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Homemade Biscuits on a white plate.
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4.34 from 3 votes

Easy Homemade Biscuit Recipe (tender, soft, and flaky)

Light, flaky, tender buttermilk biscuits ever time!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Bread, Breakfast
Cuisine: American
Keyword: biscuits, buttermilk, homemade, southern
Servings: 8
Calories: 188kcal
Author: Leigh Harris

Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 Tablespoons salted or unsalted butter (cold and cut into cubes)
  • 2 Tablespoons shortening I use non-hydrogenated
  • 1 cup cold buttermilk
  • extra buttermilk for brushing tops

Instructions

  • Preheat oven to 450 degrees F.
  • In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
    2 cups all-purpose flour, 4 teaspoons baking powder, 1/4 teaspoon baking soda, 3/4 teaspoon salt
  • Using a pastry blender or your fingertips, quickly cut shortening and butter into flour mixture until combined until you have various sizes no larger than peas. This should also take less than a minute.
    2 Tablespoons salted or unsalted butter, 2 Tablespoons shortening
  • Make a well in the center of the flour and pour in the buttermilk.
    1 cup cold buttermilk
  • Working from the outside in, bring the flour into the center with a large spoon, scooping and turning bowl until the buttermilk is incorporated into the flour. (Use a light hand here, we are simply gently tossing the flour together with the buttermilk until it's combined)
  • Turn the wet sticky dough out onto a well-floured surface. Keep a small pile of extra flour on hand to add to your surface or your hands as needed.
  • Flour your hands and bring the dough together, then lightly fold it in half in a gentle kneading motion.
  • Do this about 5-7 times until your dough comes together and is beginning to feel smooth.
  • Pat dough out to about an inch thick.
  • Using a floured cutter, cut the dough into desired sizes.
  • Turn biscuits upside down and place onto an ungreased baking sheet, close together but not touching.
  • Brush tops with a little buttermilk
    extra buttermilk for brushing tops
  • Bake until they have risen nice and tall and are golden brown on top, about 15 minutes. Serve warm.

Notes

DO NOT over mix the dough.
DO NOT twist the biscuit cutter. Cut straight down and pull up. Twisting the cutter will cause the edges to seal and prevent them from rising as much.
Place the cut biscuits almost touching each other on the baking sheet. This helps them rise high and not become lopsided.
To Freeze Before Baking - Make through the cutting step. Place the cut unbaked biscuits on a parchment-lined baking sheet and freeze until solid. Place them in a zip-top freezer bag, and freeze them for up to 3 months.
To Bake Frozen Biscuits - Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper, arrange the biscuits almost touching, and brush the tops with a little buttermilk. Bake as instructed in the recipe. You may need to bake for a few extra minutes.

Nutrition

Calories: 188kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 311mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 137IU | Calcium: 126mg | Iron: 2mg