Fluffy Homemade Biscuits (VIDEO)
Homemade Biscuits are so easy to make and these are the fluffiest biscuits you’ll try – buttery and soft with an impressive rise. This Biscuit Recipe has just 6 simple ingredients that come together fast, and there is no rising time required.
Watch the video tutorial and you’ll see how easy it is to whip up a batch of biscuits from scratch – you won’t want the storebought version again! Once you master the art of making biscuits, you’re well on your way to enjoying Strawberry Shortcake or Biscuits and Gravy.
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Biscuits Recipe Video Tutorial
Why You’ll Love This Biscuit Recipe
If you love homemade bread and fresh dinner rolls, but don’t like to wait for them to rise and proof, this biscuit recipe is for you. They’re perfect for any cooking skill level and taste way better than store-bought biscuits out of a can.
- QUICK – No rising time
- Simple ingredients – using pantry and refrigerator staples
- No fancy equipment needed – just a bowl and a pastry cutter or knives, etc (options below)
- Fail-proof and forgiving – even if make them ugly, they will taste awesome
- Make-ahead – to make busy mornings convenient
Ingredients for Biscuits
- Flour – all-purpose flour works best for a tender crumb
- Baking Powder – use aluminum-free and make sure to sift if you see clumps in your baking powder.
- Salt and sugar – add just the right amount of flavor.
- Unsalted Butter – be sure it’s cold, right from the refrigerator.
- Half and Half – this is also called “light cream.” Keep refrigerated until ready to use.
Pro Tip:
If you don’t have half and half, you can make it by combining equal parts of milk and heavy whipping cream.
Tips for the Best Homemade Biscuits
- Measure flour correctly – spoon the flour into the measuring cup and level the top. Read our post on how to measure ingredients.
- Dip your pastry cutter into flour between each cut. This will create a cleaner cut for a better rise.
- Cut Biscuits straight down. Don’t turn your cutter side to side and do not use a sawing motion. Cutting straight down will help the biscuits rise better.
- Use cold butter. The key to making great biscuits is to use cold butter. We dice up the butter and then refrigerate it until ready to use. Cold butter will produce the fluffiest layers in your biscuits.
- Do not over-mix – once liquids touch the flour, mix just until dry ingredients are moistened.
Tools for Making Biscuits
The best thing about making homemade biscuits is that you don’t need any fancy equipment. Here are the tools we use to make the process super quick and easy:
- Baking Sheet – line it with a sheet of parchment paper
- Biscuit Cutter – we used a 2 1/2″ diameter round cutter.
- Pastry Blender – to cut butter into the flour. You can also use a fork with wide tines, two knives, or a food processor.
- Mixing Bowl – this dough comes together in 1 bowl (we used a 4 qt).
- Wooden spoon or spatula – to stir in the liquid ingredients
How to Make Biscuits:
- Dice butter – Cut into 1/2″ cubes and refrigerate until needed.
- Whisk dry ingredients – In a mixing bowl, combine flour, baking powder, sugar, and salt. Whisk until really well combined before adding butter and liquids.
- Add diced butter to the flour mixture and cut it into the flour until the largest pieces are pea-sized. It’s easy with a pastry blender.
- Add liquids -Pour in all the half and half at once and stir it in until the dry ingredients are just moistened then transfer to a floured surface. If the dough is too moist, dust the top with flour.
- Shape the dough into a rectangle and fold in half. Shape into a rectangle again and fold a second time. Shape dough into a 5×10″ rectangle and cut out 8 2 1/2″ diameter circles. You can pull together the scraps to form 2 more biscuits.
- Bake – Place on a parchment-lined baking sheet and bake at 450˚F for 12-15 minutes or until golden. Brush hot biscuits with melted butter.
Pro Tip:
For the Softest Biscuits, be sure not to overmix the dough so it doesn’t release gluten strands which can cause the biscuits to be tough. You should be able to see bits of butter in the dough.
Common Questions
If you don’t have a round biscuit cutter, you can use a knife or a bench scraper to cut biscuits into squares. Just be sure to cut straight down and don’t use a back-and-forth sawing motion.
We use unsalted butter in all of our baking and cooking since we can control the salt. You can substitute with salted butter and use a little less salt.
To use a food processor, pulse together dry ingredients, then add chilled diced butter and pulse just until the largest pieces are pea-sized. Add just 3/4 cup half and half and pulse only until combined.
