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This is the ultimate guide for how to make biscuits from scratch. My homemade biscuit recipe is done in just 20 minutes (using just 5 baking staples and with no special equipment required).
Can you believe the best homemade biscuits require zero butter (except for serving, of course!)?
The secret for the best from-scratch biscuits is: Heavy cream. It provides the butter fat for tender biscuit dough, but saves you the work of cutting butter into tiny, pea-sized pieces (plus the stress over keeping that butter cold enough throughout the mixing process).
All you have to do is stir the cream into the dry ingredients and voilà; you’re ready to bake.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Baking powder: Homemade Biscuits need baking powder (or some sort of leavening agent) in order to rise. If you’ve tried baking biscuits or homemade bread and have not been very happy with the outcome, it may be because your baking powder is past its prime. The shelf life is between 6 months to a year, and it should be stored in a cool dry place. To test your baking powder, add about 1 tablespoon to a small bowl, then pour on boiling water. If the baking powder bubbles, it’s still activated. Otherwise, it’s time to invest in a new jar.
Step-by-step instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Combine flour, sugar, baking powder, and salt in large bowl. Stir in cream until combined, about 30 seconds.
- Turn out dough onto lightly floured counter, gather into ball, and knead briefly until smooth, about 30 seconds. If dough is too crumbly, add an additional teaspoon of heavy cream to get smooth dough. Repeat if necessary.
- Shape dough into 3/4-inch-thick round. Dip 2 1/2-inch round biscuit cutter in flour and cut out biscuits, recombining scraps as needed to yield 12 biscuits. Place rounds on prepared baking sheet.
- Bake until golden brown, about 15 minutes, rotating sheet halfway through baking. Transfer to wire rack and let cool for 5 minutes.
Recipe tips and variations
- Yield: This recipe makes 12 flaky, fluffy homemade biscuits.
- Storage: Store homemade biscuits in an air-tight container at room temperature for up to 1 week.
- Make ahead: Complete step 3, then place the biscuits on a baking sheet. Wrap in plastic wrap and refrigerate for up to 2 hours.
- Freezer: Freeze the biscuit dough raw after slicing and completing step 3 in the recipe. Plan ahead when you’re ready to bake; you’ll just need to thaw them overnight in the refrigerator before moving on to step 4.
- Bonus biscuit intel: To shave off 5 minutes and 2 more ingredients, head over to my recipe for 3-Ingredient Homemade Biscuits, which calls for self-rising flour, cold butter, and milk.
- Shine on: If you prefer your biscuits bakery-like sheen, coat them in an egg wash prior to baking. Whisk together 1 egg yolk and a splash of cream, then brush this mixture on top of the raw biscuits.
- Serve it: Once baked, slice these biscuits in half and serve them in sweet (Strawberry Shortcake) or savory (Biscuits and Gravy) dishes, or as a side dish with brunch (slathered with Orange Marmalade) or dinner (I adore them alongside a cozy bowl of Beef Stew).
Orange Marmalade
This Orange Marmalade recipe is made with ordinary oranges and lemons, and it’s as unfussy as it is delicious. It follows the “old fashioned” technique of sitting in a pot overnight, and every spoonful will…
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How to Make Biscuits
This is the ultimate guide for how to make biscuits from scratch; and is likely the fastest, easiest, and most delicious homemade biscuit recipe ever! My homemade biscuit recipe is done in just 20 minutes (using just 5 baking staples and with no special equipment required).
Ingredients
- 3 cups all-purpose flour (15 ounces)
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon Salt
- 2 1/4 cups heavy cream plus more as needed
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
- Combine flour, sugar, baking powder, and salt in large bowl. Stir in cream until combined, about 30 seconds. Turn out dough onto lightly floured counter, gather into ball, and knead briefly until smooth, about 30 seconds. If dough is too crumbly, add an additional teaspoon of heavy cream to get smooth dough. Repeat if necessary.
- Shape dough into 3/4-inch-thick round. Dip 2 1/2-inch round biscuit cutter in flour and cut out biscuits, recombining scraps as needed to yield 12 biscuits. Place rounds on prepared baking sheet. (Baking sheet with biscuits can be wrapped in plastic wrap and refrigerated for up to 2 hours.)
