Flaky Buttery Biscuits


Biscuits are super easy to make, and don’t take much time either. Please, if you’ve never made biscuits from scratch, you owe it to yourself to give this a try.  I promise these are better than any biscuit out of a can.

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  • 1 stick of butter
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ¾ cup milk
Prep Time: 15 Minutes Cook Time: 14 Minutes Yield: 12 biscuits

Preheat your oven to 450 degrees.

First, measure out the flour into a mixing bowl.

Then add the baking powder.

And the sugar.

And the salt.

Mix all the ingredients together, and then add the stick of butter. And I mean real butter- lovingly provided by happy dairy cows. (No margarine please – this is country cooking, and around here, margarine is just stiff vegetable oil in stick form.)

Using a pastry blender, cut up the butter into the dry ingredients. If you don’t have a pastry blender, you can use a fork, or 2 butter knives.

Keep cutting the butter until you don’t have any pieces bigger than a small pea.

Next, pour in all the milk.

Using a fork, stir the mixture until all of the dry ingredients are absorbed by the milk.  Don’t overdue the stirring – when all the dry stuff is gone, you’re done.

Next, sprinkle some flour out on your table or counter. Put the dough on the floured surface.

Then knead the dough 5 or 6 times. To knead, fold it in half, press it down, and turn the dough a quarter turn. Then fold again, press down and turn. Do this 5 or 6 times.

Fold dough

..And press down

This is how the flaky layers are formed. When you’re done with the kneading, flatten the dough out with your hands into a uniform thickness of about ½ inch.

Now for the fun part: using a biscuit cutter, or a drinking glass, cut the biscuits out of the dough. If your cutter is sticking to the dough, dip it in some flour in between each cutting.  Carefully place the biscuits on a metal cookie sheet.

Take the remaining dough, and form it into a ball, knead it a couple times, flatten it out, and cut more biscuits.

Here’s how the biscuits look in the pan.

OK,  here’s a secret for getting biscuits to rise sky high, as opposed to flat hockey pucks. And here it is.

Underneath all those refrigerator magnets, is the secret:  the fridge. Put the pan in the fridge for 10 minutes, before you put it in the oven. Don’t know the technicalities of why this works, but it does.  After 10 minutes, take the pan out of the fridge and put it in the oven.  Bake for 12-14 minutes or until a beautiful golden brown. Remove the pan from the oven, and immediately remove the biscuits from the pan.


Serve on a plate or serving bowl.


Remember the sky high flakyness I promised? Well here it is.


Cut them in half while still warm and slather with butter, jelly, apple butter, or anything that makes your taste buds happy. Once cooled, store remaining biscuits in a storage container to keep them from drying out.   They can be re-warmed in your microwave in about 10 seconds.

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177 comments to Flaky Buttery Biscuits

  • […] biscuits are super easy; my go-to recipe is here.  It doesn’t specify, so I use salted butter because I think it adds more flavor than […]

  • Mary

    This was a great recipe. My husband has kidney disease so I had to make a change with the milk and used almond milk instead, but it turned out amazing!! My husband loved them so much and I was so glad to make them for him.
    Thank you so much for the recipe!!!!

  • Alysha

    I just tried making these for breakfast. Everything was going great until the milk. When I added the milk it turned watery and mushy. Any ideas why?

    • Suzanne

      It is a pretty soft dough, but if it was really so watery it couldn’t be worked, maybe one of the ingredients was mis-measured? I’ve done this myself several times. Best wishes next time.


  • Tiffany

    I’m sad to report that I tried this recipe and followed it to a T.. my biscuits came out like hockey pucks. :-(

    • Suzanne

      I’m sorry to hear that. Wish I had advice for you but without being there, it’s hard to know what happened. How much did you work the dough once it came out of the bowl?

    • Patrick

      How old is your baking powder? Is your baking powder double acting? Are you sure you added the baking powder? :-) I use Suzanne’s recipe, but add 1 tsp of baking powder and use buttermilk. My 7 year old boy will no longer eat any other biscuit.

  • Nichole

    Just made these…delicious! Thank you for sharing =)

  • Elizabeth

    These are the best biscuits I ever had, which is amazing because I did absolutely everything wrong.

    I was watching a cooking show where they made biscuits, and I was seized by an overwhelming urge to have some biscuits immediately. I googled for a recipe that didn’t call for shortening (I don’t have any) and found this one.

    I had less than 2 cups flour, but figured “what the heck…I’ll just use a little less milk.” My baking powder expired 3 years ago, so I put in an extra teaspoon of that. I used a food processor to cut in the butter. I only had 1% milk, and I forgot to use less than indicated, so the dough was super-gooey. I needed something to keep it from sticking, and since I had no more flour, I used some cornstarch. And I was too impatient to put them in the fridge to chill before baking.

    In spite of all that, they came out light and incredibly delicious. Not surprisingly, they weren’t flaky, but they were sooo good.

    I’m looking forward to actually following the recipe next time. Thanks!

    • Suzanne

      Holy cow…sounds like a recipe for disaster..you must have a golden touch to have done all this and they still came out. This kills me… :)

      • Elizabeth

        I bought flour and new baking powder and have made at least a half-dozen batches according to the recipe, other than using the food processor to cut in the butter. I never did have much of a knack for baking, but these biscuits are coming out perfectly every time.

        I did experiment with making the dough one evening, refrigerating it, and baking it the next evening. They tasted good, but they didn’t rise high and get flaky. I don’t think I’ll do that again. :)

        • Elizabeth

          Tip: If you use the food processor to cut in the butter, you’ll need to knead it a little more than the recipe calls for. Not too much, of course, but a little more.

          Now I need to go make some more biscuits.

  • Sam Salamone

    These are the best biscuits I have ever made

  • Ashley

    I have been using this recipe to make my biscuits for my homemade biscuits and gravy for over a year now. My husband and 3 boys absolutely love them! They said it was the best biscuits and gravy they have ever had!! Love this recipe!

  • josh

    Is that a full 1 cup stick of butter or a 1/4 cup stick of butter. It looks like a small stick

  • Kaitlynn C

    OMGosh!! I am in love with these biscuits!! I’ve tried several recipes before & they always came out like hockey pucks. Not this time!! They came out mile high & delicious!! I did use shortening instead of butter, since that’s all I had; & I skipped the fridge, but it didn’t make a difference. They turned out amazing & I can’t wait to try them with butter on Thanksgiving!! Thank you so much for sharing this recipe!!

  • Patrick

    I have now made this recipe many times, using buttermilk and baking soda as substitutions for milk and baking powder. The amount of milk to add is not an absolute. I don’t even measure it, instead just adding enough to make the dough. I did notice a lot of variation in the rise of my biscuits. Some rose like champs while others rose a little, while others rose on one side but not the other. I think that I have found the answer to my variation. It is the amount of moisture in your dough when you are finished. If your dough is sticky, and sticks to your biscuit cutter when you cut them, the edge(s) get sealed and the biscuits do not rise, or rise only on a side where the edge did not get sealed. So, my remedy was to be very careful when adding the milk. Only add just enough milk to form the dough. It should not be sticky when you are done. My last batch was very dry by my standards, but the biscuits cut easily (always dipping the cutter in flour before cutting) and each one rose uniformly to a nice high finish.

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