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The Best Homemade Biscuits 13

Easy Homemade Biscuits

Camila Benitez
Today I'm sharing one of our favorite breakfasts, this big batch of Biscuits. They're fluffy and delicious with a subtle tangy flavor. Plus, they're really easy to make. I like to serve them with honey butter or sandwiched with egg and bacon for a quick and easy breakfast. If you are a fan of Biscuits, don't miss our whole wheat biscuits and buttermilk biscuits recipe.
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5 from 9 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 24 Biscuits

Tools

Ingredients
  

  • 750 g (6 cups) all-purpose flour, spooned & leveled
  • 70 g (½ cups) cornstarch or purpose flour
  • 3 Tablespoons baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons kosher salt; adjust to taste
  • 2-½ tablespoons granulated sugar
  • 4 sticks unsalted butter , very cold, and cut into ½ inch chunks
  • 2-½ cups very cold buttermilk , plus 2 tablespoons for brushing

Instructions
 

  • Preheat the oven to 425°. In a large stainless steel mixing bowl, combine flour, cornstarch, baking powder, baking soda, salt, and sugar. Cut the chilled butter into the flour with a pastry cutter or two forks until the mixture resembles coarse crumbs.
  • Drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork!
  • Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into four pieces.
  • Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Trim a thin border around the sides of the dough to create clean edges if desired.
  • Roll dough into a ¾" thick rectangle. Dust the blade of a sharp knife with flour and cut the dough into twenty-four squares. Transfer the squares to (2)  13'' x 18 '' prepared baking sheet that has been dusted with flour; keep one batch in the freezer while baking the first batch to prevent the butter from melting.
  • Bake for about 15 to 20 minutes or until the biscuits are lightly golden on top and golden brown on the bottom. Remove the homemade Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!

Notes

How to Store & Re-Heat
  • To store: Allow them to cool completely at room temperature. Once cooled, transfer them to an airtight container or a zip-top bag. Biscuits can be stored at room temperature for up to 2 days. For longer storage, you can refrigerate the biscuits for up to 1 week or freeze them for up to 3 months.
  • To reheat: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 5-10 minutes or until warm. Alternatively, you can wrap the biscuits in a damp paper towel and microwave them on high for about 20-30 seconds per biscuit or until they are heated to your liking. Reheating methods may vary, so adjust the time and temperature based on the size and thickness of your biscuits.
Make-Ahead
To make homemade biscuits ahead of time, follow the recipe instructions until you cut the dough into squares. Instead of baking them immediately, place the cut biscuits on a baking sheet lined with parchment paper and place the sheet in the freezer. Freeze the biscuits until solid, then transfer them to a freezer-safe container or bag for long-term storage.
When ready to bake, preheat the oven and arrange the frozen biscuits on a baking sheet. Bake for a few minutes longer than the original recipe specifies until the biscuits are golden brown and cooked. This make-ahead method allows you to have freshly baked biscuits whenever you desire with minimal preparation time.
How to Freeze
To freeze homemade biscuits, first, allow them to cool completely. Once cooled, place the biscuits in a single layer on a baking sheet or tray lined with parchment paper. Place the baking sheet in the freezer and let the biscuits freeze for about 1 to 2 hours or until they are firm. Once frozen, transfer the biscuits to a freezer-safe container or a zip-top freezer bag. Make sure to label the container or bag with the date. When you're ready to enjoy the frozen biscuits, remove the desired number from the freezer and let them thaw in the refrigerator overnight.
To reheat, preheat your oven to 350°F (175°C) and place the thawed biscuits on a baking sheet. Bake for 10 to 15 minutes or until they are heated through and lightly golden. Alternatively, you can wrap the thawed biscuits in foil and warm them in a 325°F (160°C) oven for about 15 to 20 minutes. Once reheated, serve the biscuits warm and enjoy their deliciousness.
Notes:
  • These homemade biscuits can be refrigerated airtight for up to 5 days. Reheat in the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
Nutrition Facts
Easy Homemade Biscuits
Amount per Serving
Calories
269
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
42
mg
14
%
Sodium
 
412
mg
18
%
Potassium
 
52
mg
1
%
Carbohydrates
 
28
g
9
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
Vitamin A
 
487
IU
10
%
Calcium
 
109
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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