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Homemade Biscuit Recipe

  • Author: Katie Kimball
  • Cook Time: 15 mins
  • Total Time: 15 mins


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  1. Mix dry ingredients. Cut fat into mixture using a pastry blender or 2 knives. Fork in the milk. Only stir enough to get the dough uniform! Roll out and cut with a glass dipped in flour (or you can make rounds by hand), approximately 1 inch thick.
  2. Bake at 425 degrees on ungreased baking sheet or stone for 13-15 minutes (parchment paper works great).


Gluten-free: Use the same directions and proportions but with a gluten-free flour blend. It works! The only one I’ve tested is my homemade blend, found here.

Soaked: Cut fat into flour and mix with cultured buttermilk or yogurt. Leave on counter overnight, then sprinkle the baking powder and salt (Use the code kitchenstewardship for 15% off of your first purchase) over the top and fold in as thoroughly as possible yet with as few strokes as possible. The key to flaky biscuits is less handling.