Easy Homemade Biscuits
These easy homemade biscuits are soft, fluffy, and come together in just 20 minutes —no buttermilk required. They’re the perfect from-scratch side for busy weeknights.
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I make these biscuits all the time, especially when we’re having cozy dinners like chicken pot pie soup. They’re simple, reliable, and made with ingredients I almost always have on hand.
If you’ve ever felt intimidated by making biscuits from scratch, this recipe is as easy as it gets. No special tools or complicated steps — just tender, homemade biscuits every time.
Why you’ll love this easy homemade biscuit recipe
- Ready in just 20 minutes
- No buttermilk required
- Made with simple pantry ingredients
- Soft, fluffy, and tender every time
- Perfect with soups, stews, or breakfast
Don’t forget to pin this recipe!
Ingredients for easy homemade biscuits
You need just 5 pantry ingredients to make these No Buttermilk Biscuits:
- All-purpose flour
- Baking powder
- Salt
- Butter
- Milk
Tools you’ll need
- Measuring spoons
- Measuring cups
- 1 mixing bowl
- Fork
- Bench scraper or knife
- Rolling pin (optional)
- 2¼ inch round biscuit cutter — I love this 4-piece set of cutters from Amazon.
- Pastry brush
- Small baking tray or cast-iron skillet
Tips for making the best homemade biscuits
- To avoid dense biscuits, use cold butter and don’t overwork the dough.
- For taller biscuits, press the biscuit cutter straight down. Twisting can seal the edges and prevent them from rising.
How to make fluffy homemade biscuits (Step-by-step)
Preheat your oven to 425℉. In a large mixing bowl, whisk together the flour, salt, and baking powder. Add the cubed butter to the flour. Rub the butter into the flour mixture with your fingers. Aim for pea-sized pieces so every bite is tender and flaky.
Next, pour in the milk a bit at a time, using a fork to gently stir and bring the dough together. You’ll see large clumps forming — just what you want! You might not need all of the milk, so trust your baker’s instincts here.
Add the milk to the flour mixture- Mix until all of the flour is moistened
Now, transfer the dough to a floured surface. Pat into a rough square, cut into four, stack, and press back into a square to build the flaky layers.
- Roll out the dough
- Cut the square into four
- Stack the dough quarters
- Press this down into a square
Repeat this cut-and-stack with your dough again, then gently roll or press it into a 1-inch-thick sheet. Use your 2¼-inch round cutter or a mason jar ring to cut out 8-10 biscuits. Arrange them close together on your baking tray or skillet — they help each other rise and turn out even fluffier!
Bake at 425°F for 15 minutes, or until the tops are golden brown. For that extra touch, brush melted butter over the top of the biscuits and cool for a few minutes before eating. The biscuits will come out golden on the outside, soft and tender inside, with just enough butter to make them irresistible. We love these with cozy dinners like chicken pot pie soup or hearty stews.
Frequently asked questions
Can biscuits be made ahead?
Absolutely! Go ahead and make these biscuits up to two days before you plan to serve your soup. Just be sure to tuck the cooled biscuits into an airtight container to keep them fresh. When you’re ready to enjoy, pop them back in a 350°F oven for 3-5 minutes, and they’ll taste fresh-baked!
Can I make biscuits without buttermilk?
Yes — this recipe uses regular milk and still turns out soft and fluffy.
Why are my biscuits dense?
Overmixing the dough or using warm butter can make homemade biscuits dense instead of light and tender.
If you try this easy homemade biscuit recipe and love it, I’d be so grateful if you left a 5-star rating — it really helps my recipes reach more families like yours!
