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These fluffy, buttery biscuits come together with just a few pantry staples and bake up golden and tender every time. Whether you’re serving them with breakfast, alongside soup, or just slathered in jam, these homemade biscuits are guaranteed to impress.

Ingredients

2 cups all-purpose flour
1½ tablespoons baking powder (aluminum-free recommended)
1 teaspoon granulated sugar
¾ teaspoon fine sea salt
½ cup unsalted butter, cold and diced (8 tablespoons)
1 cup half-and-half, minus 2 tablespoons*
½ tablespoon melted butter, for brushing after baking

*Note: You can substitute with 1 cup of whole milk or buttermilk if preferred.

Instructions

1. Prepare the Dough

Dice the cold butter into ½-inch cubes and place it in the fridge until ready to use.
In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
Add the cold butter and cut it into the dry ingredients using a pastry blender, fork, or two knives, until the mixture resembles coarse crumbs with pea-sized bits of butter.

2. Add the Liquid

Pour in the half-and-half (minus 2 tablespoons) and gently stir until the mixture is mostly moistened and comes together. Do not overmix.

3. Fold and Cut

Turn the dough out onto a floured surface. If it’s sticky, lightly flour the top.
Pat into a rectangle, then fold in half. Repeat this folding process once more.
Pat the dough into a 5″x10″ rectangle about ¾-inch thick.
Dip a 2½-inch round biscuit cutter in flour and cut out 8 biscuits. Gently press together remaining scraps to cut out 2 more.

4. Bake

Place biscuits 1 inch apart on a parchment-lined baking sheet.
Bake in a preheated 450°F oven for 12–15 minutes, or until golden brown on top.
Brush hot biscuits with melted butter and cool on a wire rack for 10 minutes before serving.

Why You’ll Love This Recipe

Quick and simple: No special equipment or hard-to-find ingredients.
Fluffy and tender: Perfect layers with a golden crust and soft interior.
Versatile: Great for breakfast, dinner, or snacking.
Better than store-bought: Fresh, warm, and full of buttery goodness.

Tips

Keep butter cold: Cold butter creates steam, which helps the biscuits rise and become fluffy.
Don’t overwork the dough: Mix just until combined to avoid tough biscuits.
Use a sharp biscuit cutter: Dull edges can prevent the biscuits from rising evenly.
For extra rise: Placing biscuits close together (just touching) can help them rise higher.

Variations and Substitutions

Dairy-free: Use plant-based butter and almond milk with a splash of vinegar to mimic buttermilk.
Add cheese or herbs: Mix in shredded cheddar, chopped chives, or rosemary for a savory twist.
Sweet version: Add a touch more sugar and a dash of vanilla or cinnamon.
No cutter? Use a floured glass or shape them freehand.

FAQs

Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking. Cut biscuits just before baking for the best rise.

What if I don’t have half-and-half?
You can use 1 cup of whole milk or a mix of milk and cream. Buttermilk also works well for a tangy flavor.

Why fold the dough?
Folding creates layers, which results in flakier biscuits.

Serving

Serve warm with butter, honey, jam, or gravy. They’re perfect alongside eggs and bacon for breakfast, or paired with soups, stews, and salads for lunch or dinner.

Suggestions

Make a biscuit sandwich: Add eggs, cheese, and bacon or sausage.
Freeze for later: Freeze cut, unbaked biscuits on a tray, then transfer to a bag. Bake straight from frozen, adding a couple of minutes to the bake time.
Brunch idea: Serve with clotted cream and jam for a scone-like treat.