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You can enjoy fresh homemade biscuits that are flaky and tender in under 30 minutes. They have all t he flavor, taste, and texture that a biscuit should have.
Why You’ll Love This Recipe!
Tender, soft, flaky, really tall and tastes good too! The description of the perfect easy homemade biscuit recipe and you are going to find all those in this recipe! They are the perfect addition to breakfast, lunch or dinner. There is no bad time for a biscuit.
Ingredients Needed
- Flour. I use unbleached all purpose flour
- Baking powder
- Salt
- Sugar. Can also use honey.
- Baking Soda
- Butter. I use salted butter. You will also need some melted butter for brushing on the top as they bake.
- Sour cream. You can substitute plain Greek yogurt
Tips for Making Flaky Biscuits
- Use cold butter, sour cream, egg and milk. Leave it in the refrigerator until you are ready to start.
- Don’t overwork the dough. Use a pastry blender or dough hook to combine the dough until it looks shaggy. There will still be small pieces of butter in the dough and that is what makes a flaky biscuit. As those pieces of butter melt, they give off steam which helps create those flaky layers.
- Baking powder is an important ingredient in this recipe so make sure you are using fresh baking powder, not the stuff that’s been sitting on your pantry shelf for years.
- Use your hands to bring the dough together. Do not use a rolling pin to roll out the dough. Use your hands to pat the dough into a one inch tall circle.
- Do not twist the biscuit cutter when cutting the dough, this will seal the edges and prevent those flaky layers from forming.
- The trick to a nice tall biscuit is to roll your dough out to about 1 inch thick.
How to Make Homemade Biscuits Recipe
- Combine dry ingredients in a large bowl or your food processor. If using food processor, pulse until butter is small (size of small peas) and well blended pieces or cut in butter by hand using a pastry cutter
- Stir the sour cream and water into the flour mixture and mix well. Pulse again until well mixed if using a food processor. Add more water if it is too dry (just a little at a time.)
- Knead biscuit dough a few times on the counter and roll out to 1 inch thick on a lightly floured surface. Handle as little as possible.
- Cut out biscuits using a round cookie cutter. I used my trusty old biscuit cutter that was my grandmothers but you could also use the rim of glass dipped into flour to cut out yours. You can also form the dough into a thick rectangle and use a knife and cut them into squares like I did here.
- Place on a baking sheet. Placing biscuits close to each other will help them rise higher.
- Twice during the baking process baste the tops of the biscuits with melted butter
- Bake at 400 for 15-17 minutes or until top is golden brown. If frozen bake for 3-5 minutes longer.
Frequently Asked Questions
Can I freeze homemade biscuits?
These biscuits freeze beautifully.
Place the biscuits on a baking sheet and place in freezer until frozen solid.
Put them into a large Ziploc freezer bag and remove as much air as you can. They will last in the freezer for 2-3 months.
Bake while still frozen at 400 degrees F for 20-25 minutes or until golden brown and cooked through.
How do I store biscuits?
These biscuits are best eaten fresh the day you make them but if you have leftovers, they can be stored at room temperature in an airtight container for 2-3 days.
There is nothing quite like a warm, buttery, flaky biscuit right out of the oven.
Biscuit Sandwich ideas
Slice the biscuit in half and add one or all of the following:
- Egg. You can add a fried egg or scrambled egg. One egg per sandwich.
- Meat. Add a slice or two of cooked bacon, a cooked sausage patty, or a slice of ham.
- Cheese. Use a slice of your favorite cheese. We prefer cheddar cheese or pepper jack cheese.
Serve with:
- Butter
- Strawberry Jam
- Honey
- Sausage Gravy
- Honey Butter
- Flavored Butters
Try these other biscuit recipes:
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Homemade Biscuits
You can enjoy fresh homemade biscuits that are flaky and tender in under 30 minutes. These really are the best biscuits!
Prep:15 minutes
Cook:15 minutes
Total:30 minutes
Ingredients
- 4 cups all purpose flour
- 2 Tbsp baking powder
- 1 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp baking soda
- 1/2 cups butter
- 16 oz sour cream
- 3-5 tsp water
- Melted butter
Instructions
- Combine dry ingredients in a bowl or your food processor
- If using food processor, pulse until butter is small and well blended pieces or cut in butter by hand using a pastry cutter
- Add in the sour cream and water and mix well
- Pulse again until well mixed
- Add more water if it is too dry (just a little at a time.)
