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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.

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.
Cold diced butter for the best biscuits

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
Biscuit cutter for making biscuits

How to Make Biscuits:

  1. Dice butter. Cut into 1/2″ cubes and refrigerate until needed.
  2. Whisk dry ingredients. In a mixing bowl, combine flour, baking powder, sugar, and salt. Whisk until really well combined before adding butter and liquids.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
step by step how to make biscuit dough

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.

how to cut out biscuits and bake

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 equal parts cold heavy whipping cream and 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.

three fluffy biscuits stacked

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.
Biscuits served with jam

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.

Make ahead biscuits cooling on wire rack

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.

Fluffy Homemade Biscuits Recipe

4.96 from 163 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Homemade Biscuits served in a bread bowl

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
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

Instructions

Make the Biscuit Dough:

  1. Dice butter into 1/2" cubes and refrigerate until needed.

  2. In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.

  3. 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.

  4. 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:

  1. Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.

  2. 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:

  1. 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.

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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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Camilla Coy
    September 20, 2022

    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

    Reply

    • Natashas Kitchen
      September 20, 2022

      Thank you so much for sharing that with me, Camilla! I’m so glad you enjoyed these!

      Reply

  • Joanne
    September 3, 2022

    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!

    Reply

    • Joanne
      September 3, 2022

      I just submitted a review saying how amazing these biscuits are and I forgot to do the star rating. Absolutely five stars

      Reply

      • Natashas Kitchen
        September 3, 2022

        Aww, thank you, Joanne!

        Reply

    • Natashas Kitchen
      September 3, 2022

      I’m so glad these were a hit, Joanne! Thank you for your wonderful review!

      Reply

  • Britt
    August 28, 2022

    What do you do with the 2 tablespoons of half and half? Does it ever say? Or is that just leftover.

    Reply

    • Natasha's Kitchen
      August 28, 2022

      Hi Britt, it is in #4 in the instructions.

      Reply

  • Ashley
    August 27, 2022

    What do you recommend if you cannot find aluminum free baking powder?

    Reply

    • Natashas Kitchen
      August 27, 2022

      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.

      Reply

  • Renee K
    August 25, 2022

    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

    Reply

    • NatashasKitchen.com
      August 25, 2022

      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.

      Reply

      • Renee K
        August 30, 2022

        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!!

        Reply

        • Natasha's Kitchen
          August 31, 2022

          Happy to hear that!

          Reply

  • Kristie
    August 22, 2022

    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?

    Reply

    • Natasha's Kitchen
      August 22, 2022

      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.

      Reply

  • Cal
    August 15, 2022

    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.

    Reply

    • Natasha's Kitchen
      August 15, 2022

      You’re welcome! I hope it becomes your new go-to recipe.

      Reply

  • Tracy Caldwell
    August 13, 2022

    Can I use evaporated carnation milk in the can? I haven’t tried this recipe yet. Thank you.

    Reply

    • NatashasKitchen.com
      August 13, 2022

      Hi Tracy! I have not tested this but one of my readers mentioned using this and they were great.

      Reply

  • Carrie Burgett
    August 12, 2022

    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.

    Reply

    • NatashasKitchen.com
      August 12, 2022

      So glad that I could be helpful! I’m happy this recipe was enjoyed. Thank you for the review. 🙂

      Reply

  • Anneme Kruger
    August 3, 2022

    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.

    Reply

    • Natashas Kitchen
      August 3, 2022

      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.

      Reply

  • Kerima Thilakasena
    July 30, 2022

    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

    Reply

    • NatashasKitchen.com
      July 30, 2022

      So glad you enjoy my recipe. Thank you

      Reply

  • Ruth Gollop
    July 30, 2022

    I am definitely going to make these love your recipes from Canada

    Reply

    • Natashas Kitchen
      July 30, 2022

      I hope you love these biscuits! They are definitely a must-try!

