簡単フレーク状の自家製ビスケット

Easy Flaky Homemade Biscuits Skip to content Home › Recipes › Side Dishes Homemade Biscuits by Holly Nilsson | Apr 28, 2026 | 4.93 from 90 votes Jump to Recipe Email Recipe Anyone (including you) can make perfectly fluffy homemade biscuits from scratch! This biscuit recipe is easy to make and I’ve included my best tips to ensure that your biscuits are tender and flaky every time! This post may contain affiliate links. Please read our disclosure policy . Ingredient Notes This homemade biscuit recipe is a quick recipe which means no waiting around for the dough to rise. Leavening (the rise of the biscuits) comes from both baking soda and baking powder as well as the way the dough is prepared. They’re light, fluffy and buttery delicious. Flour: All purpose flour is the base of these biscuits. Baking Powder & Baking Soda: Together, these give your biscuits their rise and help them to brown. Ensure that your ingredients are fresh for the best rise. Sugar: Just a touch to balance flavors. Kosher Salt: Adds flavor, if you only have table salt, use a bit less. Cold Butter: Provides richness and flakiness. Coldness is key, so those butter bits remain intact creating flaky layers. Milk: Binds everything together. Got buttermilk? Find our favorite buttermilk biscuits recipe here . How to Make Homemade Biscuits Cut butter into the dry ingredients ( per the recipe below ). Mix in the milk and gently knead just a couple of times. Roll out and cut into rounds (or pat into a rectangle and cut into squares). Bake and serve warm with butter. Tips for the Flakiest Biscuits Use very cold butter and cut it in into the dry ingredients before adding liquid. The little pockets of butter create lift and flaky layers. Use a pastry cutter if you have one or a sturdy fork. You could also pulse a few times in your food processor with the dough blade. You don’t want to incorporate the butter completely, it should be about the size of peas. Don’t overdo the kneading. Unlike yeast bread, you don’t want to overdevelop the gluten in the flour. The best biscuits are so tender they practically melt in your mouth, so be sure not to overwork the biscuit dough. Avoid twisting the cutter. When using a biscuit cutter, avoid twisting it or it will seal the edges and they won’t bake up nice and flaky. Use a sharp cutter, the blunt edge of a glass will also keep the biscuits from rising nicely. Brush with milk. Brush the tops with milk or cream before baking for a golden brown top. How to Store Leftovers Homemade biscuits are easy to store. Depending on how long you want to keep them you can leave them on the counter, in the fridge, or store in the freezer! Room Temperature: They’ll keep a few days at room temperature in an airtight container. Fridge: Store in a baggie in the fridge for up to a week. Freezer: Freeze leftover biscuits for up to 4 months. Store in freezer bags. How to Reheat Homemade Biscuits Homemade biscuits taste best served warm. They can go straight from freezer to oven or microwave without thawing first. Place on a cookie sheet in the toaster oven set at 350°F for 5 -10 minutes. Float a piece of foil on the top to prevent over-browning or burning. Now bring on the butter and jelly and let’s eat some biscuits! Honey Butter Breakfast Whipped Strawberry Butter Breakfast Strawberry Freezer Jam Breakfast Sausage Gravy Recipe Breakfast Did you enjoy these Homemade Biscuits? Be sure to leave a rating and a comment below! 4.93 from 90 votes Author Holly Nilsson Homemade Biscuits Author Holly Nilsson Servings 8 biscuits Deliciously tender and flaky biscuits, made from scratch and served warm right from the oven! Save Saved Rate Print Servings 8 biscuits Prep Time 15 minutes minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes Email this recipe! Enter your email and we’ll send it directly to you, plus get even more tips & recipes! Please enable JavaScript in your browser to complete this form. Email * Permalink Title Post Save Ingredients 1x 2x 3x ▢ 2 cups all-purpose flour ▢ 4 teaspoons baking powder ▢ ¼ teaspoon baking soda ▢ 1 teaspoon granulated sugar ▢ ½ teaspoon kosher salt ▢ ⅓ cup cold butter cut into small cubes ▢ ¾ cup milk or as needed Instructions Preheat the oven to 450°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Add the cold butter cubes to the flour mixture. Using a pastry blender or a fork, cut in the butter in until the butter is about the size of peas. Gradually add the milk into the flour mixture until the dough holds together. It will be very slightly sticky. You may not need all of the milk. Transfer the dough to a lightly floured surface and gently fold the dough over and knead about 10 times or until fairly