Hi Ali, thank you so much for that suggestion! We add new videos weekly! 🙂
These biscuits were a breeze to make and came out golden brown. Thank you Natashia.
You’re welcome! Happy to know that you enjoyed the results!
Oh my goodness! So good! I used a food processor and was worried at first that I overworked the dough, and then I was worried I may have added to much flour after seeing how sticky the dough was, but I did just a light dusting, and they turned out amazing. I realized when I still felt the butter chunks and how soft the dough was that I was good to go. This recipe is going to definitely stay in my arsenal!
I’m happy you found another favorite, Rachael! Thanks so much for sharing.
I am highly disappointed in this recipe. I used it followed it to the T and they tasted horrifying. What had happened is the author of this post miss typed the recipe and put tbsp instead of tsp for the baking power. Hopefully this gets fixed. The rule of thumb is to use 1 tsp to 1 1/4 tsp of baking powder per cup of flour. Maybe you need a proof reader.
Hi Sasha, the recipe is accurate. Did you possibly use baking soda by mistake? You should not be able to taste baking powder (this is also why I specified to make sure to use a baking powder that is aluminum free). Also, just for reference, a popular New York Times Biscuit recipe uses 2 Tbsp, so 1 1/2 is not unusual for biscuits.
Best biscuits I’ve ever made. We live at 4500′ elevation so I increased the baking powder to 2T. I grated the very cold butter and it whisked right in. No pastry cutter needed. I’d post a photo if I could.
That’s wonderful, Jo! Thank you for the feedback. In the future, you can tag me on Instagram or Facebook. #natashaskitchen 🙂
I made your biscuits They came out great I follow the direction
That’s wonderful, Rita! I’m so glad you loved it.
I have not tried these biscuits yet, I am dairy free because of an allergy so when I make them it will be with plant based butter and milk. If they don’t turn out well, at least I will have tried. I love all your recipes and I use them often. Thank you.
Hi Elizabeth! Thank you! I’m glad you love my recipes. Let us know how the biscuits turn out.
Looking forward to trying it! Biscuits are the one recipe that never work out for me.
I hope you love it, Sandra!
Delicious and easy to make! Will be my go to from now on. Thanks Natasha
So glad you found a go-to!
Hi Natasha, is there a video for the biscuit recipe? I have never made biscuits before and would love to try this recipe, a video would be very helpful
Hi Juanita, I do not have a video of it at this time. But thank you so much for that suggestion!
Hi Natasha,
Would love a video also if at all possible. I’m a visual person and usually watch it several times before I have the courage to attempt a recipe. 😊
Hi Liz! Unfortunately, not all of my recipes have videos. We are trying to create videos for my older recipes but it’s a long process and takes time. Thank you for your patience.
Can you grate a frozen stick of butter and use that? Spray the grater with Cooking spray and grate the butter before mixing into biscuits
Hi Sherri, I bet that could work! If you don’t have a pastry blender, you can freeze the butter for 30mins and Grade it with a cheese grater — one of my readers shared this with me!
Yes that’s a great tip. I recently started grating my butter and and freezing it 4tbs/ half a stick at a time. Such a time saver. I also put my measured milk into the freezer once I’ve decided to make biscuits. Super cold dairy makes for some great biscuits!!
That’s so great!
You make your biscuits exactly like I do except that I just use regular milk. I am glad that I came across this recipe so I can try the 1/2 & 1/2. Thanks!!
Hope you love this recipe, Nikki!
Hi Natasha, I love this bread and I would like to know if I can freeze them?
Hi Fanny, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha. Great recipe. I didn’t have aluminum – free baking powder, nor half – half, but these biscuits still turned out good. I’ve never had luck making biscuits; they usually come out like hockey pucks. I will make these again with half n half which I usually have but, I’m wondering if you can recommend an aluminum – free baking powder.
Thank you,
Camilla
Thank you so much for sharing that with me, Camilla! I’m so glad you enjoyed these!
