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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.
Ashley says
I tried these using homemade baking mix the first time then store bought the next time and I couldn’t really tell a difference. Either way, these biscuits are amazing! My husband, my FIL, and my dad have all said these are the only ones to ever make again ?
Summer says
I just made these using
Bob’s red mills gluten free 1 to 1 baking flour and Bisquick gluten free baking mix
Wow. Best gluten free biscuits I have had.
Thank you for the recipe. I had to add just about a quarter cup more milk and i let the dough sit for 5 minutes before I folded it on itself. And then I did everything else the recipe said. And I baked them for 13 minutes in my oven. So yummy.
Karly says
Thanks for sharing!!
Carla says
I read the recipe and I will try it the next time I make stew or a thick soup such as pea soup. My husband became gluten intolerant ten years ago, due to the hybrid wheat that withstands drought or torential rain, but absolutely loves biscuits. I have tried the Gluten-Free Bisquick but it lacked “something,” Perhaps withe the 1 to1 GF Bisquick and the GF flour the next biscuits that I make will be as good as the once that you showed. Thank you for the recipe.
Ann says
Eureka! Because of you (and your dad) I now have THE BEST biscuit recipe…ever. I followed your recipe exactly as printed (I always follow the recipe on the maiden voyage lol) and couldn’t have been more pleased. I will not tweak one single thing. Holy moly…I need these in my house on a weekly basis! Thank you, and your dad, for sharing.
Karly says
Yay! Always happy to hear they were a hit! 🙂
Brandy says
I made these last night with homemade bisquick. They tasted like the canned biscuits I grew up with. I enjoyed them as did my daughter (12 yr old).
Willie says
Not from scratch. Using bisquick from the box
Brandy says
Then make your own bisquick I did.
Nunya says
Wow, you are nasty.. i am so turned off to this recipe because of your behavior. You and your dad can shove your biscuits up your asses with that attitude… the hell with this recipe. Its just biscuits you nincompoop. You shouldn’t treat ppl who even gave u and your dad the slightest bit of attention. We dobt have to like this shit. This has to be the end times… sad.. fail!
Karly says
Hi there! Looks like you’re reading comments that weren’t actually from me. They were from another reader. 😉
Jamie says
Wow Nunya! Now who sounds nasty!?! I’ve never made biscuits. Decided to give it a go today and came across this recipe. All I can say is wow! Absolutely amazing! Thanks so much for sharing Karly! I wouldn’t change a thing.
Karly says
Thanks, Jamie! 🙂
Eugene says
I have been looking for a good biscuits from scratch recipe every since I tried Cracker Barrel’s breakfast for the first time. Guys this recipe is legit!! I didn’t have baking soda on hand but they still came out awesome. Family loved them, thanks for sharing.
Karly says
So glad these worked out for you. 🙂
Frances Dorland says
Saw a picture of your biscuits and decided to try them. Absolutely the best recipe I have!!!!! So fluffy and wonderful tasting. Threw all my other biscuit recipes out. THIS IS A WINNER! Thank you
Karly says
So glad to hear that! 🙂
Ginny says
Thanks for the good breakfast today.
Easy to make and turned out great. Will sure make again.
So good with honey or homemade apple butter.
Paula says
Great recipe, thank you for posting it. I’ve just made 2 batches and they are light and fluffy ?
Karly says
Awesome!
Toni says
sorry I have not commented earlier. I absolutely love this recipe and I cannot buy store-bought biscuits anymore. to me this recipe is super easy but I have managed to screw it up because I read it wrong I’m very dyslexic that morning I just laughed myself and started over. I’m pretty sure I’ve made this recipe at least 6 times. I have also made the gravy that you’ve posted. thank you so much for posting this recipe I think if I wake up early enough in the morning I will get my butt in the kitchen and make these again!!
Karly says
Glad you enjoy this one! 🙂
Mom of 1 and 1 on the way says
I’ve tried countless biscuit recipes from Pinterest and haven’t found one that is “it.” I found it this morning! This recipe makes a great tasting fluffy biscuit. It’s so fluffy it practically falls to pieces. I only had to cook these for 10 minutes. I just happened to check them at 10 minutes and the tops were a deep golden brown. I’m going to check them at 8 minutes next time. However, they weren’t burnt, the insides were delicate and fluffy, and the tops weren’t crispy. Excellent recipe. Thanks for sharing!!
Karly says
So glad you enjoyed these! 🙂
Sandy Ellingson says
I used this recipe tonight. I did one batch with buttermilk, one batch with sweet milk, and one batch with 1/2 and 1/2. Honestly, they were all excellent. I lost my Mom a few years ago and she never used a recipe for her biscuit. Tonight I feel like I got a piece of her back. The biscuits were awesome…all variations…easy to make…and a big hit with everyone.
Karly says
I’m so glad this recipe could give you back a piece of your mama. <3
Ginette McDonough says
I made these biscuits today and they are fluffy and delicious. Thanks for sharing.
Karly says
Glad to hear that! 🙂
Sarah says
These were absolutely delicious, everyone enjoyed them for breakfast! I made them – first time ever and I found them really easy to make. I didn’t have bisquick so I made my own. They were so tasty and developed a nice tan top. I will save this recipe for sure. Thank you for sharing.
Karly says
So glad you enjoyed them!
Karen says
Today’s weather definitely lent itself to some “comfort foods” . Tried these tonight to go with a good bowl of butternut squash soup. Made them for me and my neighbors. They were fantastic especially warm from the oven. They are amazing and light. The neighbors loved them too! Saving at least one for breakfast with some jam!
Karly says
Glad they were a hit! And yes, definitely save one for breakfast! 🙂
Michelle says
Oh wow!! I made these with homemade bisquik and they taste just like Craker Barrel’s biscuits!! Absolutely love it!! Thank you so much for this easy recipe!!