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These delicious golden biscuits are perfect with gravy, on a sandwich, or eaten plain!

I am so in love with biscuits.

I grew up on biscuits and gravy, and there is nothing like that delicious smell of fresh baked biscuits.I do still buy canned biscuits from the store every once in awhile, but I wanted a recipe that I could just make on the fly when there’s not enough money in the budget for canned. Plus, they taste SO much better!

This great recipe for homemade biscuits are frugal, contain simple ingredients, and can be used for all things breakfast or dinner. Topped with sausage gravy, as a biscuit sandwich, or even as a side with a dinner. These are some of the best biscuits I’ve made!

Scroll to the bottom of the post to get to the recipe card, or keep reading to get all the details!

Ingredients

All purpose flour

Baking powder

Salt

Sugar

Butter (I use unsalted butter)

Milk (Whole milk, skim milk, or anything in between is fine. I’ve only used regular milk, not non-dairy milk)

Tips for the perfect biscuits

• Make sure the butter is super cold! That’s needed to create coarse crumbs in the mixture. Room temperature butter just won’t mix well at all. I’ve heard of people using a box grater to get the butter pieces nice and small.
• Pour in the milk a little at a time. You may not need all of it; and if you add too much, the dough will be really sticky and hard to work with. The dough should just start to come off the sides of the bowl.
• As a round biscuit cutter, I actually use an old tuna can. Yes, it’s weird. But it actually works well.

How to Make

Pre heat oven to 425 degrees F.

In a large bowl, add the dry ingredients and mix until just blended.

Cut in the cold butter, a little bit at a time, until the flour mixture becomes a bit coarse. The butter will be about the size of peas. You can use a pastry cutter or a stand mixer for this.

Pour the milk in slowly until the dough just starts to peel off the bowl. You may not have to use all of the milk.

Place the dough on a lightly floured surface and knead a few times, then roll out the biscuit dough with a rolling pin into a thick rectangle.

Use a round cutter to make about 12 biscuits.

Place biscuits onto a greased baking pan and bake in the preheated oven for 13-15 minutes. The tops of the biscuits should be golden brown. Optional step: Add melted butter to the tops right after the biscuits come out.

Serve and eat in your favorite way!

How to store

Once they have cooled to room temperature, store leftover biscuits in an airtight container in the fridge. Use up within 5 days.

How to freeze

I’ve frozen these biscuits before and it’s worked out really well!

Place the cooled biscuits on a cookie sheet lined with parchment paper. Put that in the freezer for 4-5 hours until the biscuits are completely frozen. Then transfer to a gallon-sized freezer bag.

To thaw, just place the bag in the fridge overnight. Then you can heat them up and eat!

What to serve with this

Oh gosh, there are so many ways I eat these biscuits:

• With homemade sausage gravy
• On breakfast sandwiches
• As a warm biscuit with butter, honey, and grape or strawberry jam
• With my chicken pot pie mixture

Need more breakfast ideas? Check out this post on Easy Breakfast Sides!

Print this easy biscuit recipe now: