How Long Do You Bake Biscuits

Biscuits, a delicious treats that you can serve with many options such as gravy or a cup of coffee, but if you are making them at home, didn’t you wonder How Long Do You Bake Biscuits? If baked in an oven preheated to 450 degrees F, your biscuits should take about 10 minutes to cook and be ready to serve, on the other hand, if using another temperature the baking time will be different.

How Long Do You Bake Biscuits At 450 In The Oven?

When baked at a temperature of 450 degrees F, your biscuits should take no longer than 10 minutes to bake and be ready to serve if placed in a preheated oven, however, bear in mind that this baking time can vary slightly as it depends on the oven you are using.

If baking from frozen, your biscuits should take around 15-20 minutes to bake if placed in a 450 degrees F preheated oven.

How Long To Bake Biscuits At 400 In The Oven?

Your biscuits, when baked at a temperature of 400 degrees Fahrenheit, should not take more than 20 minutes to bake and be ready to serve if placed in an oven that has been preheated. However, keep in mind that this baking time can vary somewhat because it depends on the oven that you are using.

If you are baking your biscuits from frozen, it should take approximately 30-35 minutes for them to bake in an oven that has been preheated to 400 degrees Fahrenheit.

How Long To Bake Biscuits At 350 In The Oven?

When baked at 350°F, your biscuits should take no more than 30 minutes to bake and be ready to serve if placed in a preheated oven. However, take in mind that the baking time will vary according to the oven you use.

If you bake your biscuits from frozen, they should take 45-50 minutes in a 350°F oven.

What Temperature Should Biscuits Be Cooked To?

Your biscuits should be baked to an internal temperature of 210-230 degrees F in order to be considered perfectly baked, this can be checked with the use of a food thermometer.

Baked Biscuits Ingredients

  • Flour: The all-purpose flour acts as a binder, keeping the components in place. Additionally, when coupled with water and heat, the protein in flour transforms into gluten, which is responsible for providing structure.
  • Baking Powder:  This simple biscuit recipe calls for baking powder rather than yeast to act as the leaven in the dough. It causes the dough to expand, which in turn lends the biscuits their characteristic texture and volume.
  • Salt:  In addition to enhancing the flavor, the protein in the dough is fortified by the use of salt.
  • Shortening:  In contrast to butter, which has both water and milk solids as part of its composition, shortening is comprised entirely of fat. This indicates that it is more effective in reducing (or “shortening!”) the strands of gluten, which results in a biscuit that is crumbly and tender.
  • Milk: The biscuit dough benefits from the addition of cold milk for its structure, taste, and moisture.

How To Make Biscuits At 450?

  • Put the oven into the preheating mode at 450 degrees F. (230 degrees C).
  • Mix the flour, baking powder, and salt with a sifter in a large mixing dish.
  • A fork or a pastry blender may be used to cut in the shortening until the mixture has the consistency of coarse crumbs.
  • While whisking with a fork, pour milk into the flour mixture and mix it.
  • After incorporating the milk, continue to stir the dough until it is pliable, wet, and pulls away from the sides of the bowl.
  • Knead the dough quickly, anywhere from 5 to 7 times, after turning it out onto a surface that has been lightly floured.
  • After rolling out the dough to a thickness of half an inch, use a cookie cutter that has been dusted with flour to cut out biscuits.
  • Repeat the steps of rolling out and cutting the dough that was not utilized by applying pressure to bring it together.

How Do You Keep The Bottom Of Biscuits From Burning?

Before placing the baking sheet or tray in the oven, another option that you have is to cover it with a layer of parchment paper, doing this, will prevent the bottoms of the biscuits from becoming burnt.

Can You Overwork Biscuit Dough?

Yes, actually overworking your biscuit dough will result in harder biscuits. This is because the more you knead the biscuit dough, the more gluten will be released.

Can You Cook Biscuits On Aluminum Foil?

Yes, you can use aluminum foil to wrap your biscuits before placing them in the oven to bake them; however, if you want the exterior to get nice and brown and crispy, you will need to remove the foil from the biscuits during the final few minutes of baking.

How Long To Bake Biscuits In The Microwave?

When using a microwave oven set to high power, baking 2 average size biscuits should take approximately 1 minute, baking 4 biscuits should take approximately 1.5 minutes, and baking 6 biscuits should take no longer than 2 minutes.

