How TO Make The Best Homemade Biscuits
HOW TO MAKE THE BEST HOMEMADE BISCUITS is a easy American recipe that serves 8. 150 calories per serving. Recipe by A Fairytale Flavor on YouTube.
Prep: 56 min | Cook: 25 min | Total: 1 hr 31 min
Cost: $2.14 total, $0.27 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted if desired)
- 1 teaspoon Salt (kosher or table salt)
- 1 tablespoon Granulated Sugar (regular white sugar)
- 1 tablespoon Baking Powder (double-acting)
- 0.25 teaspoon Baking Soda (ensure fresh for best rise)
- 6 tablespoons Unsalted Butter (cold, cut into small pieces and frozen 30‑60 min before use)
- 1 cup Buttermilk (cold; can substitute with milk + 1 tbsp lemon juice)
- 2 tablespoons Unsalted Butter (melted, for brushing finished biscuits)
Instructions
Chill the Butter
Place the 6 tbsp of unsalted butter in the freezer for 30‑60 minutes until very cold.
Time: PT30M
Combine Dry Ingredients
In a large mixing bowl whisk together 2 cups flour, 1 tsp salt, 1 tbsp sugar, 1 tbsp baking powder, and 1/4 tsp baking soda until evenly combined.
Time: PT5M
Shred the Cold Butter
Using a box grater, shred the chilled butter into small pieces.
Time: PT2M
Cut Butter into Dry Mix
Add the shredded butter to the dry ingredients and use a pastry cutter to cut it in until the mixture resembles coarse crumbs.
Time: PT3M
Add Buttermilk
Pour 1 cup cold buttermilk over the crumb mixture and stir with a spatula just until the dough comes together.
Time: PT2M
Fold and Knead the Dough
Turn the dough onto a lightly floured surface. Gently pat, fold in half, rotate 90°, and repeat 4‑6 times.
Time: PT5M
Pat to Thickness
Pat the dough to about 1 inch (2.5 cm) thick.
Time: PT2M
Cut Biscuits
Press the 2‑inch biscuit cutter straight down into the dough without twisting; re‑roll scraps and cut remaining biscuits.
Time: PT5M
Arrange on Baking Sheet
Place biscuits on a parchment‑lined baking sheet, spacing them about 1/2 inch apart.
Time: PT2M
Preheat Oven
Preheat the oven to 425°F (220°C).
Time: PT10M
Temperature: 425°F
Bake Biscuits
Bake for 15 minutes, or until the tops are golden brown.
Time: PT15M
Temperature: 425°F
Brush with Butter
Immediately brush the hot biscuits with the melted butter.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 3g
- Carbohydrates
- 20g
- Fat
- 6g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Salt: Sea Salt
- Instead of Granulated Sugar: Honey (reduce buttermilk), Brown Sugar
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Unsalted Butter: Cold margarine (will change flavor)
- Instead of Buttermilk: Milk + lemon juice or vinegar
- Instead of Unsalted Butter: Melted margarine
Equipment Needed
- Large Mixing Bowl
- Box Grater
- Pastry Cutter
- Spatula
- Cutting Board
- 2‑Inch Biscuit Cutter
- Baking Sheet
- Pastry Brush
Critical Steps — Do Not Skip
- Chilling the butter thoroughly
- Cutting the cold butter into the dry ingredients until coarse crumbs form
- Mixing just until the dough comes together; avoid over‑mixing
- Folding and rotating the dough 4‑6 times to create layers
- Cutting biscuits without twisting the cutter
- Baking at a high temperature until golden brown
Chef Tips from the Video
- For extra flavor, add a pinch of garlic powder or herbs to the dry mix.
- Use a chilled metal biscuit cutter for cleaner cuts.
- Brush the tops with melted butter mixed with a little honey for a sweet glaze.
Troubleshooting
Biscuits are dense and not flaky.
Make sure the butter and buttermilk are very cold, and avoid over‑mixing after adding the liquid. Increase the number of folds to create more layers.
Biscuits spread too much and lose height.
Do not over‑work the dough and keep the oven fully preheated before placing the biscuits inside.
Biscuits are pale and under‑cooked inside.
Increase baking time by 2‑3 minutes or raise the oven temperature slightly; ensure the oven is calibrated correctly.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze baked biscuits for up to 2 months; reheat in oven before serving.
Room temperature: Best eaten the same day; can keep covered at room temperature for up to 1 day.
Make-Ahead Tips
- The dough can be prepared up to 24 hours ahead and kept refrigerated; bring to room temperature before shaping.
- Baked biscuits freeze well; reheat directly from frozen at 350°F for 8‑10 minutes.
Frequently Asked Questions
What is the cultural significance and history of homemade buttermilk biscuits in American Southern cuisine?
Buttermilk biscuits have long been a staple of Southern hospitality, originating from early American settlers who used simple pantry staples to create a quick bread. They are traditionally served with gravy, honey, or jam and symbolize comfort and home cooking in the South.
What are the traditional regional variations of biscuits in Southern United States cuisine?
In the Deep South, biscuits are often made with a higher butter ratio for extra flakiness, while in the Appalachian region they may include cornmeal for a slightly gritty texture. Some variations add cheese or herbs for a savory twist.
How are homemade buttermilk biscuits traditionally served in Southern meals?
They are commonly served warm alongside fried chicken, sausage gravy, or as a base for breakfast sandwiches. In many Southern homes they are split and slathered with butter, honey, or jam.
What occasions or celebrations are biscuits traditionally associated with in Southern culture?
Biscuits appear at family brunches, holiday breakfasts, and church potlucks. They are also a comforting dish for everyday family meals and are often featured at Southern holiday feasts such as Thanksgiving.
How does the homemade buttermilk biscuit fit into the broader American breakfast tradition?
The biscuit is a classic component of the American breakfast, paired with eggs, bacon, or gravy. Its quick preparation and portable size make it ideal for both home cooking and diner menus across the United States.
What are the authentic traditional ingredients for Southern biscuits versus acceptable substitutes?
Traditional biscuits use all‑purpose flour, cold unsalted butter, and cultured buttermilk. Acceptable substitutes include using whole‑milk yogurt mixed with milk for buttermilk, or cold margarine if butter is unavailable, though flavor and texture will differ.
What other Southern dishes pair well with homemade buttermilk biscuits?
They pair beautifully with chicken fried steak, country ham, sausage gravy, fried catfish, and collard greens. A drizzle of honey or a dollop of jam also complements the buttery flavor.
What are the most common mistakes to avoid when making homemade buttermilk biscuits?
Common errors include using warm butter, over‑mixing the dough, and twisting the biscuit cutter. Each of these can prevent the formation of flaky layers and result in dense biscuits.
How do I know when the biscuits are done baking?
The biscuits are done when the tops are golden brown and a toothpick inserted into the center comes out clean. They should also feel firm to the touch and have risen noticeably.
What does the YouTube channel A Fairytale Flavor specialize in?
The YouTube channel A Fairytale Flavor, hosted by Selina, specializes in approachable, whimsical home‑cooking recipes that blend classic comfort foods with creative twists, posting new videos weekly.
How does the YouTube channel A Fairytale Flavor's approach to American comfort food differ from other cooking channels?
A Fairytale Flavor focuses on storytelling and visual charm while emphasizing simple techniques, such as the cold‑butter method for flaky biscuits, making classic comfort dishes feel magical and accessible compared to more technical or high‑production cooking channels.
Last updated: August 30, 2026