These are by far the best biscuit recipe I’ve ever made. And believe me I have made a lot including yeast biscuits, but nothing compares to these.
So light and fluffy!
I just submitted a review saying how amazing these biscuits are and I forgot to do the star rating. Absolutely five stars
Aww, thank you, Joanne!
I’m so glad these were a hit, Joanne! Thank you for your wonderful review!
What do you do with the 2 tablespoons of half and half? Does it ever say? Or is that just leftover.
Hi Britt, it is in #4 in the instructions.
What do you recommend if you cannot find aluminum free baking powder?
Hi Ashley, it’s better to avoid aluminum, but also some people can taste an off-flavor with aluminum baking powder. It will still work for this recipe of course, but something to be mindful of.
I really wanted to love these as i always love your recipes and they never let me down. I followed everthing to a T and it was a fail. I was going to pair with your chicken pot pie soup (soup was delectable we all loved it) but the biscuits im really bummed about. even after 15 minutes on 450 they seemed to not be where they were supposed to be. please help
Hi Renee! I’m happy to help troubleshoot, what seems to be the issue? Were they still raw or unbaked at 15min? If so, be sure to preheat the oven fully before putting them in and I recommend using an internal oven thermometer to check the temperature. Also how large of a biscuit cutter or glass did you use to cut them? If they were larger, this could affect the baking time.
Yes! I think they were slightly big. But also didn’t rise. I was determined to make them so I started again and made a fresh batch. They turned out great!!
Happy to hear that!
Hi I have made these so many times and i had a question can you make the dough ahead of time (the night before) and still have them turn out? Or freeze the dough?
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.
Wow, I made good biscuits! I have been using a Betty Crocker recipe for many years with little luck (maybe I was missing something?). I thought maybe I just wasn’t destined to make good biscuits. I’m going to experiment with this but this will be my reliable recipe. All of the advice here seems solid. Thank you so, so very much.
You’re welcome! I hope it becomes your new go-to recipe.
Can I use evaporated carnation milk in the can? I haven’t tried this recipe yet. Thank you.
Hi Tracy! I have not tested this but one of my readers mentioned using this and they were great.
this recipe turned out wonderful
I used frozen butter cut up in my bowl and I used buttermilk and white lily flour. They are so good thank you. You helped direct me.
So glad that I could be helpful! I’m happy this recipe was enjoyed. Thank you for the review. 🙂
I really measured my ingredients the way you suggested, but my dough was dry and not moist and sticky. I ended up with dough on my surface that was still very floury. I then added extra milk and used my hands to make a dough. I cut my scones out and baked them. They are ok, but not right. Please help!! 😂😂😂😂
I bake a lot and I don’t understand why I have issues baking scones. I would love to bake perfect scones.
Hi Anneme, Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
I am a follow of your recipes and they are easy to make. I enjoy watching you videos. Thank you. Kerima Thilakasena from Sri Lanka
So glad you enjoy my recipe. Thank you
I am definitely going to make these love your recipes from Canada
I hope you love these biscuits! They are definitely a must-try!
Total disaster had to use lot more flour. Was sooooo sticky. Didn’t rise. Followed directions to the t. Very humid here could that be the problem? Sorry
Hi Jo Ann, we’ve never had that issue before. I recommend double-checking if the measurements of the ingredients were all followed. This article can help too
Ahmazing! Had to sub buttermilk for the half-n-half as we had none of the latter on hand. Buttermilk rarely fails and was no exception here as the biscuits were light, fluffy and everything we need biscuits to be. We also grated the butter instead of cubing it. Thank you much for this great recipe!
You’re welcome! I’m so happy you enjoyed it, Noelle!
I made these, omitting the sugar and they were still delicious!
That’s just awesome! Thank you for sharing your wonderful review, Paula!
These are amazing! The only recipe I use. Thank you so much!
So glad to hear that! You’re welcome.
We have made these twice and have decided that they are our go to recipe for biscuits. Thank you for taking the time to post these recipes. Best wishes to you and your family.
You’re welcome! I’m so happy you enjoyed it, Gary!
