Making homemade biscuits is a simple and rewarding process. With only six basic ingredients, these biscuits turn out buttery, flaky, and perfectly crisp on the outside.

While store-bought options are convenient, this recipe delivers tender and delicious results, using everyday pantry staples that are likely already in your kitchen.

This recipe does not require any rise time, can be prepared ahead, and is almost fail proof when following these helpful tips. Enjoy these biscuits warm with honey butter, as a breakfast sandwich. Once this recipe is mastered, it can be adapted for other creations like strawberry shortcakes.

<h3>Equipment</h3>

• Baking sheet

• 2 ½-3 inch biscuit cutter

<h3>Ingredients</h3>

• 4 cups all-purpose flour (480g)

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• 2 teaspoons salt

• 1 cup very cold butter, cubed (227g)

• 1⅓ cups cold milk (320mL)

Easy Fluffy Homemade Biscuits - ONLY 6 INGREDIENTS

Video by Natashas Kitchen

<h3>What You Need to Make This Recipe</h3>

<b>Butter</b>: Super cold butter ensures flaky layers by melting during baking, releasing steam that creates the airy texture. Grating the butter can simplify preparation.

<b>Flour</b>: All-purpose flour is ideal for maintaining a tender texture without making the biscuits dense.

<b>Baking Powder</b>: Ensures tall biscuits; always check its freshness.

<h3>How to Make Biscuits</h3>

Preheat the oven to 425°F (220°C).

Dear Lykkers, in a large bowl, whisk together the flour, sugar, baking powder, and salt. Add cubed butter.

Toss butter into the flour mixture. Use a pastry blender or fingers to incorporate butter until pieces resemble peas to almonds.

Fold cold milk into the flour mixture using a silicone spatula. The dough should be crumbly but not overmixed.

Turn the dough onto a floured surface. Pat it into a 1-inch thick rectangle. Fold in half.

Cut the dough crosswise and stack the halves. Pat it back into a rectangle. Repeat the folding and stacking process three more times.

Roll the dough to ¾ to 1-inch thickness. Cut with a floured 2½-3 inch biscuit cutter.

Place biscuits on a prepared baking sheet. Bake for 20 minutes or until golden brown. Brush with melted butter, if desired.

<h3>Pro Tips for Perfect Biscuits</h3>

Place biscuits close together on the baking sheet to encourage higher rising.

Freeze cubed butter briefly if the kitchen is warm.

Avoid twisting the biscuit cutter; press it straight down to preserve layers.

No cutter? Slice into squares with a sharp tool.

High-fat butter enhances flavor and flakiness.

Ensure the oven is fully preheated for optimal rising.

<h3>Frequently Asked Questions</h3>

<b>Why are biscuits gummy?</b>

Warm butter can result in dense, gummy biscuits. Use cold ingredients and chill the workspace if needed.

<b>How to prevent dryness?</b>

Measure flour precisely using a scale or proper spoon-and-level techniques. Avoid overmixing and overbaking, as these can lead to dryness.

<b>How to store biscuits?</b>

Biscuits are best fresh but can be kept at room temperature for up to 3 days. Reheat gently in the microwave. Freeze unbaked biscuits for up to 3 months, baking directly from frozen with additional time.