How Long To Bake Biscuits At 400 In Air Fryer?

In an air fryer preheated to 400 degrees, your biscuits should take no longer than 8-10 minutes to bake and be ready to serve, if baking them from frozen, biscuits will take around 12-16 minutes to bake at the same 400 degrees F temperature.

Just make sure to not overcrowd your air fryer basket in order to leave space between the biscuits to bake evenly.

Should I Defrost Biscuits Before Baking Them?

No, it’s not necessary to thaw your biscuits before baking them, as you can just bake them from frozen in either the oven or the air fryer.

Baking your frozen biscuits in the oven at a temperature of 450 degrees should take no more than 15-20 minutes.

What To Serve With Baked Biscuits?

homemade fluffy hot As soon as they come out of the oven, Alton Brown’s Southern Biscuits are delightful, but they’re also a versatile dinner that can be sweet or savory depending on your mood.

  • They’re delicious with eggs and ham in the morning, slathered in country gravy, or served with your Sausage Gravy.
  • Leftover biscuits make hearty breakfast sandwiches and are delicious with Chicken And Sweet Potato for lunch.
  • They can be served with butter and Peach Jam or made into a dessert by topping with fresh strawberries and whipped cream. You can also fill them with Peach Clafoutis or Chia Seed Pudding for a quick hand pie of sorts

How To Store Leftover Baked Biscuits?

You should keep biscuits stored in an airtight container at room temperature and away from moisture, heat, light, and air, this way your leftover baked biscuits can last for up to 2 months.

How To Freeze Baked Biscuits?

Place the leftover biscuits in the freezer for several hours, or until totally frozen, using a lid or plastic wrap. Once frozen, place all of the biscuits in a resealable bag and freeze for up to two months.

How To Reheat Baked Biscuits?

In The Oven:

  • Turn the oven up to 350 degrees Fahrenheit.
  • Prepare a baking sheet by lining it with foil or parchment paper. Arrange the biscuits so that they are not touching one another and are adequately spaced apart from one another.
  • Bake the biscuits for 5 to 7 minutes, depending on their size.
  • After removing the biscuits from the oven, they should be eaten with butter.

In The Microwave:

  • Wrap each biscuit in a paper towel that has been dampened.
  • Put the individually wrapped biscuits on a plate or a container that can be heated in the microwave.
  • Adjust the microwave’s power level to medium, then heat for between 45 seconds and 1 minute.
  • Check to see if your biscuits are at the appropriate temperature.

FAQ Section

Do Biscuits Harden As They Cool?

Yes, the majority of biscuits will become more brittle as they cool, it is standard procedure to allow a biscuit to stay on the baking sheet for five minutes after it has been removed from the oven before putting it on a cooling rack and then waiting for it to cool fully before transferring it to an airtight container.

How Do You Fix Soggy Biscuits?

To fix soggy biscuits, you need to reheat them in the microwave for 4 minutes to restore their crispiness.

Biscuits Nutrition Facts

Amount Per Serving

  • Total Fat 9.8g
  • Saturated Fat 2.6g
  • Trans Fat 9.8g
  • Cholesterol 1.8mg
  • Sodium 348mg
  • Potassium 73mg
  • Total Carbohydrate 27g
  • Dietary Fiber 0.9g
  • Sugars 1.3g
  • Protein 4.2g

Nutrition Facts Source: Source

American Cuisine, Cooking Tips, Dinner, Side Dishes, World Cuisine


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ¾ cup cold milk


snack, dessert, traditional

% Daily Value *

Total Fat 9.8g%

Saturated Fat 2.6g%

Total Carbohydrate 27g%

Dietary Fiber 0.9g%

Vitamin A IU

Vitamin C mg

Calcium mg

Iron mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Looking for a homemade biscuit recipe that’s perfect for beginners and experienced cooks alike? Your search ends here. This tried-and-true recipe is beloved by the Allrecipes community because it’s easy to make with just five ingredients, it calls for kitchen staples you probably already have on hand, and it’s absolutely delicious.

Basic Biscuit Ingredients

Here’s what you’ll need to make this top-rated biscuit recipe:

FlourAll-purpose flour holds the ingredients together. Also, the protein in flour (when combined with moisture and heat) creates gluten, which provides structure.