      Reply

  • Jo Ann
    July 21, 2022

    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

    Reply

    • Natasha's Kitchen
      July 22, 2022

      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

      Reply

  • Noelle Maine
    July 16, 2022

    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!

    Reply

    • Natashas Kitchen
      July 16, 2022

      You’re welcome! I’m so happy you enjoyed it, Noelle!

      Reply

  • Paula Tessier
    July 6, 2022

    I made these, omitting the sugar and they were still delicious!

    Reply

    • Natashas Kitchen
      July 6, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Paula!

      Reply

  • Nat
    July 2, 2022

    These are amazing! The only recipe I use. Thank you so much!

    Reply

    • NatashasKitchen.com
      July 2, 2022

      So glad to hear that! You’re welcome.

      Reply

  • Gary Beckner
    July 1, 2022

    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.

    Reply

    • Natashas Kitchen
      July 1, 2022

      You’re welcome! I’m so happy you enjoyed it, Gary!

      Reply

  • Paulet's Kitchen
    June 6, 2022

    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.

    Reply

    • NatashasKitchen.com
      June 6, 2022

      So wonderful to hear! Thank you for sharing.

      Reply

  • Kristin Hamilton
    June 4, 2022

    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.

    Reply

    • Natashas Kitchen
      June 4, 2022

      That’s so great! It sounds like you have a new favorite, Kristin!

      Reply

  • Joel
    May 29, 2022

    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.

    Reply

    • Natasha's Kitchen
      May 29, 2022

      Thanks for following the recipe exactly as written. We appreciate it and we’re so glad you loved it!

      Reply

  • Susan
    May 24, 2022

    These were fantastic! This will be my go to biscuit recipe from now on

    Reply

    • NatashasKitchen.com
      May 24, 2022

      So glad you found a go-to! Thank you for the review, Susan.

      Reply

  • Zach S
    May 21, 2022

    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

    Reply

    • NatashasKitchen.com
      May 21, 2022

      Hi Zach, that sounds great! Thank you for sharing your experiment. So glad you enjoyed these biscuits.

      Reply

  • Giselle
    May 14, 2022

    Is it true that the biscuits should be slightly touching when you place them on the sheet pan so they rise better?

    Reply

    • Natashas Kitchen
      May 14, 2022

      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.

      Reply

  • Celeste Parker
    May 10, 2022

    These biscuits turned out great! I did not have half and half so I used milk. Will use this recipe again!

    Reply

    • Natasha's Kitchen
      May 10, 2022

      Hello Celeste, good to know that milk worked well too! Thank you for your review and for sharing that with us.

      Reply

  • Norma
    May 4, 2022

    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.

    Reply

    • Natashas Kitchen
      May 4, 2022

      That’s so great! It sounds like you have a new favorite, Norma!

      Reply

  • Laura
    May 1, 2022

    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.

    Reply

    • Natasha's Kitchen
      May 1, 2022

      Thanks for your thoughts and suggestions, Laura.

      Reply

  • Wendy
    April 30, 2022

    Can you use a baking stone instead of parchment lined baking sheet?

    Reply

    • Natashas Kitchen
      April 30, 2022

      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!

      Reply

      • Wendy E Riggall
        May 2, 2022

        Next time I will experiment with the baking stone and will comment. This time I used your method. They came out great.

        Reply

        • NatashasKitchen.com
          May 2, 2022

          Sounds great! Thanks for sharing.

          Reply

  • Lanell
    April 30, 2022

    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.

    Reply

    • Natashas Kitchen
      April 30, 2022

      Thank you so much for sharing that with me!

      Reply

  • Sandy Neustaedter
    April 20, 2022

    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.

    Reply

    • NatashasKitchen.com
      April 20, 2022

      Hi Sandy! Thank you, I’m glad you enjoyed them. I have not tested buttermilk but I think it could work.

      Reply

  • Teresa Harper
    April 18, 2022

    Can I substitute Self Rising flour for the ap, salt and baking powder? Also, is 1 cup half & half minus 2 Tbsp. Correct?