Good morning All, I’m sending greetings from the Caribbean SKN. I felt like buscuits today.it is Whit Monday a holiday here on the Islands.
I decided to try your recipe and it came out very well..breakfast was perfect. I made a veggie omelet and coffee with mango..
Thank you very much..I will keep for future use.
So wonderful to hear! Thank you for sharing.
Biscuits were wonderful! Had such a great flavor and soft and tender on the inside with crunchy tops. I baked mine for 10 mins and it was perfect. This will be my forever go-to biscuit recipe now. Thanks so much for sharing.
That’s so great! It sounds like you have a new favorite, Kristin!
OMG! These biscuits are to DIE for! and soooo easy to make, especially if you use a food processor to cut in the butter. Followed the recipe to a “T”, although I did brush the tops of the biscuits before baking with an egg wash to brown them up a bit more.
Thanks for following the recipe exactly as written. We appreciate it and we’re so glad you loved it!
These were fantastic! This will be my go to biscuit recipe from now on
So glad you found a go-to! Thank you for the review, Susan.
Thank you! had some extra half and half I needed to use up and I also added additional 2 tbs bacon fat to the butter mix to make it taste more savory! so amazing
Hi Zach, that sounds great! Thank you for sharing your experiment. So glad you enjoyed these biscuits.
Is it true that the biscuits should be slightly touching when you place them on the sheet pan so they rise better?
Hi Giselle, if you have biscuits touching they will be taller rather than a normal height biscuits. That will also require a longer cooking time.
These biscuits turned out great! I did not have half and half so I used milk. Will use this recipe again!
Hello Celeste, good to know that milk worked well too! Thank you for your review and for sharing that with us.
Absolutely the best biscuits! I’ve made quite a few biscuits over the years but these are the best. Thank you Natasha for another wonderful recipe.
That’s so great! It sounds like you have a new favorite, Norma!
These are great for layers and fluffiness, however I would recommend pulling back on the baking powder- the finished biscuits tasted HEAVILY like leavening, that thick metallic after flavor that lingers. If anything, I’d likely reduce to 3/4 tsp.
Thanks for your thoughts and suggestions, Laura.
Can you use a baking stone instead of parchment lined baking sheet?
Hi Wendy, I haven’t tried it with a baking stone, but I bet that could work! If you happen to experiment please let me know how you like that!
Next time I will experiment with the baking stone and will comment. This time I used your method. They came out great.
Sounds great! Thanks for sharing.
I used milk instead of half and half and placed the biscuits touching each other on a baking sheet. I also baked them at 350. They came out higher and softer.
Thank you so much for sharing that with me!
Could buttermilk be substituted for the cream?
They were delicious and so easy. I used my food processor. They were fluffy and layered and so good. Definitely a do-over.
Hi Sandy! Thank you, I’m glad you enjoyed them. I have not tested buttermilk but I think it could work.
Can I substitute Self Rising flour for the ap, salt and baking powder? Also, is 1 cup half & half minus 2 Tbsp. Correct?
Hi Teresa, I don’t use self-rising flour to advise on the outcome, but one of my readers commented mentioning it works well. If you experiment, let me know how you liked the recipe.
Biscuits were amazing but instructions got a little mixed up.
In the substitute for half and half it says ½heavy and ½ milk.
Also in the actual directions it says to add 1 cup minus 2 table spoons.
The ingredients list say 1½ cups of half and falk minus 2 tbl spoons.
So on accident I only added 1 cup minus the 2tbl spoons and was definitely not enough but quick fix and they tasted awesome.
HI JT, the substitution is equal parts of milk and heavy creamy. I’m sorry for the confusion. That is on me. I’m glad you enjoyed the recipe and thank you for pointing that out.
Delicious – my favorite biscuit recipe…fluffy, flaky, tender, & tasty! Had them with butter along-side a bowl of comforting chicken & rice soup and a glass of red wine. Thank you, Natasha!
Delicious, what a great combo and I’m glad you enjoyed it!
