If you’ve ever craved warm, buttery biscuits straight out of the oven, you’re in for a treat with this Homemade Flaky Biscuit Recipe. I absolutely love how these biscuits come together — tender, flaky layers with just the right hint of sweetness and salt. When I first tried this recipe, I was amazed at how simple ingredients and a few folding techniques could yield something so delightfully flaky and irresistible. Stick with me here, and I’ll show you all the tips and tricks to make sure your biscuits turn out perfect every time.
Why You’ll Love This Recipe
- Easy to Make: Even if you’re new to baking, this recipe’s straightforward steps are beginner-friendly.
- Perfect Flakiness: The folding technique creates layers that are tender and flaky without being tough.
- Minimal Ingredients: You probably have everything you need in your pantry and fridge right now.
- Versatile for Any Meal: Breakfast, dinner, or snack time — these biscuits always hit the spot.
Ingredients You’ll Need
The magic of this Homemade Flaky Biscuit Recipe lies in simple, quality ingredients that work together to create incredible texture and flavor. Fresh frozen butter and the right amount of milk really make a difference, so here’s a quick rundown of what to look for when shopping.
- All-purpose flour: Make sure to spoon and level it for the most accurate measurement — too much flour can dry your biscuits out.
- Baking powder: This leavens your biscuits and gives them their lift and fluffiness.
- Cane sugar: Just a touch to balance the salt and enrich the flavor profile.
- Sea salt: Adds depth; I like a bit of flaky sea salt if you want extra crunch on top.
- Unsalted butter (frozen): Using frozen butter and grating it into the flour is a game changer for flakiness — keep that butter cold!
- Whole milk or buttermilk: Buttermilk adds extra tang and tender crumb, but whole milk works beautifully too.
Variations
I love stretching this recipe across flavor profiles by tweaking add-ins and toppings—it’s a fun way to keep things exciting without complicating the basics. You should feel free to put your own spin on it!
- Cheese biscuits: Adding sharp cheddar to the dough creates a savory twist my family can’t get enough of.
- Herb-infused: Fresh rosemary or thyme stirred into the flour brings lovely aroma and freshness.
- Vegan adaptation: Substitute dairy with plant-based milk and use vegan butter frozen the same way; I’ve tried it and the texture stays impressively close!
- Sweet cinnamon sugar: Sprinkle cinnamon sugar on top before baking to turn these into a sweet treat perfect for brunch.
How to Make Homemade Flaky Biscuit Recipe
Step 1: Prep and Mix Your Dry Ingredients
Start by preheating your oven to 425°F and lining a baking sheet with parchment paper, so you have everything ready to go. Then whisk together your flour, baking powder, sugar, and sea salt in a large bowl. This ensures even distribution of your leavening agents and seasonings, which is key for consistent rise and flavor.
Step 2: Grate the Frozen Butter and Combine
This trick took me a while to learn but is worth it. Grate your frozen butter on the large holes of a box grater—this keeps the butter cold and in little flakes. Toss the grated butter into the flour mixture and use your hands to work it in until it looks like coarse meal. The tiny butter pieces create those beautiful flaky layers when baked.
Step 3: Add Milk and Form Your Dough
Pour in your milk and stir with a wooden spoon until the dough looks shaggy and starts to come together. Then get your hands in there to gently knead and pick up any stray flour. Don’t overwork it though—just enough to bring it all to one cohesive mass.
Step 4: Fold and Roll for Flakiness
Lightly flour your surface, then pat or roll the dough out into a ½-inch-thick rectangle. Now here’s the secret to flakiness: fold the dough into thirds, like a letter, then roll or pat it out again to ½-inch thick. Turn it a quarter turn and repeat this folding and rolling process four times total. This layering traps the butter inside and creates flaky layers that rise beautifully.
Step 5: Cut and Bake
After the last fold, roll the dough out one final time to ½-inch thickness. Use a 3-inch biscuit cutter to cut out six biscuits; re-roll the scraps to make the most of your dough. Place the biscuits on your prepared baking sheet. Bake for 14 to 16 minutes until golden brown on top. I like to let them cool five minutes before serving, just long enough so you don’t burn your mouth but still enjoy that fresh warmth.
Pro Tips for Making Homemade Flaky Biscuit Recipe
- Keep Butter Cold: Grating frozen butter and handling dough quickly prevents it from melting, which keeps biscuits flaky.
- Don’t Overwork the Dough: I learned the hard way that over-kneading makes biscuits tough, so gentle folding is key.
- Use a Sharp Biscuit Cutter: Press straight down without twisting to keep the layers from sealing off; twisting can deflate the rise.
- Rest Before Baking: Let the cut biscuits sit on the baking sheet for 10 minutes if you have time; it helps them rise a bit better.
How to Serve Homemade Flaky Biscuit Recipe
Garnishes
I’m a classic butter and jam kind of person—the warmth from the biscuit melts the butter into a luscious pool, and your favorite jam adds just the right sweetness. Sometimes I sprinkle flaky sea salt on top right after baking for an addictive salty crunch.
