Quick & Easy Biscuits

Flaky Biscuits

Quick & Easy Biscuits

If you’re craving homemade biscuits that are flaky, buttery, and melt-in-your-mouth delicious, this recipe is your new go-to. Perfect for breakfast, brunch, or as a dinner side, these quick and easy biscuits come together in just 15 minutes using simple pantry staples like flour, milk, butter, and a touch of vinegar for that irresistible texture.

The dough is folded and patted to create layers of flakiness, and brushing the tops with milk before baking ensures a golden, tender crust. Whether you bake them fresh or freeze the cut biscuits for later, you’ll always have warm, fluffy biscuits ready to impress.

Serve them with jam, honey, or gravy, and watch them disappear! Perfect for beginners and seasoned bakers alike, this recipe delivers bakery-quality biscuits right from your own kitchen.

Watch my video to follow along step-by-step.

Quick & Easy Biscuits from Scratch (6-8 biscuits)

Ingredients:

• 1 cup (240 ml) whole milk or buttermilk (add 1 tbsp (15 ml) white or apple cider vinegar if using whole milk)

• 1/2 tsp (3 g) salt

• 1/2 tsp (2.5 g) baking soda

• 1/2 tsp (2.5 g) cream of tartar

• 2 tsp (8 g) sugar

• 2 cups (240 g) all-purpose flour

• 2 tbsp (28 g) unsalted butter, cold and cubed

• 2 tbsp (28 g) lard (optional), cold and cubed

Instructions:

1. Preheat the oven
   Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Prepare the milk
   If using whole milk, stir in the vinegar and let it stand for 5 minutes to curdle, creating a buttermilk substitute.

3. Mix the dry ingredients
   In a large bowl, whisk together the salt, baking soda, cream of tartar, sugar, and flour.

4. Cut in the fats
   Using a pastry cutter, fork, or your fingertips, blend the butter and lard into the dry ingredients until the mixture resembles coarse crumbs.

5. Bring the dough together
   Pour the buttermilk (or milk mixture) into the dry ingredients. Stir gently until the dough begins to come together. Turn the mixture onto a lightly floured surface. Use a bench scraper to help gather and fold the dough together, being careful not to overwork it.

6. Fold and shape
   Pat the dough out to about 1 inch (2.5 cm) thickness, fold it in half, and repeat this process 2-3 times to create layers. Finally, pat the dough out to 1-inch (2.5 cm) thickness.

7. Cut the biscuits
   Use a round cutter to cut out biscuits, re-shaping scraps as needed.

8. Brush and bake
   Arrange the biscuits on the prepared baking sheet, either touching for softer sides or spaced apart for crisper edges. Brush the tops with a little milk, being careful to keep it off the cut sides. Bake for 12-15 minutes or until golden brown.

9. Serve or freeze
   Enjoy warm with butter, jam, or gravy. To freeze, place the cut biscuits on a tray and freeze until solid. Transfer to a freezer bag or airtight container. When ready to bake, place frozen biscuits directly on a baking sheet and bake at 425°F (220°C), adding 2-3 extra minutes to the bake time.