Author: These homemade biscuits are flaky, tender, and completely easy to make! Pair them with anything from gravy to strawberry jam for the perfect breakfast item. Make these with einkorn or any all-purpose wheat.
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 mixer (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!
Easy Homemade Biscuits
When people say they’ve never had any luck with regular homemade biscuits, I share this recipe with them. It’s the easiest biscuit recipe around! Tender and flaky, with just the right amount of crumb – it’s perfect for any topping (on by itself!).
Ingredients
Here is a quick look at the ingredients and possible substitutions. The full recipe with measurements is available at the end of the post.
- Flour – We use all-purpose einkorn flour, but any all-purpose wheat can be used. We have even used whole wheat in the same measurements and it works well! Fresh milled flour may require a bit more flour or less milk.
- Baking Powder – This helps the biscuits fluff up well. You can use homemade baking powder too!
- Sweetener – We like to use a little maple syrup, but you can use honey, sugar, or any low-calorie sweetener you prefer. It’s just for flavor.
- Salt – Sea salt will be best. We use pink salt, but use what you have!
- Butter – Both salted and unsalted work well. We prefer salted, but use what suits you best.
- Milk – We don’t tend to keep buttermilk on hand, so we use whole milk. But either one will work well! You can also make this buttermilk substitute if you want!
Making the Dough
Traditionally, biscuits are mixed by hand after cutting in cold butter to a dry ingredients mix. But for this recipe, I’m going to show you how to use an electric mixer. This allows you to more easily double or triple the batch! This is just for the ease of time – you can absolutely still make this recipe by hand!
Using A Mixer
If you are using a mixer for this recipe, be sure to use a paddle attachment (not the whisk or dough hook). This will help reduce the likelihood that the dough becomes overworked.
Mix for about 30-60 seconds before adding the milk so that the cold butter works into the flour properly. You will still see chunks of butter, which is what you want!
Then add the milk and mix on low very briefly – just long enough to make sure that most of the flour is mixed in. Having some streaks of dry flour still is fine!
Mixing Dough by Hand
If you choose not to use a mixer, you can still make this recipe by hand!
For the butter phase, cut the butter in with a pastry knife or two butter knives until the dough resembles coarse 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 pre-heated, check the biscuits as 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. Once they are fully frozen, 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!
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
Ingredients
- 2 3/4 cups all-purpose flour (340g) (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)
Instructions
- Preheat oven to 400°
- Combine dry ingredients, either in a mixer or by hand. If using liquid sweetener, add during the next step.
- Add butter slices to dry mix, cut in until mix resembles coarse crumble. If using a mixer, mix on low unti lthe butter is cut in – 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 3" biscuit cutter.
- Place on a parchment lined tray and bake for 12-15 minutes, or until golden brown.
Notes
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 pre-heated, check the biscuits as 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!
Nutrition
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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!
Loving them!
Whoo hoo! So glad to hear that!
1st time making them with einkorn flour. They turned out great! Definitely my go to biscuit recipe now.
I’m so glad to hear that Glenn! Enjoy!
I’ve had to use einkorn for years, and this is the only biscuit recipe that actually tastes -and looks like – a flaky biscuit. YAAAY! I used 135 grams per cup, as mentioned in the comments, and I used the whole cup of milk in the recipe, and then needed ample use of flour on my pastry cloth when rolling out the dough. Next time I make this batch I’m going to add at least 50% more salt.
I found this recipe by using Brave Browser by searching:”einkorn shortcake recipe that doesn’t look like a hockey puck”! FINALLY! This recipe is AWESOME!!!!
Ruthanne, I’m so glad you found me and that you’re loving the recipe! It’s definitely a favorite here too <3