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Light, fluffy homemade biscuits, as made by my dad! His biscuits are seriously the best. We’re sharing all of his tips and tricks below. Scroll down to get straight to the recipe or keep reading to find out how to make homemade biscuits!
I recently shared a photo of my dad’s famous homemade biscuits on Instagram and you guys ate them up. Figuratively, of course. Literally, I did the eating.
I wanted to be sure that I had his biscuit recipe down pat before I shared with you, so I spent the next few weeks making batch after batch. We ended up making 10 batches of 10 biscuits each. It took me awhile to be sure I had them juuuuuust right.
I also wanted to make sure that I could answer any questions you guys might have and I knew that meant mastering the homemade biscuit.
I spent some time with my dad and he showed me all of his tips and tricks for making the perfect homemade biscuits. And then I came home and I made an unholy amount of biscuits over the course of the next few weeks.
Can confirm I am now a biscuit master.
Will I still make our 7 Up Biscuits? Absolutely – those are easy and delicious. But the truth is that this biscuit recipe from my dad will always have my heart!
Ingredients for Homemade Biscuits:
The Flour: You’re going to use a mixture of all-purpose flour and Bisquick biscuit mix. I haven’t tried this with any substitutions and I haven’t tried it with a homemade Bisquick biscuit mix myself, so I can’t tell you how well that will work. If you do try it, please report back so I can update this!
The Butter: We’re using softened butter instead of cold butter. I know, your whole life you’ve heard that you need to use cold butter! Some of you are probably grating frozen butter into your biscuits. This recipe works perfectly with room temperature butter!
The Leavening Agents: There’s a lot of baking powder in this recipe. I was actually pretty surprised by the amount my dad uses. But it doesn’t have a metallic or soapy taste! Baking soda is normally used when there is an acid present – like buttermilk, lemon, or vinegar, There isn’t any in this recipe, but my dad still adds a little baking soda and it just isn’t the same without it!
The Milk: You can use buttermilk if you really feel the need to, but my dad uses regular 2% milk and so do I. I actually prefer the biscuits that way. They get too tangy for me when you use buttermilk.
What Readers are Saying!
“I have never made homemade biscuits before so this was my first attempt. Oh my goodness! They turned out amazingly delicious. Thank you so much for sharing your recipe and tips!!” – Christen
How to Make Homemade Biscuits:
Dry Ingredients: These aren’t your average Bisquick biscuits! That means you’ll be adding some extra ingredients to the mix.
Add the Bisquick biscuit mix, flour, baking powder, sugar, salt, and baking soda to a mixing bowl and stir until well combined.
Wet Ingredients: Now you can start adding in the butter. Start with two tablespoons and work it into the flour, then repeat with the remaining butter. Next you can pour in the milk and stir it with a spoon until just combined. To finish fold the dough over on itself three times.
Shape: Pat the dough out into a circle about 3/4 of an inch thick onto a floured surface.
Helpful Tip!
Is the dough too soft to work with?
You may need to add more flour if the mixture is too wet. Just add in a tablespoon at a time until the dough is dry enough to handle.
Helpful Tip!
Don’t be shy about re-rolling the dough!
Get in there and re-roll that dough to get extra biscuits. You’ll probably get about 5 biscuits from your initial pat down of the dough. Definitely pat it back out and cut out the remaining biscuits. My dad isn’t at all shy about re-working the dough and you shouldn’t be either.
Bake: Place the biscuits on a baking sheet and let them sit for 5 minutes before baking. They’ll take about 10 to 15 minutes in the oven or until the tops begin to turn golden brown!
FAQ:
These brown spots are happening because you’re not mixing the dry ingredients together well enough. I won’t make you sift things (heaven forbid), but do really stir everything together, more than you think you probably need to. At least 30 seconds of non-stop stirring things around with a fork. Trust me. Even if you do end up with brown spots, the biscuits will taste great, they’re just not quite as pretty.
Is your baking powder old? It does eventually stop working well and you may need to replace it. If it’s definitely not that, are you mixing in your butter really super-duper good? Because you need to. I take a spoon and smear the softened butter into the flour against the sides of the bowl. I keep at it long after I’m bored of it, until the entire bowl looks like lightly damp sand. Almost like if you grabbed a handful of it and squeezed it, it *might* stick together.
Add in more flour, a tablespoon at a time, until it’s just workable. The very least amount of flour you can get away with is the best in these biscuits, but don’t be killing yourself trying to roll out dough that is just too sticky. When you touch it, your hand should come away clean. When you pinch it, you should have a bit of dough left on your fingers.
Sounds like you overworked the dough or added too much flour. I had this problem the first few times I made these too. Just use a light hand when mixing and add just enough flour to hold the dough together.
Some days these guys only take ten minutes and other days they take 15. I can’t explain it (Humidity? Magic?), but I’m aware of it. I’m also aware that every oven is different. Some heat evenly, some do not. Some can’t hold a temperature and are fluctuating like crazy. So, get to know your oven and react accordingly. Or just set the timer for 10 minutes and start babysitting them. Pull them when the tops are just lightly golden. Nobody likes a crunchy biscuit, so don’t over bake these guys.
How to serve these biscuits:
- Cinnamon Honey Butter is the perfect topping!
- Sausage Gravy is a classic.
- Use these biscuits in my biscuits and gravy casserole.
- Chocolate Gravy is a Southern favorite and the kids will love it!
