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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.
Daniel Dufty says
Thanks for posting. These were awesome
Karly Campbell says
Love to hear that! Thanks, Daniel!
Leslie Donaldson says
Do you use AP floor or SR
Karly Campbell says
All purpose flour. 🙂
Kira says
They melted in my mouth. Pro tip when you press down to get the biscuits out of the dough don’t twist! It’ll help them rise and be all crispy on the edges. So delicious!
Karly Campbell says
I’m so glad you liked these! Thanks for the tip, Kira!
Jody Giglio says
These are the absolute BEST biscuits I’ve ever made!!! I made extra and they didn’t last 2 hours! Thank you so much!! Happy Father’s Day to your dad?
Karly Campbell says
Oh, I’m so happy you liked them! I’ll tell my dad they were the best ever! 🙂
Thank you!
Amy Dunshee says
This is an amazing recipe! My family loved it!
Karly Campbell says
Thanks, Amy! So glad it was a hit!
Leberta Ortego says
I just made these biscuits Saturday night
5/25/2024 , they’re delicious?turned out perfect!!! But my Mom had used bisquick for years , and honestly these biscuits taste similar to hers !!! Thank you so much for sharing the recipe!
Amy says
These are so good! I was looking for a better recipe to replace the “back of the Bisquick box” one I usually used for biscuits. These are perfect!! Thanks!!
Karly Campbell says
So glad you like them! Thanks for the review, Amy!
Noreen Galeazzi says
I made these biscuits tonight for dinner & wow they are really great.
I have made lots of biscuits in my time but these are definitely my favourite.
They are easy peasy to make..
Karly Campbell says
I’m so glad you enjoyed them! 🙂
Kathy Gist says
This looks like a great recipe. I am wondering if anyone has tried freezing the unbaked biscuits, thawing, then baking. We are empty nesters, and a whole batch of biscuits is too many. It would be nice to take a couple from the freezer and bake them.
Karly Campbell says
I haven’t tried, but I imagine they would freeze well.
Karen L. says
I want to make jalapeno cheddar biscuits. Would this recipe work for those? I was thinking to stir in the cheddar and diced jalapenos when stirring in the milk.
Karly Campbell says
Hi Karen! I haven’t tried, but yes, I think it would work! And it sounds delicious. Let us know how it goes!
Connie says
This is the biscuit recipe I’ve been looking for-and easy to make. Everyone loved them!! Will be my go to recipe. I used buttermilk and they were great.
Karly Campbell says
So glad you all enjoyed the recipe!
Bmal says
Finally a recipe for biscuits that we all love! It’s a keeper recipe!
M Mar says
Absolutely the best biscuits I’ve ever made! Normally mine fall flat but these are fluffy and delicious!
Karly says
I’m so glad you enjoy these!
Tasman says
These are delicious- I love biscuits and I am a harsh critic – make these!!! Thank you so much for this recipe.
Karly says
I’m so glad you enjoy them! Thank you!
pamela june gagnier says
These are the best biscuits I have ever made. I think the possibilities are endless with them. Savory with cheese and garlic butter, with more sugar a perfect shortcake for strawberries and whipped cream.
Thank you and your dad for sharing.
Karly says
I’m so glad these turned out perfect for you! Thank you!
Teri Rhodes says
This is a GREAT RECIPE! I did substitute buttermilk for regular milk, and I doubled the salt, and I used Krusteaz pancake mix because that’s what I had in hand. Even my grandbabies were impressed! Ever try to impress a 2 yr old picky-eater? It ain’t easy…
Karly says
Wow, I’m so glad that this turned out with pancake mix. I’ve never tried that!
Susie Swager says
Can I use half n half instead of milk with bisquick?
Karly says
I’ve only made this recipe as directed, so I’m not sure how that will turn out.