Baking PowderBaking powder, not yeast, is used as a leavener in this easy biscuit recipe. It causes the dough to expand, giving the biscuits volume and texture.

SaltSalt acts as a flavor enhancer and it strengthens the protein in the dough.

ShorteningShortening is made of purely fat, unlike butter which contains water and milk solids. This means it’s better at reducing (or “shortening!”) gluten strands, resulting in a soft and crumbly biscuit.

MilkCold milk adds moisture, flavor, and structure to the biscuit dough.

You’ll find the full recipe below, but here’s a brief overview of what you can expect:

Prepare the Dough

Sift the dry ingredients (flour, baking powder, and salt) into a large bowl. Cut in the shortening, then add the milk. Mix until the dough is soft and doesn’t stick to the side of the bowl.

Knead and Roll

Turn the dough out onto a lightly floured surface and knead briefly. Roll the dough into an even sheet that’s about ½-inch thick.

Cut and Bake

Use a lightly floured biscuit cutter to cut out the biscuits. Place the cut biscuits on an ungreased baking sheet. Re-roll the dough, repeating the cutting process, until all the dough is gone. Bake in an oven preheated to 450 degrees F until golden brown.

What to Serve With Biscuits

Top your biscuits with homemade sausage gravy, jam, honey butter, or the spread of your choice. You can also pair them with breakfast meats — such as bacon, sausage, or chicken — or serve them with a hearty soup or stew (you can’t go wrong with a classic beef stew).

More inspiration: 10 Ways to Dress Up Your Homemade Biscuits

How to Store Biscuits

Store homemade biscuits in an airtight container (or, if you want to go the extra mile, wrap them individually in aluminum foil) at room temperature for up to two days. To make them last for up to a week, store them wrapped or in an airtight container in the fridge.

Can You Freeze Biscuits?

Yes! You can freeze homemade biscuits. Just place them in a freezer bag, squeeze out the excess air, seal the bag, and store in the freezer for up to three months. Thaw frozen biscuits in the fridge, microwave, or oven.

Allrecipes Community Tips and Praise

“What a simple yet delicious recipe for a basic biscuit,” raves Gringuito. “Halved the recipe and added some freshly grated cheese for flavor. Served with soft salted butter to make them extra rich and tasty.”

“My family likes to have these straight out of the oven, smeared with some jam and butter,” according to Rita. “The leftovers are paired with soup.”

Editorial contributions by Corey Williams

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

This post may contain affiliate links. If you click one of these links and make a purchase, I may earn a commission at no additional cost to you. In addition, as an Amazon Associate I earn from qualifying purchases.

One thing that nobody really anticipates happening is having his or her oven stop working or be out of commission for a period of time. Whether your oven needs repairs or you simply just need to fix something inside of it, there will come a time when you cannot use your oven.

What this means is that you will eventually have to figure out how to cook your favorite foods without using said oven.

While many foods have a clear alternative that you can go to, there
are many foods that do not. Take biscuits, for example. Do you cook them in the
microwave or can you manage with a skillet? Does the skillet have to be covered
or do you have to leave it to the open air?

The truth is that there are actually a couple of different ways that you can go about cooking your biscuits when you are left without an oven.

Which option works for you will depend entirely on what kind of biscuits you are making, what pots and pans you have, and what you are most comfortable doing.

How Much Do Different Biscuits Matter?

Of course, many people know that there are several different types of
biscuits out there. There are the biscuits that come in a can and you simply
separate the dough. There are biscuits that you make entirely from scratch and
then there are the biscuits that are a mix of both, often utilizing a premade
biscuit mix.

You might begin to wonder how much this will matter in terms of
cooking the biscuits. The truth is that it doesn’t really make that big of a
difference. The texture and taste will be slightly different but this is to be
expected when you are cooking the biscuits in something that is not an oven.

Is One Method Better Than the Others?

Unfortunately, there really isn’t a clear-cut answer of one method being significantly better than all of the others. The only thing that you should keep in mind is that utilizing the microwave is the worst option that you can choose.

The microwave will not smoothly or evenly cook the biscuits and the biscuits will become too hard to eat, meaning that you cannot make multiple biscuits in the microwave even if you wanted to.

Baking in a Cast Iron Pan

This method is one of the most efficient methods that you can choose, assuming that you have a cast iron pan to use. Generally it will take about 20 minutes to properly cook all of the biscuits.

