How to Make Perfect Biscuits from Scratch
How to Make Perfect Biscuits from Scratch is a easy American recipe that serves 4. 200 calories per serving. Recipe by Allrecipes on YouTube.
Prep: 20 min | Cook: 14 min | Total: 44 min
Cost: $1.63 total, $0.41 per serving
Ingredients
- 2 cups All-Purpose Flour (spooned into measuring cup and leveled; keep in freezer until use)
- 2 teaspoons Baking Powder
- 0.25 teaspoon Baking Soda
- 1 teaspoon Salt
- 0.5 cup Unsalted Butter (cold, grated using a box grater; can be frozen 3‑5 minutes before use)
- 0.75 cup Buttermilk (cold; can substitute with milk + 1 tsp lemon juice or vinegar)
Instructions
Measure and whisk dry ingredients
Spoon 2 cups of all‑purpose flour into a measuring cup, level it, then add 2 tsp baking powder, ¼ tsp baking soda, and 1 tsp salt. Whisk until evenly combined.
Time: PT5M
Prepare cold butter
Grate ½ cup cold unsalted butter using a box grater. Freeze the grated butter for 3‑5 minutes to keep it solid.
Time: PT5M
Cut butter into flour
Add the grated butter to the dry mixture. Using a fork, cut the butter into the flour until the mixture resembles coarse crumbs.
Time: PT3M
Add buttermilk and form dough
Make a well in the center of the mixture and pour in ¾ cup cold buttermilk. Stir gently with the fork until the dough just comes together.
Time: PT2M
Fold and roll the dough
Turn the dough onto a lightly floured surface. Pat it into a rectangle about ½‑¾ inch thick. Fold the rectangle into thirds, rotate 90°, and repeat this folding process three more times, patting to the same thickness each time.
Time: PT5M
Cut biscuits
Dip the biscuit cutter in flour, then press straight down into the dough without twisting. Gather scraps, gently re‑form, and cut additional biscuits as needed.
Time: PT3M
Preheat oven and bake
Preheat the oven to 425°F. Place biscuits on a parchment‑lined baking sheet, touching each other, and bake for 13‑15 minutes until lightly golden.
Time: PT14M
Temperature: 425°F
Cool and serve
Remove the biscuits from the oven, let them rest 2‑3 minutes, then serve warm with butter or jam.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 3 g
- Carbohydrates
- 25 g
- Fat
- 9 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour (for more chew)
- Instead of Salt: Kosher Salt (same amount)
- Instead of Unsalted Butter: Shortening (less flavor)
- Instead of Buttermilk: Milk + lemon juice, Milk + vinegar
Equipment Needed
- Mixing Bowl
- Whisk
- Box Grater
- Fork
- Rolling Pin (optional)
- Biscuit Cutter
- Baking Sheet
Critical Steps — Do Not Skip
- Keep butter and flour cold throughout the process.
- Do not over‑mix the dough after adding buttermilk.
- Perform the folding technique to create layers.
- Use a sharp, floured biscuit cutter and cut straight down without twisting.
- Bake in a pre‑heated 425°F oven for a short, high‑heat bake.
Chef Tips from the Video
- Grating butter creates tiny, evenly distributed pieces that melt quickly for flaky layers.
- Using buttermilk adds acidity that reacts with the baking soda for extra lift.
- Touching biscuits together on the pan gives them a shared side to climb, resulting in taller tops.
Troubleshooting
Biscuits are dry and crumbly.
Make sure the flour is measured correctly (spoon‑and‑level) and that the butter stays cold. Add a tablespoon more buttermilk if the dough feels too dry.
Biscuits spread flat and don’t rise.
Do not over‑mix; keep the dough chilled. Perform the folding steps and bake immediately in a pre‑heated 425°F oven.
Biscuits over‑brown before the interior is cooked.
Check the oven temperature with an oven thermometer; lower to 410°F if your oven runs hot, and pull biscuits at the first light golden stage.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in oven.
Freezer: Freeze baked biscuits in a single layer, then transfer to a freezer bag for up to 2 months.
Room temperature: Best consumed same day; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- Freeze the unbaked dough in a parchment‑lined tray; bake from frozen, adding 2‑3 extra minutes.
- Baked biscuits can be reheated in a 350°F oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of biscuits in American Southern cuisine?
American biscuits originated in the Southern United States as a quick bread made with simple pantry staples. Historically they were served with gravies, fried chicken, or as a base for breakfast sandwiches, embodying comfort and hospitality.
What are the traditional regional variations of biscuits in Southern cuisine?
In the South, biscuits range from the ultra‑flaky, butter‑rich versions like this recipe to buttermilk‑only “southern biscuits” and the denser, soda‑leavened “biscuit rolls” found in the Appalachian region.
How is the authentic traditional way to serve perfect biscuits in Southern cuisine?
Traditionally, hot biscuits are split and slathered with generous pats of butter, honey, or jam, and often served alongside fried chicken, sausage gravy, or eggs for breakfast.
What occasions or celebrations are biscuits traditionally associated with in Southern culture?
Biscuits appear at family brunches, holiday breakfasts, church potlucks, and are a staple at Southern comfort‑food gatherings throughout the year.
What other Southern dishes pair well with these perfect biscuits?
Serve them with country ham, shrimp and grits, chicken fried steak, or a hearty sausage gravy for a classic Southern breakfast or dinner.
What are the most common mistakes to avoid when making perfect biscuits?
Common errors include using warm butter, over‑mixing the dough, measuring flour by scooping, and baking at too low a temperature, all of which lead to dry, flat biscuits.
Why does this perfect biscuit recipe use grated cold butter instead of cutting it with a pastry cutter?
Grating creates uniformly tiny butter pieces that stay cold longer and distribute evenly, producing more consistent layers and a flakier texture than larger chunks from a pastry cutter.
Can I make perfect biscuits ahead of time and how should I store them?
Yes, you can freeze the unbaked dough on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 2‑3 minutes to the bake time, or store baked biscuits in the refrigerator for up to 2 days and reheat.
What texture and appearance should I look for when the perfect biscuits are done?
The tops should be a light golden‑brown, slightly glossy from butter, and the biscuits should be tall with a tender, flaky interior that pulls apart easily.
What does the YouTube channel Allrecipes specialize in?
The YouTube channel Allrecipes focuses on home‑cooking tutorials, offering step‑by‑step videos for a wide range of dishes, from quick weeknight meals to classic comfort foods like these biscuits.
How does the YouTube channel Allrecipes' approach to American comfort food differ from other cooking channels?
Allrecipes emphasizes practical, ingredient‑flexible methods, clear visual cues, and tips for everyday home cooks, whereas many channels target gourmet techniques or niche cuisines.
Last updated: August 31, 2026
