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I don’t know who needs to hear this, but warm, buttery biscuits can fix just about anything. Rainy day? Biscuit. Long work week? Biscuit. Unexpected guests? You guessed it.
These aren’t the complicated, grandma-would-judge-you kind of biscuits. They’re simple, golden, fluffy little pillows of joy that you can throw together in under 30 minutes with stuff you probably already have in your pantry. No mixer, no fuss. Just you, a bowl, and some cold butter.
And honestly? I’ve made these at 8 a.m. and also at 10 p.m. with a glass of wine. There’s no wrong time.
Why You’ll Love These Biscuits
Crispy tops and soft, steamy centers — bakery-level, no apron required
You probably have everything you need already (seriously, check your fridge)
Perfect for all the things: breakfast sandwiches, stews, snacking straight off the tray
They come together so fast, it’s kinda dangerous (you’ve been warned)
What You’ll Need
Flour – all-purpose, plain old flour, 2 cups
Baking Powder – 1 tablespoon, for that nice rise
Salt + a pinch of sugar – ½ tsp salt + 1 tbsp sugar to balance things out
Butter – half a cup, super cold and chopped up
Milk (or buttermilk) – ¾ cup, straight from the fridge
Pro tip: Cold butter = flaky magic. If it starts to melt while you’re working, toss the dough in the fridge for a few minutes and carry on.
Instructions:
Step 1 – Preheat the oven
425°F. Get your baking sheet ready — parchment paper helps, but I’ve done it without in a pinch.
Step 2 – Mix the dry stuff
Grab a big bowl. Whisk the flour, baking powder, salt, and sugar together. Nothing fancy, just make sure it’s all blended.
Step 3 – Cut in the butter
Drop in the butter chunks. Use a fork, your hands, whatever works. You want a crumbly mix — some of it will look like tiny pebbles, and that’s perfect.
Step 4 – Add milk and stir
Pour in the milk and gently mix until it all just comes together. The dough should look a little messy — that’s okay. Overmixing is the enemy of fluff.
Step 5 – Knead just a little
Turn the dough onto a lightly floured surface. Pat it together and fold it over on itself a few times. Don’t go wild — 3 or 4 folds is plenty.
Step 6 – Cut out the biscuits
Roll or press the dough to about 1-inch thick. Cut them out with a biscuit cutter or the rim of a glass. Press straight down — twisting squishes the layers.
Step 7 – Bake
Space them out a bit on your baking sheet and bake for 12–15 minutes. They’ll puff up and get beautifully golden on top.
Step 8 – Serve warm (obviously)
These are best straight from the oven. Add butter, jam, honey, gravy — whatever makes your heart happy.
Serving Suggestions:
Breakfast? Egg and cheese sandwich. No notes.
Lunch? Slice in half and make a mini chicken sandwich.
Dinner? Sop up some stew or gravy.
Midnight snack? Don’t ask questions, just do it.
Storage & Reheating
Room Temp: 1–2 days in an airtight container
Fridge: Up to 5 days
Freezer (unbaked): Freeze raw biscuits on a tray, then stash in a bag. Bake straight from frozen — just add a few extra minutes.
Reheat: 350°F oven for 5–7 minutes or microwave for 10–15 seconds (wrap in a paper towel if you like them soft)
Variations (a few I’ve actually tried)
Cheddar Chive: Add a handful of shredded cheddar and some chopped chives. No regrets.
Sweet Biscuits: A little extra sugar + vanilla = biscuit shortcake base. Just add berries.
Whole Wheat-ish: Sub half the flour with whole wheat for a slightly heartier version.
Garlic Parm: Parmesan in the dough + garlic butter brushed on top before baking = dangerously good.
Buttermilk Classic: Swap milk for buttermilk if you want that Southern-style tang.
Conclusion:
There’s something about making biscuits from scratch that just feels right. You don’t have to be a pro baker. You don’t need a fancy kitchen. You just need a few ingredients, a little love, and a good appetite.
And if they come out a little wonky the first time? Don’t sweat it. Even lopsided biscuits taste amazing.
So go ahead and try these. And if your family ends up eating the whole tray before dinner hits the table… I’d say you did something right.
Butter Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp sugar
- ½ cup butter cold and chopped
- ¾ cup milk or buttermilk, cold
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add cold butter pieces and cut into the dry ingredients using a fork or hands until the mixture resembles coarse crumbs.
- Pour in milk and stir gently until a shaggy dough forms. Avoid overmixing.
- Turn dough onto a floured surface. Fold it over 3–4 times gently to bring it together.
- Pat or roll the dough to about 1-inch thick. Cut biscuits using a round cutter or glass, pressing straight down.
- Place biscuits on baking sheet, spaced slightly apart.
- Bake for 12–15 minutes until tops are golden. Serve warm with your favorite toppings.