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Homemade Biscuit Recipe

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. This recipe is a comforting side or a snack straight from the oven.
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Servings 10 servings

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.

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.
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