Maybe I did something wrong here but I followed the recipe and they were pretty dry.. they cooked pretty fast on the heat and for the time given. Maybe I needed more butter so that is actually probably on my part. Thanks for the recipe!
Hi Key, I recommend ensuring there were no substitutions made to the recipe of the process, also it sounds like your oven is likely running hotter? I recommend ensuring it’s calibrated and you’re using normal bake mode.
I use many of your recipes so don’t take this as rude. I am curious as to why you use butter and half and half. Why not just use heavy cream? The reason I ask is I just use self rising flour and heavy cream and that is it and they are alway fluffy and amazing. Is there a benefit to using butter?
Hi, I don’t use self-rising flour but that is great to know that it works well. There are many ways to make biscuits and as long as your liquid to fat ratios work for you, that is great!
Hi Natasha! I’m just wondering if you’ve made these with raisins? I want to try them with raisins but I’m not sure if I need to add any extra steps. Thanks! I love all of your recipes. I’m waiting patiently for your cookbook! 🙂
Hi Holly! Here’s what one of my other readers said, “Thank you Natasha for this delicious recipe My family loves these biscuits.
I often change them up by adding shredded cheddar cheese, raisins, or dried cranberries and orange zest.” I hope that helps.
Natasha, I always come to your page for recipes and ideas and you have never let me down. From one chef to another, I thank you. The biscuits were a HIT!!!!!
You’re so nice! Thank you, Tee!
I’ve tried so many of your recipes this one was great! I’m surprised you did not use buttermilk.
Also our prayers to your extended family in Ukraine.
I’m so glad you loved it, Michael! Thank you so much!
I was going to make this recipe today, but was told at the last minute that We were short on LP and had to save it for other things. That’s fine because it gives me a chance to ask if you have a hack recipe that would turn these Fluffy Biscuits into Sweet Rolls or something of the like? I look forward to trying the main recipe, but would like to make a Iced Sweet Roll too if there is a way. Thanks. Rick H.
Hi Rick, without testing that, I can’t really make that recommendation. For iced sweet rolls, I would recommend our cinnamon rolls recipe.
Amazing!
My bisquits never turn out but these ones were a miracle.
So soft and fluffy just like biscuits should be, now I feel confident about making biscuits following this recipe a keeper thanks!
I’m so glad these were a hit! It sounds like you found a new favorite!
These biscuits are fantastic!! I will never use another recipe again. Made them tonight with dinner. Thank you for another amazing recipe!!
Love it! Thank you for sharing that with us, Lisa.
This is a great, uncomplicated recipe for baking powder biscuits. They were indeed fluffy and light! I had never thought to cube the butter from the refrigerator and then return again to keep cold while cooking bacon and making gravy. Perfect!
Thanks for the fantastic feedback! I’m happy to know that you loved how it turned out.
Do you have a Sausage Gravy recipe to go with your biscuits?
Hi Shannon, none at the moment, it definitely needs gravy! I have it on my list to post good biscuits and gravy recipes. Stay tuned!
You NEVER GIVE THE AMOUNTS OF THE INGREDIENTS?? WHY NOT?
YOU NEVER SAY, 1 STICK OF BUTTER, 2.5 CUPS OF FLOUR. YOU NEVER GIVE THE AMOUNTS OF THE INGREDIENTS. ARE WE SUPPOSED TO GUESS AT IT?
Hi Carlton, you can convert the ingredients to grams too. Just click Metric in the recipe card.
Are you blind man or you do not know how to read the recipes?
All Natasha’s recipes are clearly given in US or metric measurements
I must have did something wrong. I can taste the baking soda and I definitely cooked to long
Hi Nancy, it sounds like you used the wrong leavening. This recipe calls for baking powder (not soda) and baking soda is 4x stronger than baking powder. Also, if using baking powder, be sure to use one without aluminum in the ingredients which some people can really taste in baked goods.
I am a recently retired industrial mechanic. Cooking is really not my forte’. I thought I would give these biscuits a try after seeing the prices of canned giant biscuits.
