Homemade Biscuit Recipe
Nothing warms the heart—and the kitchen—like a perfectly flaky, buttery Homemade Biscuit Recipe that’s ready in about half an hour.
When I first perfected this Homemade Biscuit Recipe, I was craving that tender crumb and golden top my grandmother used to serve on Sunday mornings. What makes this recipe special is a simple swap of Greek yogurt for half the butter, keeping the texture rich yet slightly lighter. Plus, it uses everyday pantry staples—flour, baking powder, salt, sugar, butter, and milk—so you can whip up a batch anytime you need a comforting side or a snack straight from the oven.
Why You’ll Love This Recipe
- Uses just seven basic ingredients you likely already have
- Ready in under 40 minutes from start to finish
- No special mixers—just a bowl, a fork, and your hands
- Flaky layers thanks to cold butter and a gentle folding technique
- Greek yogurt adds a subtle tang and tender crumb
- Perfect alongside soups, stews, or breakfast eggs
- Easily doubled or halved without fuss
- Freezer-friendly for a make-ahead treat
Ingredients
- 2 cups (250 g) all-purpose flour (I like King Arthur Flour for consistency)
- 1 tablespoon baking powder (check the date for a good rise)
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar (optional, but it balances flavor)
- 6 tablespoons (85 g) cold unsalted butter, cut into ½-inch cubes (Land O Lakes recommended)
- ½ cup (120 g) plain Greek yogurt (full-fat gives the best texture)
- ¾ cup (180 ml) whole milk, plus a splash for brushing (or genuine buttermilk for extra tang)
- Extra flour, for dusting
Tip: Keep butter and yogurt straight from the fridge—cold fat is your ticket to flaky layers!
Directions
-
Preheat & Prep
Preheat oven to 425°F (220°C) and position a rack in the center. Line a baking sheet with parchment or lightly grease. -
Mix Dry Ingredients
In a large bowl, whisk flour, baking powder, salt, and sugar until evenly blended. -
Cut in the Butter
Add cold butter cubes. Use a pastry cutter or two forks to work butter into pea-size bits—those little pockets are your flakiness factory. -
Stir in the Yogurt
Drop dollops of Greek yogurt around the bowl and gently fold with a wooden spoon until crumbly. -
Add the Milk
Drizzle in whole milk, stirring until the dough just comes together—no dry streaks. Stop before it looks too smooth. -
Turn Out & Fold
Lightly dust your countertop. Turn dough out and press into a rough rectangle. Fold it over itself 2–3 times to build layers. -
Pat & Cut
Pat dough to about 1-inch thickness. Dip a 2½-inch cutter in flour and press straight down—no twisting. -
Arrange & Brush
Place biscuits about 1 inch apart on the sheet. Brush tops lightly with milk for a golden finish. -
Bake to Golden
Bake 12–15 minutes, rotating halfway, until tops are light golden brown. -
Serve Warm
Let cool 2 minutes on the pan, then transfer to a wire rack. They’re best straight from the oven with a smear of honey butter.
Servings & Timing
- Makes: 10–12 biscuits
- Prep Time: 15 minutes (including a 5-minute dough rest)
- Bake Time: 12–15 minutes
- Total Time: About 30–35 minutes
Variations
- Cheddar & Chive: Fold in ½ cup sharp cheddar and 2 Tbsp minced chives.
- Honey Butter: Brush with honey-swirled butter right out of the oven.
- Herb Infused: Stir 1 tsp each dried rosemary and thyme into the dry mix.
- Sweet Cinnamon: Add 1 Tbsp sugar and 1 tsp cinnamon, then sprinkle more on top.
- Gluten-Free: Swap in a 1:1 gluten-free flour blend and 1 tsp xanthan gum.
- Vegan: Use plant-based butter and almond milk instead of dairy.
