homemade biscuits topped with strawberry rhubarb jam on white plate

Easy Homemade Biscuits

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The path to perfect easy homemade biscuits is simple. Follow just a few simple tips for a great fluffy biscuit every time. 

The Dry Ingredients

Sift together the dry ingredients instead of mixing with a spoon or whisk. 

The Fat

My Mom always used Crisco Shortening, but I’m a Butter girl myself.  Start will a well chilled buter. When cutting the fat into the flour use a pastry cutter, try not to use your hands too much.  The correct way to use the cutter is with a chopping motion  and back and forth rocking motion. 

Work fast to keep the butter from melting, keep the cubed butter and milk in the refrigerator until ready to use.  During cooking the butter will melt and create a beautiful fluffy biscuit.

Homemade Biscuit Dough

When mixing the wet ingredients into the dough create a well in the ingredients to create a well.  Don’t overwork the dough with your hands, mixing with your hands will warm the dough too much.   A cold dough is what make the biscuits flaky and tender.  Use a floured rolling pin or a chilled glass to gently roll out the dough. 


Baking the Biscuits

Preheat the oven before placing the biscuits in the oven.  Check the temperature with an oven thermometer, proper temperature is important for a nice well baked, fluffy, and tender biscuit.


Homemade biscuits are great topped with a homemade strawberry rhubarb jam.



Easy Basic Homemade Biscuits

Easy Basic Homemade Biscuits

Yield: 12 Biscuits


  • 2 cups all-purpose flour, sifted
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 cup butter, chilled and cubed
  • 3/4 cups milk
  • 1/4 teaspoon salt


Preheat oven to 425 degrees.

In a large bowl mix together all the dry ingredients.

Cut in the butter until it resembles course bread crumbs.

Stir in the milk and mix to form a dough ball.

Place the dough ball on a heavily floured pastry board and let sit for a couple minutes.

Pat out the dough ball to about 1/2 inch.

Cut the biscuits using a small glass with a flour the rim or use a biscuit cutter.

Place the biscuits on a parchment lined baking sheet and chill for 20-30 minutes before baking.

Bake for about 12 minutes.


Biscuits are freezer friendly, place biscuits on a baking sheet and when frozen then transfer to a Ziploc freezer bag.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 160 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 235mg Carbohydrates: 19g Fiber: 1g Sugar: 2g Protein: 3g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.

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