Go Back
Homemade Biscuit Recipe photo

Biscuit Recipe

These biscuits are fluffy, buttery, and incredibly easy to make! Perfect for any meal or just with jam.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar optional
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter cold
  • 1 cup + 2 tablespoons heavy cream divided
  • Softened butter for brushing on top, optional

Equipment

  • Mixing Bowl
  • Whisk
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Pastry brush

Method
 

Biscuit Preparation Steps:
  1. Preheat your oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper or grease it lightly.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar (if using), and salt until well combined.
  4. Add the cold unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
  5. Pour in 1 cup of the heavy cream. Stir gently until the dough begins to come together.
  6. Turn the dough out onto a lightly floured surface. Gently knead the dough a couple of times until it holds together. Pat it into a rectangle about 1-inch thick.
  7. Use a biscuit cutter or a round glass to cut out biscuits. Place them on the prepared baking sheet, leaving a bit of space between each one.
  8. Brush the tops of the biscuits with the remaining 2 tablespoons of heavy cream.
  9. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
  10. If desired, brush the tops with softened butter immediately after removing them from the oven.

Notes

  • For extra flavor, add herbs like rosemary or thyme.
  • Incorporate shredded cheese for a cheesy twist.
  • Store biscuits in an airtight container for up to 2 days.