Homemade Flaky Biscuits Recipe (2024)

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These are the best homemade flaky biscuits. This flaky biscuits recipe is great for dinner or breakfast. I have tried several biscuit recipes on Pinterest but it came down to mix two different recipes together to create this recipe. None of the recipes came close to this one! I know my family enjoys these biscuits and I bet yours will too!

I usually make these biscuits for Thanksgiving, Christmas, Easter, and goes well with my sausage gravy recipe too. Here is a link to thesausage gravy recipe! I usually double this recipe make a few dozen rolls at once. That way I can make this once a year and freeze the extra for another holiday dinner. Talk about a big time saver! I also give instructions on how to freeze and unfreeze the biscuits.

Homemade Flaky Biscuits Ingredients:

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2 cupsAll-Purpose Flour, plus more for dusting
1 tablespoonBaking Powder
1 teaspoonSugar
1 teaspoonSalt
7 tablespoons ColdUnsalted Butter, sliced
3 tablespoonsUnsalted Butter, melted
3/4 cup Milk

Tools you will need:

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Homemade Flaky Biscuits Instructions:

Place the oven rack in the center of the oven and preheat to 450 degrees F.
Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed.
(Quick tip: You can also use a food processor for this step too.)
Work the remaining cold butter into the flour until it is in even pieces about the size of a pea.
(Quick tip: You can also use a food processor for this step too.)
Gently stir the milk into the flour mixture to make a loose dough.
Lightly dust a clean work surface with flour and knead the dough on it 2 or 3 times.
Pat the dough into a 1/2-inch thick rectangle.
Brush the melted butter on to the dough.
Fold the dough in thirds like a business letter.
Note: For a flakier biscuit repeat the folding and butter brushing a second time.
Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick.
Use a 2 to 3 inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet. Brushing the top with butter.
Press together the scraps of dough and to cut more biscuits.
Bake on the center rack for 10 minutes or golden brown.
Transfer them to a baking rack to cool completely. Store in an airtight container.

How to freeze biscuits:

Place the baking sheet of rolls you want to save in the freezer. Make sure the baking sheets are sitting flat and nothing will fall on the rolls. Wait two hours before removing the rolls from the freezer. Transfer the rolls to a large ziplock and remove excess air from the bag. Put the rolls back into the freezer for later use.

To use frozen biscuits:

Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray. Cover and thaw in refrigerator overnight. Bake at 450 for 10 minutes or until golden brown. Then transfer them to a baking rack to cool completely. Store in an airtight container.

If you like this recipe, then you might these recipes as well!

Post:Homemade Flaky Crescent Rolls Recipe
Post: Homemade Sugar Cookies with Icing

I hope you enjoy this recipe as much as my family does. Please share this recipe if it was helpful to you!

I make a commission from purchases made through links in my posts, at no extra cost to you. Read mydisclosurefor more information.

Homemade Flaky Biscuits Recipe

Michelle – Nerdy Moms United

I usually make these biscuits for Thanksgiving, Christmas, Easter, and goes well with my sausage gravy recipe too. I usually double this recipe make a few dozen rolls at once. That way I can make this once a year and freeze the extra for another holiday dinner. Talk about a big time saver! I also give instructions on how to freeze and unfreeze the biscuits.

Equipment

Kitchen Aid Mixer
Rolling Pin
Cookie Sheet
Baking Paper
Plastic Cling Wrap

Ingredients

2 Cups All-Purpose Flour plus more for dusting
1 Tbsp. Baking Powder
1 Tsp. Sugar
1 Tsp. Salt
7 Tbsp. Butter Sliced, cold unsalted
3 Tbsp. Butter Melted, unsalted
¾ Cup Milk

Instructions

Place the oven rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining cold butter into the flour until it is in even pieces about the size of a pea. (Quick tip: You can also use a food processor for this step too.)
Gently stir the milk into the flour mixture to make a loose dough.
Lightly dust a clean work surface with flour and knead the dough on it 2 or 3 times.
Pat the dough into a 1/2-inch thick rectangle.
Brush the melted butter on to the dough. Fold the dough in thirds like a business letter.
Note: For a flakier biscuit repeat the folding and butter brushing a second time.
Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick.
Use a 2 to 3 inch round cutter to make 6 biscuits, and transfer them to the preparedbaking sheet. Brushing the top with butter.
Press together the scraps of dough and to cut more biscuits.
Bake on the center rack for 10 minutes or golden brown. Transfer them to a baking rackto cool completely. Store in an airtight container.

Notes

How to freeze biscuits:

To use frozen biscuits:

Keyword Baking, Bread, Christmas, Easter, Flaky Biscuits, Sausage Gravy and Biscuits, Thanksgiving

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