Storage & Reheating
Store cooled biscuits in an airtight container at room temperature for up to 2 days—they’ll soften as they absorb moisture. For longer life, freeze on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. To reheat, pop biscuits into a 350°F oven for 5–7 minutes or microwave one for 20–30 seconds on high.
Make-Ahead Tip: Freeze raw, shaped biscuits on a tray, then shift to a bag—bake from frozen, adding 2 extra minutes.
Notes
- Butter temperature matters: Too warm and biscuits turn greasy; too cold and it’s hard to cut—aim for around 40°F.
- Handle dough gently: Overworking makes tough biscuits.
- Fold for layers: Think of it like a simple puff pastry.
- Fresh leavening: If your baking powder doesn’t fizz in vinegar, replace it to avoid flat biscuits.
- Sugar is optional: It rounds out flavor but isn’t required for savory uses.
FAQs
Q: Can I use self-rising flour?
A: Yes—omit baking powder and salt, since self-rising flour includes them.
Q: Why are my biscuits dense?
A: Likely overmixing or old baking powder; be gentle and use fresh leavening.
Q: Can I make these dairy-free?
A: Absolutely—swap in vegan butter and a plant-based milk like oat or almond.
Q: What’s the secret to tall biscuits?
A: Keep ingredients cold, cut straight down (no twisting), and bake on a hot tray.
Q: How do I prevent sticking?
A: Dip your cutter in flour before each cut and use a thin spatula to lift.
Q: Why add Greek yogurt?
A: It boosts tenderness and adds a slight tang, cutting back on total butter without losing richness.
Q: Can I double the recipe?
A: Sure—just mix in a larger bowl and still handle gently when folding.
Q: How do I get a crispier bottom?
A: Preheat your baking sheet in the oven so biscuits hit a hot surface immediately.
Conclusion
These fluffy, buttery biscuits bring old-fashioned comfort to any meal. With simple ingredients—flour, baking powder, butter, milk, and a dollop of Greek yogurt—you’ll get tender layers that rise beautifully every time. Give this Homemade Biscuit Recipe a whirl and let me know: did they vanish faster than you expected? Leave a comment below or hop over to my Cheddar Biscuits post for more buttery goodness!
Homemade Biscuit Recipe
Ingredients
- 2 cups all-purpose flour all-purpose flour I like King Arthur Flour for consistency
- 1 tablespoon baking powder baking powder check the date for a good rise
- 1 teaspoon fine sea salt fine sea salt
- 1 tablespoon granulated sugar granulated sugar optional, but it balances flavor
- 6 tablespoons cold unsalted butter cold unsalted butter cut into ½-inch cubes (Land O Lakes recommended)
- ½ cup plain Greek yogurt plain Greek yogurt full-fat gives the best texture
- ¾ cup whole milk whole milk plus a splash for brushing (or genuine buttermilk for extra tang)
- Extra flour flour for dusting
Instructions
- Preheat oven to 425°F (220°C) and position a rack in the center. Line a baking sheet with parchment or lightly grease.
- In a large bowl, whisk flour, baking powder, salt, and sugar until evenly blended.
- Add cold butter cubes. Use a pastry cutter or two forks to work butter into pea-size bits—those little pockets are your flakiness factory.
- Drop dollops of Greek yogurt around the bowl and gently fold with a wooden spoon until crumbly.
- Drizzle in whole milk, stirring until the dough just comes together—no dry streaks. Stop before it looks too smooth.
- Lightly dust your countertop. Turn dough out and press into a rough rectangle. Fold it over itself 2–3 times to build layers.
- Pat dough to about 1-inch thickness. Dip a 2½-inch cutter in flour and press straight down—no twisting.
- Place biscuits about 1 inch apart on the sheet. Brush tops lightly with milk for a golden finish.
- Bake 12–15 minutes, rotating halfway, until tops are light golden brown.
- Let cool 2 minutes on the pan, then transfer to a wire rack. They’re best straight from the oven with a smear of honey butter.
