Best Ever Easy Homemade Biscuits – Flaky, Buttery, and No-Fail!
If there’s one thing the internet has taught me, it’s that people have very strong opinions about biscuits.
These homemade biscuits are EASY, FLAKY, and BUTTERY AF. They don’t require any fancy techniques, and no, you don’t need to churn your own butter or milk a cow in the backyard. If you’ve got flour, butter, and a dream, you can make these biscuits.
Why These Biscuits Are Superior in Every Way:
✔ No Stress, All Fluff – We’re not making croissants here, so don’t overthink it. These biscuits come together in minutes.
✔ Flaky Layers for Days – The secret? Cold butter + a little folding magic. No rolling pin required.
✔ Perfect for Literally Everything – Smother them in gravy, stuff them with eggs and cheese, or just eat them straight off the pan like the biscuit gremlin you are.
Fun Biscuit Fact You Didn’t Ask For:
Did you know that before biscuits became the soft, flaky dream we know today, they were basically rock-hard hockey pucks? Back in the day, “biscuits” were just flour and water baked into little bricks (think survival food, but sadder). Then someone had the genius idea to add butter and baking powder, and the world has been better ever since.
Let’s Make Some Biscuits!
So whether you’re making these for breakfast, dinner, or just because you need a little carby self-care, trust me—this is the only biscuit recipe you’ll ever need. Now go forth and bake, biscuit royalty! 👑🥐✨
Ingredients
- 4 cups all-purpose flour
- 2 tablespoon white sugar
- 2 teaspoon salt
- 2 tablespoon baking powder
- 2/3 cup shortening
- 2 cups milk
- melted butter for topping
Instructions
- Preheat & Prep – Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Mix the Dry Ingredients – In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
- Cut in the Shortening – Add the shortening to the flour mixture. Use a pastry cutter, two forks, or your hands to cut it in until the mixture resembles coarse crumbs (think pea-sized butter bits—this is what gives you those flaky layers).
- Add the Milk – Pour in the milk and gently stir until just combined. The dough should be slightly sticky but not overly wet. (Pro tip: Don’t overmix! Overworked dough = tough biscuits.)
- Transfer the dough to a lightly floured surface and knead it 15 to 20 times until it comes together. Gently pat or roll it out to 1-inch thickness. Use a floured biscuit cutter or the rim of a juice glass to cut out biscuits, re-rolling the scraps as needed. Brush off any excess flour and arrange the biscuits on an ungreased baking sheet, making sure they’re slightly touching for the best rise.
- Bake – Place the biscuits on the prepared baking sheet, making sure they’re touching slightly (this helps them rise taller). Bake for 12-15 minutes, or until the tops are golden brown.
- Serve & Enjoy – Brush with melted butter (optional but highly recommended) and serve warm with honey, jam, or gravy!