Side Dishes
These biscuits are fantastic alongside fried chicken, scrambled eggs, or a hearty bowl of chili. Whenever I serve a big southern-style breakfast, these biscuits are the MVP, soaking up sausage gravy or honey butter perfectly.
Creative Ways to Present
For brunch parties, I love making mini biscuit sliders filled with ham and cheese or even a fried egg and bacon for a breakfast sandwich. Layering biscuits in a beautiful basket lined with a cozy kitchen towel also makes a warm, inviting presentation for guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftover biscuits in an airtight container or zip-top bag at room temperature for up to two days. To keep them from getting soggy, I place a paper towel inside the container. They still taste decent for a day or two but are best enjoyed fresh.
Freezing
Freezing biscuits is a lifesaver when you want to prep ahead. I bake them fully, let cool completely, then freeze in a single layer on a baking sheet before transferring them to a sealed bag. When you want some, just pop as many as you need in the oven at 350°F for 10 minutes until warmed through—almost as good as fresh!
Reheating
To reheat, I wrap a biscuit in foil and heat it in a 350°F oven for about 10 to 12 minutes. Avoid the microwave if you can; I find it makes the biscuit chewy or rubbery. Reheating slowly in the oven helps restore flakiness and warmth.
FAQs
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Can I use salted butter instead of unsalted butter?
You can use salted butter, but be cautious with the additional salt in the recipe. I prefer unsalted butter because it gives me better control over the saltiness, but if you use salted, you might want to reduce or omit the added sea salt.
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What does the folding technique do for the biscuits?
The folding layers the dough with butter evenly throughout, which creates those signature flaky layers as the butter melts and releases steam during baking. It’s the key difference between regular soft biscuits and really flaky ones you’ll want to make again and again.
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Can I substitute buttermilk for whole milk?
Absolutely! Buttermilk adds a tangy richness and makes the biscuits extra tender, but whole milk works just fine if you don’t have buttermilk on hand. You can even make a quick substitute by adding a tablespoon of lemon juice or vinegar to milk and letting it sit for 5 minutes.
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Why is it important to not twist the biscuit cutter when cutting?
Twisting the cutter seals the edge of the dough, preventing it from rising properly. Press down straight to keep the layers loose, which helps your biscuits puff up in the oven.
Final Thoughts
This Homemade Flaky Biscuit Recipe holds a special spot in my kitchen—it’s a simple yet magical formula that never fails to bring smiles. Whether you’re an experienced baker or just starting out, give these biscuits a try. I promise you’ll enjoy the ritual of folding the dough, the smell of them baking, and especially how your family or friends go crazy for the final flaky, buttery results. Trust me, once you make these, they’ll become your new go-to biscuit recipe too.
Print
Homemade Flaky Biscuit Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This recipe for homemade biscuits yields soft, flaky, and buttery biscuits that are perfect freshly baked with butter or jam. Using grated frozen butter creates a tender texture, and the folding technique builds layers for ultimate flakiness. These biscuits are simple to make from scratch with common pantry ingredients, making them an ideal comforting addition to any meal.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 tablespoon cane sugar
- 1 teaspoon sea salt
Wet Ingredients
- ½ cup unsalted butter (1 stick, frozen for 1 hour)
- ¾ cup whole milk or buttermilk
Instructions
- Preheat oven and prepare pan: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, cane sugar, and sea salt until evenly combined.
- Incorporate butter: Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss the grated butter with the flour to coat each piece. Then, use your hands to gently work the butter into the flour until the mixture looks like a coarse meal with pea-sized butter bits.
- Add milk and form dough: Pour in the milk or buttermilk and stir with a wooden spoon until a shaggy dough forms. Knead the dough briefly with your hands to incorporate any remaining dry flour.
- Fold and roll dough for layers: Turn the dough out onto a lightly floured surface. Pat or roll the dough into a ½-inch-thick rectangle. Fold the dough into thirds, then pat or roll it back to ½-inch thickness. Rotate the dough a quarter turn and repeat the folding and rolling process. Do this a total of four times to create flaky layers, dusting with flour as needed to prevent sticking.
- Cut biscuits: After the final fold, roll the dough out once more to ½-inch thickness. Use a 3-inch biscuit cutter to cut out 6 biscuits. Gather scraps, re-roll, and cut additional biscuits if desired. Place the biscuits on the prepared baking sheet, spaced slightly apart.
- Bake: Bake the biscuits in the preheated oven for 14 to 16 minutes, or until the tops are golden brown and the biscuits have risen.
- Cool and serve: Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before serving warm with butter or jam.
Notes
- This easy biscuit recipe creates the best homemade biscuits that are soft, flaky, and buttery.
- We love serving them freshly baked with butter and/or jam for breakfast or alongside meals.
- You can grate frozen butter for better layering, or cube the butter and use a pastry cutter if preferred.
- Make sure to not overwork the dough to keep biscuits tender.
- Use whole milk or buttermilk interchangeably depending on your taste preference.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
