Homemade Biscuits (2024)

Light, fluffy homemade biscuits, as made by my dad! His biscuits are seriously the best. We’re sharing all of his tips and tricks below. Scroll down to get straight to the recipe or keep reading to find out how to make homemade biscuits!

Homemade Biscuits (1)

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I recently shared a photo of my dad’s famous homemade biscuits on Instagram and you guys ate them up. Figuratively, of course. Literally, I did the eating.

I wanted to be sure that I had his biscuit recipe down pat before I shared with you, so I spent the next few weeks making batch after batch. We ended up making 10 batches of 10 biscuits each. It took me awhile to be sure I had them juuuuuust right.

I also wanted to make sure that I could answer any questions you guys might have and I knew that meant mastering the homemade biscuit.

I spent some time with my dad and he showed me all of his tips and tricks for making the perfect homemade biscuits. And then I came home and I made an unholy amount of biscuits over the course of the next few weeks.

Can confirm I am now a biscuit master.

Will I still make our 7 Up Biscuits? Absolutely – those are easy and delicious. But the truth is that this biscuit recipe from my dad will always have my heart!

Table of Contents

Ingredients for Homemade Biscuits:

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The Flour:You’re going to use a mixture of all-purpose flour and Bisquick biscuit mix. I haven’t tried this with any substitutions and I haven’t tried it with a homemade Bisquick biscuit mix myself, so I can’t tell you how well that will work. If you do try it, please report back so I can update this!

The Butter: We’re using softened butter instead of cold butter. I know, your whole life you’ve heard that you need to use cold butter! Some of you are probably grating frozen butter into your biscuits. This recipe works perfectly with room temperature butter!

The Leavening Agents:There’s a lot of baking powder in this recipe. I was actually pretty surprised by the amount my dad uses. But it doesn’t have a metallic or soapy taste! Baking soda is normally used when there is an acid present – like buttermilk, lemon, or vinegar, There isn’t any in this recipe, but my dad still adds a little baking soda and it just isn’t the same without it!

The Milk:You can use buttermilk if you really feel the need to, but my dad uses regular 2% milk and so do I. I actually prefer the biscuits that way. They get too tangy for me when you use buttermilk.

What Readers are Saying!

“I have never made homemade biscuits before so this was my first attempt. Oh my goodness! They turned out amazingly delicious. Thank you so much for sharing your recipe and tips!!” – Christen

How to Make Homemade Biscuits:

Dry Ingredients: These aren’t your average Bisquick biscuits! That means you’ll be adding some extra ingredients to the mix.

Add the Bisquick biscuit mix, flour, baking powder, sugar, salt, and baking soda to a mixing bowl and stir until well combined.

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Wet Ingredients: Now you can start adding in the butter. Start with two tablespoons and work it into the flour, then repeat with the remaining butter. Next you can pour in the milk and stir it with a spoon until just combined. To finish fold the dough over on itself three times.

Shape: Pat the dough out into a circle about 3/4 of an inch thick onto a floured surface.

Helpful Tip!

Is the dough too soft to work with?

You may need to add more flour if the mixture is too wet. Just add in a tablespoon at a time until the dough is dry enough to handle.

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Helpful Tip!

Don’t be shy about re-rolling the dough!

Get in there and re-roll that dough to get extra biscuits. You’ll probably get about 5 biscuits from your initial pat down of the dough. Definitely pat it back out and cut out the remaining biscuits. My dad isn’t at all shy about re-working the dough and you shouldn’t be either.

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Bake: Place the biscuits on a baking sheet and let them sit for 5 minutes before baking. They’ll take about 10 to 15 minutes in the oven or until the tops begin to turn golden brown!

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FAQ:

Why do my biscuits have brown spots on top?

These brown spots are happening because you’re not mixing the dry ingredients together well enough. I won’t make you sift things (heaven forbid), but do really stir everything together, more than you think you probably need to. At least 30 seconds of non-stop stirring things around with a fork. Trust me. Even if you do end up with brown spots, the biscuits will taste great, they’re just not quite as pretty.

Why aren’t my biscuits rising?

