I don’t know who needs to hear this, but warm, buttery biscuits can fix just about anything. Rainy day? Biscuit. Long work week? Biscuit. Unexpected guests? You guessed it.
These aren’t the complicated, grandma-would-judge-you kind of biscuits. They’re simple, golden, fluffy little pillows of joy that you can throw together in under 30 minutes with stuff you probably already have in your pantry. No mixer, no fuss. Just you, a bowl, and some cold butter.
And honestly? I’ve made these at 8 a.m. and also at 10 p.m. with a glass of wine. There’s no wrong time.
Why You’ll Love These Biscuits
Crispy tops and soft, steamy centers — bakery-level, no apron required
You probably have everything you need already (seriously, check your fridge)
Perfect for all the things: breakfast sandwiches, stews, snacking straight off the tray
They come together so fast, it’s kinda dangerous (you’ve been warned)
What You’ll Need
Flour – all-purpose, plain old flour, 2 cups
Baking Powder – 1 tablespoon, for that nice rise
Salt + a pinch of sugar – ½ tsp salt + 1 tbsp sugar to balance things out
Butter – half a cup, super cold and chopped up
Milk (or buttermilk) – ¾ cup, straight from the fridge
Pro tip: Cold butter = flaky magic. If it starts to melt while you’re working, toss the dough in the fridge for a few minutes and carry on.
Instructions:
Step 1 – Preheat the oven
425°F. Get your baking sheet ready — parchment paper helps, but I’ve done it without in a pinch.
Step 2 – Mix the dry stuff
Grab a big bowl. Whisk the flour, baking powder, salt, and sugar together. Nothing fancy, just make sure it’s all blended.
Step 3 – Cut in the butter
Drop in the butter chunks. Use a fork, your hands, whatever works. You want a crumbly mix — some of it will look like tiny pebbles, and that’s perfect.
Step 4 – Add milk and stir
Pour in the milk and gently mix until it all just comes together. The dough should look a little messy — that’s okay. Overmixing is the enemy of fluff.
Step 5 – Knead just a little
Turn the dough onto a lightly floured surface. Pat it together and fold it over on itself a few times. Don’t go wild — 3 or 4 folds is plenty.
Step 6 – Cut out the biscuits
Roll or press the dough to about 1-inch thick. Cut them out with a biscuit cutter or the rim of a glass. Press straight down — twisting squishes the layers.
Step 7 – Bake
Space them out a bit on your baking sheet and bake for 12–15 minutes. They’ll puff up and get beautifully golden on top.
Step 8 – Serve warm (obviously)
These are best straight from the oven. Add butter, jam, honey, gravy — whatever makes your heart happy.
Serving Suggestions:
Breakfast? Egg and cheese sandwich. No notes.
Lunch? Slice in half and make a mini chicken sandwich.
Dinner? Sop up some stew or gravy.
Midnight snack? Don’t ask questions, just do it.
Storage & Reheating
Room Temp: 1–2 days in an airtight container
Fridge: Up to 5 days
Freezer (unbaked): Freeze raw biscuits on a tray, then stash in a bag. Bake straight from frozen — just add a few extra minutes.
Reheat: 350°F oven for 5–7 minutes or microwave for 10–15 seconds (wrap in a paper towel if you like them soft)
