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Best Homemade Biscuits from Scratch Recipe

It is always nice to have a go to biscuit recipe on hand, and this is the best homemade Biscuits from Scratch Recipe that I have tried.

I usually mix them by hand, but you can also prepare them in a food processor, so I have included both recipe options for you below.

Homemade biscuits

These are the best biscuits! Delicious for breakfast (served with sausage gravy) lunch and dinner and I usually double the recipe because my hubby also happens to love them topped with strawberries and whip cream for dessert!

They are fluffy biscuits but they also have flaky layers and they are so yummy with melted butter on top! They are made with simple ingredients and I love that this is an easy biscuit recipe that will help you to make scratch biscuits without spending all day in the kitchen.

They are the perfect biscuits for any occasion!

Serves: 15
Prep Time: 30 minutes start to finish

2 3/4 cups all­ purpose flour
1/4 cup corn starch plus more for rolling
4 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 cup salted butter (cold)
1⁄2 cup whole fat Greek style plain yogurt
1/4 cup heavy whipping cream
1/3 cup whole milk
1 egg

Hand Mix Instructions for Homemade Biscuits

Heat oven to 450 degrees. Line a baking sheet with parchment paper.

In a medium bowl, combine the dry ingredients: flour, corn starch, baking powder, and salt. Stir to combine.

Add in the cold butter pieces in 4 -­ 5 chunks. Use a fork to blend the butter into the flour until the mixture looks crumbly and the butter is evenly distributed in small lumps throughout the flour mixture. This should take a few minutes to make sure there are no large clumps remaining.

In a separate small bowl, mix the yogurt, cream, milk, and egg. Stir to combine.

Stir the wet mixture into the flour mixture until dough ball forms and gathers along the side of the bowl. If it’s a little wet and doesn’t hold a ball shape you can add about a tablespoon of flour and stir to see if it holds together better. If the mixture is too dry and doesn’t come together, you can add a teaspoon of milk and stir again. If you end up with sticky dough, add a little more flour – just be sure to not add too much flour.

Remove biscuit dough from bowl onto rolling surface that is lightly covered with corn starch. (floured surface works too) 

Knead the dough a few times turning it over onto itself and turning about 6 -­ 10 times.

Use rolling pin to roll out to 9 X 12 rectangle. It will be about 3⁄4 inch thick to 1 inch thickness (no thicker)

Cut into 15 ­- 18 rectangles and place on parchment lined baking sheet. (you could also use a round biscuit cutter if you like)

Bake on middle rack at 450 degrees for 8 – 12 minutes until biscuits are golden brown. (or lightly browned, your preference)

Food Processor Instructions for Homemade Biscuits

Heat oven to 450 degrees. Line a baking sheet with parchment paper.

In food processor, combine flour, corn starch, baking powder, and salt. Pulse to combine.

Add in the cold butter in 4 ­- 5 chunks. Pulse about 10 seconds until the flour looks crumbly and the butter is evenly distributed in small lumps throughout the flour mixture.

Add yogurt, cream, milk, and egg to food processor. Pulse until dough ball forms and gathers along the side of the bowl.

Follow additional steps in the hand mix instructions above.

TIPS in the food processor: If the dough is too wet and doesn’t stay lumped together add 1 tablespoon of all­purpose flour and pulse. Repeat until dough is solid enough to handle. If dough is too dry, add 1 teaspoon of water and pulse. Repeat adding tiny amounts of water until all the dough sticks together in a ball.

Scratch Biscuit recipe

As you can see, these really are easy homemade biscuits to make and they are one of our favorite breakfast recipes (great to serve with brunch!) as they go well with scrambled eggs and other breakfast favorites – but they also come in handy for all of your family meals. They are great for large family gatherings too as they are affordable to make and they go a long ways!

They make wonderful dinner rolls and quite often we’ll use them they day after to make mini sandwiches. They are also wonderful with melted cheese on them and they go fantastic with a bowl of soup.

Store your left over biscuits at room temperature in a ziplock bag or airtight container and they’ll last you a few days!

This is also a great recipe for beginning bakers as it uses basic ingredients and is a biscuits recipe that will allow them to learn as they go, making biscuits from scratch for the first time.

This is one of those quick bread recipes that can be passed down through the generations, keep this one in the recipe cards for sure, you’ll be glad you did!