You are only going to need something to grease the bottom of the pan with and something to completely cover the pan with. You won’t need a lot of extra materials.

First things first; you will want to grease the pan and any sides that
the biscuits might touch. This ensures that the biscuits aren’t going to
completely burn and it also makes sure that the biscuits will be easier to get
out of the pan when you are done baking them.

Once you have done this, you will want to preheat the pan over a medium-high flame. You will want to wait for a little bit of time to make sure that the pan is thoroughly heated up by the time you are ready to put the biscuits into the pan.

Keep in mind that the pan and its sides are going to be quite hot when it comes time to put the biscuits in.

Speaking of putting the biscuits in the pan, you will want to place
them in the bottom of the pan and you will need to be very careful not to burn
your arm on the edges of the pan. You won’t have to be too worried about the
biscuits sticking together, although if you are worried, you can always spread
them apart a little bit first.

Next, you will want to place something on top of the cast iron pan to
completely cover it up. This could be the lid designed for the pan or it could
be a sheet of tinfoil. What matters is making sure that whatever you place on
top of it can handle the heat and can make a good seal.

Now that everything is ready to go, you will want to place a timer for 20 minutes. As much as you might want to peek at the pan, you this would be a bad decision.

Peeking at the pan would release the heat from the makeshift seal, preventing the tops of the biscuits from fully browning.

However, once those 20 minutes are up, you will have fully cooked,
somewhat fluffy biscuits that you can enjoy. When it comes to the oven-less
methods, using a cast iron pan and a cover is thought to result in the tastiest
biscuits since it can disperse the heat evenly.

Pan-Frying the Biscuits

This method employs similar ideas to the cast iron pot method;
however, rather than cooking with a closed lid, you pan-fry the biscuits in
butter or a similar substitute. These will end up being crispier on the outside
while still retaining that soft texture on the inside that many people like.

With this, you will want to coat a skillet in butter or oil — your
choice which one you choose — and you will want to turn the heat of the stove
to a medium-low. The lower temperature is to ensure that the outside doesn’t
burn before the inside has finished cooking fully.

Take some two-inch mounds of biscuit dough, either from a can or homemade, and put them in the pre-heated oil or butter. You can flatten them with a spatula to be half an inch high but you shouldn’t make them any flatter than this.

At this heat, it should take approximately 10 minutes before the outside turns the classic golden-brown color of biscuits. When it reaches this color, you should flip them around and let the underside cook thoroughly, which should be a similar 10 minutes.

Once the full 20 minutes have passed, you should have some beautiful biscuits for you and your family to eat while you wait for your oven to become functional again.

Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.

Learn how to sidestep common biscuit-making mistakes with our Test Kitchen-approved tips.

Classic biscuits might not need a lot of ingredients to make, but there are still a few ways that this breakfast staple can be disastrous if not baked correctly. The Test Kitchen has a few techniques and baking tips to help your biscuit-making process, from preparing the ingredients to shaping the dough.

After combining the flour, butter, and buttermilk, the flaky breakfast—or any time of the day—biscuit needs to be rolled and cut to perfection for a roll with fluffy insides and crispy, buttery outsides. After pulling these homemade treats from the oven, you’ll have even more fun deciding on toppings. Good thing we have tips for making the perfect biscuit every time so you can enjoy your crispy treats with all the toppings you can imagine.

Mistake To Avoid When Baking Biscuits

Here are 11 mistakes to avoid when baking homemade biscuits:

Cutting the Butter into Chunks

Many recipes call for cold butter cut into small pieces. After testing hundreds of biscuits, the Southern Living Test Kitchen cooks found that grating a frozen stick of butter with the large holes of a box grater made the best dough and was much faster too. The ice-cold shreds of butter incorporate into the flour more evenly, improving the dough’s flavor and texture.

Choosing the Wrong Flour

Whole grains have their moment to shine, but we prefer White Lily self-rising flour for a classic Southern-style biscuit. Self-rising flour, made with softer winter wheat, has less protein. Less protein means more tender biscuits. (If you can’t find White Lily, use all-purpose bleached flour.)

Forgetting To Chill the Butter and Flour

Photo: Brian Woodcock

Once you’ve combined your butter and flour, put the bowl back in the refrigerator for at least 10 minutes to make sure the butter stays cold. The butter should not soften before placing the biscuits in the oven.

