Description
Flaky, buttery homemade breakfast biscuits with layered texture and golden tops—perfect for sandwiches, alongside eggs or gravy, or simply slathered with butter and jam.
Ingredients
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp granulated sugar
½ tsp salt
6 Tbsp very cold unsalted butter, cubed
½–¾ cup cold milk or buttermilk
Optional: melted butter for brushing
Instructions
- Preheat oven to 425 °F. Line a baking sheet or cast-iron skillet with parchment paper.
- In a bowl, whisk flour, baking powder, sugar, and salt.
- Add cold butter cubes and use a pastry cutter or fingers to work in until pea-sized bits remain.
- Pour in cold milk or buttermilk and stir gently until the dough just holds together—do not overmix.
- Turn dough onto a lightly floured surface and pat into a ¾–1″ thick rectangle. Fold 2–3 times, press gently, and pat again to build flaky layers.
- Cut rounds using a biscuit cutter or floured glass—press straight down without twisting. Re-form scraps as needed.
- Place biscuits close together on the sheet. Optionally brush tops with melted butter. Bake 12–15 minutes until golden brown.
- Remove from oven and brush tops again with butter if desired. Let cool slightly before serving.
Notes
Use buttermilk for tang and extra rise in place of milk.
Stir in fresh herbs (rosemary, thyme, chives) or ½ cup shredded cheese for flavor twists.
Make drop biscuits by skipping layering—just scoop spoonfuls of dough.
Freeze baked or unbaked biscuits for up to 1 month; reheat in the oven to restore freshness.
Press straight down when cutting to keep edges sharp and biscuits tall.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Breakfast, Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
