The Best Homemade Biscuits: Flaky, Buttery & Irresistible!


1. Prep the Dough

  • Preheat oven to 425°F (220°C).

  • In a large bowl, whisk flour, baking powder, sugar, and salt.

  • Cut in cold butter with a pastry cutter (or fingers) until pea-sized crumbs form.

2. Add Liquid

  • Mix milk + vinegar (let sit 5 mins to thicken if using "fake buttermilk").

  • Pour into dry ingredients and stir just until combined (don’t overmix!).

3. Shape & Cut

  • Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle.

  • Fold dough over itself 3-4 times (creates layers!).

  • Cut with a 2.5-inch biscuit cutter (or glass). Avoid twisting—press straight down.

4. Bake to Perfection

  • Place biscuits on a parchment-lined tray, barely touching for softer sides.

  • Bake 12-15 mins until golden brown.

  • Brush with melted butter right after baking (optional but heavenly!).


Pro Tips for Flawless Biscuits

🔹 Keep Everything Cold – Chill bowl and tools for extra flakiness.
🔹 No Buttermilk? Mix ¾ cup milk + 1 tbsp vinegar/lemon juice (let sit 5 mins).
🔹 Don’t Overwork – Tough biscuits come from over-kneading.
🔹 Freeze for Later – Unbaked biscuits keep 1 month (bake from frozen + 2-3 extra mins).


5 Delicious Ways to Serve

  1. Classic Style – Split open with butter and honey.

  2. Breakfast Sandwiches – Add egg, cheese, and sausage.

  3. Strawberry Shortcake – Swap sugar for 2 tbsp extra in the dough.

  4. Biscuits & Gravy – Smothered in creamy sausage gravy.

  5. Cheesy Garlic – Mix ½ cup cheddar + 1 tsp garlic powder into dough.


Why These Biscuits Are Legendary

This recipe nails the holy trinity of biscuit perfectioncrispy edges, fluffy centers, and buttery layers. Unlike dense, doughy versions, these rise tall and tender—just like Southern grandmas intended.

Warning: You might never buy canned biscuits again!