These homemade biscuits are flaky, tender, and completely easy to make! Pair them with anything from gravy to strawberry jam!
Finding the perfect homemade biscuit recipe can be tricky, but I believe it's worth it, especially if you live in the south like I do! These biscuits are made in a food processor (though you can still mix them by hand) and are oven ready in about 5 minutes.
I've stuck with my simple drop biscuit recipe for so many years, that I forgot just how easy regular cut out biscuits can be!
In fact, I've heard from several readers that they never had any luck with regular homemade biscuits. So I wanted to show you the easiest biscuit recipe around!
Even More Recipes to Try:
Easy Homemade Biscuits
Traditionally biscuits are mixed by hand after cutting in cold butter to a dry ingredients mix. But for this recipe I recommend using a food processor if you can.
This is just for the ease of time - you can absolutely still make this recipe by hand!
Using A Food Processor
If you are using a food processor for this recipe be sure to only use pulse during the mixing phases. This will help reduce the likelihood that the dough becomes overworked.
For the butter cut in phase, I recommend about 5 decent length pulses or until the mix is a course crumble.
For the milk mix in phase, pulse for about 5-10 seconds or just until mixed. Be careful during this phase, this is when you can really overwork it.
Mixing Dough by Hand
If you chose not to use a food processor, you can still make this recipe by hand!
For the butter phrase, cut the butter in with a pastry knife or two butter knives until the dough resembles course crumble.
For the milk phase, mix the dough just until a shaggy dough forms. You will still be able to see some flour, so don't try to mix it too hard.
Storing Your Homemade Biscuits
These biscuits likely won't be around very long, but if they are here are a few ideas for storing them!
- In a plastic bag on the counter. They will keep this way for 3-5 days.
- In a bag in the fridge. This will keep them fresh for about 7-10 days.
- In the freezer after baking. To reheat, just place in a cold oven and set it to 350°. Once the oven is preheated check the biscuits, they will likely be warm and ready to eat!
- In the freezer BEFORE baking. Once you have the biscuits rolled and cut, place them on a lined tray and freeze. After freezing, remove them from the tray and place them in a bag in the freezer. To bake just follow the same instructions as if they were fresh.
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Amazing Jelly and Jam Recipes
If you're anything like us, you're going to want to top these biscuits with rich butter and some delicious homemade jellies and jams! Here are a few of our favorite homemade and canned jelly and jam recipes:
Easy Homemade Biscuits
- 2 1/2 cups flour (we use einkorn)
- 1 tbsp baking powder (we use homemade)
- 1 tbsp honey or sugar
- 1/2 tsp salt
- 5 tbsp cold butter, sliced
- 1 cup milk (you may not need all of it)
- Preheat oven to 400°
- Combine dry ingredients, either in a food processor or by hand. If using honey, add during the next step.
- Add butter slices to dry mix, cut in until mix resembles coarse crumble. Pulse if using food processor - be careful not to over mix.
- Add milk and mix until a shaggy dough forms. You may not need all the milk, depending on the type of flour you are using.
- Scrap dough onto a well flour surface. Flour dough and form into a ball. Keep all sides of dough floured while working.
- Press or roll dough into a 1 inch high disc. Fold dough in half lengthwise, then in half sideways so that it is folded in quarters.
- Roll dough into a 1 inch high disc and cut with a glass or biscuit cutter. I use this 2" biscuit cutter.
- Place on a parchment lined tray and bake for 12-15 minutes, or until golden brown.
I definitely have to try this. What I’ve been doing is more work but effective: after whisking the dry ingredients together, I grate the butter in using a coarse grater and stir briefly to coat the butter with flour. Then I add the buttermilk. After letting it sit a few minutes, I use an ice cream scoop that’s been dipped in water to scoop up dough and put it on my baking pan. With wet fingers I briefly flatten and shape each biscuit then bake. Easy, fast, pretty biscuits.
Thank you for providing so many einkorn recipes. I’ve been trying to convert over to einkorn. The brand I have says there are 120 grams per cup of all purpose einkorn flour. Your recipe is provided in cups only. Do you have a corresponding weight conversion?
Hi Wendy, for my site 135g per cup seems to be right. I’m going back and adding measurements to all my einkorn recipes as well – and all the recipes in my art of sourdough einkorn course already have measurements. I hope that helps!