Skipping the Buttermilk

Buttermilk gives biscuits their signature tang and keeps the dough tender. Make sure it’s very cold when you add the buttermilk to the dough.

Overworking (or Underworking) the Dough

The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don’t mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.

Using Your Hands To Shape the Dough

Courtesy of Amazon

Use a rolling pin to roll out the dough. The heat of your hands can actually soften the butter.

Rolling the Dough Out Once

Emilija Manevska / Getty Images

You can’t roll out your dough only once for layers and layers of buttery goodness. For flaky layers, fold and roll the dough five times before cutting.

Twisting the Biscuit Cutter

When you’re ready to cut your biscuits, punch straight down with your biscuit cutter. Twisting the cutter “seals” the edges, which keeps your biscuits from rising high.

Baking On an Unlined Pan

Photo: Jennifer Davick

Place your cut biscuits on a parchment-lined baking pan to avoid sticking.

Placing the Biscuits Far Apart

Photo: Alison Miksch

Make sure the sides are touching when you set the biscuits on the baking sheet. As they bake, they cling to each other, rising bigger and taller.

Baking at a Low Temperature

Lauri Patterson / Getty Images

A hot oven helps biscuits bake—and rise—quickly. We recommend 475˚F for 15 minutes. Remove them from the oven as soon as they are lightly brown.

Digging in Too Soon

We know, we know—at this point, you’re dying to enjoy those hot, flaky biscuits. But one final step will make them truly over-the-top. Simply brush the tops with melted butter and prepare for the best biscuit experience of your life.

This homemade Buttermilk Biscuits recipe is flaky, quick to make, and uses simple pantry ingredients. They’re outrageously delicious and SO much better than store bought!

Love to bake your own breads? Try my Whole Wheat Bread, Cranberry Orange Scones, or Jalapeño Cornbread!

Why this is the BEST Buttermilk Biscuits recipe

  • Texture – These have a perfectly light and fluffy texture since it is folded into layers, similar to a puff pastry. This method makes them flaky and soft.
  • Honey – Sweetened with honey instead of sugar, which adds amazing flavor and softness.
  • Versatile – Eat warm slathered with butter and homemade strawberry jam, or enjoy with a warm bowl of soup. Use for breakfast sandwiches, as a side to egg casserole, or with our delicious sausage gravy to go over the top!

Combine Dry Ingredients: Stir baking powder, flour, and salt together in a large bowl. Grate the frozen butter into the flour and use a pastry blender or fork to work the butter in. Place the mixing bowl in the fridge for 10 minutes. Similar to pie crust, we want our ingredients to stay cold up until the biscuits go into the oven so that they bake with flakey, tender layers.

Add Wet Ingredients: Measure buttermilk into a liquid measuring cup and stir in the honey. Add to the flour mixture from the fridge and stir together just until combined. Turn the dough out onto a lightly floured surface and gently mold into a ball.

Shape Dough: Press the dough with your hands (or a rolling pin) into a rectangle that is about ½ inch thick.  Fold the dough into thirds, like a brochure.  Repeat that process one more time, pressing the dough down to ½ inch thick and then folding it into thirds. This process helps create layers that will allow for a flakey biscuit texture.

Cut Out Biscuits: Roll the dough just ¾ inch thick and use biscuits cutters to cut into desired sizes.

Bake: Place biscuits on a parchment paper lined baking sheet and bake them for 10-12 minutes at 400°.

Serve: I love to serve these homemade buttermilk biscuits with strawberry jam, sausage gravy, with a bowl of soup, or topped with whipped cream and strawberries for a strawberry shortcake!

Tips for Perfect Flaky Buttermilk Biscuits

  • Use frozen butter.
  • Don’t over mix the dough.
  • Fold the biscuits into layers.
  • Push straight down with a sharp biscuit cutter.

Storage and Freezing Instructions

To Store: Keep biscuits in an airtight container at room temperature for 1-2 days or in the fridge for up to a week.

To Freeze: Prepare dough up until baking. Place uncooked biscuits on a cookie sheet covered with parchment paper. Gently lay plastic wrap on top and put the cookie sheet in the freezer. Once your biscuits are frozen, place them in a gallon ziplock bag and put them back in the freezer for up to 3 months. When you are ready to eat them, place them back on a parchment lined baking sheet and allow them to come to room temperature. Bake at 400° for 10-12 minutes. You can also freeze fully baked biscuits in an airtight container for up to 3 months.