Is your baking powder old? It does eventually stop working well and you may need to replace it. If it’s definitely not that, are you mixing in your butter really super-duper good? Because you need to. I take a spoon and smear the softened butter into the flour against the sides of the bowl. I keep at it long after I’m bored of it, until the entire bowl looks like lightly damp sand. Almost like if you grabbed a handful of it and squeezed it, it *might* stick together.

My biscuit dough seems too wet.

Add in more flour, a tablespoon at a time, until it’s just workable. The very least amount of flour you can get away with is the best in these biscuits, but don’t be killing yourself trying to roll out dough that is just too sticky. When you touch it, your hand should come away clean. When you pinch it, you should have a bit of dough left on your fingers.

Why are my biscuits tough?

Sounds like you overworked the dough or added too much flour. I had this problem the first few times I made these too. Just use a light hand when mixing and add just enough flour to hold the dough together.

Why are my biscuits done before the timer goes off?

Some days these guys only take ten minutes and other days they take 15. I can’t explain it (Humidity? Magic?), but I’m aware of it. I’m also aware that every oven is different. Some heat evenly, some do not. Some can’t hold a temperature and are fluctuating like crazy. So, get to know your oven and react accordingly. Or just set the timer for 10 minutes and start babysitting them. Pull them when the tops are just lightly golden. Nobody likes a crunchy biscuit, so don’t over bake these guys.

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How to serve these biscuits:

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Recipe

Easy Homemade Biscuits

Soft, fluffy, and so tender! These are my dad's famous biscuits and he shared all of his tips and tricks with me to get them just right. We've gotten so many comments from readers who have never been able to make proper biscuits that this recipe is foolproof and delicious!

4.14 from 345 votes

Prep10 minutes minutes

Cook15 minutes minutes

Total25 minutes minutes

Serves 10 biscuits

Ingredients

  • 1 cup flour, plus more as needed
  • 1 cup Bisquick
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 tablespoons butter, room temperature
  • 1 cup milk

Instructions

  • Preheat oven to 450 degrees.

  • Add the flour, Bisquick, baking powder, sugar, salt, and baking soda to a large mixing bowl. Stir well to combine the dry ingredients thoroughly.

  • Add two tablespoons of the butter to the dough and use a spoon to press it into the flour mixture. I find it easiest to smear the butter against the sides of the bowl while working it into the flour. Once the first two tablespoons are completely incorporated, add in the last two tablespoons and repeat the process.

  • Pour in the milk and stir with a spoon until just combined. The dough will likely be too wet. Add in more flour, one tablespoon at a time, until the dough is just dry enough to handle. Dough should come away clean from your fingers when you touch it, but stick to your fingers if you pinch it.

  • Dump dough onto a well floured work surface. Sprinkle lightly with flour.

  • Fold dough over on itself three times.

  • Use your hands to pat the dough to 3/4 of an inch high.

  • Cut dough out with biscuit cutter and place on baking sheet. Let sit 5 minutes before baking.

  • Bake for 10-15 minutes or until tops are just beginning to turn golden. Do not overbake these!

Tips & Notes:

You may use buttermilk in place of regular milk, if desired.

Add more flour as needed, one tablespoon at a time, to bring the dough together.

Set a timer for 10 minutes and keep a close eye on the biscuits as every oven is different.

Nutrition Information:

Serving: 1biscuit| Calories: 158kcal (8%)| Carbohydrates: 20g (7%)| Protein: 3g (6%)| Fat: 7g (11%)| Saturated Fat: 3g (19%)| Cholesterol: 14mg (5%)| Sodium: 348mg (15%)| Potassium: 226mg (6%)| Sugar: 3g (3%)| Vitamin A: 180IU (4%)| Calcium: 122mg (12%)| Iron: 1mg (6%)

Course:Bread

Cuisine:American

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This recipe was originally published in March 2016. It’s been updated with a new video and FAQ section in March 2018.

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Homemade Biscuits (2024)

FAQs

What is the secret to good biscuits? ›

The secret to the best biscuits is using very cold butter and baking powder. We've made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most (they are so fluffy!).

