Homemade Old-Fashioned Biscuits
These are the best old-fashioned biscuits. All you need are a few simple ingredients, and you’ll have yourself the most buttery and fluffy biscuits for your family to enjoy! They are quick to make and such an easy from scratch recipe.
These tender biscuits are seriously the best biscuits, and easily one of my favorite things! They make any meal complete and they are a healthier option than anything you can get from the grocery store.
How to Serve Your Old-Fashioned Biscuits
- Make Biscuits and Gravy – a southern classic that is simple to make – easily a family favorite!
- Breakfast sandwiches – add your favorite style of egg, with cheese, breakfast meats like sausage or turkey bacon. You can even add some vegetables like spinach, peppers, onions, or mushrooms!
- Drizzle of honey – keep it simple with a drizzle of sweet honey over your biscuits. You can’t go wrong.
- Butter and Jam - this is a great side to have with breakfast, lunch dinner, or even just a snack!
- Chicken pot pie – instead of puff pastry or pie crust, use these biscuits to top your chicken pot pie.
- Fried chicken – either make a fried chicken sandwich with these biscuits or have them as a side. Either way, fried chicken and biscuits are a yes for me!
How Long Do Old Fashioned Biscuits Last?
The fluffy biscuits are best eaten fresh out of the oven, but they can be stored for a couple of days in an airtight container at room temperature.
They will start to dry out after a day or two, but you can refresh them by reheating them in the oven. Warm flaky old fashioned biscuits are the best, but you can also eat them at room temperature.
How to Reheat Biscuits
To reheat old-fashioned biscuits, preheat your oven to 350°F.
Place the biscuits on a baking sheet and bake for 5-7 minutes or until warm.
Can You Freeze Old Fashioned Biscuits?
Yes, you can easily freeze these tasty biscuits! First, you will want to let the biscuits cool completely to room temperature. Then, place them in a freezer-safe container or zip-lock freezer bag. Freeze for up to 2-3 months.
To reheat after freezing, let the biscuits thaw at room temperature. Preheat oven to 350°F. Then bake in your hot oven for 5-10 minutes, or until warm.
How to Store Old Fashioned Biscuits
Leftover biscuits should be stored in an airtight container or zip-lock bag at room temperature for up to 2-3 days.
Tips for the most tasty and flakiest biscuits
- Use Cold Ingredients: This is the golden rule of biscuit making! Use cold milk directly from the fridge. Cold butter keeps the dough flaky – you can even freeze your butter for 30 minutes before grating or cubing it.
- High-Quality Ingredients: While biscuits are a simple recipe, using high-quality ingredients like real butter (I like Kerrygold) will make a noticeable difference in taste and texture.
- Self-Rising Flour vs. All-Purpose Flour: Traditionally, self-rising flour is used for biscuits as it already contains leavening agents. However, I use all-purpose flour with baking powder and salt because I always have these on hand. No need to go out of your way to have the self-rising flour.
- Don’t Overwork the Dough: Overworking the dough develops the gluten too much, leading to tough biscuits, and it warms up your butter.
- Gently Fold in the Milk: Add the milk gradually and stir or fold it in just until the dough comes together.
- Add-ins: These biscuits are completely customizable – you can add herbs (rosemary is my favorite), cheese, or other seasonings, like garlic, to the dough to make them your own. You can really experiment with different flavors – the best part!
- Handle the Dough Minimally: Once the dough comes together, resist the urge to knead it. You just want to gently roll your dough out, while working fairly quickly so butter doesn’t get too warm.
- Don’t Crowd the Biscuits: Spacing the biscuits on the baking sheet allows for even heat distribution and prevents them from steaming each other, resulting in better rise and crispness.
- Brush with Butter (Optional): For a golden brown and slightly crispy exterior, brush the tops of the biscuits with melted butter before baking. You can butter them again after you bake if you desire.
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 Tbsp sugar
- 6 Tbsp butter, cold + 2 Tbsp, melted, for brushing
- ¾ cup milk
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients – flour, baking powder, sugar and salt.
- Grate butter with a cheese grater – using the side with the largest holes, into the flour mixture. Remember to keep the butter cold, this is how we get flaky biscuits.
- Next, you will incorporate the butter into the dry ingredients. Be sure that the butter is in small pieces and completely covered by the flour mixture.
- Slowly add milk and stir until dough just comes together (it may not be necessary to use all the milk). Biscuit dough will be wet and sticky. You should still be able to see pieces of butter in the dough.
- Turn dough out onto a generously floured surface and gently roll dough into a rectangle, then fold dough in half. Repeat the process around 3-4 times. This is how you achieve those flaky layers in your biscuits.
- Using a rolling pin, gently roll to 1 to 1-1/2 inch thick.
- Cut biscuits with a 3-inch biscuit cutter or wide-mouthed drinking glass. Cut biscuits closely together to use get as many biscuits as possible
- Gently re-roll the dough scraps and cut remaining biscuits.
- Place biscuits on the prepared baking sheet.
- Brush tops of biscuits with melted butter.
- Bake 12-15 minutes or until golden brown.
Notes
This recipe makes 5-6 biscuits, but that can change depending on the size that you cut them. I typically double this recipe for my family.
If you don’t have a cheese grater, you can use a pastry cutter, or just a sharp knife and cut the butter into small pea-sized cubes.
If you messed with the dough too much and brought the butter to room temperature, you can place the biscuits into the fridge for around 20 minutes to get the butter cold again.
You can also use cold buttermilk for these amazing biscuits
I like using bob’s red mill baking soda
Homemade Old-Fashioned Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 Tbsp sugar
- 6 Tbsp butter, cold + 2 Tbsp, melted, for brushing
- ¾ cup milk
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients – flour, baking powder, sugar and salt.
- Grate butter with a cheese grater – using the side with the largest holes, into the flour mixture. Remember to keep the butter cold, this is how we get flaky biscuits.
- Next, you will incorporate the butter into the dry ingredients. Be sure that the butter is in small pieces and completely covered by the flour mixture.
- Slowly add milk and stir until dough just comes together (it may not be necessary to use all the milk). Biscuit dough will be wet and sticky. You should still be able to see pieces of butter in the dough.
- Turn dough out onto a generously floured surface and gently roll dough into a rectangle, then fold dough in half. Repeat the process around 3-4 times. This is how you achieve those flaky layers in your biscuits.
- Using a rolling pin, gently roll to 1 to 1-1/2 inch thick.
- Cut biscuits with a 3-inch biscuit cutter or wide-mouthed drinking glass. Cut biscuits closely together to use get as many biscuits as possible
- Gently re-roll the dough scraps and cut remaining biscuits.
- Place biscuits on the prepared baking sheet.
- Brush tops of biscuits with melted butter.
- Bake 12-15 minutes or until golden brown.
Notes
Pin for later & share with friends!
I hope that you enjoy this homemade biscuit recipe as much as my family does! Be sure to share this recipe with your friends and family, and let me know in the comments how you liked them!