Overworking the dough can release gluten strands and cause biscuits to be tough. Also, be sure not to over-bake which can dry out the biscuits.
Absolutely! You can easily make a double batch. It will take a little more time to cut the butter into the flour but the bake time should remain the same. If using a food processor, you may need to make the dough in two separate batches depending on the size of your food processor bowl.
Serve Biscuits with
- Gravy – there’s nothing more classic than biscuits and gravy.
- Jam – spread sweet jam over biscuits and enjoy them with tea.
- Honey Butter – we love how butter melts onto a warm biscuit
- Breakfast Sandwiches – break the biscuit in half and use it for a sandwich.
Make-Ahead
It’s easy to make biscuits in advance. You can prep them in advance and enjoy freshly baked biscuits in the morning.
- Overnight Biscuits – Cut the biscuits, place them on a baking sheet then cover with plastic wrap and refrigerate overnight. Uncover and bake before serving. Bake the cold biscuits in a fully preheated oven.
- Storage – once the biscuits are cooled, store in an airtight container for up to 2 days at room temperature or up to a week in the refrigerator. Biscuits can also be frozen for up to 3 months.
Homemade biscuits truly are easy and such a treat. These always disappear fast and are a hit with our whole family. The kiddos can’t resist a warm buttered biscuit.
More Quick Bread Recipes
Quick Breads are great because they don’t need rising time. Instead of using yeast, they use baking soda or baking powder for leavening to give them a beautiful rise. If you love these homemade biscuits, then you won’t want to miss our top-rated quick-bread recipes.
Fluffy Homemade Biscuits Recipe
Ingredients
- 2 cups all-purpose flour
- 1 1/2 Tbsp baking powder, (aluminum free)
- 1 tsp granulated sugar
- 3/4 tsp salt, (we use fine sea salt)
- 1/2 cup unsalted butter, (8 Tbsp, cold)
- 1 cup half and half (minus 2 Tbsp)*
- 1/2 Tbsp melted butter, to brush the baked biscuits
Instructions
Make the Biscuit Dough:
- Dice butter into 1/2" cubes and refrigerate until needed.
- In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.
- Add diced cold butter and cut it into the flour using a pastry blender (or two knives or a fork), until the largest butter pieces are pea-sized.
- Add 1 cup – minus 2 Tbsp of Half and Half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.
Fold Dough and Cut Biscuits:
- Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.
- Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and pat into a 5"x10" rectangle or 3/4" thickness. Dip a 2 1/2" round biscuit cutter into flour and cut out 8 biscults. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.
Bake Biscuits:
- Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until tops are golden brown and biscuits are baked through. While biscuits are hot, brush tops with 1/2 Tbsp melted butter. Transfer to a wire rack to cool 10 minutes then serve.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made these tonight after I got from work. Me and my husband almost ate all of them. I have made a lot of your recipes. They have made me a better cook. Thank you for taking the time to give us such wonderful recipes.
That’s so heart warming, thank you for your good comments and feedback. I’m glad that you are enjoying my recipes!
Recipe came out amazing. I used a little bigger biscuit cutter and made breakfast sandwiches. YUMMMMM
Sounds great! We’re very glad that you enjoyed the biscuits!
When I save a recipe, where does it go? How do I access them?
LOVE your recipes!
Hi Cathy, you are adding them to your favorites. To access them, you just click on the search icon below the heart icon.
I can bake bread and cakes but for some reason biscuits have never worked for me….until now. Thank you for the wonderful instruction and great recipe. Everyone loved them!!!
Yay! Love it! Thanks so much for sharing that with us, Amy. I hope this is going to become your go-to recipe for biscuits!
My biscuits didn’t rise. My baking powder was fresh, but it did have aluminum in it. Also the dough was very wet.
Hi Susan! It could be the way you measured your ingredients or the temperature of your ingredients. It’s very important to use cold butter for this. I have attached a tutorial so you can see my process for How to measure ingredients . Also, when cutting the biscuits, don’t turn your cutter side to side and do not use a sawing motion. Cutting straight down will help the biscuits rise better. I hope that helps.
Hi Natasha,
These look absolutely mouth watering!! 😋
Can you recommend a gluten-free method please for these?
