Easy Homemade Biscuit Recipe
This is my mom’s easy homemade biscuit recipe. These biscuits are moist and slightly crispy on the outside—in other words, they are the perfect biscuits. I feel an urgency that people need to make bread and biscuits now more than ever before. If you can make bread, biscuits, crackers, and tortillas, you can fill the belly of many family members. All you need is some soup with vegetables and some meat.
That’s okay because I’m a visual person anyway. So, let’s pretend you are in my kitchen making these fabulous biscuits together. I promise you will never buy those biscuits in a can again. Maybe you never did; I’m just thinking out loud.
Kitchen Tools Needed
- Mixing bowl
- Whisk
- Cookie sheet
- Parchment paper
- Plastic wrap
- Measuring cups
- Measuring spoons
- Rolling pin
- Biscuit cutter
Easy Homemade Biscuit Recipe
Oh, how I wish I could have you put your hands around this dough and then help roll it out. You could grab your biscuit cutters or those metal cups we grew up on, and you would have the best biscuits ever, ready to bake!
One remarkable thing about this biscuit dough is that it can be stored in the refrigerator for up to five days. You roll out the dough and cut the biscuits you want to bake as needed.
Step 1: Combine Some of the Ingredients
Grab a bowl and add the yeast, sugar, baking soda, buttermilk, warm water, and butter. Thoroughly mix them.
Step 2: Add the Flour
Add the flour to the mixture above, one cup at a time, using a whisk to stir. When it starts getting thick, I use my hands to knead it ever so slightly. Oh, how I love the feel of homemade dough in my hands.
Step 3: Continue Mixing Dough
Then, continue mixing the biscuit dough with your hands. Sprinkle the countertop with flour and roll out the dough.
Step 5: Roll the Dough Out
I like to roll the dough out to at least 1/2 inch thickness in a rectangular shape.
Step 6: Cut The Biscuits
Place the cut biscuits on parchment paper, a greased cookie sheet, or a baking sheet. Brush with melted butter (optional) and cover with greased plastic wrap. Let the biscuits rise for at least 20-30 minutes.
Step 5: Bake the Biscuits
Remove the plastic wrap and bake the biscuits at (425°F) = (218°C) degrees for about 12-15 minutes or until golden brown. Serve immediately with melted butter and jam.
Finished Product
My mother made these biscuits all the time. One of my favorite desserts was a biscuit cut in half, topped with sliced strawberries and whipping cream.
What Can I Serve Biscuits With?
- Creamed chip beef (printable recipe below)
- Creamed tuna
- Butter and jam
- Butter and honey or Honey Butter
- Strawberry shortcake
- Eggs and bacon
- Chili
- Soup
- Sausage gravy
- Beef stew
Buttermilk Biscuits
- 4 tsp. instant SAF yeast
- 1/4 cup of sugar
- 1 tsp. baking soda
- 2 cups buttermilk
- 1/2 cup of warm water
- 1 cup shortening or softened butter (I use butter)
- 5 cups white bread flour
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Combine all the ingredients in a bowl except the flour.
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Then, slowly add the flour one cup at a time, and mix thoroughly.
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Roll out the dough when ready to make the desired amount of biscuits.
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Brush them with melted butter and let rise for 20-30 minutes. Bake at (425°F) = (218°C) degrees for about 12-15 minutes. Enjoy.
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PLEASE NOTE. Place the leftover unused biscuit dough in a covered bowl in the refrigerator. The dough will be good for about five days in the refrigerator.
Creamed Chip Beef
- 1 cup butter
- 1 cup flour
- 1/2 gallon milk
- 2 4.5- ounce jars of dried beef (rinse and cut into bite-size pieces)
- pepper to taste
- sugar optional to taste
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Grab a large saucepan and melt the butter, stirring constantly.
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Add the flour and blend until smooth. This is called a Roux.
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Add the milk slowly and stir constantly until the mixture starts to thicken.
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Add more milk if it's too thick.
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Add the beef and pepper and sugar, if desired.
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Serve over biscuits or toast. Enjoy.
Freezable Biscuit Dough
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening/butter
- 3/4-1 cup milk or buttermilk
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1. Place dry ingredients with the shortening or butter in a food processor.
2. Pulse until crumbly.
3. Add milk or buttermilk gradually until the ball forms.
4. Roll onto a floured surface and cut into biscuit shapes. Freeze them on a cookie sheet for one hour.
5. Bake at degrees (450°F) = (232°C) for about 12 minutes.
PLEASE NOTE ON FREEZING:
I freeze these for an hour in a single layer then toss them in bulk freezer bags. Then you can pull out as many as you want at a time. Yes, you can bake from fresh or frozen with those directions. May take a minute or two longer from frozen or brown to suit you.
