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I mentioned that these biscuits are easy so do not be alarmed by all the tips that I have for you below. These biscuits are easy, but technique matters and I want to arm you with all the information that you need so that you can make these easily and have them come out perfectly the very first time.

And yes, I do recommend using unsalted butter in this recipe and then adding salt. If you want to know more about why I write my recipes this way, you can read all about it (and an easy substitution if you only have salted butter on hand) in this post that I wrote about salted vs unsalted butter.

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This recipe made a batch of light and tasty biscuits (6). It is quite easy and fast. This is the first time I have grated the frozen butter and it worked very well. I will grate frozen butter more often now. Thank you for your website. Happy Holidays!

To get a nice, tall biscuit, I like to pat the dough out to 3/4 to 1 inch thickness and cut with a biscuit cutter. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

this was my first time making homemade biscuits, and WOW, SO EASY AND DELICIOUS! they were so buttery, fluffy, and incredible flavor. Made these with sausage and gravy for Christmas morning. This will be my go to recipe!

I made these tonight after I got from work. Me and my husband almost ate all of them. I have made a lot of your recipes. They have made me a better cook. Thank you for taking the time to give us such wonderful recipes.

Thank you Natasha. These biscuts came out perfectly. I have made biscuts before and they always came out dry and dense. I followed your instructions exactly but used pastry flour. I have made many of your recipes and they always come out perfectly and tasty. My family ate every biscut. This is my go to recipe. Thank you again!!

I use up to 4 cups of flour but use two tbsp. of baking powder

when I want lots of biscuits.I also use about 1/4 to1/3 cup sugar.this dough makes great cinnamon rolls also.

Love your recipes.

This was my first time making biscuits, and they came out SO GOOD. Thanks for the recipe and the easy to follow instructions. I cut mine into squares because I am impatient, but they tasted moist, light, and airy. Perfect.

Hi Shirley! Dry biscuits are usually a result of using too much flour. Watch my tutorial on how to measure ingredients HERE. I would also look over the recipe to see if there was anything you did differently. I hope that helps. ?

Love, love, love this recipe!! I did make a few adjustments to what I had on hand. I used buttermilk and self rising flour instead. I cut the baking powder back to 1 TBLS since I was using SR Flour. These biscuits turned out fantastic!!!! Thank you Natasha, I can finally make good biscuits. ?

Hi Sasha, the recipe is accurate. Did you possibly use baking soda by mistake? You should not be able to taste baking powder (this is also why I specified to make sure to use a baking powder that is aluminum free). Also, just for reference, a popular New York Times Biscuit recipe uses 2 Tbsp, so 1 1/2 is not unusual for biscuits.

I really wanted to love these as i always love your recipes and they never let me down. I followed everthing to a T and it was a fail. I was going to pair with your chicken pot pie soup (soup was delectable we all loved it) but the biscuits im really bummed about. even after 15 minutes on 450 they seemed to not be where they were supposed to be. please help

Trusted for the last 40 years, this easy homemade Biscuit Recipe requires just 3 ingredients. Whip up a batch of homemade biscuits for a dinner side dish, shortcake-starter, or as the base of a breakfast entree.

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

I bake biscuits often, and use the same process and success tips when making all of my favorite variations including cheddar biscuits and everything bagel biscuits. I also make biscuit-topped vegetable pot pie and biscuit breakfast casserole. And you can absolutely turn these into dessert with my recipes for biscuit-topped berry cobbler and homemade strawberry shortcake!

I have tried unsuccessfully for years to make fluffy delicious biscuits similar to those my Grandmother used to make fresh twice a day. This recipe worked well and my family was thrilled with the biscuits.

Hi Nikki, thank you so much for giving these biscuits a try. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. Alternatively, you can reduce the baking powder down to 1 Tablespoon and add 1/2 teaspoon baking soda. See the recipe notes for details. Thank you again!

If you've been only eating those biscuits out of a can because you're too scared to try to make your own fluffy biscuits from scratch recipe, let me tell you, you're missing out! Making biscuits from scratch is actually pretty simple and making them from scratch makes a world of difference.

