Flaky & Tender Old-fashioned Biscuits
There is nothing better than a basket full of warm, fresh old-fashioned biscuits. These biscuits are golden and crispy on the outside while soft and flaky on the inside. You will definitely be adding this recipe to your recipe box!
I have tried many biscuit recipes during my time as a homemaker. Some have been okay, others not so much. I felt like I could never find the perfect biscuit recipe. You know the one.. it reminds you of being at Grandma’s house, eager for the pot roast and Grandma’s old fashioned biscuits to hit the table.
I have been making these old-fashioned biscuits for years now and dare I say they are the perfect biscuit recipe. They have lots of butter and naturally get golden-brown and crispy on top while keeping their super soft, flaky inside.
My kids beg me to make these old-fashioned biscuits constantly.. my 7 year old’s birthday breakfast request is always these biscuits smothered in sausage cream gravy. I just know your family will love them, too! Don’t forget to write this one down and stick it in your recipe box, you’ll be so glad you did!
Why You Will Love These Old-Fashioned Biscuits
Quick – These old-fashioned biscuits come together super quickly and are my go to side dish for dinner or last minute contribution when attending a potluck.
Simple – Made with simple staple ingredients, I know I always have them stocked in my pantry ready to throw a batch of biscuits together. No weird random ingredients here!
Delicious – As I said above, my quest for the perfect old fashioned biscuits recipe was a long one. I am quite picky when it comes to how I want my biscuits to turn out, so you know if I am sharing this recipe with you it is a winner! They are golden and soft, tender and flaky… the absolute perfect biscuit combination.
What makes these homemade old fashioned biscuits different?
A problem I was running into with all of the biscuit recipes I tried before was that they were usually on the crumbly and dry side. I was really searching for a recipe that left me with buttery, tender biscuits reminiscent of those you would find at a good southern restaurant.
I knew that if I wanted my biscuits to be superior there would be no skimping on the butter. This recipe uses two full sticks of butter and you won’t regret a single bit of it! They may not help you lose weight, but your family will be singing your praises when they see these hit the dinner table.
Another thing that makes these biscuits super soft and fluffy is all the baking powder. Some recipes call for less or even baking soda instead. This biscuit dough gets a good dose of baking powder and you’ll see the difference it makes!
Ingredients
All purpose flour – I like to use the Costco organic unbleached flour
Baking Powder
Salt – I love using a mineral rich salt in all my cooking like this one from Redmond Real Salt
Sugar
Butter – I always use salted butter but you can use unsalted as well
Whole milk
Tools You Will Need
Bowl
Cheese grater
Baking sheet
Oven
How to Make Old-Fashioned Biscuits
Step 1 – Preheat your oven to 425°F. Combine flour (6 cups, 750 g), baking powder (2 tbsp), salt (2 tsp) and sugar (2 tbsp) in a large bowl.
Step 2 – Using your cheese grater, use the larger size holes to grate your butter (1 cup or 2 sticks, 226 g) into the flour mixture. Working quickly, work butter into the flour mixture with your hands. You want to work it in until only pea sized lumps of butter remain.
Step 3 – Make a well in the middle of your flour mixture and pour in the milk (2 1/3 cups, 570 g). Using a spoon at first mix in the milk until it is somewhat absorbed into the flour, then switch to using your hands if needed.
Step 4 – Once the dough is just combined (you don’t want to over mix as the butter pieces may begin to melt), transfer the biscuit dough to a floured countertop. Gently press the dough down with your hands and then use a floured rolling pin to roll it out until it is about 1/2 inch thick.
Step 5 – Using a biscuit cutter or glass jar (a biscuit cutter is a better choice as it won’t pinch down the side of the biscuits but either will work) cut out your biscuits. Once you have cut out as many biscuits as you can, gently combine the leftover dough and roll the dough out again. Repeat this process until all of your dough has been used up.
Step 6 – Transfer cut out biscuits to a parchment lined baking sheet. Bake biscuits in preheated oven for 16-18 minutes. You want them to be golden brown on top but not burnt. If you have a thermometer, you can ensure they’re done by making sure the internal temperature is 200°F.
Step 7 – Serve your biscuits warm with butter and jam or under homemade sausage gravy and enjoy!
For a visual, check out these step by step images!
Preheat your oven to 425°F. In a bowl combine flour, baking powder, salt and sugar.
Using your cheese grater, use the larger size holes to grate your butter into the flour mixture.
Working quickly, work butter into the flour mixture with your hands. You want to work it in until only pea sized lumps of butter remain.
Make a well in the middle of your flour mixture and pour in the milk.
Using a spoon at first mix in the milk until it is somewhat absorbed into the flour.
Then switch to using your hands if needed.
Once the dough is just combined, transfer the biscuit dough to a floured countertop. Gently press the dough down with your hands.
Use a floured rolling pin to roll it out until it is about 1/2 inch thick.