    Reply

    • Natashas Kitchen
      April 18, 2022

      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.

      Reply

  • J.T.
    April 18, 2022

    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.

    Reply

    • Natasha
      April 18, 2022

      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.

      Reply

  • Kat
    April 14, 2022

    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!

    Reply

    • Natasha's Kitchen
      April 14, 2022

      Delicious, what a great combo and I’m glad you enjoyed it!

      Reply

  • Key
    April 12, 2022

    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!

    Reply

    • Natashas Kitchen
      April 12, 2022

      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.

      Reply

  • Idahomay
    April 11, 2022

    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?

    Reply

    • Natasha
      April 12, 2022

      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!

      Reply

  • Holly Smithers
    April 11, 2022

    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! 🙂

    Reply

    • NatashasKitchen.com
      April 11, 2022

      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.

      Reply

  • Tee Gabrielle
    April 6, 2022

    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!!!!!

    Reply

    • Natashas Kitchen
      April 6, 2022

      You’re so nice! Thank you, Tee!

      Reply

  • Michael
    April 5, 2022

    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.

    Reply

    • Natashas Kitchen
      April 5, 2022

      I’m so glad you loved it, Michael! Thank you so much!

      Reply

  • Rick H
    March 25, 2022

    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.

    Reply

  • Angela Paris
    March 17, 2022

    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!

    Reply

    • Natashas Kitchen
      March 17, 2022

      I’m so glad these were a hit! It sounds like you found a new favorite!

      Reply

      • Lisa w.
        April 2, 2022

        These biscuits are fantastic!! I will never use another recipe again. Made them tonight with dinner. Thank you for another amazing recipe!!

        Reply

        • Natasha's Kitchen
          April 3, 2022

          Love it! Thank you for sharing that with us, Lisa.

          Reply

  • DeeAnn
    March 6, 2022

    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!

    Reply

    • Natasha's Kitchen
      March 6, 2022

      Thanks for the fantastic feedback! I’m happy to know that you loved how it turned out.

      Reply

  • Shannon
    February 27, 2022

    Do you have a Sausage Gravy recipe to go with your biscuits?

    Reply

    • Natasha's Kitchen
      February 27, 2022

      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!

      Reply

  • Carlton
    February 27, 2022

    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?

    Reply

    • Natasha's Kitchen
      February 27, 2022

      Hi Carlton, you can convert the ingredients to grams too. Just click Metric in the recipe card.

      Reply

    • Maria
      April 5, 2022

      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

      Reply

  • Nancy Snider
    February 21, 2022

    I must have did something wrong. I can taste the baking soda and I definitely cooked to long

    Reply

    • Natasha
      February 21, 2022

      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.

      Reply

  • JR Sebree sr
    February 15, 2022

    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.

    Reply

    • NatashasKitchen.com
      February 15, 2022

      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.

      Reply

  • Maurissa
    February 15, 2022

    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/

    Reply

    • Natashas Kitchen
      February 15, 2022

      I’m so glad you enjoyed it, Maurissa!

      Reply

  • April
    February 7, 2022

    I just made this recipe and it was easy and delicious! Flaky, tender yumminess!

    Reply

    • Natashas Kitchen
      February 7, 2022

      Isn’t it so great! Thank you so much for sharing that with me.

      Reply

  • Debbie C
    January 30, 2022

    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)

    Reply

    • Natasha's Kitchen
      January 30, 2022

      Aaw, thank you for that awesome feedback! I’m glad it’s always a hit!

      Reply

  • Patty
    January 26, 2022

    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.

    Reply

  • Ross
    January 5, 2022

    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.

    Reply

    • Natasha's Kitchen
      January 5, 2022

      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.

      Reply

  • Kathy
    January 4, 2022

    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!

    Reply

    • Natashas Kitchen
      January 4, 2022

      That’s so great! It sounds like you have a new favorite, Kathy!

