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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.
Kim Czupka says
These are by far the best biscuits!!! I was wondering g if I would need to change anything in the recipe if I were going to add fresh blueberries?
Karly says
Oh, we actually have a blueberry version! https://www.bunsinmyoven.com/blueberry-biscuits/
Marjorie says
Yummy! I don’t make biscuits very often because the recipes seem complicated. These are easy and delicious!
Nancy Whitford says
Im made the biscuits with homemade bisquick a nd they were fantastic.
Marcy says
We have a winner! After all they years I have tried various biscuit recipes, this one is what I’ve been looking for. Made them this morning. YUMMO! They baked up tall, creamy and delicious. Thank you. This one is it!
Karly says
So glad you gave these a try! <3
MelissaH says
Just had to say this is such an amazing recipe! I’ve been using it since your original publishing and it is hands down the best and only one I will use. I’ve made it more times than I can count with store bought and homemade bisquik and both are equally delicious! Thank you for posting and thank your dad for being awesome! 🙂
Karly says
I’m so glad you love the recipe as much as we do!
Debbie Wyatt says
OMG! This recipe is awesome. Just made. I did use Great Value All-Purpose Baking Mix instead of Bisquick. Taste heavenly ??
Karly says
So glad you enjoyed it, Debbie!
Anya says
These are hands down the best biscuits and so easy to make! Soft, fluffy, moist and soooo delicious!
Karly says
I’m so glad you gave them a try, Anya!
Nancy Whitford says
I USED MY HOMEMADE BISQUICK AND THEY TURNED OUT GREAT.SIMPLY THE BEST.
Karly says
Love to hear that! Thanks, Nancy!
Nancy says
These biscuits are SERIOUSLY the
Best I’ve ever made. Very easy recipe and totally Delicious. Thanks soooo much! This will be my forever recipe!
Karly says
I love to hear that I know my dad will too! 🙂
Shon Williams says
I made these and WOW!!!! Added 1 tsp each of cinnamon, vanilla flavoring and sour cream. Best biscuits I ever tasted!
Karly says
Oh gosh, I bet they’re so good with cinnamon and vanilla!
Mary says
OMG Best biscuits ever! Thank you for sharing! Can I freeze these? How long would they last at room temperature, without freezing? I am willing to eat them all today Lol
Karly says
They’ll last for a few days on the counter. They should freeze fine, though I’ve never tried.
Joan Mayer says
There are not many things my husband can eat as a result of oral cancer surgery. Biscuits are one of the things he can eat. Since 2006, I have been making biscuits for him. Needless to say I have tried many recipes. Some good, some not so good. But, this one is the best! Light, airy, texture is great and they are delicious.This is my new biscuit recipe. Thank you!
Karly says
Oh, I’m so happy that you both enjoy these biscuits! I hope your husband is doing well!
Haileyb says
Best biscuit recipe ever! I have always struggled with biscuit dough but this was so easy to work with – will never use another biscuit recipe! Turned out perfect and so fluffy and yummy. Keeper!
Karly says
Love to hear that! Thanks, Hailey!
Ronald E. Tomlinson says
I only found one error in the recipe. As I cut the recipe in half by using the sliding scale in the recipe. I found in step three of the written instructions it did not adjust the butter amount to be used to one Tbsp first mixing then adding the second Tbsp during the mixing.
Also note: even though the baking soda is a slight amount. It can be tasted in the biscuits when eaten.
Karly says
Hi Ronald! The sliding scale doesn’t adjust anything in the instructions, only in the ingredients list. 🙂
Linda H says
I love biscuits and I have to say these are the best so far as far as ease in making it and tasting it. The only thing I did differently is froze the butter and grated it in the flour mix. They rose so high and are so tasty. Thank you for the recipe. I’ll be making these going forward.