Here’s a simple, from-scratch way to make soft, fluffy biscuits at home.

Basic biscuit recipe (about 8–10 biscuits)

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar (optional, for a hint of sweetness)
  • 1/2 teaspoon salt
  • 1/2 cup very cold butter, cut into small cubes
  • 3/4–1 cup cold milk or buttermilk

Step-by-step: how to make biscuits

1. Get the oven and pan ready

  • Preheat your oven to 220°C (425°F).
  • Line a baking tray with baking paper or lightly grease it.

2. Mix the dry ingredients

  • In a large bowl, whisk together: flour, baking powder, sugar, and salt.
  • Make sure everything is evenly combined so the biscuits rise evenly.

3. Cut in the butter

  • Add the cold, cubed butter to the flour mix.
  • Use your fingertips, a fork, or a pastry cutter to rub/cut the butter into the flour until it looks like coarse crumbs with pea-sized bits of butter.
  • Don’t overwork it; visible bits of butter help create flaky layers.

4. Add the liquid

  • Pour in about 3/4 cup cold milk or buttermilk.
  • Gently stir with a spoon or spatula just until the dough comes together and there are no big dry patches.
  • If it’s too dry and crumbly, add a little more milk, a tablespoon at a time.
  • The dough should be soft but not sticky like batter.

5. Shape the dough

  • Lightly flour your work surface and your hands.
  • Turn the dough out onto the surface and gently pat it together.
  • Fold the dough over onto itself 2–3 times (this helps create layers), then pat it out to about 1.5–2 cm thick.
  • Use a round cutter or the rim of a glass to cut out biscuits. Press straight down (don’t twist) for better rise.
  • Gather the scraps, gently press back together, and cut more biscuits.

6. Bake

  • Place biscuits on the tray, edges just barely touching (they help each other rise).
  • Bake for about 12–15 minutes, until the tops are lightly golden.
  • Optional: brush the hot tops with melted butter right after baking for extra flavor and softness.

Tips for extra-good biscuits

  • Keep everything cold : cold butter and cold milk make flakier biscuits.
  • Don’t overmix or knead: the more you work the dough, the tougher the biscuits.
  • For taller biscuits: pat the dough thicker and use a sharp cutter, pressing straight down.
  • For richer flavor: use buttermilk instead of regular milk.

Simple serving ideas

  • Classic: Split and serve warm with butter and jam or honey.
  • Savory: Serve alongside soup, stew, or gravy.
  • Breakfast: Use as a base for egg and cheese sandwiches.

If you tell me what kind of biscuits you like (very flaky, very soft, whole wheat, cheesy, etc.), I can tweak this base recipe specifically for you.