These are amazing!!! So much better than canned. The first bite instantly brought me back to the days on my aunt and uncles farm. Making the biscuits have given me a new appreciation of what my grandma and aunts efforts to feed us.
Us boys didn’t get in the kitchen very often. The women would be making breakfast while we were doing the morning chores. I believe our chores were just to keep us out of thier hair now.
I am so happy to hear that! Thank you for sharing your story and I appreciate your 5-star rating. I’m happy you enjoyed this recipe.
Perfect, easy, and delicious recipe! Praise the Lord 🙂 also a little hack: if you don’t have a biscuit cutter, try a mason jar ☺️ It worked just as good in my opinion 🙂 \o/
I’m so glad you enjoyed it, Maurissa!
I just made this recipe and it was easy and delicious! Flaky, tender yumminess!
Isn’t it so great! Thank you so much for sharing that with me.
This is the best biscuit recipe I’ve found, no questions asked. I have made these at least half dozen times in the last month and they are delicious every single time. (I make with milk and they are fine)
Aaw, thank you for that awesome feedback! I’m glad it’s always a hit!
Can You Freeze Biscuit Dough?
You can freeze scratch-made biscuit dough for a rainy day. After cutting out your biscuits, arrange them on a parchment-lined baking sheet. Cover the baking sheet with plastic wrap and then transfer it to your freezer. Once the biscuits are frozen, you can transfer them to a gallon-sized freezer bag or airtight container. Store the frozen biscuit dough for up to 3 months.
How to Bake Frozen Biscuit Dough
No need to thaw your frozen biscuit dough. Simply remove however many biscuits you want to bake and place them on a parchment-lined baking sheet. Transfer the baking sheet to a preheated 425° oven and bake for 20-25 minutes.
Note: Baking times will vary depending on your oven and the biscuit recipe you’re using. As a rule of thumb, add 5-10 minutes to your baking time when baking frozen biscuit dough.
Natasha, for health reasons, I try to avoid processed sugar (any sugar, really). Can I omit the granulated sugar from your biscuit recipe without compromising the taste or fluffiness? Thanks.
Hi Ross, I honestly haven’t tried omitting sugar from this recipe to advise. If you do an experiment, please share here how it goes.
Omg! I have only made biscuits a couple of times myself and they were fine…but these were absolutely the very best biscuits I’ve ever had anywhere! And I’ve been all through the South. I thought I ruined them because I was busy with the sausage gravy and just took the biscuits out when the timer went off–they were quite a bit darker than I wanted them, though not burned. I don’t know how they could be better if not as browned so we’re happy. I froze the butter and grated it into the flour mixture, used evaporated milk instead of half n half, too, no kneading, just formed into rectangle and cut with a knife. Anyway, thank you so much for the recipe!
That’s so great! It sounds like you have a new favorite, Kathy!
Just made your biscuits may I say was skeptical using no butter milk but oh my goodness amazing ….I follow u all the time love watching n your recipes are easy to follow again the biscuits were awesome next I going to try the pie crust ….keep doing what u are doing cuz you are great!!!! happy new year can’t wait to see what u come up with ….Paula from Tennessee 😊
Hi Paula, thanks a lot for your good comments and feedback. I’m happy to know that you enjoyed these biscuits!
Soft, fluffy biscuits that my family loved! I’ve made several biscuit recipes but this one is the best, by far. Keep this one!
Love it! Thanks for your awesome comments and feedback, Lynn.
1st Prize in our neighborhood annual after Christmas Bisquit Cookoff!! Thanks Natasha!
Wow, congratulations! That’s great news, thank you for sharing that with us.
Great taste but they didn’t rise. I used buttermilk instead of half and half. Help please. Also, got any tips on how to easily cut up the butter??
Hi Regina. Usually, the substitute for half and half can be using half whipping cream and half whole milk. I haven’t tried using just buttermilk.
Delicious! Crispy on the outside. Flaky on the inside. The best biscuits I’ve ever made or eaten.
