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Easy Homemade Biscuits

These Easy Homemade Biscuits are flaky, buttery, and come together quickly with simple pantry ingredients. Perfect for any meal!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Side Dish
Cuisine: American, Southern
Keyword: Biscuits, Comfort Food, Easy, Homemade, Quick
Servings: 6 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 Tbsp baking powder (aluminum free)
  • 1 tsp granulated sugar
  • 3/4 tsp salt (fine sea salt)
  • 1/2 cup unsalted butter cold (8 Tbsp = 1/2 cup)
  • 1 cup half and half minus 2 Tbsp
  • 1/2 Tbsp melted butter for brushing on top

Instructions

  • Preheat your oven to 425°F (220°C). This high temperature is essential for creating those beautifully risen biscuits.
  • In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
  • Add the cold, unsalted butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs.
  • Pour in the half and half (remember to reserve 2 tablespoons). Stir gently until the mixture just comes together. Be careful not to overmix; a few lumps are okay!
  • Transfer the dough onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick.
  • Using a cookie cutter or a glass, cut out biscuit shapes from the dough. Place them on a baking sheet lined with parchment paper, leaving space between each biscuit.
  • Brush the tops of the biscuits with the reserved half and half and melted butter. This will help them achieve a lovely golden color.
  • Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown. Keep an eye on them towards the end to ensure they don’t over-bake.
  • Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with your favorite toppings!

Equipment

  • Mixing Bowl
  • Pastry cutter or fork
  • Baking Sheet
  • Rolling Pin
  • Cookie cutter or glass

Notes

  • Keep ingredients cold for flakier biscuits.
  • Don’t overmix the dough to avoid tough biscuits.
  • Add herbs or cheese by folding them into the dough for extra flavor.
  • You can substitute whole wheat flour for a nuttier taste and more fiber.
  • Leftover biscuits can be refrigerated for 3 days or frozen uncooked for longer storage.