- Of course, butter and jam is always a win.
MORE BREAKFAST RECIPES!
- Fruit Loop Donuts
- Mini Chocolate Chip Muffins
- Keto Oatmeal Breakfast Bowl
- Amish Breakfast Casserole
- Air Fryer Sausage Patties
- Chocolate Glazed Donuts
Easy Homemade Biscuits
Ingredients
- 1 cup flour, plus more as needed
- 1 cup Bisquick
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 4 tablespoons butter, room temperature
- 1 cup milk
Instructions
- Preheat oven to 450 degrees.
- Add the flour, Bisquick, baking powder, sugar, salt, and baking soda to a large mixing bowl. Stir well to combine the dry ingredients thoroughly.
- Add two tablespoons of the butter to the dough and use a spoon to press it into the flour mixture. I find it easiest to smear the butter against the sides of the bowl while working it into the flour. Once the first two tablespoons are completely incorporated, add in the last two tablespoons and repeat the process.
- Pour in the milk and stir with a spoon until just combined. The dough will likely be too wet. Add in more flour, one tablespoon at a time, until the dough is just dry enough to handle. Dough should come away clean from your fingers when you touch it, but stick to your fingers if you pinch it.
- Dump dough onto a well floured work surface. Sprinkle lightly with flour.
- Fold dough over on itself three times.
- Use your hands to pat the dough to 3/4 of an inch high.
- Cut dough out with biscuit cutter and place on baking sheet. Let sit 5 minutes before baking.
- Bake for 10-15 minutes or until tops are just beginning to turn golden. Do not overbake these!
Tips & Notes:
Nutrition Information:
This recipe was originally published in March 2016. It’s been updated with a new video and FAQ section in March 2018.
Monica says
Can I double this recipe?
Karly says
Yep, it should double just fine.
Kelly Huff says
I did an internet search on best bisquick biscuits trying to find tastes of my childhood from my late mother and found this. I followed this recipe to the T and they came out so good and were done right at 10 min for me. Thanks so much and I will definitely be making these again.
Karly says
Thanks, Kelly!
Carol White says
I love this biscuit recipe. My late mother in law was from Louisiana and wouldnt share her recipes. Her biscuits were very close to these. Next time I’m going to try 1/2 c buttermilk and 1/2 reg milk
Karly says
So glad you enjoy the recipe!
Trisha says
I have made this recipe twice and both times it was an absolute perfect biscuit. I also tried adding 1/4 teaspoon of Chinese five spice and 1/2 cup of shredded old cheddar cheese. This gives a plain biscuit a holiday uplift. I didn’t roll my dough out but instead index dry and wet were well incorporated l used a quarter cup scooped out the dough and evenly folded it out of the cup onto the tray . Made 10 perfect evenly sized biscuits.
Terry says
These are the BEST and EASIEST biscuit recipe I have ever made.. And I’ve used several recipes. Make the recipe as directed and you will have the best biscuits ever! Mine cooked in 10 minutes.. Thank you!!
Karly says
Thanks, Terry!
Brett Murdock says
I love how easy this recipe was! The extra baking powder made these biscuits light and fluffy, yet not crumbly. Which made them perfect for our biscuit sandwiches. I substituted almond milk for the cow milk, because that is all we had in the fridge, and they still turned out great.
Karly says
So glad to hear that! 🙂
Addie says
Biscuits were delicious ,pretty easy to make and my son raved about them saying he didn’t even need to butter them they were that good. Perfect with a nice hot beef stew.
Karly says
Love to hear that!
DToole says
Appearance wise, these biscuits are awesome. However, following the instructions & hints exactly as written, I found the crumb to be too airy & bread like. Additionally, the taste was too flat. After doing some research on cold vs. room temperature butter, found that cold butter improves the crumb and flakiness……..so the second time around I grated in freezer stored butter, which gave me the perfect biscuit consistency I was looking for. I also added a little extra sugar and salt (25% increase) which rendered a more satisfying flavor. I think I’ll continue to experiment with the flavor profile using dry spices……. cinnamon / etc. for a breakfast biscuit or dessert……. garlic / etc. for chicken & biscuits or other meal application. Thank your dad for a wonderful that’s easy to work with!
Karly says
Thanks for sharing! Love to hear how others are changing things up to suit their tastes. 🙂
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L says
Good recipe and very easy to make
Nikkole says
This is the best biscuit recipe I have found! Thank you so much for sharing!!
Karly says
Yay! Love to hear that! <3
Shetterley says
This was just okay. Perhaps I had higher expectations due to the rave reviews. I found the biscuits to be “doughy”, probably due to the extra flour that I had to use to get the dough not to be so wet (3 Tbs). I’m wondering why you couldn’t adjust the amount of milk, instead of adding so much more flour.
Jeanne Amundson says
You are soooo right! We had these tonight with chipped beef and gravy! Light and flaky biscuits. This recipe is a keeper! Thank you!
Karly says
Yay! Love to hear that! 🙂
Mary says
At 66, this my first time making home made biscuits, they had to be fluffy. These were the easiest. lightest and fluffiest biscuits ever. I know one restaurant who makes biscuits this good. THANKS FOR SHARING.
Karly says
Love to hear that! Thanks, Mary.
Cynthia O'Sullivan says
Cant wait to try. Is the butter in the recipe unsalted?
Karly says
It’s salted butter. We always use salted unless otherwise called for. 🙂