Sometimes there's nothing better than warm homemade biscuits from the oven. You are going to love this easy recipe that I've been making for my family for years!
The perfect accompaniment to any of our Family Favorite Chicken Recipes, let's make some for dinner tonight!
These easy homemade biscuits are made completely from scratch and can be on your table in about 15 minutes! Homemade biscuits without buttermilk are best served warm from the oven with a little bit of butter and maybe a spoonful of jam.
You can serve these for dinner or even breakfast next to a plate of scrambled eggs. I've included freezing tips so you can make a batch ahead of time and bake just a few at a time or the whole batch if you need them.
These biscuits do bake up really nice and fluffy. They're one of my family's favorites that go perfect with Cast Iron Chicken Breasts or even Sunday Dinner Pot Roast.
Helpful Kitchen Tools
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- Pastry blender
- Biscuit cutter - if you don't have any, you can always use an inverted juice glass.
- Measuring Cups
- Parchment Baking Sheets - I love these sheets and I love how easy it is to buy them online.
- Baking Sheet Pans
Ingredients:
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- All-purpose flour
- Baking powder
- 1 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into small pieces
- ¾ cup milk
Directions
In a medium bowl, whisk together the flour, baking powder, and salt. Then add the cold butter and using a pastry blender, combine the butter and flour mixture until it resembles coarse meal.
Turn the dough out onto a lightly floured surface and knead a few times to bring the everything together. Roll out the dough about ¾ inch thick.
Using a biscuit cutter or drinking glass, cut out about 12 biscuits. If you have scraps, re-roll them and cut out more biscuits.
Baking Instructions
Place the biscuits on the prepared baking sheet. Bake for 13 to 15 minutes or until golden brown. Cool slightly and serve warm with butter and strawberry jam.
Freezing Tips
I love preparing an extra recipe and freezing the homemade biscuits to use at a later time.
- Place the cut out biscuits on a baking tray that's been lined with parchment paper.
- Place the tray in the freezer for about 20 to 30 minutes.
- Once the biscuits are frozen, place them in a freezer safe bag until needed.
How to Bake Frozen Biscuits
- When you're ready to enjoy the frozen homemade biscuits, pull the biscuits out of the freezer. You only have to bake as many as you need...which is why I love freezing the biscuits...portion control!
- Place the frozen biscuits on a parchment lined baking tray and bake as directed only add three to four minutes to the total time.
Tips for Making Biscuits
- You can prepare the biscuits earlier in the day by combining the flour, baking powder and butter together.
- Then place the dry ingredients in an air-tight container and store in the refrigerator until you're ready to make the biscuits.
- When you're ready to enjoy the biscuits, add the cold milk and continue with the rest of the recipe.
Troubleshooting Problems
Every now and then you might run into problems preparing any recipe. Here are a few tips when things aren't going as planned with this easy freezer homemade biscuits recipe:
- Make sure you have fresh baking powder. Yes, sometimes baking powder can get old! Check the date on the container.
- If the dough is too wet, just add another tablespoon or two of flour and combine.
- If the dough is too dry and crumbly, add another tablespoon of milk but be careful not to add too much.
Tried this recipe? Let me know in the comments and don't forget to rate it!
Like this recipe? Try these other bread and muffin recipes:
Easy Homemade Biscuits
These easy homemade biscuits are made from scratch and can be on your table in under 20 minutes! They're best served warm from the oven with a little bit of butter and maybe a spoonful of jam.
Ingredients
- 1 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into small pieces
- ¾ cup milk
Instructions
- Preheat the oven to 450 degrees.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Add the cold butter and using a biscuit cutter, combine the butter and flour mixture until it resembles coarse meal.
- Slowly add the milk, stirring with a fork.
- Turn the dough out onto a lightly floured surface and knead a few times to bring the everything together.
- Roll out the dough about ¾ inch thick.
- Using a biscuit cutter or drinking glass, cut out about 12 biscuits.
- If you have scraps, re-roll them and cut out more biscuits.
- Place the biscuits on the prepared baking sheet.
- Bake for 13 to 15 minutes or until golden brown.
- Cool slightly and serve warm with butter and jam.
Notes
All ovens are different, so please check the biscuits after 8 minutes of baking to make sure they're not getting too brown.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 126Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 287mgCarbohydrates: 15gFiber: 0gSugar: 0gProtein: 2g
This recipe has been updated since it first appeared in 2011 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Michelle Frank | Flipped-Out Food says
I made homemade biscuits once, and they were DELICIOUS. But the recipe was such an enormous production that I never made them again! (I'm looking at YOU, Fine Cooking!) Your recipe is so much more approachable—I can't wait to make these for the fam!
TrNecia Richardson says
Tryed these the other day (my first time ever trying to make homemade biscuits) & they where awsome!!! My husband said no more store bought biscuits in this house lol
Miz Helen says
Hi Lois,
We just love biscuits and often times have them alone with jam or a meal, we would love your recipe. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Alicia@ eco friendly homemaking says
Oh these biscuits look amazing!!
Elena says
Wow, those look so yummy, light and fluffy!
Stealthy Mom says
If only you could somehow post the aroma!
Farming On Faith says
Great idea. My kids are all coming home next week. Think I will make these ahead so I have more time to enjoy Boston!
Have a wonderful Christmas!
Nezzy says
Wow, and I'm the freeze queen. I've made my homemade biscuits for years and never thought of doin' this! Fantastic!!!
What a treasure you are!
God bless and have an awesome week sweetie!!! :o)
Trisha says
We are one biscuit-loving family! I have a favorite Southern Biscuit recipe that I love to use. I freeze before baking. But, I'm going to have to give these a chance, too. They remind me of Popeye's buttery biscuits. 🙂
Julie Harward says
Love these...I could eat them for breakfast, lunch or dinner..or all three and love it! 😀
Debbie says
These sound just wonderful...good idea about the freezing them. I've definitely been missing my visits here...I've got to read back now over the last few and make sure I haven't missed anything too yummy. HUGS!
blueviolet says
I love that they'll hold up in the freezer before baking! 🙂
Jackie says
Lois...these look delicious!! I'm saving this recipe!
Chatty Crone says
I love this and just copied it! Thanks. sandie
Sharon says
those do look good and I have never thought about putting them in the freezer thanks for the tip
Hugs
My Journey With Candida says
Now those are fluffy bisquits. I am going to have to try these because mine always end up like hockey pucks.
Lianne says
Thank you for sharing, Lois! I am so excited to try these!
Debbie says
Gosh these look good Lois! Thanks for posting the recipe. It looks easy enough and we love good biscuits! I'll try it 😀
Debbie
ArtyMarti says
I have never tried freezing the dough, but what a good idea for when the urge hits to have a biscuit or two. No need to make a whole batch.
Cheryl @ The Farmer's Daughter says
These look wonderfully light and fluffy, Lois! Thanks for the recipe.