      Reply

  • Paula grindstaff
    January 2, 2022

    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 😊

    Reply

    • Natasha's Kitchen
      January 2, 2022

      Hi Paula, thanks a lot for your good comments and feedback. I’m happy to know that you enjoyed these biscuits!

      Reply

  • Lynn L.
    December 26, 2021

    Soft, fluffy biscuits that my family loved! I’ve made several biscuit recipes but this one is the best, by far. Keep this one!

    Reply

    • Natasha's Kitchen
      December 27, 2021

      Love it! Thanks for your awesome comments and feedback, Lynn.

      Reply

  • Dru
    December 26, 2021

    1st Prize in our neighborhood annual after Christmas Bisquit Cookoff!! Thanks Natasha!

    Reply

    • Natasha's Kitchen
      December 26, 2021

      Wow, congratulations! That’s great news, thank you for sharing that with us.

      Reply

  • Regina Sullivan
    December 25, 2021

    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??

    Reply

    • Natasha's Kitchen
      December 26, 2021

      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.

      Reply

  • Liz
    December 16, 2021

    Delicious! Crispy on the outside. Flaky on the inside. The best biscuits I’ve ever made or eaten.

    Reply

    • Natashas Kitchen
      December 16, 2021

      I’m so glad you enjoyed it!

      Reply

  • Michelle
    December 12, 2021

    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

    Reply

    • Natasha's Kitchen
      December 12, 2021

      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!

      Reply

  • Rose
    December 8, 2021

    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. 🙂

    Reply

    • Natasha's Kitchen
      December 8, 2021

      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.

      Reply

  • Lea
    December 5, 2021

    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!

    Reply

    • Natasha
      December 6, 2021

      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.

      Reply

      • D.
        December 13, 2021

        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!

        Reply

        • Natasha's Kitchen
          December 14, 2021

          I’m glad it was a hit! Thank you for sharing that with us.

          Reply

  • Mayra
    November 26, 2021

    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 🤦🏻‍♀️

    Reply

    • Natasha
      November 26, 2021

      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!

      Reply

  • Keisha Herin
    November 22, 2021

    Absolutely delicious,
    They were so fluffy like …..I was in cloud 9
    Great recipe 😋👍

    Reply

    • Natasha's Kitchen
      November 22, 2021

      Love feedback, thank you!

      Reply

  • Jo
    November 13, 2021

    Light and fluffy! I used my ninja to combine all my ingredients, so quick and easy!

    Reply

    • Natashas Kitchen
      November 13, 2021

      Great idea! Thank you so much for sharing that with us, Jo!

      Reply

  • Colleen
    November 12, 2021

    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.

    Reply

    • Natashas Kitchen
      November 12, 2021

      That is the best when the family loves what we moms make. That’s so great!

      Reply

  • Marty
    November 10, 2021

    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?

    Reply

    • Natashas Kitchen
      November 10, 2021

      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

      Reply

  • Marianne Kenney
    November 9, 2021

    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!

    Reply

    • Natashas Kitchen
      November 9, 2021

      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!

      Reply

  • Pam C
    November 6, 2021

    Delicious, easy, and quick! What’s not to love? I will make these often.

    Reply

    • Natashas Kitchen
      November 6, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Pam!

      Reply

  • Christina
    October 9, 2021

    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!

    Reply

    • Natasha's Kitchen
      October 10, 2021

      You are so welcome, Christina. Glad you enjoyed these biscuits!

      Reply

  • Tracey Carpenter
    September 29, 2021

    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.

    Reply

    • Natashas Kitchen
      September 29, 2021

      I’m so glad that worked for you, Tracey! Thank you so much for sharing that with me.

      Reply

  • Stacy
    September 22, 2021

    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?

    Reply

    • Natasha
      September 23, 2021

      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.

      Reply

  • Laraine
    September 20, 2021

    Can you grate the cold butter into the flour mix?