Hi Natalie, I have not tested GF flour, but one of my readers reported good results using GF 1:1 flour.
Awesome! Thank you Natasha!! I will give that a try. Can’t wait to make them!
I have never made biscuits before. These were delicious and easy. I will make again and again.
So glad to hear that!
They’re legit the fluffiest ever! Super easy, buttery, and soft. Definitely, worth the effort.
So glad you enjoyed the recipe!
Amazing fluffy, flaky biscuits. The best I have ever had!!! My whole family had it and they said the same thing.
I’m so happy you enjoyed that. Thank you for sharing that with us!
this is everything and more than I was looking for! these bisuits came out perfectly, thank you so much for sharing this amazing recipe!
I’m so glad to hear that, Jess!
First of all congratulations on yournee book (yes, I preordered itl and the good morning America show! Fantastic! So happy for you!
Now my question. Do you think I could do these with gluten free flours and it would be ok? Not sure if anyone has tried yet. Thanks for anyone’s time if you have!
Hi Renee! Thank you for ordering a cookbook!
I have not tested GF flour, but one of my readers reported good results using GF 1:1 flour.
I had no idea baking powder had aluminum in it! This is one of the reasons I love your site so much! I will be making and freezing these for camping.
OMG!!!! Those biscuits were “THE BOMB!” So easy to make, fluffy, soft, melt in your mouth goodness. After I buttered them I drizzled honey over them “WOW”!🤩🤩🤩🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥. No words to express”just taste. I will save and keep in my Pinterest file under the best biscuits, corn bread file.❤️❤️
Love it! Thanks so much for your awesome review, Sandra. We’re so glad that you loved our Fluffy Homemade Biscuits so much!
I have tried many biscuit recipes and when I served these today, my husband said, “these are the best biscuits you have ever made”. As always, Natasha, your recipes are a hit with my family.
Aaaw, that is so heart warming. Thank you so much for sharing, Sue. That means a lot to us!
Love your biscuit recipe came out crispy on the bottom and top, flaky and tender inside
I’m so glad to hear that!
Hi Natasha! I am almost 50 and just recently set my mind to learning how to make biscuits. I tried your recipe first and they turned out good, but not fluffy at all. I measured my ingredients per your instruction video. So after reading through all the notes again the only 2 things I see are the reference to humid regions. I’m in NE Ga and we have HIGH humidity. So I guess I need to cut down the half n half? And also, my baking powder is not aluminum free and also expired in May.😳 I plan to buy some today. Could these 2 things alone result in the lack of fluffy/softer depth of biscuit? Also, is buttermilk equally interchangeable with the half n half? Thank you! So much love to you from Ga!
Hi Karen! I have not tested buttermilk myself but many of my readers reported having used this with good results.
I believe both the humidity and expired baking powder had an effect on that. I don’t have much experience with high humidity baking, but I think that starting with fresh baking powder would definitely help solve your problem. I hope that helps.
I followed your recipe and instructions and these are by far, the best homemade biscuits I’ve ever made.
Thank you!
Aw, thank you, Patty! I’m so glad to hear that.
Hi I just wanted to ask can I use heavy whipping cream instead of half and half?
Hi Martha, I recommend using half whipping cream and half whole milk as a substitution.
Using a cheese shredder, grate a frozen stick of butter, then you don’t have to use a pastry cutter.
Nevermind!! I just reread and saw it at 450 not 350, I’m sure that will fix it:)
I’m sure it will be so much better!
They tasted good and I don’t think it was a problem with the recipe that’s why I gave 5 stars but mine took more like 20 or 25 minutes at 350 and they were not at all fluffy and dense, I used the food processor to cut in the butter. Do you have any tips?
I just saw your other comment, I hope that helps!
Hi.. really want to try to make them for a brunch.. Can I freeze them before baking?
I haven’t tried freezing these to advise on the outcome. If you experiment, let me know how you liked the recipe.
I’ve made this recipe 3x now, having never before made homemade biscuits. The recipe is explained well and quite easy, also extremely delicious. Thank you!
That’s great! Thank you for trying my recipe!
Would you be able to use this recipe like you would canned biscuits for things like donuts?
HI Ashley, I haven’t tested that but it sounds like a delicious idea! If you experiment, please let me know how it goes.
Did not disappoint! Seriously the best biscuit ever! and the recipe was easy to follow!!
