Whether you’ve got buttermilk in the fridge or just regular milk, these biscuits come together in less than 30 minutes. Perfect for breakfast with sausage gravy, alongside a big pot of soup, or simply warm with a smear of butter and jam.
If there’s one recipe I come back to again and again in my farmhouse kitchen, it’s a pan of golden, buttery biscuits. They’re soft on the inside, lightly crisp on the edges, and layered with flaky pockets of butter. The best part? You only need five simple ingredients you probably already have on hand.
This is truly the kind of recipe that proves homemade doesn’t have to mean hard.
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Why You’ll Love This Homemade Biscuit Recipe
Only 5 ingredients – flour, baking powder, salt, butter, and milk.
Quick and easy – 30 minutes from start to finish.
Flaky & buttery – thanks to the grating + folding technique.
Flexible – works with whole milk, 2%, or buttermilk.
Ingredients
- 2 cups all-purpose flour (250 g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, very cold (85 g) – freeze for 10 minutes before grating
- ¾ cup whole milk (177 ml) – buttermilk or 2% work too
Recommended equipment: box grater, biscuit cutter, mixing bowls, parchment paper
Step-by-Step Instructions
1. Chill the butter.
Place the butter in the freezer for 10–15 minutes before you begin. Cold butter is the secret to biscuits that rise high and pull apart in soft, buttery layers.
2. Preheat the oven.
Heat your oven to 425°F and line a baking sheet with parchment paper.
3. Mix the dry ingredients.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
4. Work in the butter.
Grate the cold butter on a box grater straight into the flour mixture. Gently toss with your fingertips until the butter is coated and the mixture looks crumbly.
5. Stir in the milk.
Pour in the milk and use a wooden spoon to stir just until the dough comes together. Don’t overmix—tender biscuits need a light touch.
6. Fold the dough.
Turn the dough out onto a well-floured surface. Pat it into a rectangle, fold it in half, press lightly, and turn. Repeat this 5–6 times, taking care not to overwork it. These folds are what create flaky layers.
7. Cut the biscuits.
Pat the dough about 1 inch thick. Dust a biscuit cutter with flour and cut straight down (never twist). Place each biscuit close together—less than ½ inch apart—on the baking sheet.
8. Bake.
Bake for 12 minutes, or until the tops are just beginning to turn golden.
9. Serve.
If you’d like, brush with melted butter as soon as they come out of the oven. Serve warm, and enjoy them while they’re still soft and steamy.
Notes For Homemade Biscuits From My Kitchen
- Butter matters. Cold butter makes all the difference. I like to grate mine straight from the freezer into the flour—it’s quick, simple, and gives the biscuits those flaky layers that melt in your mouth.
- Buttermilk or not. If you have fresh buttermilk, it will give your biscuits a tangy richness. But don’t let the lack of it stop you—whole milk works just as well, and that’s often what generations before us used.
- Work the dough gently. Biscuits reward a light hand. Overmixing or kneading too much can make them tough. Think of the dough as something to be coaxed together, not worked hard.
- Cutting tips. Press your biscuit cutter straight down—never twist. Twisting seals the edges and keeps biscuits from rising tall.
- Storing. Fresh biscuits are best warm from the oven, but you can store them in a tin or airtight container on the counter for 2–3 days.
- Freezing. To freeze, let the biscuits cool completely, then tuck them into a freezer bag. Reheat in the oven at 350°F until warm—they’ll taste just-baked.
- Serving ideas. We love them with sausage gravy for breakfast, spread with jam on slow mornings, or alongside a hearty soup for supper. Around here, there’s no wrong way to enjoy a biscuit.
Quick and Easy Homemade Biscuits FAQ
Can I make biscuit dough ahead of time?
Yes! You can prepare the dough, cut out the biscuits, and refrigerate them (covered) for up to 24 hours before baking. This is especially handy for Sunday mornings or holiday breakfasts when you want fresh biscuits without the extra work.
Why does the butter need to be cold?
Cold butter is what makes biscuits rise into flaky, tender layers. As the cold butter hits the hot oven, it releases steam, which creates pockets of air inside the biscuit. Warm butter blends too much into the flour and leaves biscuits flat and dense.
Do I have to use buttermilk?
No—these biscuits turn out beautifully with whole milk. Buttermilk gives a slight tang and extra tenderness, so if you have it on hand, use it. If not, whole milk (or even 2%) works perfectly.
Can I freeze biscuit dough?
Yes! Cut out your biscuits and freeze them on a baking sheet. Once solid, store them in a freezer bag for up to 3 months. Bake straight from frozen—just add 2–3 minutes to the baking time.
What’s the best way to reheat biscuits?
Biscuits taste best reheated in the oven. Place them in a 350°F oven for 5–7 minutes until warm. This keeps them crisp on the outside and soft on the inside. Avoid the microwave if you can—it tends to make them rubbery.
If you’d like to step into our kitchen with us, here’s a video of my girls and I making these same biscuits together. It’s part of a longer story where I share about the heritage skills we’re losing in modern life—and why simple recipes like biscuits matter so much. You’ll see their little hands helping me measure flour and fold the dough, just the way I once stood beside my grandmother in the farmhouse kitchen. Watching it feels like a glimpse of passing tradition from one generation to the next.
If this kind of story speaks to you, I’d love for you to subscribe to my YouTube channel, Our Home and Heritage, where I share more reflections on homemaking, heritage, and slow living.”
Find More Heritage-Inspired Recipes
Best Naturally Sweetened Banana Muffins with Maple Syrup and Honey
Quick And Easy Crispy Cast Iron Skillet Home Fries
The Best Cast Iron Skillet Sourdough Banana Bread Recipe
Quick & Easy Homemade Biscuits (Only 5 Ingredients, Buttermilk Optional)
Ingredients
- 2 cups all-purpose flour 250 g
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter very cold (85 g)
- ¾ cup whole milk 177 ml – buttermilk or 2% milk optional
Instructions
- Place 6 tablespoons unsalted butter (85 g) in the freezer for 10–15 minutes before starting. Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together 2 cups all-purpose flour (250 g), 1 tablespoon baking powder, and 1 teaspoon salt.
- Grate the chilled butter directly into the flour mixture using a box grater. Gently toss until the butter is coated and the mixture looks crumbly.
- Pour in ¾ cup whole milk (177 ml) (or buttermilk if you have it) and stir gently with a wooden spoon until just combined. The dough should look slightly shaggy.
- Transfer the dough to a well-floured surface. Using your hands, gently fold it in half, press lightly, rotate, and repeat 5–6 times. This folding creates the flaky biscuit layers.
- Pat the dough to about 1 inch thick. Dust a 2 ¾-inch biscuit cutter with flour and cut straight down into the dough (don’t twist). Place biscuits less than ½ inch apart on the prepared baking sheet.
- Gather the scraps, gently press them together, and cut additional biscuits until you have at least 6.
- Bake at 425°F for 12 minutes, or until the tops are just beginning to turn golden brown.
- Brush with melted butter if desired, and serve warm.
