Quick & Easy Homemade Biscuits (Only 5 Ingredients, Buttermilk Optional)
These homemade biscuits are soft, buttery, and flaky with just 5 simple ingredients. Perfect with jam, sausage gravy, or alongside a warm bowl of soup. Buttermilk gives them a tangy richness, but whole milk works beautifully too.
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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.
Notes
Whole milk, buttermilk, or 2% milk all work for this recipe.
Handle the dough lightly and avoid overmixing for tender biscuits.
Store at room temperature in a tin or airtight container for 2–3 days, or freeze for up to 3 months. Reheat in the oven at 350°F until warm.