Quick and easy biscuits

Easy Homemade Biscuit Recipe | Not Your Typical Buttermilk Biscuit Recipe

Making Biscuits From Scratch

Quick and easy biscuits
Homemade Biscuit Recipe

My stepdad was making a Sunday chili. I thought it would be the perfect time to try my hand at making an easy homemade biscuit recipe. I’m very much a cooking and baking novice. Besides watching a lot of cooking shows on TV, I scroll through Pinterest for recipes.

Until this year, that’s been about the extent of my own cooking and baking knowledge. Even though we had a refrigerated biscuit container ready to go, after reading the ingredient panel, I knew I would not be able to eat them. You see, I easily get migraines when I eat foods that have nasty preservatives, and most biscuits from a can contain a long list of no-no ingredients. So, scratch biscuits to the rescue!

This easy biscuit recipe isn’t technically a buttermilk biscuit recipe because it does not contain buttermilk. It does, however, contain milk and butter. The biscuits did come out nicely and definitely are in the repeat category. I do not need to modify the recipe, for simple biscuits, but I might try adding various flavors such as garlic and other herbs for a more savory biscuit.

Homemade Biscuit Recipe

Homemade Biscuits

Easy Homemade Biscuit Recipe
Course Side Dish
Keyword biscuits, buttermilk biscuits, easy biscuit recipe, homemade biscuits
Prep Time 10 minutes
Servings 9
Calories 165kcal


  • 2 Cups All Purpose Flour Sifted
  • .33 Cups Milk I used 1%
  • .33 Cups Butter I used salted


  • Preheat oven to 425° F.
  • Combine the sifted all-purpose flour and salt in a bowl.
  • Cut in the diced, cold butter with a fork. Cutting means to leave little bits of butter throughout the flour. This will make the biscuits flaky.
  • Slowly add the milk and mix with a fork until dough is just slightly sticky.
  • I refrigerated my mix, just because I prepped ahead of time. This step is not needed.
  • Remove the dough from bowl and foldover 10 times on a floured surface. You don't want to over-mix the flour or your biscuits will turn out tough.
  • Flatten the dough using your hands until about 1/2” thick. Cut biscuits using a biscuit cutter or a glass. Tip-Alwayscut straight down and never twist or they won't rise.
  • Mine were 2 3/4” circles.
  • Place biscuits on an ungreased baking pan. I like using ceramic trays as they prevent sticking. Bake for 10-12 minutes or until golden brown.

What’s your favorite way to eat biscuits? Tell me in the comments.

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