Recipe Variations

  • Preheat oven to 400°
  • Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture and then use a pastry blender or fork to incorporate it until mixture resembles coarse meal. Chill in refrigerator for 10 minutes.
  • Stir honey into buttermilk until well blended.
  • Add buttermilk mixture to flour mixture and stir just until moist. Turn dough out onto a lightly floured surface and form gently into a ball.  Roll or pat the dough into a rectangle ½ inch thick.
  • Fold the dough into thirds (as if folding a piece of paper to fit into an envelope).  Gently re-roll dough into a rectangle, ½ inch thick. Fold dough into thirds one more time. Gently roll to a 3/4-inch thickness.
  • Cut dough with a biscuit or cookie cutter to form 10-12 biscuits. Place them 1 inch apart on a baking sheet lined with parchment paper.
  • Bake at 400° for 10-12 minutes or until golden and cooked through. Remove from pan and cool on wire racks.

To Freeze: Prepare dough up until baking. Place uncooked biscuits on a cookie sheet covered with parchment paper. Gently lay plastic wrap on top and put the cookie sheet in the freezer. Once your biscuits are frozen, place them in a gallon ziplock bag and put them back in the freezer for up to 3 months. When you are ready to eat them, place them back on a parchment lined baking sheet and allow them to come to room temperature. Bake at400° for 10-12 minutes. You can also freeze fully baked biscuits in an airtight container for up to 3 months.

Did You Make This Recipe?

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

How to Bake Fluffy Homemade Biscuits With Only 6 Ingredients

When all you want to do is comfort bake, these tricks will take your skills to the next level.

Biscuits are a community thing—they bring people together for breakfast, brunch with friends, weddings, holidays, and beyond. And despite what many people still believe, they are incredibly forgiving, even for the most novice home cooks. Homemade biscuits can be as simple as three ingredients—flour, buttermilk, salt—or loaded with cheese, vegetables, chocolate, or fruit.

Homemade Biscuit Recipe

  • 2½ cups of all-purpose flour
  • 1½ teaspoons of baking powder
  • 1 teaspoon of kosher salt
  • ¼ teaspoon of baking soda
  • ¾ cup (1½ sticks) of cold unsalted butter
  • ¾ cup cold buttermilk

Combine Dry Ingredients

Combine flour, baking powder, salt, and baking soda in a large bowl.

Add Butter and Buttermilk

Add butter, and cut into pats. Work the butter in with your hands until the flour is crumbly. Stir in buttermilk.

Roll, Stamp, and Shape

For the best homemade biscuits, fold the dough on a work surface until it just comes together, then shape or roll it into a rectangle. Stamp out 8 biscuits or cut them into squares. Brush biscuits with a beaten egg, if desired.

Step 4

Bake at 375 F until golden brown, 25 to 30 minutes.

Tips for Making Homemade Biscuits

After combining the flour and other dry ingredients, it’s time to add the fat. Start with cold butter—the colder the butter, the flakier the biscuit—cut into pats, not cubes, says Martin Philip, a baker at King Arthur Flour in Norwich, Vt., and the author of Breaking Bread ($33;

“Using your hands, quickly smoosh the butter into the flour mixture, making flat leaves. This helps keep the butter pieces larger, almost like for a piecrust, which makes the biscuit flakier.”

Pat, Fold, and Roll the Dough

You can simply roll out biscuit dough, but for extra flakiness, pat out the dough and fold it over on itself twice, like a letter. “This little trick will give the biscuits a head start on forming layers,” Philip says.

While some bakers suggest using a drinking glass to cut biscuits, Carrie Morey, owner of Callie’s Biscuits in Charleston, S.C., recommends a sharp biscuit cutter. “Don’t twist and turn—just cut and lift.”

Bake In a Completely Preheated Oven

Make sure your oven is fully preheated before sliding in the baking sheet—a hot oven with cold butter or shortening creates biscuit magic. The sudden blast of heat triggers the initial rise and puffiness.

As for removing the biscuits from the oven, “don’t take them out too soon,” Philip cautions. “The more golden they get on top, the more flavor they’ll have.” Use the timing in the recipe as a guide, but trust your eyes.

