Easy Biscuits

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These Easy Biscuits are a staple in my home. Biscuits and scones are extremely similar and can be made with so many different fillings. Here, I’m giving you a classic buttermilk biscuit recipe, but you can feel free to adapt. Add dried raisins, grate in some of your favorite 🧀 cheeses, or add in fresh chopped 🌿 herbs. I want you guys to have fun with these and make them with flavors and ingredients you love. This recipe makes about 22 small biscuits but you can make them as large as you wish.

Why You’ll Love Easy Biscuits

You will seriously impress with these Easy Biscuits. They are incredibly 🧈 buttery, super flakey, and so tender. They absolutely melt in your 😋 mouth. Serve them warm for brunch with clotted cream or salted butter, and your guests will flip for them! You can have so much fun with different flavour combos, too – make them really savoury or sweeten them up depending on what you add. You’ll be surprised at how easy these biscuits come together, you’ll even impress yourself!

How to Prepare Easy Biscuits

🧊 Place a stick of butter in the freezer for at least 30 minutes or overnight until super cold.

🔥 Preheat your oven to 400F (200C).

🧑‍🍳 Line a baking sheet lined with parchment paper and set aside.

🧂 Sift the flour into a big bowl, and then add the baking powder and salt and whisk.

🥣 In a separate bowl, add buttermilk (or make it by adding 1 cup milk to a bowl with 1 tablespoon of vinegar/lemon juice. Let it sit for a few minutes until it curdles).

🧈 Now, take your frozen butter and grate or chop it finely and add it to your flour.

🙌 Use your hands to blend it all together until you form a crumbly dough.

🥛 Next, add the buttermilk to the dough and mix/ knead until a soft dough for a minute or two.

🌀 Lightly flour the counter and roll out your dough with a rolling pin until 1-inch thick.

🥤 Now, use a glass or a cookie cutter to cut out biscuits.

⏲️ Place the biscuits onto your baking sheet and bake for 15-20 minutes or until golden brown. Enjoy!

Nonna’s Tip 🧊

For a flakey biscuit every time, make sure your butter is absolutely ice cold. I like to grate it straight from the freezer.

Easy Biscuits

Variations and Substitutions for Easy Biscuits

  1.  Make these vegan by using a plant-based butter and a plant-based milk.
  2. You can experiment making these Easy Biscuits with whole wheat flour, gluten-free flour, or a mix of different flours. Keep in mind that the texture and flavor may vary.
  3. Have fun with flavors by adding cheese, 🌿 herbs, garlic, or other seasonings to the dry ingredients for flavored biscuits.
  4. You could also add in 🥓 bacon bits, raisins, or chopped nuts.

Similar Recipes

Best Served With

  • A beautiful brunch spread including poached eggs and my Homemade Breakfast Sausage Recipe.
  • Serve these Easy Biscuits for tea with clotted cream, jam and fresh fruit.
  • Serve these Easy Biscuits Southern-style for dinner with gravy, mashed potatoes and 🍗 fried chicken.

Common Questions

can I make these easy biscuits vegan?

Yes, you certainly can make these vegan by using a plant-based butter and a plant-based milk too.

how do I make my own buttermilk?

It couldn’t be easier to make buttermilk. Add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for a few minutes until it curdles or forms lumps.

can I make these with another type of flour?

Yes, you can use whole wheat flour, gluten-free flour, or a mix of different flours. Keep in mind that the texture and flavor may vary.

Why does the butter need to be frozen?

I find that freezing the butter ensures it remains solid when mixed into the flour, which helps create flaky layers in the biscuits.

How do I prevent the dough from becoming tough?

To ensure a flaky biscuit, handle the dough as little as possible. Overworking the dough will make the biscuits tough. Mix until just combined and knead lightly.

Easy Biscuits

Easy Biscuits

You will seriously impress with these Easy Biscuits. They are incredibly buttery, super flakey and so tender. They absolutely melt in your mouth. You can have so much fun with different flavor combos too.
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Course: Bread
Cuisine: American
Servings: 22 Biscuits
Author: The Modern Nonna
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

  • 2.5 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • ½ tablespoon salt
  • 1 cup buttermilk, or unsweetened plant based milk
  • 1/1 cup butter, frozen

Instructions 

  • Preheat oven to 400F (200C). Line a baking sheet lined with parchment paper and set aside. Freeze a stick of butter for 30 minutes or overnight before starting this recipe. Butter must be really cold.
  • In a big bowl, sift your flour, add your baking powder and salt and whisk.
  • In a separate bowl make buttermilk if you don’t have any: Add 1 cup of any milk to a bowl with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes until it curdles or forms lumps & you have buttermilk.
  • Take your frozen butter and grate or chop it finely and add it to your flour and break it all with your hands until a crumbly dough.
  • Now, add your buttermilk to your bowl and mix/ knead until a soft dough for a few minutes. Lightly flour your counter and roll out your dough with a rolling pin (1 inch thickness) and use a glass or a cookie cutter to cut out biscuits.
  • Place your biscuits onto your parchment paper and bake for 15-20 minutes or until golden brown. Enjoy

Nutrition

Calories: 133kcal, Carbohydrates: 12g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 285mg, Potassium: 33mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 276IU, Calcium: 44mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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2 Comments

  1. I love biscuit very much and I keep looking for recipes and I definitely will try your method. Previously, when I make biscuit, it has a bitter taste. May I know what do you think that cause the bitter taste