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Home » Desserts » Donuts & Pastries » Easy Homemade Simple Biscuits

Easy Homemade Simple Biscuits

By: Rosemary Published: May 22, 2019 Updated on: March 5, 2023

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These Simple Biscuits, are buttery and flakey and everything a biscuit should be. Fast and easy to make and just in time for dinner! Or perfect even for Breakfast or Snack.

biscuit on a white paper

I actually made these Homemade Biscuits for the first time when I just started the blog in 2014. I was making one of our favourite Stews, Lentils and Sausage Stew and decided to serve some Homemade Biscuits also.

I wanted to give my family a little taste of North America! And what’s better than Soup or Stew and biscuits?

This Biscuit recipe uses very cold butter (straight out of the freezer even better). And homemade Buttermilk. It’s also a small batch recipe, makes about 5 biscuits.

Table of Contents

  • How to make Buttermilk:
  • How to cut in butter:
  • Salted or Unsalted Butter?
  • How to make Homemade Biscuits:
  • Buttermilk Biscuits
  • What is the best temperature for Baking the Biscuits?
  • Can I add Extras to the Biscuit recipe?
  • More Delicious Biscuits or Scones:
  • How to Store Homemade Biscuits:
      • Never Miss a Recipe!
  • Easy Homemade Simple Biscuits
    • Ingredients  1x2x3x
      • FOR THE HOMEMADE BUTTERMILK**
      • **or 3/4 cup store bought buttermilk.
      • FOR THE BISCUITS
      • *Place the butter in the freezer for at least 15-20 minutes.
    • Instructions 
      • FOR THE HOMEMADE BUTTERMILK
      • FOR THE BISCUITS
    • Notes
    • Nutrition

How to make Buttermilk:

Since store bought buttermilk is quite thick you are going to want your homemade substitution as thick as possible, so I combined a little whole cream and milk. I used 2% but whole milk is probably better, and then I mixed in a tablespoon of white vinegar.

Let it sit for about 5-10 minutes and it’s ready to go.

simple biscuits how to make grated butter, stirring in the buttermilk

How to cut in butter:

If there is one thing I hate doing is cutting in butter, the easiest way to do it is to place your butter in the freezer for about 15-20 minutes and then grate it into the dry ingredients. Then just grab a fork and stir. I was told about this and a few other tricks when I took a baking class last spring in Toronto.

cutting out the biscuits and ready for baking

Salted or Unsalted Butter?

To make these Simple Biscuits and all the other Sweet Recipes I make, I always use salted butter. The reason being I can’t find unsalted in Italy. So to tell the truth I don’t know and I really don’t think there is much of a difference.

If you prefer unsalted then just be sure to add a little extra salt in the recipe.

How to make Homemade Biscuits:

  • In a large bowl whisk together the flour, baking powder, sugar, baking soda and salt.
  • Remove the butter from the freezer and grate it into the dry ingredients, and mix.
  • Add the homemade buttermilk and stir just to combine.
  • Move the dough to a lightly floured flat surface and gently knead a to bring it all together about 10-12 times, but don’t over-knead. We are making tender flaky biscuits not bread. 🙂
  • Flatten the dough out into a rectangle with the palm of your hand (never a rolling pin-it’s too hard on the dough).
  • Fold each end into the middle.
  • Flatten the dough again with the palm of your hand until it’s approximately 1 inch thick (even a little more if you want).
  • Cut out 5 rounds with a 2 1/2 inch (6 cm) round cookie cutter, try not to twist the cutter when cutting the biscuits just press down and pull up (makes for flakier biscuits) and place on a parchment paper lined cookie sheet.
  • Bake for about 12-15 minutes.

Buttermilk Biscuits

biscuits on top of each other and one on a white piece of paper

What is the best temperature for Baking the Biscuits?

I have baked these biscuits at 400F (200C) but I found the perfect temperature to be 425F (215-220 C). They bake to a golden perfection.

Can I add Extras to the Biscuit recipe?

Yes you can add extras, if you want a sweeter Biscuit then add an extra 1-2 tablespoons of sugar. You could also add nuts,  chocolate chips or how about some dried fruit? Probably 1/4 cup more or less would be enough. Be sure to add it before you add the buttermilk.

More Delicious Biscuits or Scones:

Blueberry Scones with a Crumb Topping

Maple Glazed Brown Sugar Cinnamon Scones

Easy Homemade Hot Cross Scones

How to Store Homemade Biscuits:

Biscuits should be stored in an airtight container at room temperature. They should be eaten within 1 to 2 days.

Biscuits can also be frozen. Be sure to let them cool completely them freeze in air tight bags or containers. They will last 2-3 months in the freezer.

If you want to really indulge yourself in these Delicious Biscuits, be sure to brush them with a little melted butter once they are baked and still warm. Serve warm or room temperature. Enjoy!

brushing melted butter on a biscuit
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    biscuit on a white paper

    Easy Homemade Simple Biscuits

    Rosemary Molloy
    These Simple Biscuits, are buttery and flakey and everything a biscuit should be. Fast and easy to make and just in time for dinner!
    4.99 from 68 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Biscuits, Breakfast, Side Dish
    Cuisine American
    Servings 5 biscuits
    Calories 365 kcal

    Ingredients
      

    FOR THE HOMEMADE BUTTERMILK**

    • 2 tablespoons whole / whipping cream
    • 9 tablespoons milk (2% or whole)
    • 1/2 tablespoon white vinegar

    **or 3/4 cup store bought buttermilk.

      FOR THE BISCUITS

      • 1 3/4 cups all purpose flour (230 grams)
      • 1/2 tablespoon baking powder
      • 1/2 teaspoon baking soda
      • 1/2 tablespoon sugar
      • 1 pinch salt
      • 1/2 cup + 2 tablespoons very cold butter* (131 grams)

      *Place the butter in the freezer for at least 15-20 minutes.