That’s great to hear! Thank you for the feedback.
Thank you Natasha. These biscuts came out perfectly. I have made biscuts before and they always came out dry and dense. I followed your instructions exactly but used pastry flour. I have made many of your recipes and they always come out perfectly and tasty. My family ate every biscut. This is my go to recipe. Thank you again!!
Hi Ellen! That’s great to hear. I’m so glad you found a new go-to. Thank you for the wonderful feedback.
Great recipe. Will be my go to for Biscuits. Could I double the recipe or would I have to make some changes?
Hi Cathy, I haven’t tried doubling it but I imagine that will be fine.
I use up to 4 cups of flour but use two tbsp. of baking powder
when I want lots of biscuits.I also use about 1/4 to1/3 cup sugar.this dough makes great cinnamon rolls also.
Love your recipes.
That’s great to know, Linda!
Hi, if I was to make your chicken pot pie casserole, do I bake these first and add on top or put them on top uncooked when making the casserole?
Kind regards
Hi Connie, if you’re making the Chicken Pot Pie Casserole, you will not pre-bake these. On the Casserole instructions during step 5 we add the uncooked biscuits to the casserole before baking. I hope this is helpful.
I followed your recipe exactly and mine came out dry, not fluffy or moist. The flavor was good just dry.
Hi Jen! That often happens if you bake them too long or use too much flour. I would recommend watching my tutorial on how to measure ingredients to ensure you are measuring your flour correctly.
This recipe was just so easy, and liked that it used ingredients easily found in the pantry.
I also whipped it up in the food processor, following your tips.
Of course I did still have to knead it a few times.
Let me just say,,,,,Loved this recipe and probably will be my “go to”
Easy to whip up and have a batch of fresh homemade biscuits, in a flash!
I’m so happy you enjoyed that. Thank you for sharing that with us, Brenda! I’m so glad you found a new go-to recipe on my blog!
I am gluten free and dairy free
so i used king arthurs gluten free flour and coconut powder to substitute the half and half
and the biscuits came out very fluffy!
That’s great, Daniella! So glad to hear that.
I made these biscuits with dinner last night and they were so good! I cut the recipe in half and made them in my food processor as I don’t have a pastry cutter. I used Almond milk. They turned out perfect and I will make them again! The sugar gave them a touch of sweetness.
Hi Kathy! I’m so glad you loved the recipe. Thank you for sharing.
This recipe has truly become my BFF! Absolutely amazing~ Thanks for sharing!!
So glad to hear that, Penny! Thank you for sharing. 🙂
Wow these came out perfect!!
I’ve tried other recipes and a complete fail. I made the dough as per your recipe the night before and cut and baked them in the morning and they were delicious!! Thank you for sharing 👩🍳
You’re welcome, Tracy. So glad you enjoyed it!
I usually use self rising flour for biscuits but ran out and had to use all purpose. My biscuits were soft and flaky but we’re yellow. What happened?
Hi Debbie! It could be the brand of butter that you used. Some have more of a yellow tint than others.
Hello,
My biscuits did not rise for some reason and I followed the instructions to a T. Is that maybe because I did not refrigerate the dough overnight?
Hi Erika, we’ve never had that issue before. I recommend double-checking if the measurements of the ingredients were all followed. Our post on How to Measure Ingredients can help too.
Hello! After these are cut into biscuits, can they sit at room temp for about an hour before baking them? Or because they have dairy would they need to be refrigerated?
Hi Allyson! I think it would be best to refrigerate them.
I usually weigh my flour at 120 grams per cup so I decided to measure out as you instructed in you video and cups were weighing 128 grams. Should I stick exactly to your recipe or adjust milk?
Hi Karen! I would follow the recipe measurement since that is how I tested it.
These are so good my teenagers beg me to make them. I use salted butter and regular old 2% milk and they come out buttery, with a wonderful touch of salt, delicious and fluffy every time.
I’m so happy you enjoyed that. Thank you for sharing that with us, Lauren!
In this part of the world they are called Scones, You can make them savory by adding cheese, bacon bits any kind of savory type flavorings, Sweet just add cut up dates, or sultanas,
I also substitute the half and half with Butter Milk, Yum Scrum Diddly
Thank you for sharing! 🙂
i make these all the time but i ran out of all purpose flour and only have self rising flour in the house can I use that instead with the storm we are having I really hate to run to the store in this
Hi Tanya! I think it could work but I haven’t tested it myself to advise. You’ll have to experiment with it and possibly reduce or omit the baking powder and salt. Let us know how it turns out.
