|Nutrition Facts (per serving)|
|Servings: 5 to 7|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||13%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make a fresh homemade batch of quick and easy biscuits to serve with an egg dish and bacon or breakfast sandwiches. Top them with sausage gravy or serve with jam or preserves and butter. These biscuits are simple and fast to make, and are perfect for breakfast, or any time of day.
For easy, flaky, homemade biscuits, this easy recipe is made from nothing more than flour, baking powder, shortening, milk, and a bit of salt. When making homemade biscuits, you want to be cautious not to overmix the dough. You also want to make sure that you don't knead it too much; it's okay (desired, in fact) for there to still be some pieces of shortening intact. These little chunks of fat will make your biscuits flaky, and overworking the dough will lead to tough biscuits.
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"These are the perfect, simple biscuit. I love making biscuits and consider it a form of therapy, and this recipe was just excellent. This recipe was straightforward and easy to follow, so if it's your first time making biscuits, feel confident to dive right in." —Tracy Wilk
Gather the ingredients.
Position a rack in the center of the oven and heat to 450 F.
In a large bowl, stir together the flour, baking powder, and the salt.
Cut in the shortening using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Make a well in the dry mixture and add in the milk all at once.
Stir together with a fork just until the dough clings together. You want it to still be a bit lumpy; this will help your biscuits be perfectly light and flaky, creating those delectable and airy layers when baking.
Lightly flour a clean work surface. Gently knead your biscuit dough just a few times to bring the dough together.
Roll out or pat the dough to 1/2-inch thickness.
Cut the dough into 2 1/2-inch rounds with a flour dipped biscuit cutter. Be sure to push the cutter straight down, without twisting (this prevents layers from forming). Reroll the dough scraps once more to form additional biscuits.
Space each piece of cut dough evenly on an ungreased baking sheet.
Bake until the biscuits have risen and are lightly golden brown on top, about 12 minutes.
Serve warm and enjoy!
- For buttermilk biscuits, swap the milk for buttermilk. You may need to add slightly more liquid since buttermilk is thicker than milk.
- Use butter instead of shortening if you don't cook with shortening.
- To make vegan biscuits, swap the milk for nondairy milk. A thicker, higher fat nondairy milk works best.
- Add finely chopped herbs or chives to the biscuits for extra flavor and color.
- Add finely chopped, cooked bacon for savory biscuits.
How to Store and Freeze Homemade Breakfast Biscuits
These will keep at room temperature for a couple of days if wrapped in plastic. However, they will last even longer if you freeze any biscuits you aren't going to immediately eat. Simply wrap them in foil or plastic wrap and transfer to a zip-close bag and freeze for up to 2 months. You can reheat any frozen biscuits in the oven or a toaster oven at 350 F for about 10 to 15 minutes.