Homemade Flaky Biscuit Recipe

Why You’ll Love This Recipe

Homemade Flaky Biscuits are buttery, tender, and packed with layers that pull apart beautifully. Perfect alongside breakfast, soups, or holiday meals, these classic Southern-style biscuits are simple to make with pantry staples and reward you with bakery-quality results. With the right technique, you’ll get sky-high, golden biscuits every time.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powdersaltunsalted butter (cold and cubed)milk or buttermilk (cold)sugar (optional for a hint of sweetness)

directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, salt, and sugar (if using).

Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.

Pour in the cold milk or buttermilk and gently stir just until the dough comes together—do not overmix.

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

Fold the dough in half, rotate, and gently pat down again—repeat this folding 3–4 times to build flaky layers.

Pat the final dough to about ¾-inch thickness and cut out biscuits using a round cutter, pressing straight down without twisting.

Place biscuits close together on the baking sheet for soft sides, or spaced apart for crisp edges.

Bake for 12–15 minutes or until golden brown on top.

Brush tops with melted butter, if desired, and serve warm.

Servings and timing

This recipe yields approximately 8–10 biscuits.Preparation time: 15 minutesBaking time: 12–15 minutesTotal time: 30 minutes

Variations

Use buttermilk for tangier, more tender biscuits.

Add shredded cheddar or herbs like chives for savory flavor.

Sprinkle with cinnamon sugar for a sweet breakfast twist.

Swap part of the flour with whole wheat for a hearty version.

Top with honey butter or jam for extra indulgence.

storage/reheating

Store cooled biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.Reheat in a 300°F oven for 5–7 minutes or microwave for 10–15 seconds.For longer storage, freeze baked biscuits for up to 2 months and reheat directly from frozen.

FAQs

Why is cold butter important?

Cold butter creates steam during baking, which helps form flaky layers.

Can I use self-rising flour?

Yes, omit the baking powder and salt if using self-rising flour.

Why didn’t my biscuits rise?

Overworking the dough or using warm ingredients can prevent rise.

Can I make the dough ahead?

Yes, refrigerate the dough for up to 1 day before baking.

Can I freeze the dough?

Yes, freeze cut-out biscuits and bake from frozen, adding a few extra minutes.

What’s the best milk to use?

Buttermilk is traditional, but whole milk or 2% work well too.

Do I need a biscuit cutter?

No, a sharp-edged glass or knife will work—just avoid dull edges.

How do I get tall biscuits?

Use a sharp cutter, cold ingredients, and don’t twist when cutting.

Should I brush the tops before baking?

You can brush with milk or cream for a glossy finish, or butter after baking.

Can I make mini biscuits?

Yes, just reduce baking time by a few minutes.

Conclusion

Homemade Flaky Biscuits are a timeless comfort food that deliver rich, buttery layers with every bite. With the right method and a few simple ingredients, you can create bakery-style biscuits that rise tall and taste incredible. Whether served with breakfast or as a side, they’re sure to become a staple in your kitchen.

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