I’m so glad you enjoyed it!
Hi Natasha, thank you for sharing all your wonderful recipes.
I was wondering if you thought of making a app that we can access your recipes
Thanks
Michelle
Hi Michelle, you’re welcome. We are not planning on creating an app yet but hopefully, we’ll have the chance to do so in the future. Thanks for asking!
Hi Natasha,
I made these biscuits this morning as my husband and I wanted biscuits and gravy for breakfast. I just had my 63rd birthday and have never made made biscuits from scratch. I can’t begin to tell you how wonderful and simple these were, soft and flaky, they were awesome. Thank you so much for the recipe, I will be making them every time I need biscuits for anything from now on. 🙂
Aaw, that is such a nice comment. Thank you for sharing that with us. Belated Happy Birthday and I hope you will love all the recipes that you will try from my website.
Hi Natasha! if I would like to premake the dough and bake it up just before serving would that be feasible and should I let it come to room temperature before putting it into the oven? or should I bake them ahead and freeze them and then reheat in the oven? thank you so much love all your recipes!
Hi Lea, I haven’t tried that but I would probably thaw overnight in the refrigerator then bake the thawed biscuits right out of the fridge.
These were super easy to make, and absolutely delicious – even the teenage boys loved them, and they don’t like anything! They were light and flaky, and rose perfectly!
I’m glad it was a hit! Thank you for sharing that with us.
Making biscuits as I type! My only questions is, what do I do with the 2Tbsp of half and half that You instructed to minus from the recipe? This is my first time making biscuits, not sure if I missed a step 🤦🏻♀️
HI Mayra, I do not add the 2 Tbsp. It will end up too wet with the extra 2 Tbsp. I was trying to be as precise as I could in the instructions. I hope you love the biscuits!
Absolutely delicious,
They were so fluffy like …..I was in cloud 9
Great recipe 😋👍
Love feedback, thank you!
Light and fluffy! I used my ninja to combine all my ingredients, so quick and easy!
Great idea! Thank you so much for sharing that with us, Jo!
Thank you Natasha for this delicious recipe My family loves these biscuits.
I often change them up with adding shredded cheddar cheese,raisins,or dried cranberries and orange zest.
That is the best when the family loves what we moms make. That’s so great!
Thank you for the recipe. I tried them this morning they came out perfectly round, the flavor was there, the moist inside, but they didn’t rise like yours. The only change i made was using milk vs half and half. What went wrong?
Hi Marty, I haven’t tried using just milk to advise. Usually, the substitute for half and half can be using half whipping cream and half whole milk
I was wondering if it would be possible to make them ahead and freeze them? They look wonderful and can’t wait to try them! Thanks for ALL of your wonderful recipes! I use a lot of them!
Hi Marianne, we have always enjoyed this fresh. I don’t have tips on freezing this, but if you happen to experiment, I’d love to know how it goes!
Delicious, easy, and quick! What’s not to love? I will make these often.
I’m so happy to hear that! Thank you for sharing your great review, Pam!
Great biscuits. I was out of butter so I used lard and chilled them before baking. Best biscuits I’ve had. Thanks for the recipe!
You are so welcome, Christina. Glad you enjoyed these biscuits!
Great biscuits. I didn’t have cream or half and half. I used milk and they turned out delicious. Next time I think I will use buttermilk.
I’m so glad that worked for you, Tracey! Thank you so much for sharing that with me.
This is probably a dumb question but if you cut raw biscuit dough rounds ahead of time, won’t they be too soft and lose their round thick shape?
Hi Stacy, make sure to cut straight down without twisting your biscuit cutter to ensure the best rise of your biscuits, but as long as you keep the dough covered and refrigerated, it will be ok. See our section titled “Make-Ahead:” in the post.
Can you grate the cold butter into the flour mix?
Hi Laraine, I bet that could work! If you don’t have a pastry blender, you can freeze the butter for 30mins and Grade it with a cheese grater — one of my readers shared this with me!