- Knead a few times on the counter and roll out to 1 inch thick
- Use a biscuit cutter to cut or dip a drinking glass into flour and cut
- Freeze individually on a cookie sheet
- After they are frozen, place in a freezer bag to store
- Bake frozen or thawed on an ungreased cookie sheet
- Bake at 400 for 15-17 minutes or until top is golden. If frozen bake for 3-5 minutes longer.
- Twice during the baking process baste the tops of the biscuits with melted butter
Tips & Notes:
- Use cold butter, sour cream, egg and milk. Leave it in the refrigerator until you are ready to start.
- Don’t overwork the dough. Use a pastry blender or dough hook to combine the dough until it looks shaggy. There will still be small pieces of butter in the dough and that is what makes a flaky biscuit. As those pieces of butter melt, they give off steam which helps create those flaky layers.
- Baking powder is an important ingredient in this recipe so make sure you are using fresh baking powder, not the stuff that’s been sitting on your pantry shelf for years.
- Use your hands to bring the dough together. Do not use a rolling pin to roll out the dough. Use your hands to pat the dough into a one inch tall circle.
- Do not twist the biscuit cutter when cutting the dough, this will seal the edges of the biscuit and prevent those flaky layers from forming.
- The trick to a nice tall biscuit is to roll your dough out to about 1 inch thick.
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Nutrition Facts:
Calories: 296kcal (15%) Carbohydrates: 34g (11%) Protein: 5g (10%) Fat: 16g (25%) Saturated Fat: 9g (56%) Trans Fat: 1g Cholesterol: 40mg (13%) Sodium: 391mg (17%) Potassium: 302mg (9%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 472IU (9%) Vitamin C: 1mg (1%) Calcium: 137mg (14%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Gail says
I love the idea that you can freeze these. Do you bake them frozen? Do you use the same time and temperature that you use for the “fresh” ones?
Leigh Anne says
I use the same temperature they just take a few minutes longer.
DJ says
After freezing I assume they are baked frozen? How much cooking time does this add?
Thanks
DJ
Leigh Anne says
Yes, I bake them frozen and they take a few more minutes
Vicki Delbrouck says
These are not only the best gluten free biscuits I’ve ever made/tasted, they are better than any ones I’ve ever had – even those made with wheat! Wow, is all I can say!
Leigh Anne says
They are yummy, aren’t the! So glad you enjoyed them as much as we do!!
Valerie says
I have been experimenting with freezing my biscuits. We are going on vacation in Oct and wanted to take some, (around 50 biscuits to feed 8 of us ) with us. My husband says the frozen ones taste good but it bugs me that they don’t rise like the fresh ones. I use my mom’s recipe and have recently discovered a recipe adding swiss cheese, country ham, and sour cream. DELICOUS I use White Lily self rising flour. I have wondered if I used all purpose flour and baking powder if they would rise better after freezing. Do you have any thoughts on this? You’re recipe is different from mine, maybe I will try it to see if it works better. Don’t tell my Mom, you know they don’t like for us to stray from family recipes. Haha
Leigh Anne says
This recipe freezes really well – hope you’ll give it a try!
Earlene Nuzzo says
I’ve been searching for years for a recipe for homemade breakfast gravy with crumbled sausage. Anyone?
SouthernStuff says
Earlene, here’s my adaptation of a recipe I got from The Frugal Gourmet (and love!):
1/2 lb. breakfast sausage
2 Tbsp. chopped yellow onion
3 Tbsp. flour
2 cups hot milk (I use a can of Pet Milk (evaporated milk) + water to make 2 cups)
salt and pepper to taste (I use 1/2 tsp. salt and 1/4 tsp. pepper)
Fry the sausage and onion until the sausage is brown and the onion is clear. Drain off all the grease except for 2 Tbsp. Stir in the flour and cook for just a minute. Add the hot milk. Continue to cook, stirring constantly, until the mixture thickens. Season with salt and pepper. Serve over warm opened biscuits.
Hope you enjoy it!
Leigh Anne says
Thanks for sharing the recipe!