Homemade Biscuits (Easy, No Yeast Recipe)

Baked homemade biscuits on a cutting board with butter.

5 from 2 votes

Homemade Biscuits (Easy, No Yeast Recipe)

No buttermilk? No problem. Just a few everyday ingredients come together to create homemade biscuits that are perfect for breakfast, dinner or even for snacking straight from the baking sheet. Whether you’re serving them with jam, honey, or alongside a hearty soup like Creamy Corn and Potato Soup, these are easy to make and a family favorite.

Prep Time10

Cook Time15

Chilling Time30

Total Time55

Course: Breakfast, Main Course

Cuisine: American

Servings:

Calories: 334kcal

Author: Melinda O'Malley Keckler

Ingredients

2 cups flour
4 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
½ cup butter softened
1 egg
⅔ cup milk

Egg Wash for Topping

1 egg optional
2 tablespoons water optional

Instructions

Line a baking sheet with parchment paper.
Mix flour, baking powder salt and sugar with a fork. Add softened butter and gently combine to create a crumbly mixture.
2 cups flour, 4 teaspoons baking powder, ½ teaspoon salt, 1 tablespoon sugar, ½ cup butter
In a glass measuring cup, add the milk and egg. Whisk to blend.
1 egg, ⅔ cup milk
Add the liquid ingredients to the flour mixture and stir with a fork to combine and create a soft dough. Don’t overmix.
Place the dough on a floured cutting board, roll or pat to a flatness of about 1 inch.
Use a knife or cookie cutter to and cut the dough into whatever shapes you prefer.
Place the biscuits on the parchment-lined baking sheet, set the baking sheet in the freezer and chill the unbaked biscuits for 30 minutes.
NOTE: If you bake the biscuits in a cast-iron skillet, arrange them in the skillet after chilling the biscuits on a baking sheet in the freezer. Cast iron may crack or shatter when going from one temperature extreme to another. Spray with cooking spray (Pam) or grease with shortening before arranging the biscuits in the skillet.
While the biscuits are chilling, preheat the oven to 450°F and whisk together one egg and 2 tablespoons of water.
Remove the baking pan from the freezer and brush the tops of each biscuit with the egg and water mixture. This is optional, but it will help the biscuits turn golden brown while cooking.
1 egg, 2 tablespoons water
Bake for 10-15 minutes or until puffy, light golden brown around the edges.
Check the biscuits at 10 minutes and adjust the remaining time based on how quickly they are rising and browning.
Remove from the oven and serve right away.

Notes

Chilling the biscuits in the freezer before baking helps the butter firm up and that's what prevents the butter from melting too fast in the hot oven. This is how the biscuits keep their shape and it prevents them from flattening out.

Nutrition