How to Make Biscuits

Yield: 10-12 biscuits

Prep Time: 10 minutes

Cook: 30 minutes

A step-by-step photo tutorial on How to Make Biscuits with every tip and trick for perfect biscuits plus make ahead advice and customizing with flavorful add-ins.

Step-by-step guide with all the tips & tricks for making PERFECT flaky biscuits!

24 Responses to “How to Make Biscuits”

  1. #
    Taylor @ Food Faith Fitness — December 8, 2014 at 5:51 am

    My husband LOVES biscuits, and is always going on about how his dad makes the best. So, I just never bothered to try to compete…mostly, because I had no idea how.
    Now, the competition is ON! Love this! Pinned 🙂

  2. #
    Melissa — December 8, 2014 at 6:51 am

    Tessa, I’m curious about your comment regarding the buttermilk. What does it do that makes it so integral to the recipe, i.e. should not be substituted? I only ask as I am lactose intolerant and, obviously, can’t have buttermilk. (Oddly, butter’s fine because there’s no lactose enzyme in the cream made to make butter). Anyway, I was hoping you could clear that up. I love biscuits – I usually use the recipe from the old betty crocker cookbook – but would love to try yours. They look much more golden brown than my recipe. Thanks for the post!

    • #
      Tessa — December 8, 2014 at 4:27 pm

      Good question! The buttermilk is such a huge flavor component of classic-style Southern biscuits and I’ve tested both biscuits and even muffins with buttermilk vs. regular milk vs. almond milk and it truly does make a difference in flavor. I am so not an advocate of asking people to buy extra ingredients at the store, but real buttermilk is worth it in this case. HOWEVER, since you can’t have buttermilk or milk feel free to use your favorite lactose-free alternative. Sadly there’s nothing I know of that can really compete, but it’s better than having a stomach ache!

  3. #
    Charlotte Moore — December 8, 2014 at 7:58 am

    There is nothing better than a buttermilk biscuit. My recipe is almost the same as yours. The only difference I pat mine out then fold over like a letter and fold over agin. Then pat out again and do the same thing. I do this 3 times then cut them out on the last patting put. They will rise even taller because it builds layers. I just learned this trick a year or so ago. I tested one without folding and then folded the rest of the dough. They were twice as tall as the one I didn’t fold.

    • #
      Tessa — December 8, 2014 at 4:24 pm

      Excellent tip!!

  4. #
    Carolyn — December 8, 2014 at 8:09 am

    Those really are remarkably perfect biscuits!

  5. #
    Deborah — December 8, 2014 at 9:09 am

    I would have loved one of those with my egg this morning!! I love Clabber Girl – it’s the only brand of baking powder I buy!

  6. #
    Alvin — December 8, 2014 at 11:54 am

    Melissa: I would think it is just the flavour of the buttermilk. I’m sure you can do the DIY buttermilk with lactose free milk but they would have a somewhat different flavour.

  7. #
    Liz — December 8, 2014 at 12:33 pm

    Whoa, do your biscuits look perfect! And the options are all magnificent…I’ll start by adding cheese and work my way through the list 🙂

    • #
      Tessa — December 8, 2014 at 4:17 pm

      Thank you and good plan 🙂

  8. #
    Lori @ RecipeGirl — December 8, 2014 at 12:44 pm

    You are amazing- this is such a perfect, comprehensive guide to follow. Love!

    • #
      Tessa — December 8, 2014 at 4:17 pm

      Thanks so much Lori!

  9. #
    Gaby — December 8, 2014 at 3:04 pm

    Great guide, the cheesy ones look fantastic!

  10. #
    Jenny Flake — December 8, 2014 at 4:34 pm

    These look awesome Tessa! Great tutorial!!

  11. #
    leslie — December 8, 2014 at 5:51 pm

    There is nothing better than a buttermilk biscuit!!!!

  12. #
    Carla — December 14, 2014 at 1:49 pm

    I use Clabber Girl baking powder as well when I bake. I love freshly made biscuits, especially biscuits and gravy. Love the tips and tricks in this post.

  13. #
    Judy — May 6, 2015 at 8:22 pm

    I don’t use liquid buttermilk because it would go bad before I used it all. So I use the powdered buttermilk that’s for cooking. You mix the powder in with the other dry ingredients,,,I sift everything together…..then add water and prepare as usual. The biscuits come out just as pretty and delicious.

  14. #
    dbearhugnc — December 29, 2015 at 6:00 am

    Tessa, you make the point about butter vs. shortening. But, have you ever compared flour? Living in the North Carolina, I guess I’m lucky. But, I’ve had much better luck with my biscuits using either White Lily Self-Rising (a soft, winter wheat with a lower protein content than others which used to be milled in Knoxville TN – but now milled elsewhere after being purchased by Smuckers) or Southern Biscuit Self-Rising (also a soft, winter wheat milled in Newton NC). Even when I’ve used all-purpose flour and triple sifted the dry ingredients, the self-rising still beats the outcome.

    And, to Judy. Don’t’ worry about the buttermilk. I’ve actually had a better outcome with buttermilk which is past the ‘Use By’ date. And, buttermilk can vary a lot. I’ve lucked up on a local dairy (Maple View Farm in Hillsborough, NC) which sells their buttermilk in real glass bottles. Even when I use it fresh, it’s nice and clumpy from the cultures they use. Wonderful stuff.

  15. #
    Joyce — January 13, 2016 at 2:53 pm

    I just finished doing this recipe for dinner. I had fun doing this delicious recipe with my 8 year old child, she had a lot of fun. It came out super good!!! Thank you for this delicious recipe.

  16. #
    Bev Martin — February 15, 2016 at 10:01 am

    I just made the biscuits. The first attorney did not turn out very good so I tried again. The second batch was better but they turned brown on the bottom before the top. Do you know what caused this issue? It may be thst my oven is too hot?

    • #
      Tessa — February 16, 2016 at 4:47 pm

      If it wasn’t your oven (I suggest getting an oven thermometer to be sure it’s accurate), it could have been the pan or the positioning in the oven. Dark colored pans or pans that are still hot from the previous batch can burn the bottoms of your baked goods. If your oven rack is too close to the bottom of the oven, that can also lead to the same problem.

  17. #
    Kimberly Criqui — March 29, 2016 at 10:28 am

    Says 2 cups (9 ounces) flour

    Please clarify.

    Making these now. Thank you!

  18. #
    Jibsman — January 9, 2017 at 9:29 pm

    I realize this is an old thread, from 2016? So long ago!!! I have read that rolling the dough out thin, then flouring and folding, repeating several times creates the layers that make biscuits so wonderful. Of course the problem is the more you handle the dough the tougher the biscuits get.

    Any suggestions on a compromise would be really really helpful!!!

    Jibsman

  19. #
    viola kayima — February 23, 2017 at 11:48 pm

    I always wondered how biscuits were made…..but now……am becoming a proffesional………

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

Instagram

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed