There’s nothing quite like a warm biscuit fresh out of the oven—golden on the outside, pillowy inside, and just begging for a slather of butter or a drizzle of honey. These Scratch-Made Biscuits use real ingredients, no shortcuts, and the magic of cold butter to create layers of flaky goodness that rival any restaurant version.
They’re easy enough for weekend breakfasts, but good enough to be the star at any holiday meal.
Why I Love This Recipe
Biscuits are pure comfort. And when you make them from scratch, the flavor and texture are unbeatable. I love how simple ingredients come together in such a satisfying way—and how the cold butter creates those perfect, buttery layers.
These are versatile too: serve them with sausage gravy, jam, fried chicken, or just warm with melted butter. They also freeze like a dream, so you can enjoy them any time.
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons sugar
- ½ teaspoon salt
- 4 teaspoons baking powder
- ½ teaspoon cream of tartar
- ¾ cup COLD butter, cut into small cubes
- 1 egg
- 1 cup whole milk
Swaps and Notes
- Butter: Stick with unsalted butter and make sure it’s very cold. You can even freeze it and grate it for extra flakiness.
- Milk: Whole milk is ideal, but you can sub buttermilk for tangier flavor—just omit cream of tartar.
- Cream of Tartar: Helps give the biscuits rise and tenderness.
- Want savory? Add shredded cheese, chopped chives, or cracked pepper into the dry mix.
Step-by-Step Instructions
🔹 Step 1: Preheat and Prep
Preheat your oven to 450°F (232°C). Lightly grease or line a baking sheet with parchment.
🔹 Step 2: Mix Dry Ingredients
In a large bowl, combine flour, sugar, salt, baking powder, and cream of tartar.
🔹 Step 3: Cut in Cold Butter
Add the cold, cubed butter and cut it in using a pastry cutter or your fingers. The mixture should look crumbly with pea-sized butter pieces throughout.
Tip: Stick the bowl in the fridge for a few minutes if the butter starts melting.
🔹 Step 4: Add Wet Ingredients
In a small bowl, whisk together the egg and milk. Add to the flour mixture and stir just until combined. The dough will be sticky—resist the urge to overmix.
🔹 Step 5: Knead and Shape
Turn the dough out onto a well-floured surface. Sprinkle a bit of flour on top and gently knead 10–15 times. Pat into a ¾–1 inch thick round.
🔹 Step 6: Cut Biscuits
Use a biscuit cutter or glass to cut biscuits. Re-roll scraps gently to get 9–12 biscuits.
🔹 Step 7: Bake
Place biscuits on the prepared baking sheet. Bake for 10–15 minutes, until tops are golden brown.
Optional: Brush with melted butter right out of the oven for that golden glow and extra flavor.
Tips for Success
- Keep everything cold: Cold butter = flaky biscuits. Chill the dough if your kitchen is warm.
- Don’t overwork: Overmixing leads to dense biscuits. Handle the dough gently and briefly.
- Touching or spaced? If you want taller biscuits, place them touching. If you want crispier sides, leave space.
Serving Suggestions and Pairings
Serve these biscuits warm and fluffy with:
- Butter and jam
- Honey and whipped cream
- Eggs and bacon
- Or go classic with This One-Pan Breakfast Bake
They also pair beautifully with:
- The Viral Cottage Cheese Pancake for a trendy brunch twist
- Chocolate Chip Cookie Bites for a bite-sized dessert
- Copycat Neiman Marcus Cookies for a sweet biscuit bar spread
Storage and Leftovers
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Keep for 4–5 days; reheat before serving.
- Freeze: Freeze uncooked biscuit rounds or baked biscuits for up to 2 months.
To reheat, bake at 350°F for 5–7 minutes or microwave for 20–30 seconds wrapped in a damp paper towel.
More Recipes You’ll Love
Looking for more from-scratch baking joy? Try:
- Easy Coconut Macaroons
- Copycat Neiman Marcus Cookies
- The One-Pan Breakfast Bake – The ultimate brunch sidekick
Final Thoughts
These Scratch-Made Biscuits are everything you love about homemade baking—simple, satisfying, and a little nostalgic. Whether you’re a biscuit pro or just trying them for the first time, this recipe gives you tall, fluffy, golden biscuits that practically melt in your mouth.
Made these? Tag @chefmaniac and share your biscuit success—we’d love to see them rise!
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