Fresh from the oven just now and light and fresh tasting. I have struggled with other biscuit recipes and I followed this one to a T. They came out perfect. Thank you!
Saved to my favorites.
Hi Joe! I’m so glad to hear that. Thank you for sharing.
This was my first time making biscuits, and they came out SO GOOD. Thanks for the recipe and the easy to follow instructions. I cut mine into squares because I am impatient, but they tasted moist, light, and airy. Perfect.
Great job, Alici! So glad that you enjoyed it!
I tried following your biscuit recipe, it didn’t come out right,it was dry and tasted like sandpaper.
Hi Shirley! Dry biscuits are usually a result of using too much flour. Watch my tutorial on how to measure ingredients HERE. I would also look over the recipe to see if there was anything you did differently. I hope that helps. 🙂
I don’t have half and half or buttermilk on hand. Am I able to use a milk and butter substitution?
Hi Chachi! Butter is a very important ingredient in this recipe.
I haven’t tried using just milk to advise. Usually, the substitute for half and half can be using half whipping cream and half whole milk
The biscuits came out a bit dry…..more then likely the butter…..I normally use a shortening like crisco and then use buttermilk instead of half and half….adds more flavor. But I thought I’d give your recipe a try. Why not use a self rising flour and cut the backing powder part out. Cook easier, not harder.
This is a great recipe! Even if you don’t follow the ingredients to a T (I had no half/half, so instead I mixed heavy whiping cream and milk in order to make half/half) the biscuits turn out great. I am also fond of sesame seeds and poppy seeds, so I tweaked the recipe and brushed the biscuits with an egg wash and sprinkled some poppy seeds on them before baking them. They came out soooo good! In fact, they tasted as if I had made them with pastry dough. Thank you so much for sharing!!! Best wishes.
Hi Raul! Thank you so much for sharing your experimentation with the recipe. I’m so glad they still turned out amazing!
I’m excited to try your Chicken pot Pie Casserole . . .but my wife can’t have cow’s milk (cream, half-half, etc) have you tried a substitute for these and what is your recommendation? I typically use either coconut milk or full fat coconut cream. Thx
Hi Steve! I have not tested a dairy-free alternative but some of my readers have reported plant-based butter and milk.
Add 1 cup – minus 2 Tbsp. of Half and Half ~ now that’s funny!
Haha! It’s the perfect amount. 🙂
These are by far the fluffiest and delicious biscuits I’ve ever come across! Kudos Natasha! 10/10! 👍🏻👍🏻😋😋
Hi Dee! I’m so glad you loved the recipe. Thank you for your feedback. 🙂
I made your fluffy biscuit recipe this morning. Mmm mmm so good! Definately be baking yoir biscuit recipe forever.
Just one question Natasha, can I freeze yoir biscuits?
Thanks again for this great recipe.
I’m so glad you enjoyed it! I haven’t tried that but if I did, I would probably thaw overnight in the refrigerator then bake the thawed biscuits right out of the fridge.
First time making biscuits…very delicious and easy to make! Will be making again!!!!
Great to hear that you enjoyed these biscuits!
Hello, these biscuits look delicious. Can you substitute buttermilk for the half and half?
Hoping this works?
Hi Lucy, one of our readers shared this comment “Amazing! Had to sub buttermilk for the half-n-half as we had none of the latter on hand. Buttermilk rarely fails and was no exception here as the biscuits were light, fluffy and everything we need biscuits to be. We also grated the butter instead of cubing it. Thank you much for this great recipe!” I hope that helps.
Just tried your biscuit recipe. They are absolutely delish. Very easy to make and just the recipe I have been looking for. Thank you for sharing! Marilyn Corns
Hi Marilyn! Thank you for trying my recipe. So glad you loved it!
I wanted to make fluffy biscuits, all she showed was pictures never gave out the recipe for the ingredients for it. They looked good , pictures are useless without the recipe.
Hi Ben, The recipe card is at the bottom of each post. Simply click “Jump to Recipe” at the very top of the post! I hope that helps!
