Tall, fluffy, and buttery, these easy homemade biscuits are made from scratch with just 6 simple ingredients. They’re faster than you think and so much better than store-bought

Easy homemade biscuits on a parchment paper touching each other.

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You’ll Fall in Love with This Homemade Biscuit Recipe

I first made these easy homemade biscuits after visiting Joanna Gaines’ restaurant and falling completely in love. I tracked down the recipe in the Magnolia Table cookbook, tested it in my own kitchen, and haven’t looked back since.

If you’ve never made biscuits from scratch before, you’re going to be surprised at how simple it really is. One bowl, about 20 minutes of hands-on time, and ingredients you probably already have. Once you pull them out of the oven golden and flaky, you’ll wonder why you ever bought the canned kind.

Love biscuits? Try my drop biscuits for an even quicker option, or these cheddar bay biscuits when you want something a little more savory.

XO - Jamielyn

Ingredient Notes

Find the full printable recipe with directions.

  • All-purpose flour. Spoon and level it when measuring rather than scooping straight from the bag. Too much flour is the most common reason biscuits come out dense.
  • Baking powder + baking soda. The combination gives these biscuits their lift. Make sure both are fresh as expired leaveners are another common culprit for flat biscuits.
  • Cold butter. This is the secret to flaky layers. The cold butter creates steam pockets as it bakes, which is what makes biscuits pull apart in those satisfying layers. Pop it in the freezer for 30 minutes before you start if you can.
  • Egg. Adds richness and helps bind the dough together.
  • Real buttermilk. Don’t swap this for the milk and vinegar trick. Real buttermilk has a different fat content and acidity that you simply can’t replicate, and it’s what gives these biscuits their tender, fluffy texture and that subtle tang.

How to Make Homemade Biscuits

Step by step photos showing how to make easy homemade biscuits from scratch.
  1. Make the dough. Whisk the dry ingredients together in a large bowl. Using a pastry cutter, fork or food processor cut the butter into the flour until you’re left with pea-sized pieces.
  2. Add egg and buttermilk. Stir in the beaten egg with a wooden spoon. Then stir in the buttermilk just until the mixture comes together. Refrigerate the dough for about 30 minutes.
  3. Cut into biscuits. Place the dough on a floured surface and flour your hands. Press down with your hands and shape into a circle that’s about 1/2 inch thick. Cut into biscuits by using a floured round 2 3/4″ cutter. You will end up with 10 biscuits. Then transfer to a small baking sheet, so that all of the biscuits are touching.
  4. Bake. Whisk together an egg with 1 Tablespoon of buttermilk, then brush the tops of the biscuits with the egg wash mixture. Bake at 400°F for about 15-20 minutes, or until the tops are golden brown.
Brushing egg wash on easy homemade biscuit dough before baking.

Recipe Tips

  • Keep your butter as cold as possible. If your kitchen runs warm, pop it in the freezer for 30 minutes before you start.
  • Measure your flour correctly by spooning it into the measuring cup and leveling off. Scooping straight from the bag packs in too much and leads to dense biscuits.
  • Chill the bowl of dry ingredients in the fridge for 30 minutes if you have time. This keeps everything cold so the butter doesn’t start to soften before it hits the oven, which is what creates those flaky layers.
  • Don’t overwork the dough. It should look shaggy and rough, not smooth. The less you handle it, the more tender your biscuits will be.
  • Preheat your oven fully before baking. A hot oven is what gives biscuits their rise.
Easy homemade biscuit split open with butter and honey.

Ways to Serve Easy Homemade Biscuits

These biscuits are good for way more than just breakfast. Here are some of our favorite ways to enjoy them:

Stack of easy homemade biscuits made from scratch.

More quick bread recipes we love include Irish soda bread and these scones.

More Homemade Bread Recipes

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Easy homemade biscuit sliced open showing fluffy interior with butter and honey.

Easy Homemade Biscuits

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 10
These easy homemade biscuits are tall, fluffy, and made from scratch with just 6 ingredients. Cold butter and real buttermilk are the secrets to their flaky layers and tender texture.
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Ingredients 

  • 2 cups all-purpose flour , plus more for counter
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup salted butter, cold , cut into 1/2 inch pieces or grated
  • 1 large egg , beaten + 1 for brushing
  • ¾ cup buttermilk , plus 1 Tablespoon for brushing

Instructions

  • Prep. Preheat the oven to 400°F and line a small baking sheet.
  • Whisk dry ingredients. Whisk together 2 cups flour, 1 Tablespoon baking powder and 1/2 teaspoon baking soda in a large bowl.
  • Cut in butter. Add 3/4 cup cold butter and use a pastry cutter, a fork or food processor to cut the butter into the flour until the pieces are about the size of peas. 
  • Add wet ingredients. Stir in the beaten egg with a wooden spoon. Next stir in 3/4 cup buttermilk. Stir just until it comes together (should be sticky still). Add a little more buttermilk or flour if needed. Cover the bowl and refrigerate 30-60 minutes.
  • Roll out dough. Place the dough onto a floured surface or silicone mat. Flour your hands and press down into a circle (about 1/2 inches thick). Use a floured 2 3/4" round cutter to cut 10 biscuits. Transfer to prepared baking sheet, so they are all touching. 
  • Egg wash. Whisk together 1 egg and 1 Tablespoon of buttermilk. Brush onto the tops of the homemade biscuits (you want need to use it all). Bake until golden brown, 15-20 minutes. 
  • Serve. Serve with butter and honey or jam. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store leftover biscuits in an airtight container at room temperature for 3 to 5 days. Reheat in the oven at 350°F for 5 to 8 minutes for best results.
Freezing: Baked biscuits freeze well for up to 3 months. Let them cool completely, wrap individually, and store in a freezer bag. Reheat from frozen at 350°F for about 15 minutes.

Nutrition

Calories: 231kcal, Carbohydrates: 19g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 57mg, Sodium: 203mg, Potassium: 181mg, Vitamin A: 480IU, Calcium: 83mg, Iron: 0.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.