Suppose You Don’t Have Any Half N Half Or Heavy Cream But You Have Milk only Can It Work
I haven’t tried using just milk to advise. Usually, the substitute for half and half can be using half whipping cream and half whole milk
Can I make these and bake a day later?
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.
Yesss! Thank you! This recipe is IT! For years I have made flat hockey puck style biscuits much to my family’s dismay. These are wonderful, flaky, and have a ton of loft. This will now forever be my go to recipe.
Hi Amanda, I;m happy to know that you love this recipe and you found a new facorite! Thank you for sharing that with us.
Thank you for sharing your biscuits recipe with me, I am looking forward to making them and sharing them with my family, with biscuits and country style beef gravy, I’ve been cheating and using can biscuits and I decided to make homemade biscuits, and my sister said oh use one of the 2,000 cookbooks that I have, after ten cookbooks and a no biscuit recipe I found your recipe online.
I’m so glad you tried our recipe, Kevin! Thank you for your wonderful feedback!
We like to to make biscuits and gravy. I usually make biscuits with Bisquik. However, I decided to try this recipe. I did not have half and half, so I used whole milk. They were delicious! Light and fluffy! We will use this recipe again. Next time, I would like to try them with buttermilk!
The coziest breakfast! I’m so glad you enjoyed these biscuits!
Instead of a baking sheet can I use a cast iron pan ?
Hi Kasia, I haven’t attempted this in a cast iron to advise. If you happen to experiment, I’d love to know how you like that.
Natasha, are you using metric measurments?
Hi Sheryl, click “metric” in the recipe card and you will see metric measurements.
Can I use whole wheat flour instead of all purpose flour ?
Hello Shab, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us too how it goes.
I just made these with canned evaporated milk because that’s all I had and they came out great!!
I’m so glad that worked out! Thank you so much for sharing that with me.
I had no idea that I could use evaporated milk! Thanks so much for the comment, it saved my biscuits because I ran out of milk!
Canned evaporated milk, and biscuits turned great.
Your recipe sounds delicious. Do you bake your biscuits on the middle or upper third rack?
Hi David, we make it on the middle rack.
I researched many recipes, but this one just stood out. I have been craving homemade biscuits and so I stumbled on to this one, but I didn’t have milk. Being a cook myself I decided to make them with what I had on hand. I had almond milk and coffee creamer. I substituted the half and half with 1/4 creamer and 3/4 almond milk, had to cut the salt , because my butter has salt as well…needless to say I nailed it! They were the hit of the breakfast table. AWSOME recipe. Thank you.
That is fantastic! I’m happy to know that you were able to make the recipe work by using what you hand on hand. Thanks for sharing that we us, we appreciate it!
These biscuits are delicious. Mine were fluffy layers like you’d find in a can biscuit. I smothered some homemade strawberry jam between them. Yummy 😋
Hi Myra, great to hear that you enjoyed these biscuits!
I would like to make these as cheese and garlic biscuits. can I add other ingredients to this receipe?
HI Doris, I haven’t experimented with those add-ins but it should work great to add flavorings. This biscuit recipe is a great base and there’s definitely room to expand on it with variations. Let me know what you try!
Hi natasha can I use cornmeal instead of flour. I’m looking for a recipe in which I can use my cornmeal
I’ll be grateful if you’ll help me
Hi Saima, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.
Amazing recipe. My girlfriend and I always use your recipes and they never disappoint! Think you will make a chicken n dumplings or butter cookies recipe in the future? 😀
That’s so great! I’m so glad you enjoyed it! & thank you so much for that suggestion! Adding it to our list!
Thank You for all your recipes, we love them.
You’re very welcome! I’m happy that you do, Alvin.
Are biscuits same as/ similar to scones ?
They are made up of almost the same stuff but they are different recipes.
Do u have a scone recipe like Panera’s Restaurant( love them,but so expensive) ..so far I have not been excited with ones I’ve tried.
Love ur recipies..❤️
Hi Carol, you can find our scone recipes HERE. I hope this helps!