What causes homemade biscuits to fall apart? ›

When the fat is cut too small, after baking there will be more, smaller air pockets left by the melting fat. The result is a baked product that crumbles. When cutting in shortening and other solid fats, cut only until the pieces of shortening are 1/8- to 1/4-inch in size.

What is the basic biscuit formula? ›

The basic formula is as follows: 2 cups AP flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 tablespoons butter, 1/2 cup milk—and the add-in(s) of your choice. I'm giving you two savory options. The red is a sun-dried tomato and cheddar biscuit with paprika and a touch of cayenne.

What meal is worth the most money in Dreamlight Valley? ›

Shwarma is a five-star entrée that will net players a profit of 3782 Star Coins when sold at Goofy's Stall. This recipe can be unlocked and prepared only by players who own Disney Dreamlight Valley's A Rift in Time expansion. To prepare Shwarma, toss the following ingredients into the cooking pot: Venison.

What recipe makes the most money in Dreamlight Valley? ›

Souffle, Pumpkin Recipes, Bunuelos, and Vegetable Puffs are some of the best recipes to cook and sell for Star Coin. Potato Leek Soup, Basil Omelet, Fugu Recipes, Lemon Garlic Swordfish, and Lobster Roll are high-value meals that can be crafted with specific ingredients found in different areas of the game.

What are 2 important steps when making biscuits? ›

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

What do Americans call biscuits? ›

In the US, what us Brits call a biscuit, Americans would call a cookie - whilst an American biscuit is something resembling a British scone… making a name like Biscuiteers seem rather confusing!

What not to do when making biscuits? ›

5 Mistakes You're Making With Your Biscuits
  1. Mistake #1: Your butter is too warm.
  2. Mistake #2: You're using an inferior flour.
  3. Mistake #3: You use an appliance to mix your batter.
  4. Mistake #4: You don't fold the dough enough.
  5. Mistake #5: You twist your biscuit cutter.
Feb 1, 2019

How do you make my biscuits rise higher? ›

Bake them close to each other.

Biscuits are an exception to this rule: Placing them close to one another on your baking sheet actually helps them push each other up, as they impede each other from spreading outward and instead puff up skywards.

Should you chill biscuits before baking? ›

Place the pan of biscuits in the refrigerator while you preheat your oven to 425°F, or for about 20 to 30 minutes. This short chill will help the biscuits maintain their shape while baking.

What is the best temperature for baking biscuits? ›

A hot oven helps biscuits bake—and rise—quickly. We recommend 475˚F for 15 minutes.

What are the 7 steps in the biscuit method? ›

Making biscuits is basically composed of seven steps:
  1. Mix some dry ingredients.
  2. "Cut" in some fat.
  3. Mix in some liquid.
  4. Knead the dough.
  5. Roll out the dough.
  6. Cut biscuits.
  7. Bake.

Are eggs used in biscuits? ›

Biscuits and pastries

Eggs act as a binder for biscuits, without them the mixture will be far too crumbly. They also add flavour and texture, as well as extending shelf life. Whole eggs are used to glaze baked goods including biscuits and pastries as they contribute colour and shine during baking.

How do you make a Dreamlight Valley fruitcake? ›

Fruitcake is a four-star dessert meal which can be made at a cooking station. It can be cooked by combining Wheat and three of any Fruit. Once collected it will be added to the Dreamlight Valley Meals Collection. Meals can be placed in the world by highlighting them inside the Inventory window and selecting Drop.

Where is the crackers recipe dreamlight valley? ›

After a short mission with Mickey titled Mickey's Memories, speak to Mickey in his garden near the plaza to receive a recipe for Crackers, as well as several Wheat seeds. Having planted 3 Wheat seeds, open your Backpack and learn the recipe for Crackers.

Can you make candy in Dreamlight Valley? ›

Candy is a one-star Dessert that can be cooked in Disney Dreamlight Valley. This DDLV guide provides the ingredients needed to cook the Candy recipe and how to find all the required ingredients.

How do you unlock recipes in Dreamlight Valley? ›

One way that players can do this is by visiting their house to rest up or eat tasty meals. Some Disney Dreamlight Valley recipes are unlocked by completing quests for villagers, but the majority are discovered through experimentation with the game's ingredients.

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