How do I store the homemade biscuits after baking them?
I store mine in an airtight container on the pantry shelf or kitchen countertop.
Can I substitute something for buttermilk?
You can, but they will not be as good. If you are out of buttermilk, you can make your own. In case you missed this post, How To Make Buttermilk
Can I use All-purpose flour?
Yes, you can; I have bread and all-purpose flour stored. They both work great.
What if I don’t have a biscuit cutter?
You can cut the dough into squares with a pizza cutter or knife. No one said they had to be circles; maybe my grandmother did.
Final Word
It’s so easy; if we can teach the world to make biscuits using this easy homemade biscuit recipe, they will not starve. Of course, we need other foods to accompany them, but these will fill the belly.
If you are nervous about making bread, try making biscuits. These are easy to make and so fluffy they will melt in your mouth. Thanks for prepping; keep up the good work. May God bless this world, Linda
I like this recipe! Thank you for sharing. Only change for me would be part whole wheat flour.
Hi Janet, oh my gosh, thank you!! I have made it with all whole wheat as well. Life is so good! Linda
Hi Linda!
Can regular milk be substituted for the buttermilk in this recipe?
Thanks
Laura
Hi Laura, it’s worth a try but remember buttermilk is a tad thicker. You can also make buttermilk with milk. You take 1-cup milk and add a tablespoon of vinegar. You now have buttermilk. There is something about the buttermilk, Linda
Do you use cold butter or room temp?
Hi Karen, thank you for asking. I just added it to the recipe. The original recipe called for shortening, so I used softened butter instead. Thanks again, Linda
Hi Linda – this has nothing to do with the recipe, although thank you for the Creamed Chip Beef.
This has to do with it being hot, and you don’t have access to A/C or a fan. Picked this up this tip from Troy Landry ‘King of the Swamp’ on the TV show ‘Swamp People’. When you get hot eat a Dill Pickle. It will cool you off. I remember as a kid during the summer I’d eat the candy ‘Hot Tamales’ to cool off.
As always your articles are full of helpful information.
Hi Barb, thank you for the 5 stars, my sweet friend! I love the tip on the dill pickles and the Hot Tamales candy! LOVE it! Linda
I have a question about step 3 in the biscuit recipe. After you add the flour, it says to place the covered bowl in the fridge. How long to you need to keep it in the fridge before you roll it out or can you just roll the dough out if you are ready to make them?
Hi Bridget, thank you for letting me know that was confusing. I meant to say the leftover unused dough you can refrigerate for up to 5 days. I changed the recipe card. Thanks for letting me know, I really appreciate it. Linda
Thank you for the clarification. I have enjoyed your newsletter and recipes.
HI Bridgett, thanks again for bringing it to my attention!! Linda
This is a great recipe. Jane and I use it all the time for biscuits and gravy.
Hi Ray, thank you for the 5 stars, my sweet friend! I love biscuits and gravy. A friend and I visited a few restaurants in St.George, Utah to see who served the best biscuits and gravy. We had so much fun, some people golf or play tennis, we went looking for the best biscuits and gravy! LOL! The Black Bear Diner won! Homemade is still better but we wanted to “test” the different restaurants. We had so fun and giggled the whole time. Life is good! Linda
Ray, I finished your Bugging In book and now I have $500 worth of new things in my Amazon cart. But I needed to know about siphon hoses, axes, manual deep well pumps, etc. I read both of your Impact books, too and really enjoyed them.
Angela, I so glad you enjoyed my books. I’m almost done with the first draft of the third book in the Dying time series. And I hope you used the links I’ provided to order the stuff you needed from Amazon as then I’d get a small commission. Money spent on preparedness is like money spent on an emergency insurance policy.
Hi Ray, you’re an excellent source for all of us! Thank you, Linda
Hi Angela, oh I’m glad you read Ray’s book! Love it! Linda
Linda,
I recommended your book to two families that I helped during the bad weather in Tallahassee last month. They were gob smacked with info I sent them, but totally receptive. I hope they get your book.
Linda,
How did the cowboys out west and the pioneers on the Oregon trail make biscuits every day with no yeast and no baking powder and no milk or buttermilk? I am looking for a way to make passable biscuits in a long term disaster situation.
Hi Angela, thank you for the 5 stars, my friend! That’s a great question! I wonder if their biscuits back then were more like making hardtack? I need to think about this! Linda https://www.foodstoragemoms.com/how-to-make-hardtack-recipe/