How to Make Biscuits With All Purpose Flour

Trusted for the last 40 years, this easy homemade biscuit recipe requires just 3 ingredients. Whip up a batch of homemade biscuits for a dinner side dish, shortcake-starter, or as the base of a breakfast entree.

When someone makes biscuits for 40 years, you know the recipe is a keeper.

Sometimes that person is your mom or your grandma, and sometimes that person is your culinary school BFF's mother (thank you, Barbie!).

It doesn't matter who it is. What matters is that you get your hands on that recipe, and I have the tricks for these time-honored biscuits here.

Table of Contents

Recipe ingredients
Ingredient notes
Step-by-step instructions
Recipe tips and variations
3-Ingredient Homemade Biscuits Recipe

Recipe ingredients

Ingredient notes

Self-rising flour: If you can't find this or don't want to invest in a special flour just for baking, make your own self-rising flour. In a bowl, stir together 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon salt.
Cold butter: "Cold" is key. As the butter melts in the oven when the biscuits bake, it creates steam that yields a flaky, tender crumb. If preferred, you could use cold shortening instead.

Step-by-step instructions

Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat. In a large bowl, combine 2 cups self-rising flour and ½ cup cold butter (cut into small cubes). Using a pastry cutter, a fork, or 2 knives, cut in butter until a coarse meal develops and butter is evenly distributed.

Add 6 tablespoons milk and stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time.

Turn the dough out onto a lightly floured surface and knead for 20 seconds. If the dough becomes sticky at any point, add a dusting of flour.

Roll out to 1/2-inch thick and cut out biscuits with a biscuit cutter. Press together the uncut dough and continue rolling and cutting biscuits.

Bake until lightly golden brown on top and fragrant, about 10 to 12 minutes.

Recipe tips and variations

Yield: This recipe makes 12 flaky biscuits. You can absolutely cut the recipe in half for a small batch of 6, or double the recipe to make 24.
Storage: Place any extra biscuits in an airtight container or a zip-top storage bag. Store at room temperature for up to 3 days.
Make ahead: Instead of baking then freezing biscuits, try mixing the dough, cutting into rounds, then freeze the unbaked biscuits individually on a tray or baking sheet for quick carbs any day of the week. Once frozen solid, transfer the biscuits to a freezer-safe container or a zip-top storage bag and freeze for up to a month. When you're ready, place the prepared frozen biscuits on baking sheet lined with parchment paper or a silicone mat. Cook at 450 degrees for 13 to 17 minutes.

Strawberry Shortcake

You don't need to be a pastry chef to make Strawberry Shortcake Recipe from scratch, just a love of luscious summer berries and a little biscuit know-how. This recipe shows you the steps, all the…

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Put your biscuits to work

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3-Ingredient Homemade Biscuits

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings 12 biscuits

Course Side Dish

Cuisine American

Calories 152

▢ 2 cups self-rising flour (see notes)
▢ 1/2 cup butter cold, cut into pea-sized cubes
▢ 6 tablespoons milk

Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, combine flour and butter. Using a pastry cutter, a fork, or 2 knives, cut in butter until a coarse meal develops and butter is evenly distributed.
Add milk and stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time.
Turn the dough out onto a lightly floured surface and knead for 20 seconds, adding flour if the dough becomes sticky.
Roll out to 1/2-inch thick and cut out biscuits with a biscuit cutter. Press together the uncut dough and continue rolling and cutting biscuits.
Bake until lightly golden brown on top and fragrant, about 10 to 12 minutes.

Self-rising flour: If you can't find this or don't want to invest in a special flour just for baking, make your own self-rising flour. In a bowl, stir together 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon salt.
Cold butter: "Cold" is key. As the butter melts in the oven when the biscuits bake, it creates steam that yields a flaky, tender crumb. If preferred, you could use cold shortening instead.
Yield:This recipe makes 6 flaky biscuits. You can absolutely double the ingredients called for in this homemade biscuit recipe to bake 12 biscuits, or triple for 18.
Storage:If you're lucky enough to have them, place any extra biscuits in an airtight container or a zip-top storage bag. Store at room temperature for up to 3 days.
Make ahead: Instead of baking then freezing biscuits, try mixing the dough, cutting into rounds, then freeze the unbaked biscuits individually on a tray or baking sheet for quick carbs any day of the week. Once frozen solid, transfer the biscuits to a freezer-safe container or a zip-top storage bag and freeze for up to a month. When you're ready, place the prepared frozen biscuits on baking sheet lined with parchment paper or a silicone mat. Cook at 450 degrees for 13 to 17 minutes.
Biscuit recipe ideas: Besides using them as dinner side dish, these easy biscuits are excellent as the base of Biscuits and Gravy, or Eggs Benedict, or on top of Chicken Pot Pie Soup. They also make a fantastic base for Strawberry Shortcake.

Calories: 152 kcal Carbohydrates: 16 g Protein: 3 g Fat: 9 g Saturated Fat: 5 g Trans Fat: 1 g Cholesterol: 22 mg Sodium: 75 mg Potassium: 43 mg Fiber: 1 g Sugar: 1 g Vitamin A: 261 IU Calcium: 23 mg Iron: 1 mg

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