I tried your recipe and shared it on my Facebook they came out delicious and so fluffy and very easy to make thank you very much for sharing your recipe
Thanks again
Sally….
That’s wonderful, Sally! Thank you for sharing.
I just baked these and I can honestly say that, yes, they are the BEST biscuits I have ever had! YUM!! Flakey and buttery and so, so good!!
I’m so glad you loved the recipe, Valerie! Thank you for the feedback.
Do u have a video on this recipe im intersted thanks looking 4ward for more recipe thanks mm fo sharing
Hi! No, this recipe does not have a video, I’m sorry. I do provide very detailed step-by-step instructions with images above.
These Biscuits were very good and so easy to make. I was a little nervous about making them, but all turned out good. So much better than buying frozen Biscuits (even though I use to buy them) 😉
I’m glad it was a success!
Love, love, love this recipe!! I did make a few adjustments to what I had on hand. I used buttermilk and self rising flour instead. I cut the baking powder back to 1 TBLS since I was using SR Flour. These biscuits turned out fantastic!!!! Thank you Natasha, I can finally make good biscuits. 😘
Hi Deb! Thank you for sharing that with us! I’m so glad you loved this recipe.
Hi Natasha,
I’m a big fan of your recipes. I would love to try your biscuit recipe. Is it possible for you to make a video of you doing the recipe I always found it easier to follow your recipes when you do a video.
Thank you in advance.
Hi Ali, thank you so much for that suggestion! We add new videos weekly! 🙂
These biscuits were a breeze to make and came out golden brown. Thank you Natashia.
You’re welcome! Happy to know that you enjoyed the results!
Oh my goodness! So good! I used a food processor and was worried at first that I overworked the dough, and then I was worried I may have added to much flour after seeing how sticky the dough was, but I did just a light dusting, and they turned out amazing. I realized when I still felt the butter chunks and how soft the dough was that I was good to go. This recipe is going to definitely stay in my arsenal!
I’m happy you found another favorite, Rachael! Thanks so much for sharing.
I am highly disappointed in this recipe. I used it followed it to the T and they tasted horrifying. What had happened is the author of this post miss typed the recipe and put tbsp instead of tsp for the baking power. Hopefully this gets fixed. The rule of thumb is to use 1 tsp to 1 1/4 tsp of baking powder per cup of flour. Maybe you need a proof reader.
Hi Sasha, the recipe is accurate. Did you possibly use baking soda by mistake? You should not be able to taste baking powder (this is also why I specified to make sure to use a baking powder that is aluminum free). Also, just for reference, a popular New York Times Biscuit recipe uses 2 Tbsp, so 1 1/2 is not unusual for biscuits.
Hi Sasha! Yes, sometimes ingredients can be confusing. Course salt can look like sugar, flour can look like powdered concrete. Maybe bake with a friend who can hand you the correct ingredients as you follow along with the recipe? It works for me! Good luck! 🙂
Best biscuits I’ve ever made. We live at 4500′ elevation so I increased the baking powder to 2T. I grated the very cold butter and it whisked right in. No pastry cutter needed. I’d post a photo if I could.
That’s wonderful, Jo! Thank you for the feedback. In the future, you can tag me on Instagram or Facebook. #natashaskitchen 🙂
I made your biscuits They came out great I follow the direction
That’s wonderful, Rita! I’m so glad you loved it.
I have not tried these biscuits yet, I am dairy free because of an allergy so when I make them it will be with plant based butter and milk. If they don’t turn out well, at least I will have tried. I love all your recipes and I use them often. Thank you.
Hi Elizabeth! Thank you! I’m glad you love my recipes. Let us know how the biscuits turn out.
Looking forward to trying it! Biscuits are the one recipe that never work out for me.
I hope you love it, Sandra!
Delicious and easy to make! Will be my go to from now on. Thanks Natasha
So glad you found a go-to!
Hi Natasha, is there a video for the biscuit recipe? I have never made biscuits before and would love to try this recipe, a video would be very helpful
Hi Juanita, I do not have a video of it at this time. But thank you so much for that suggestion!
Hi Natasha,
Would love a video also if at all possible. I’m a visual person and usually watch it several times before I have the courage to attempt a recipe. 😊
Hi Liz! Unfortunately, not all of my recipes have videos. We are trying to create videos for my older recipes but it’s a long process and takes time. Thank you for your patience.
