You’ll love the simplicity of this homemade 5-ingredient Biscuits recipe. Perfectly fluffy, buttery, and delicious, these quick and easy biscuits are ideal for any meal.
They pair perfectly with Pork Chops and Gravy!
I've got one of those families that can't get enough biscuits, whether for breakfast or dinner. They were happy little taste testers while I perfected this recipe. They just adore fluffy, golden biscuits slathered in rich, creamy butter and jam, drenched in homemade sausage gravy, or with my incredible overnight breakfast casserole. It's practically a sin to resist that flaky, buttery perfection, and honestly, who would want to?
Swapping out lard for real butter gives you biscuits that are not only moist but also reach new heights of flaky perfection. And let's be real—there's nothing quite like that rich, buttery flavor that takes these tender biscuits from good to absolutely irresistible!
Let’s get baking!
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Why You’ll Love the Recipe
- Easy Comfort Food
- Family-Friendly
- Superior Flavor
- Perfect with most meals
Ingredient Notes
You only need a few simple ingredients to make these tender homemade 5-Ingredient biscuits.
- Self-rising Flour: Self-rising flour has baking powder and salt added. If you don't have self-rising flour on hand, you can also use all-purpose flour plus 1.5 tablespoons baking powder and 1 teaspoon salt.
- Baking Powder: I use just a little bit more baking powder to get light, airy biscuits.
- Granulated Sugar: Sugar helps with the tender, moist texture, especially if serving them left over.
- Unsalted Butter: Butter really makes this recipe so good. Since the self-rising flour has salt added, I use unsalted butter. Honesty, in a pinch, I've also used salted, and they turned out delicious!
- Buttermilk: I like the tang of buttermilk, but whole milk or heavy cream work really well. Just note that the higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.
Variations
Tailor your biscuits to your taste. Add 1-2 cups of shredded cheese, chopped herbs, or even a hint of honey. The possibilities are endless when you’re in charge.
Step-By-Step Instructions
Prep: Preheat your oven to 425°F (220°C) and place the rack in the upper third of the oven. Prepare a baking pan with a Silpat baking mat or parchment paper
- Prepare the dry ingredients: Mix flour, baking powder, and sugar in a large bowl.
- Cut in the butter: Add very cold, cubed butter to the dry ingredients. Then, use a pastry cutter/blender or forks to cut the butter into the flour mixture until it resembles coarse crumbs (Image 1).
- Add the milk: Gradually pour in the milk while stirring until the dough is combined. Be careful not to overmix (Image 2).
- Prep the dough: Turn the dough onto a well-floured surface. Gently work the dough together. Flatten the dough to about a ½-inch thickness. Fold it in thirds. Flatten it back out to ½-inch thick and repeat the folding process two more times (Image 3).
- Shape the biscuits: Finally, pat the dough down to about ½ inches thick and cut out biscuits with a biscuit cutter. Gather the remaining dough, press it out, and cut the remaining biscuits.
- Bake: Place the biscuits close together on a parchment-lined baking sheet or Silpat mat (Image 4). Brush a little buttermilk on top so they'll brown nicely. Bake for 12-15 minutes until biscuits have risen and turn golden brown.
My Best Tips
- Butter: For those flaky layers, it's important to use cold butter (preferably left in the freezer for 20 minutes before using).
- Mixing: Avoid over-mixing the dough to prevent tough biscuits.
- Substitutions and variations: You can substitute whole milk, heavy cream, or half and half for the buttermilk in the recipe.
- Don’t twist the cutter! This is key. Twisting compacts the layers, causing them to rise poorly or unevenly.
- Brown Tops: To enhance browning, brush your biscuits with milk or butter and bake them on the upper rack.
Serving Suggestions
- Here are some ideas for what to serve with your biscuits (e.g., butter, jam, honey, gravy). You can pair them with soups and stews for dinner, savory Beef Stroganoff, or enjoy them as a snack with a drizzle of honey.
- They make the perfect addition to your holiday season. Serve them with my Roast Turkey!
So, grab your apron and pastry blender and experience the joy of baking your own batch of delicious homemade biscuits!
Storing
Place cooled biscuits in an airtight container or a resealable plastic bag. Store them at room temperature, away from direct sunlight and heat for 1-2 days.
Refrigeration: If you need to store the biscuits for a few more days, place them in an airtight container or a resealable plastic bag and store them in the refrigerator. This helps to keep them fresh without drying out.
Freezing: For longer storage, wrap each biscuit individually in plastic wrap or aluminum foil. Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the container with the date so you can keep track of how long they've been stored. Store for up to three months.
Reheating
Oven: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent drying out—heat for about 10 minutes or until warmed through.
Microwave: Wrap the biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. Check and add more time if needed.
More Delicious Recipes for Your Biscuits
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Printable Recipe
5-Ingredient Biscuits
Ingredients
- 2 cups self-rising flour
- 1 teaspoon baking powder (for extra lift)
- 1 tablespoon granulated sugar
- ½ cup unsalted butter (very cold)
- ¾ cup buttermilk (or heavy cream)
Instructions
- Prep: Preheat your oven to 425°F (220°C) and place the rack in the upper third of the oven. Prepare a baking pan with a Silpat baking mat or parchment paper.
- Prepare the dry ingredients: Mix flour, baking powder, and sugar in a large bowl.
- Cut in the butter: Add very cold, cubed butter to the dry ingredients. Then, use a pastry cutter/blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the milk: Gradually pour in the milk while stirring until a rough dough is created. Be careful not to overmix.
- Prep the dough: Turn the dough onto a well-floured surface. Gently work the dough together. Flatten the dough to about a ½-inch thickness. Fold it in thirds. Flatten it back out to ½-inch thick and repeat the folding process two more times.
- Shape the biscuits: Finally, pat it down to about ½-inch thick and cut out biscuits with a biscuit cutter. Gather the remaining dough, press it out, and cut the remaining biscuits.
- Bake: Place the biscuits close together on a parchment-lined baking sheet or Silpat mat. Brush a little buttermilk on top so they'll brown nicely. Bake for 12-15 minutes until biscuits have risen and turn golden brown.
Video
Notes
-
- Butter: For those flaky layers, it's important to use cold butter (preferably left in the freezer for 20 minutes before using).
-
- Mixing: Avoid over-mixing the dough to prevent tough biscuits.
-
- Substitutions and variations: You can substitute whole milk, heavy cream, or half and half for the buttermilk in the recipe.
-
- Don’t twist the cutter! This is key. Twisting compacts the layers, causing them to rise poorly or unevenly.
-
- Brown Tops: To enhance browning, brush your biscuits with milk or butter and bake them on the upper rack.
- Storing: Place cooled biscuits in an airtight container or a resealable plastic bag. Store them at room temperature, away from direct sunlight and heat for 1-2 days.
Caitlin says
So yummy! Came out great!
Brad says
So good with dinner!
Ellie Grove says
We made these last night with our chicken dinner and it was the perfect balance! We will be making these again!
Erin Henry says
Perfect! So glad you enjoyed these easy biscuits, Ellie!
Tally says
These biscuits were excellent! So flaky and absolutely perfect!
Erin Henry says
Thanks for giving them a try, Tally. They are delicious with just about any dinner!
Sha says
This is a perfect pork and beans partner! Soooo savory and satisfying!