- Bake until golden brown, about 15 minutes, rotating sheet halfway through baking. Transfer to wire rack and let cool for 5 minutes.
Notes
- Baking powder: Homemade Biscuits need baking powder (or some sort of leavening agent) in order to rise. If you’ve tried baking biscuits or homemade bread and have not been very happy with the outcome, it may be because your baking powder is past its prime. The shelf life is between 6 months to a year, and it should be stored in a cool dry place. To test your baking powder, add about 1 tablespoon to a small bowl, then pour on boiling water. If the baking powder bubbles, it’s still activated. Otherwise, it’s time to invest in a new jar.
- Yield: This recipe makes 12 flaky, fluffy homemade biscuits.
- Storage: Store homemade biscuits in an air-tight container at room temperature for up to 1 week.
- Make ahead: Complete step 3, then place the biscuits on a baking sheet. Wrap in plastic wrap and refrigerate for up to 2 hours.
- Freezer: Freeze the biscuit dough raw after slicing and completing step 3 in the recipe. Plan ahead when you’re ready to bake; you’ll just need to thaw them overnight in the refrigerator before moving on to step 4.
- Bonus biscuit intel: To shave off 5 minutes and 2 more ingredients, head over to my recipe for 3-Ingredient Homemade Biscuits, which calls for self-rising flour, cold butter, and milk.
- Shine on: If you prefer your biscuits bakery-like sheen, coat them in an egg wash prior to baking. Whisk together 1 egg yolk and a splash of cream, then brush this mixture on top of the raw biscuits.
- Serve it: Once baked, slice these biscuits in half and serve them in sweet (Strawberry Shortcake) or savory (Biscuits and Gravy) dishes, or as a side dish with brunch (slathered with Orange Marmalade) or dinner (I adore them alongside a cozy bowl of Beef Stew).
Nutrition
Serving: 1biscuitCalories: 272kcalCarbohydrates: 26gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 61mgSodium: 269mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 656IUVitamin C: 1mgCalcium: 93mgIron: 2mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Hi and thank you very much for wonderful recipes. I have a question regarding the amount listed for the flour. The recipe states three (3) cups, which I think is 24 ounces – why does it state 15 ounces?This is my first time trying to make biscuits, so is there a specific measuring cup for flour / dry ingredients? Thank you very much for your kindness and much needed help. Have a wonderful week.
Hi Yvette, the 15 ounces is by weight, not by volume. You can use a standard dry measuring cup, or weigh it out using a food scale. Enjoy! – Meggan
Wow how great are these biscuits!!! I’ve tried several recipes and this one is wonderful!!!
Hello. Thanks for recipe..can i used full fat milk instead of cream. If so what am i sacrificing…thank you dear
Hi Doreen, I haven’t made these with whole milk vs. cream so I don’t know what would happen. It would probably be just fine. I do know this substitute for heavy cream from another recipe: “To make enough for 1 cup of heavy cream, melt 5 tablespoons butter and let it cool a bit. Then add it to 3/4 cup milk and mix the two ingredients together.”
So you could try that if you are worried. Thank you! Take care! -Meggan
Hello
Can I substitute the cream for buttermilk?
Please let me know ASAP! I want to make them today and bake them on Sunday for Easter!
Thank you
Hi Margaret, I honestly don’t know for sure either way. I don’t have buttermilk on hand to test it. I do have a heavy cream substitute (To make enough for 1 cup of heavy cream, melt 5 tablespoons butter and let it cool a bit. Then add it to 3/4 cup milk and mix the two ingredients together). I also know that there are other biscuits recipes on the internet that use buttermilk instead of heavy cream. If you want to try them, I’d make them today as you planned and maybe bake just one to see if they are good. I wish I could tell you, I’m really sorry about that. I will test for the future but I won’t have it done in time for Easter Sunday! Sorry about that! If you happen to have self-rising flour, I have another biscuit recipe that is just self-rising flour, butter, and milk. https://www.culinaryhill.com/3-ingredient-homemade-biscuits/
Good luck and Happy Easter! -Meggan
I always tell people I’m not a baker, so I was hesitant to try making these. SO EASY!!! Family loved them.