Can you grate a frozen stick of butter and use that? Spray the grater with Cooking spray and grate the butter before mixing into biscuits
Hi Sherri, I bet that could work! If you don’t have a pastry blender, you can freeze the butter for 30mins and Grade it with a cheese grater — one of my readers shared this with me!
Yes that’s a great tip. I recently started grating my butter and and freezing it 4tbs/ half a stick at a time. Such a time saver. I also put my measured milk into the freezer once I’ve decided to make biscuits. Super cold dairy makes for some great biscuits!!
That’s so great!
You make your biscuits exactly like I do except that I just use regular milk. I am glad that I came across this recipe so I can try the 1/2 & 1/2. Thanks!!
Hope you love this recipe, Nikki!
Hi Natasha, I love this bread and I would like to know if I can freeze them?
Hi Fanny, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha. Great recipe. I didn’t have aluminum – free baking powder, nor half – half, but these biscuits still turned out good. I’ve never had luck making biscuits; they usually come out like hockey pucks. I will make these again with half n half which I usually have but, I’m wondering if you can recommend an aluminum – free baking powder.
Thank you,
Camilla
Thank you so much for sharing that with me, Camilla! I’m so glad you enjoyed these!
These are by far the best biscuit recipe I’ve ever made. And believe me I have made a lot including yeast biscuits, but nothing compares to these.
So light and fluffy!
I just submitted a review saying how amazing these biscuits are and I forgot to do the star rating. Absolutely five stars
Aww, thank you, Joanne!
I’m so glad these were a hit, Joanne! Thank you for your wonderful review!
What do you do with the 2 tablespoons of half and half? Does it ever say? Or is that just leftover.
Hi Britt, it is in #4 in the instructions.
What do you recommend if you cannot find aluminum free baking powder?
Hi Ashley, it’s better to avoid aluminum, but also some people can taste an off-flavor with aluminum baking powder. It will still work for this recipe of course, but something to be mindful of.
I really wanted to love these as i always love your recipes and they never let me down. I followed everthing to a T and it was a fail. I was going to pair with your chicken pot pie soup (soup was delectable we all loved it) but the biscuits im really bummed about. even after 15 minutes on 450 they seemed to not be where they were supposed to be. please help
Hi Renee! I’m happy to help troubleshoot, what seems to be the issue? Were they still raw or unbaked at 15min? If so, be sure to preheat the oven fully before putting them in and I recommend using an internal oven thermometer to check the temperature. Also how large of a biscuit cutter or glass did you use to cut them? If they were larger, this could affect the baking time.
Yes! I think they were slightly big. But also didn’t rise. I was determined to make them so I started again and made a fresh batch. They turned out great!!
Happy to hear that!
Hi I have made these so many times and i had a question can you make the dough ahead of time (the night before) and still have them turn out? Or freeze the dough?
It’s easy to make biscuits in advance. Cut the biscuits, place them on a baking sheet then cover with plastic wrap and refrigerate overnight. Uncover and bake before serving.
Wow, I made good biscuits! I have been using a Betty Crocker recipe for many years with little luck (maybe I was missing something?). I thought maybe I just wasn’t destined to make good biscuits. I’m going to experiment with this but this will be my reliable recipe. All of the advice here seems solid. Thank you so, so very much.
You’re welcome! I hope it becomes your new go-to recipe.
Can I use evaporated carnation milk in the can? I haven’t tried this recipe yet. Thank you.
Hi Tracy! I have not tested this but one of my readers mentioned using this and they were great.
this recipe turned out wonderful
I used frozen butter cut up in my bowl and I used buttermilk and white lily flour. They are so good thank you. You helped direct me.
So glad that I could be helpful! I’m happy this recipe was enjoyed. Thank you for the review. 🙂
I really measured my ingredients the way you suggested, but my dough was dry and not moist and sticky. I ended up with dough on my surface that was still very floury. I then added extra milk and used my hands to make a dough. I cut my scones out and baked them. They are ok, but not right. Please help!! 😂😂😂😂
I bake a lot and I don’t understand why I have issues baking scones. I would love to bake perfect scones.
Hi Anneme, Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
I am a follow of your recipes and they are easy to make. I enjoy watching you videos. Thank you. Kerima Thilakasena from Sri Lanka
So glad you enjoy my recipe. Thank you