More Favorite Biscuit and Bread Recipes

We’ve shared several other great bread and biscuit recipes on the blog over the years, here are a few of our other favorites: 

Homemade Buttery Flaky Biscuits from Scratch

Biscuits and Gravy Casserole Recipe

Favorite Breakfast Recipes 

Make sure to follow She Saved on Pinterest for more fun recipe shares!

Biscuits from Scratch Recipe

Print the Recipe for Homemade Biscuits from Scratch

Homemade biscuits

Best Homemade Biscuits from Scratch Recipe

Yield: 15
Prep Time: 15 minutes
Cook Time: 8 minutes
Additional Time: 5 minutes
Total Time: 28 minutes

Ingredients

  • 2 3/4 cups all­ purpose flour
  • 1/4 cup corn starch plus more for rolling
  • 4 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 1⁄2 cup salted butter (cold)
  • 1⁄2 cup whole fat Greek style plain yogurt
  • 1/4 cup heavy whipping cream
  • 1/3 cup whole milk
  • 1 egg

Instructions

    Hand Mix Instructions:

    Heat oven to 450 degrees. Line a baking sheet with parchment paper.

    In a medium bowl, combine flour, corn starch, baking powder, and salt. Stir to combine.

    Add in the cold butter in 4 -­ 5 chunks. Use a fork to blend the butter into the flour until the mixture looks crumbly and the butter is evenly distributed in small lumps throughout the flour mixture. This should take a few minutes to make sure there are no large clumps remaining.

    In a separate small bowl, mix the yogurt, cream, milk, and egg. Stir to combine.

    Stir the wet mixture into the flour mixture until dough ball forms and gathers along the side of the bowl. If it’s a little wet and doesn’t hold a ball shape you can add about a tablespoon of flour and stir to see if it holds together better. If the mixture is too dry and doesn’t come together, you can add a teaspoon of milk and stir again.

    Remove from bowl onto rolling surface that is lightly covered with corn starch. Knead the dough a few times turning it over onto itself and turning about 6 -­ 10 times.

    Use rolling pin to roll out to 9 X 12 rectangle. It will be about 3⁄4 inch thick.

    Cut into 15 ­- 18 rectangles and place on parchment lined baking sheet.

    Bake on middle rack at 450 degrees for 8 - 12 minutes until biscuits are lightly browned.

    Food Processor Instructions:

    Heat oven to 450 degrees. Line a baking sheet with parchment paper.

    In food processor, combine flour, corn starch, baking powder, and salt. Pulse to combine.

    Add in the cold butter in 4 ­- 5 chunks. Pulse about 10 seconds until the flour looks crumbly and the butter is evenly distributed in small lumps throughout the flour mixture.

    Add yogurt, cream, milk, and egg to food processor. Pulse until dough ball forms and gathers along the side of the bowl.

    Remove from bowl onto rolling surface that is lightly covered with corn starch. Knead the dough a few times turning it over onto itself and turning about 6 ­- 10 times.

    Use rolling pin to roll out to 9 X 12 rectangle. It will be about 3⁄4 inch thick.

    Cut into 15 ­ 18 rectangles and place on parchment lined baking sheet.

    Bake on middle rack at 450 degrees for 8 -­ 12 minutes until biscuits are lightly browned.

    TIPS in the food processor: If the dough is too wet and doesn’t stay lumped together add 1 tablespoon of all­purpose flour and pulse. Repeat until dough is solid enough to handle. If dough is too dry, add 1 teaspoon of water and pulse. Repeat adding tiny amounts of water until all the dough sticks together in a ball.

Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 285mgCarbohydrates: 21gFiber: 1gSugar: 2gProtein: 4g

*just an estimate

Did you make this recipe?

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Meet the author – Keri Lyn

The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.

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2 Comments

  1. I love biscuits but haven’t had the guts to make a homemade version yet. Thanks for including both handmade and food processor versions – that makes it easy if I don’t feel like getting my hands super dirty one day. I would love it if you would share this over at the Happy Now Link Up, where we like the share anything to spread a little happiness.

  2. Thank you for sharing your detailed process – both by hand and food processor. The biscuits look delicious; while I have a couple of tried and true recipes, I love trying new ones to see if I can improve.

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