Homemade Flaky Biscuits

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Yeah, you can use a boxed mix and add milk to it to make biscuits. And they would taste okay. Orrrrr, you can take just a few more minutes and make these amazingly delicious homemade flaky biscuits! I’m a huge fan of biscuits and this is my favorite recipe. They’re good with biscuits and gravy, or slathered with butter and jam. Either way, you’ll love them!

If you’ve never made homemade biscuits, don’t be intimidated. There’s no yeast which means no rising time. It’s very similar to making scones. The butter gets cut in with the dry ingredients, and then the milk is added. I like to use my hands to mix everything together and knead just a few times. Then, just pat out the dough, cut and bake!

homemade flaky biscuits

Pro Tip

Make sure the butter stays COLD! Cut it into 1/2″ cubes and then put it back in the fridge while you prepare the other ingredients. If it seems to be getting warm while you’re cutting it into the flour, pop the bowl in the fridge for about 10 minutes until it gets cold again.

Use whole milk and keep it cold until you’re ready to use it. When you pour it over the flour/butter mixture, use a fork or pastry cutter to start stirring the mixture together. When it starts to come together, get your hands in there and mix! Knead it a few times so the dough holds. You should still see chunks of butter.

Lay on a lightly floured surface and use your fingers to pat out the dough to about 1″ thick. If you don’t have a biscuit cutter, use a glass to cut out the biscuits. Don’t twist; just push straight down. Then, use your finger to lightly push up and it should fall out. This is the method I always use and it works perfectly.

homemade flaky biscuits

After baking, brush with salted melted butter. So good!

Happy Baking!


Homemade Biscuits

Recipe by Amanda Innes-ShareefCourse: BreakfastDifficulty: Easy


Prep time


Cooking time






  • All Purpose Flour 3 cups

  • Sugar 1 tsp

  • Salt 1 tsp

  • Baking Powder 4 tsp

  • Cream of Tartar 1/2 tsp

  • Butter, cold and cubed 170g (3/4 cup)

  • Large Egg 1

  • Whole Milk 1 cup


  • Cut the butter into 1/2″ cubes. Place in a bowl in the fridge until ready to use.
  • Measure out the milk and place in the fridge until ready to use.
  • Preheat oven to 450°. Line a baking pan with parchment paper.
  • Place the dry ingredients into a bowl and mix to combine.
  • Add the cubed butter and use a pastry cutter to cut the butter into the dry ingredients.
  • When the butter is pea-sized, add the milk and give a stir to combined. Finish mixing by hand until the dough comes together.
  • Place the dough on a lightly floured surface and use your hands to pat it out to about 3/4 inch thick.
  • Use a biscuit cutter or a glass dipped in flour to cut out the biscuits. When cutting, press down but don’t twist back and forth.
  • Combine the scraps and pat out again as needed to finish cutting 12 biscuits.
  • Bake for 10-12 minutes or until golden brown.
  • Brush with melted butter right when they come out of the oven.


  • You can substitute buttermilk for the whole milk.