        Instructions
         

        • Pre-heat oven to 425° (215° C). Line a cookie sheet with parchment paper.

        FOR THE HOMEMADE BUTTERMILK

        • In a small bowl add the cream, milk and vinegar, stir to combine, then let sit 5-10 minutes.

        FOR THE BISCUITS

        • In a large bowl whisk together the flour, baking powder, baking soda, sugar and salt. Grate the frozen / very cold butter into the dry ingredients and mix with a fork. Add the buttermilk and stir just until combined. Move to a lightly floured flat surface and gently knead to bring the dough together, approximately 10-12 times (do not over-knead).
        • Gently flatten the dough with the palm of your hand into a rectangle shape, fold one end into the middle then fold the other end over the first end (like an envelope). Again gently flatten the dough with the palm of your hand to about 1 inch thick, then cut out 5 circles with a 2 1/2 (6 cm) round cookie cutter. Place biscuits on prepared cookie sheet and bake for approximately 12-15 minutes. Brush the warm biscuits with melted butter if desired. Serve warm or room temperature. Enjoy!

        Notes

        If the Biscuit dough is very wet add a little flour, if very dry add a little milk.

        Nutrition

        Calories: 365kcalCarbohydrates: 37gProtein: 6gFat: 22gSaturated Fat: 14gCholesterol: 60mgSodium: 295mgPotassium: 204mgFiber: 1gSugar: 3gVitamin A: 700IUCalcium: 98mgIron: 2.1mg
        Keyword biscuits, buttermilk biscuits, simple biscuits
        Tried this recipe?Let us know how it was!

        Updated from October 23, 2014.

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          1. Linda says

            January 28, 2023 at 9:30 pm

            5 stars
            I am 78 and have made many, many biscuits in my life but these are IN A CLASS OF THEIR OWN. I have never had a biscuit that had such a soft buttery inside with a delightful CRISPY CRUNCH on the outside! They were amazing and by far the best biscuits I have ever had in my mouth.

            I had two left over and ate them cold….still crunchy and soft inside. I am making a batch with golden raisins today. I used fresh buttermilk. After grating the cold butter, I put the bowl with the dry ingredients and butter back in the freezer for about 10 minutes. I folded dough a few times then just cut with a serrated knife and lifted the squares to the parchment lined sheet. Thank you for this wonderful biscuit recipe!

            Reply
            • Rosemary says

              January 28, 2023 at 9:35 pm

              Hi Linda, thanks so much, so glad you enjoyed the biscuits. Great idea placing it back in the freezer. Take care!

              Reply
          2. Kathy Kitterman says

            January 22, 2023 at 12:08 am

            5 stars
            Great biscuits! I have never made scratch biscuits and these were so easy. I was wondering if I can refrigerate the dough overnight and bake them in the morning?

            Reply
            • Rosemary says

              January 24, 2023 at 6:34 pm

              Hi Kathy, because it contains baking soda you really shouldn’t let them sit, they should be baked as soon as possible. 🙂

              Reply
          3. Leann says

            January 9, 2023 at 2:37 am

            5 stars
            Made them…. SO GOOD very buttery, tender, and great taste!! None of that baking powder bitterness you sometimes get in homemade biscuits. And 5 the perfect number for us.

            Reply
            • Rosemary says

              January 9, 2023 at 6:41 pm

              Hi Leann, thanks so much, so glad you enjoyed them. Take care and Happy New Year!

              Reply
          4. Cheryle Knight says

            February 27, 2022 at 6:14 pm

            Could your use white sprouted wheat flour in this recipe?

            Reply
            • Rosemary says

              February 28, 2022 at 2:37 pm

              Hi Cheryle, apparently you can with a 1 for 1 substitution. Let me know how it goes. Have a great week.

              Reply
          5. Lynne says

            February 22, 2022 at 1:16 am

            5 stars
            I will say, these were the easiest biscuits I very made..they were very flaky & delicious..
            I was wondering if I add some grated cheese and herbs will they still rise and be flaky?

            Reply
            • Rosemary says

              February 26, 2022 at 8:36 pm

              Hi Lynne, thanks so much, so glad you enjoyed them. If you add some cheese and herbs, they should rise and be flaky. Let me know how it goes if you do. Take care.

              Reply
          6. Donna johnson says

            February 13, 2022 at 11:39 pm

            5 stars
            These are the best biscuits I’ve ever tasted. They crunched and were absolutely incredible everybody should try this recipe. It is incredibly easy to make I even use cider vinegar instead of white vinegar because I didn’t have any and it still turned out perfectly.

            Reply
            • Rosemary says

              February 15, 2022 at 3:20 pm

              Thanks so much Donna, glad you enjoyed them. Have a great week.

              Reply
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          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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