Nothing beats the smell of fresh biscuits baking in the oven. Buttery, fluffy, and perfectly golden. But what if you don’t have buttermilk on hand? No worries! These biscuits are just as light and tender using regular milk. With only a few pantry staples and about 30 minutes from start to finish, you’ll have soft, melt-in-your-mouth biscuits that taste straight out of a country kitchen.
Step-by-Step Instructions
Step 1: Preheat your oven
Start by preheating your oven to 450°F (232°C). A hot oven is key to getting those tall, flaky layers and a beautiful golden top.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, salt, sugar, and baking powder until everything’s evenly combined. This ensures every bite has the right balance of flavor and lift.
Step 3: Cut in the cold butter
Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter left. (Those little butter pockets are what create the flaky layers!)
Step 4: Add the milk
Pour in the milk gradually while stirring just until the dough starts to come together. Don’t overmix, it’s okay if it looks a little shaggy. Overworking the dough will make the biscuits tough instead of tender.
Step 5: Shape and cut
Turn the dough out onto a lightly floured surface. Gently pat (don’t roll) it into a circle about ¾-inch thick. Use a biscuit cutter or a sharp knife to cut out your biscuits. Gather the scraps and repeat until all the dough is used.
Step 6: Bake to perfection
Arrange the biscuits on a parchment-lined baking sheet, close together for softer sides or spaced apart for crisper edges. Bake for 15–20 minutes, until they’re puffed and golden brown on top.
Step 7: Serve warm
Brush the tops with a little melted butter if you like, and serve them warm. They’re perfect with butter, honey, or a spoonful of jam, pure comfort in every bite!
Notes & Tips
- Keep your ingredients cold: Cold butter and milk are key to fluffy, flaky biscuits.
- Don’t overwork the dough: Handle it as little as possible to avoid dense biscuits.
- Want them sweeter? Add up to 2 tablespoons of sugar for a more dessert-like biscuit.
- Savory twist: Mix in garlic powder, dried herbs, or shredded cheese for a flavorful variation.
- Extra indulgence: Brush the tops with melted butter right out of the oven for a rich, golden finish.
Frequently Asked Questions
1. Can I use plant-based milk instead of regular milk?
Yes! Almond, oat, or soy milk works fine — just make sure it’s unsweetened to keep the flavor balanced.
2. My biscuits didn’t rise much. What happened?
That’s usually because the butter was too warm or the baking powder was expired. Always start with cold butter and check that your baking powder is fresh.
3. How do I make the biscuits even flakier?
Try folding the dough once or twice before cutting out the biscuits. This creates light layers, almost like puff pastry.
4. Can I make the dough ahead of time?
Yes! You can cut out the biscuits and refrigerate them for up to 24 hours before baking. Just pop them in the oven straight from the fridge.
5. How should I store leftovers?
Keep any leftovers in an airtight container at room temperature for up to 2 days, or freeze them for up to a month. To reheat, pop them in a 350°F oven for 5–7 minutes until warm.
Preheat your oven to 450°F (232°C). Calories: Approximately 220 per biscuit (estimated)
Protein: 4g (estimated)
Carbs: 30g (estimated)
Fat: 10g (estimated)
Ingredients
Instructions
In a large bowl, whisk together the flour, salt, sugar, and baking powder.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add the milk, mixing until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick circle.
Use a biscuit cutter or a knife to cut out biscuits. Place them on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until golden brown.Nutrition