Make Ahead and Freeze

A biscuit hot from the oven is magical; a day-old biscuit is barely worth eating. But, Morey says, biscuits freeze well. “They can be reheated straight from the freezer, wrapped in foil, at 350 F for about a half hour.”

Occasionally Swap for Shortcake

Biscuits and shortcakes are close cousins, so if you ask three bakers the difference between them, you’ll likely get three different answers! That said, biscuits are usually made with buttermilk, while shortcakes use whole milk or cream for richness and often contain sugar.

In summer, Philip is partial to classic strawberry shortcakes. Out of season, he fills them with frozen blueberries sautéed with butter and brown sugar. “Chill before assembling with freshly whipped cream,” he says. Perfectly ripe peaches and blackberries are also delicious fillings.

Jump to Recipe

These classic butter biscuits are so tender and flaky and filled with that irresistible butter flavor! The recipe only calls for 6 simple ingredients and comes together very quickly. You can have fresh hot butter biscuits on the table in just about 30 minutes!


  • Skill Level: Beginner
  • Techniques Used: Cutting Fat into Flour, Biscuit Mixing Method

Biscuits made with all butter are flaky, tender, and have the most addictive flavor! A hot buttery biscuit can be made into the best breakfast, dinner side dish, or perfect snack. Once you make homemade biscuits, you won’t be able to stop. These will soon turn into a family favorite.

Why make an all butter biscuit?

  • Biscuits made with all butter (as opposed to lard, shortening, or a combination) will give you the highest rise! When the water in the butter evaporates in the oven, it creates steam and helps to boost the biscuits high.
  • Flavor! Biscuits made with oils tend to have a more neutral flavor while, in my opinion, a biscuit made with all butter is the most flavorful.
  • All butter biscuits tend to brown more easily than others. Because butter contains milk solids (including sugars), when it bakes in the oven the sugar caramelizes turning the biscuit a golden color.

Ingredient Functions & Substitutions

Butter: Technically you can make this recipe with any type of fat: butter, shortening, or lard. The reason I like to do an all butter biscuit is mostly for the delicious flavor! It also helps the biscuit to rise more than other fats because of the higher water content in the butter.

Flour: Flour is the main structure for these biscuits. All-purpose is recommended but you can also make biscuits using self-rising flour.

This recipe can be made gluten-free by substituting the all-purpose flour with a gluten-free flour. I suggest using a 1 to 1 gluten free flour blend.

Baking Powder: Baking powder does most of the leavening in the biscuit. It gives the biscuit the rise and some fluffiness.

Baking Soda: You might be wondering why baking soda is needed if this recipe already contains baking powder. While baking powder does the heavy lifting, the baking soda balances out the acidic ingredients.

Salt: Salt is what gives these biscuits flavor. It’s not so much that it makes these biscuits too savory. In fact, these biscuits are perfect topped with a sweet jam or salty eggs.

Buttermilk: The buttermilk in this recipe is what gives moisture and holds everything together. Because buttermilk is cultured, it has an acidic quality to it. I personally love the tang that buttermilk brings to biscuits. If you do not have any on hand, you can easily make a buttermilk substitute!

Put 1 tablespoon white vinegar or lemon juice in a liquid measuring cup and add enough milk to the measuring cup until it measures 1 cup. Stir and let stand for 5 minutes before adding it to your dough.

You can also use a non-dairy milk substitute but it may affect the flavor of the biscuits.

Flavor Ideas

These biscuits can be flavored by adding new ingredients directly into the biscuit dough.

  • Fresh Herb Biscuits: Add in 1 tablespoon each of fresh minced rosemary, thyme, and sage to the dry ingredients. These biscuits are phenomenal with sausage gravy.
  • Garlic Cheddar Biscuits: Add ½ teaspoon garlic powder and 200 grams (2 cups) shredded sharp cheddar cheese to the dough. Melt 28 grams (2 tablespoons) unsalted butter and combine with ½ teaspoon garlic powder, and ½ teaspoon kosher salt. Brush over the biscuits when they come out of the oven.
  • Blueberry Biscuits with Lemon Glaze: Add fresh blueberries, lemon zest, and cinnamon to the biscuit dough. Top with a lemon glaze.