To make ahead, prepare and cut out biscuits according to recipe instructions. Place on a lined baking sheet in the freezer. Freeze for 1 hour, then transfer to a freezer bag until ready to use or up to 3 months.

I haven't tried it with this recipe, but I do it with drop biscuits all the time, so I think it would probably work. To try it, follow baking instructions in the recipe, adding on an additional 2-4 minutes to the cook time to account for them being frozen. Watch them closely at the end.

Let me know how it goes if you try it!

These biscuits were incredible! I can highly recommend this recipe for its ease and the end result.

I realised that I only had about a third of the unsalted butter that I needed and only had salted left to make up the rest, so I reduced the salt by around half. They were super delicious!

This recipe is pure AWESOMENESS!! I made some & they were absolutely delicious!! I was so proud of myself, because this was the third time I made biscuits, & they were perfect!! Thanks for sharing this GREAT recipe!!

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These are the best biscuits I've ever made and the best I've ever eaten! Crispy on the bottom, fluffy inside! I loved the "rough puff" folding-- I think it really added. These will be my go-to biscuits for sure.

These biscuits are terrific! Best recipe I've found.

2 tips: Put butter in freezer for 2 hours prior to mixing and grate butter using a cheese grater. Brush melted butter on top before cooking. Also, if biscuits don't brown satisfactory on top, turn oven to broil for about a minute near the end. Watch closely!

We make these all the time one of our favorite recipes. I have made ahead of time and frozen them but learned by trial and error when baking if you freeze them. If frozen, Preheat oven to 400 and bake for 20-25 mins close together. When done brush with butter and they come out as if you had just made them!

Followed recipe exactly as written. All my ingredients were fresh, biscuits had an off flavor. I always put a small amount of baking soda as well as baking powder when l use buttermilk. I've never put 2 Tbls of baking powder in anything. Really think the off taste is due to so much baking powder.

I can honestly say I've never had this issue. In fact, the last time I made these someone impromptu commented that they were the best biscuits they've ever had in their life. It's hard to say without seeing/smelling/tasting, but if I had to guess, I would wonder if your baking powder maybe wasn't aluminum free.

I finally found a biscuit recipe that was simple and so easy to make. I made them this morning for my family. I've been wanting a biscuit that was soft and flaky to make biscuits and gravy and this was perfect my husband love them he said this is the best biscuit he's ever eaten. Thank you so much for sharing your recipe.This is a keeper!!

I just finished making a batch of these biscuits. For me, I found them too salty. Next time I make them, I will use only 1/2 tsp salt. No, I did not use self rising flour nor baking soda.

Hope the next time less salt works. They did rise nicely and were tender.

This is the best biscuit recipe I have come across. I have made many!! My search is over. Soooo good. I made biscuits and gravy for Sunday morning breakfast and Strawberry shortcake for Sunday evening desert. Husband love them both!!

Hello I would like to thank you for your biscuit recipe.Ive had trouble with other biscuit recipes but with yours I've had success. I cannot thank you enough. My family loved my biscuits finally.lol do you do other recipes? I will be looking for other recipes from you. Hope you have a great new year and thanks for the great biscuit recipe. Deborah Coon south carolina

Hello, my family really loves these biscuits. My husband asked me to use the recipe to make larger biscuits for breakfast sandwiches. If I use a 4 inch cutter, how long and at what temperature would you recommend baking them?

Hi hi all - just made and ate about half of recipe!!! Some feedback, from hubby - who's palate is way better than mine, and I take total advantage of it, as he's rarely wrong!!!

- too much salt! We will try with 1/2 tsp next time. I agree with him on this one, just tasting the biscuit without any butter or Jam, and the salt is the thing that comes to the surface.

- dough is too crumbly, could not pat/fold as suggested. I ended up adding a 1/4 cup more of the Buttermilk just to get it to stick together! Unfortunately the extra Buttermilk made the baked biscuits crumbly too. Suggestions appreciated.

Beyond that - they were light, fluffy, and tasted awesome with Jam! With slight modification - this is a keeper!!! e24fc04721