Cut out biscuits. Combine remaining dough and repeat process of rolling out and cutting until all dough is used. Transfer to a parchment lined baking sheet and bake for 16-18 minutes.
Serve your biscuits warm with butter and jam or under homemade sausage gravy and enjoy!
Substitutions
All purpose flour – You can use bread flour in place of all purpose
Sugar – You can use honey to sweeten the biscuits in place of sugar
Whole milk – you can use equal parts buttermilk in place of whole milk. If you only have skim or 2% milk on hand that is fine, but the biscuits won’t be as rich.
Tips for making old-fashioned biscuits
Make Ahead Old Fashioned Biscuits Recipe
One thing I love the most about these old-fashioned biscuits is how well they work for freezer prep! I always double the recipe and store half in the freezer. The instructions are super easy…
You can freeze the biscuits one of two ways. You can freeze the unbaked biscuit dough (my preferred method) right after cutting out your biscuits. Just place them in a single layer on a parchment lined baking sheet and freeze them this way. Then, once frozen solid, place the frozen unbaked biscuits in a freezer safe ziplock bag. When you are ready to bake them, bake as the directions call for but add an additional 3-5 minutes to the bake time. Just be sure to keep an eye on them after the 18 minute mark.
An alternative method is to bake the biscuits as per the instructions in the recipe. Once the biscuits are cooled you can store them in the freezer in a freezer safe ziplock. When you are ready to serve them just wrap them in foil and heat in the oven at 350° for 10-15 minutes.
Old-Fashioned Biscuits FAQ
Can I use freshly milled flour to make these old-fashioned biscuits?
I have used freshly milled flour for this recipe before using soft white wheat and it is absolutely delicious, however you don’t get that big, southern biscuit rise with freshly milled flour.
Can you freeze old-fashioned biscuits?
You totally can! It’s one of my favorite ways to prep a little extra something for my future self. I love squirreling these biscuits away in the freezer. See the “Make Ahead” instructions above for exact details.
What is the best way to store my homemade biscuits?
These biscuits are best stored in an airtight container and used within 2-3 days. If you want to extend the shelf life of your biscuits, store them in the freezer and they will keep for months. See make ahead old-fashioned biscuits recipe reheating instructions above.
Can I substitute buttermilk for the whole milk in this recipe?
Yes, you absolutely can substitute equal parts buttermilk in this recipe. Just make sure your buttermilk is very cold.
Old-Fashioned Biscuits
Equipment
- Mixing bowl
- Cheese grater
- Baking sheet
- Oven
Ingredients
- 6 cups all-purpose flour 750 g
- 2 tbsp baking powder
- 2 tsp salt
- 2 tbsp sugar 25 g
- 1 cup butter (shredded) 2 sticks, 226 g
- 2 1/3 cup whole milk 570 g
Instructions
- Preheat your oven to 425°F. Combine flour (6 cups, 750 g), baking powder (2 tbsp), salt (2 tsp) and sugar (2 tbsp) in a large bowl.
- Using your cheese grater, use the larger size holes to grate your butter (1 cup or 2 sticks, 226 g) into the flour mixture. Working quickly, work butter into the flour mixture with your hands. You want to work it in until only pea sized lumps of butter remain.
- Make a well in the middle of your flour mixture and pour in the milk (2 1/3 cups, 570 g). Using a spoon at first mix in the milk until it is somewhat absorbed into the flour, then switch to using your hands if needed.
- Once the dough is just combined (you don’t want to over mix as the butter pieces may begin to melt), transfer the biscuit dough to a floured countertop. Gently press the dough down with your hands and then use a floured rolling pin to roll it out until it is about 1/2 inch thick.
- Using a biscuit cutter or glass jar (a biscuit cutter is a better choice as it won’t pinch down the side of the biscuits but either will work). Once you have cut out as many biscuits as you can, gently combine the leftover dough and roll the dough out again. Repeat this process until all of your dough has been used up.
- Transfer cut out biscuits to a parchment lined baking sheet. Bake biscuits in preheated oven for 16-18 minutes. You want them to be golden brown on top but not burnt. If you have a thermometer, you can ensure they’re done by making sure the internal temperature is 200°F.
- Serve your biscuits warm with butter and jam or under homemade sausage gravy and enjoy!
Notes
Sugar – You can use honey to sweeten the biscuits in place of sugar
Whole milk – you can use equal parts buttermilk in place of whole milk. If you only have skim or 2% milk on hand that is fine, but the biscuits won’t be as rich. Freezer Instructions Freezing before baking – freeze the unbaked biscuit rounds flat on a cookie sheet, then store in a freezer ziplock. When ready to bake follow recipe baking instructions but add an additional 3-5 minutes to the bake time, keeping a close eye on them. Freezing after baking – Allow biscuits to cool completely and store in a freezer ziplock. To reheat wrap tightly in foil and place in the oven at 350°F for 10-15 minutes.
I made these this morning but cut the recipe in half. They were delicious!
So glad you enjoyed them!