These biscuits utilize the Biscuit Mixing Method. The purpose of the method is to reduce gluten development which keeps the biscuits light and tender while also working to create layers in the dough to create flakiness.

In a large mixing bowl, whisk together your flour, salt, baking soda, and baking powder.


Add the cold diced butter to the mixing bowl and cut it into the flour mixture.

I like to use a pastry cutter to cut the fat through. You could also use a fork or even your hands but you want to make sure the fat stays very cold. As soon as the mixture resembles coarse meal you are ready to add the liquid.


Pour all of the buttermilk into the bowl at once and gently stir together. I like to use a wooden spoon for this but you could use a rubber spatula if you like. Stir just until the mixture is all one mass but not until smooth. You want it to be lumpy and you don’t want to stir very much.

Flour a clean work surface and your hands. Gently gather all of the dough and place it on the floured surface. Now, using your hands, pat the dough out to about a 1 inch (2.5 cm) thick disc. You may need to dust a bit of flour on top of the dough. Fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits.


Press the dough out to about 1-inch (2.5 cm) thick and use a biscuit cutter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Gently pat the scraps together to cut out the rest of your biscuits.


I like to place my biscuits in a buttered cast iron pan very close together to bake. I believe this helps the biscuits to climb onto each other and rise up taller.

Once baked, you can brush with melted butter and sprinkle with flaky salt.

Yes! You can use any combination you want. If you want the tenderness of a lard biscuit but the flavor of a butter biscuit, then use both. I suggest using half of each.

Why does the butter and milk have to be cold in biscuit recipes?

Using very cold butter and milk is key to a flaky, tall biscuit! If the butter is too warm then it will mix into the flour mixture too well and won’t create steam pockets. If it stays cold then the little pieces of butter will stay intact and release steam in the oven when the water in the butter evaporates off.

Cold buttermilk helps to keep the butter cold in the dough.


How to prep ahead: Make the biscuit dough the day (or 2-3 days) before serving. Prepare as directed, place on a baking sheet lined with parchment paper (or in a buttered cast iron pan) and wrap with plastic wrap. When ready to serve, remove the plastic wrap and bake directly from the refrigerator.

How to store in the refrigerator (or at room temperature): Biscuits are best eaten fresh, but they can also be stored after completely cooled at room temperature and wrapped in foil for 2 days.

How to store in the freezer: Freeze the biscuits raw and bake straight from frozen at 425°F/220°C for 18-21 minutes, until baked through.


If you loved this recipe, you might like to try these other biscuit recipes!

  • 240 grams (2 cups) all-purpose flour, plus more for dusting the work surface
  • 10 grams (1 tablespoon) baking powder
  • ¼ teaspoon baking soda
  • 1 ¼ teaspoon kosher salt
  • 85 grams (6 tablespoons) unsalted butter, cold
  • 240 grams (1 cup, 240 milliliters) buttermilk, cold, *see note for substitution
  • Position an oven rack to the center position and preheat to 450°F/230°C.
  • Spray a cast iron pan (or cake pan) with non-stick spray or line a sheet pan with parchment paper or a silicone baking mat.
  • Measure out all ingredients. Dice the butter into small cubes. Keep the butter and buttermilk in the refrigerator until ready to use.

To Make the Biscuits

  • In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (1 tablespoon), baking soda (¼ teaspoon), and salt (1 ¼ teaspoon).
  • Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky.
  • Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass.
  • Place the biscuits in the prepared cast iron pan or baking sheet with the edges touching so they will rise up against each other.
  • As an optional step, place the pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat.
  • Bake at 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.
  • Optional: Brush biscuits with melted butter and sprinkle with flaky salt.


*A note on buttermilk substitute: Buttermilk is acidic which adds a slightly tangy taste to these biscuits and also tenderizes and activates the baking soda, helping the biscuits to rise. If you do not have buttermilk on hand you can make a substitute using one of the options below.

  • Sour Cream or Plain Yogurt: Combine ¾ cup sour cream or plain yogurt with ¼ cup water and use in place of the buttermilk. This is the best option for buttermilk substitute.
  • Milk: Combine 1 tablespoon lemon juice or white vinegar with enough milk to equal 1 cup. Let stand for 5 minutes before using. The higher the milk fat the better the substitute will be. 1% or skim milk is not ideal.

Amount Per Serving:

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