smooth. If the dough is too sticky dust it with a little bit of flour. If you find the dough too dry, add milk 1 tablespoon at a time. Gently pat the dough to 1-inch thickness. Using a large biscuit cutter, cut biscuits, be sure not to twist the cutter. Place the biscuits on a prepared baking sheet lined with parchment paper. Gently pat out any remaining dough, combining the scraps and repeat the cutting process. Bake for 10-12 minutes or until golden brown. Notes For the flakiest biscuits, ensure the butter is very cold and handle the dough as little as possible. Do not twist the cutter or this will seal the edges and the biscuits will not be as flaky. Brush the tops with cream or milk if desired, this will help them brown a little bit more. Using parchment paper is optional but it makes cleanup a breeze. Store leftover biscuits on the counter for up to 3 days in a covered container and in the fridge for up to a week. 4.93 from 90 votes Nutrition Information Calories: 195 | Carbohydrates: 26 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 2 g | Trans Fat: 0.3 g | Cholesterol: 21 mg | Sodium: 251 mg | Potassium: 273 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 280 IU | Calcium: 122 mg | Iron: 2 mg Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Course Bread Cuisine American © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here . share: Pin Facebook Tweet Yummly Email Categories: Baking & Breads , Breakfast , Recipes , Side Dishes Recipes You’ll Love 30 Minute Dinner Rolls Side Dishes Scalloped Potatoes Side Dishes Copy Cat Cracker Barrel Hashbrown Casserole Recipe Casseroles Dill Pickle Pasta Salad Pasta Salad About the author Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals. See more posts by Holly Free eBook! Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals! Please enable JavaScript in your browser to complete this form. Agreement GDPR Email Email * GDPR Agreement * Yes! Send me the latest recipes via email. * Comment Go You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive. 4.93 from 90 votes ( 64 ratings without comment ) Leave a Reply Cancel reply Your email address will not be published. Required fields are marked * Recipe Rating Recipe Rating Comment * Name * Email * By submitting this comment you agree to share your name, email address and IP address with Spend With Pennies. This information will not be used for any purpose other than enabling you to post a comment.* Δ Comments Eadt ti make but I am not a biscuit eater. The family is, they said “they’re ok, just something missing”. So, they were flaky and made your way but I think the milk/cream on top is unnecessary. Maybe something more in the dough, more salt, sugar? Something because they were bland as hell Reply love this recipe I have been making them for years and never let me or my family down. Can you make them in an air fryer?? Reply I have never tried this recipe in the air fryer but would love to hear how it turns out for you. I would try baking them for 9-10 minutes at 390°F. You may need to adjust the temp and time a little to find the perfect spot. Reply I am now retired and have more time to prepare made-from-scratch. My wife got COVID-19 in January 2021 and cannot prepare her own meals, and the simple no-fuss instructions are very helpful. Reply These are quick, easy and so tasty! They baked up perfectly! Reply buscuits were great but I had to stare at the picture of the finished product. It looked like someone’s hair got stuck in the biscuit until I realized they were wiping butter on it with a brush. Reply Oh dear, definitely not a hair Reply If I use self rising flour, do I need to adjust the baking soda &/or the baking powder? Thanks! Reply I have only made this as written Michele, so I can’t say for sure. Reply I made these biscuits once and they were delicious. I plan to make them again. Can I pre make them and bake them the next morning? Reply I have never tried making these ahead so I can’t say for sure. They do reheat well if you want to bake them ahead of time and then serve them warm. Reply I am LITERALLY OBSESSED with these and plan on making a bunch and storing them. I was wondering if it was possible to make the dough and freeze the uncooked dough until I’m ready to use it? Or would it be better to cook them first and then freeze them? Reply I haven’t tried freezing the dough, Kelsey. But the post does give instructions for reheating from frozen after baking. Hope that helps! Reply made these biscuits awesome came out so delightful going make more now thank you vest biscuits ever Reply can I make these with bread flour? Reply I have only made this recipe as written, Kristi. If you do decide to t