    Reply

    • Natashas Kitchen
      September 20, 2021

      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!

      Reply

  • Ashley Wilks
    September 16, 2021

    Suppose You Don’t Have Any Half N Half Or Heavy Cream But You Have Milk only Can It Work

    Reply

    • Natasha's Kitchen
      September 16, 2021

      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

      Reply

  • Randy
    September 15, 2021

    Can I make these and bake a day later?

    Reply

    • Natasha's Kitchen
      September 15, 2021

      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.

      Reply

  • Amanda H.
    September 12, 2021

    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.

    Reply

    • Natasha's Kitchen
      September 12, 2021

      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.

      Reply

  • Kevin
    September 10, 2021

    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.

    Reply

    • Natashas Kitchen
      September 10, 2021

      I’m so glad you tried our recipe, Kevin! Thank you for your wonderful feedback!

      Reply

  • Jaime B
    August 11, 2021

    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!

    Reply

    • Natashas Kitchen
      August 11, 2021

      The coziest breakfast! I’m so glad you enjoyed these biscuits!

      Reply

  • Kasia Perkosz
    August 4, 2021

    Instead of a baking sheet can I use a cast iron pan ?

    Reply

    • Natashas Kitchen
      August 4, 2021

      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.

      Reply

  • Sheryl Burns
    August 3, 2021

    Natasha, are you using metric measurments?

    Reply

    • Natasha
      August 3, 2021

      Hi Sheryl, click “metric” in the recipe card and you will see metric measurements.

      Reply

  • Shab
    June 18, 2021

    Can I use whole wheat flour instead of all purpose flour ?

    Reply

    • Natasha's Kitchen
      June 18, 2021

      Hello Shab, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us too how it goes.

      Reply

  • Toby Bryant
    June 4, 2021

    I just made these with canned evaporated milk because that’s all I had and they came out great!!

    Reply

    • Natashas Kitchen
      June 4, 2021

      I’m so glad that worked out! Thank you so much for sharing that with me.

      Reply

    • Emmie
      June 8, 2021

      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!

      Reply

    • Bruce Phillips
      July 4, 2021

      Canned evaporated milk, and biscuits turned great.

      Reply

  • David
    June 2, 2021

    Your recipe sounds delicious. Do you bake your biscuits on the middle or upper third rack?

    Reply

    • Natashas Kitchen
      June 2, 2021

      Hi David, we make it on the middle rack.

      Reply

  • Pedro Macias
    May 23, 2021

    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.

    Reply

    • Natasha's Kitchen
      May 23, 2021

      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!

      Reply

  • Myra Walters
    May 20, 2021

    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 😋

    Reply

    • Natasha's Kitchen
      May 21, 2021

      Hi Myra, great to hear that you enjoyed these biscuits!

      Reply

  • Doris
    May 7, 2021

    I would like to make these as cheese and garlic biscuits. can I add other ingredients to this receipe?

    Reply

    • Natasha
      May 7, 2021

      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!

      Reply

  • Saima tariq
    May 4, 2021

    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

    Reply

    • Natashas Kitchen
      May 4, 2021

      Hi Saima, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Ash
    April 28, 2021

    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? 😀

    Reply

    • Natashas Kitchen
      April 28, 2021

      That’s so great! I’m so glad you enjoyed it! & thank you so much for that suggestion! Adding it to our list!

      Reply

  • Alvin Potts
    April 19, 2021

    Thank You for all your recipes, we love them.

    Reply

    • Natasha's Kitchen
      April 19, 2021

      You’re very welcome! I’m happy that you do, Alvin.

      Reply

  • Rheam
    April 15, 2021

    Are biscuits same as/ similar to scones ?

    Reply

    • Natasha's Kitchen
      April 16, 2021

      They are made up of almost the same stuff but they are different recipes.

      Reply

      • Carol
        July 9, 2021

        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..❤️

        Reply

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