Best Fluffy, Flakey, Buttery Biscuits Ever

flakey biscuits hot from the oven
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Can you imagine after living “down south” for many years, moving to Australia where biscuits are cookies?   “Oh, you mean scones,” they say.  And scones in Australia is pronounced scons.

I said it wrong once at a party and, “You say it like an aMERican,” someone said and everyone else nodded.  It’s been scons ever since.  Biscuits are not scones.  They might be scone-ish but they are definitely not scones.

Biscuits are flakey, fluffy, high, light and marvelous to eat, especially at breakfast.  After the post about John eating all my tarts, I’m almost embarrassed to tell about the biscuits.

Easy Homemade Biscuits

When I get homesick for my children and grandchildren, I cook something that reminds me of home, whether that’s Knoxville, Tennessee where I lived for a long time or back in Maine where I grew up or Orlando, Florida where I migrated from.  Just the taste of a blueberry pie puts me back at my mother’s dinner table in an instant, with memories flooding back about how I learned to rake wild blueberries when I was about 8 then went home and watched my mother make a pie from them.

The other day I’d had a long chat with my son who’s in Atlanta after receiving photos of my two youngest grandchildren.  After hanging up the phone I was feeling a bit like Miss Crankypants and decided I needed to get in the kitchen for some Americanization.  I wanted a sausage biscuit.

how to make flakey biscuits

American sausage isn’t available down under either but thankfully it’s really easy to make from ground pork and pantry items I always have on hand.  I mixed that up and rolled it into logs and froze 3 logs and put one in the fridge.

Just as I got all my biscuit ingredients out, John walked in and asked what I was making.  “Sausage and biscuits,” I said.  He rolled his eyes with that look that says, “she’s homesick,” and gave me a cuddle and off he went back upstairs to work.  He doesn’t get as excited as I do about cooking memory food.  To be honest, I’m not sure he has any memory food.

I sifted and mixed and put the biscuit mix on the silicone mat and patted them out.  Rather than use a biscuit cutter, I just used a big knife and made them square.  I cut straight down – no sideways back and forth because that action limits how the biscuits can rise and then I popped them in a hot oven in the top third of the oven – that’s where it’s hottest.

As the sausage patties were frying and the biscuits were baking, imagine the wonderful aroma coming out of my kitchen.   That was when I heard a little voice from upstairs yell, “That smells really good, dear!”  When I peeked in the oven, the biscuits were tall, fluffy, flakey, buttery and gorgeous.

homemade sausage patties

I dashed to get some photos before pulling apart the biscuits and sliding in a juicy sausage patty and yelled, “John, want a biscuit?”  He did.  I ate 1 1/2 and shared my other half with Charlie.  John ate the rest and then cleaned up all the leftover biscuits.

“These are NOT scones, you’re right.  More butter, more salt, less sugar and they are wonderful.  Can we have them again soon?”  There you have it.  My husband who is Aussie to his underpants wanted more biscuits with sausage.

homemade sausage biscuits

Next time I’m making biscuits with bacon, egg and cheese.  You Americans know the ones I’m talking about.  No such thing even at McDonald’s here but they’ll be in my kitchen very soon.

This biscuit recipe is foolproof.  I wouldn’t tell you if it weren’t so.  If you follow these directions, your biscuits will be as beautiful as the ones in these photos.  I promise.  Seriously, you can’t screw ’em up.  It’s a no-fail recipe for homemade biscuits.

homemade biscuits with sausage patties

4.8 from 73 reviews
Best Fluffy, Flakey, Buttery Biscuits Ever
Prep time
Cook time
Total time
If you haven't made biscuits because you were afraid you could use them as the foundation for your new house - these biscuits are for you. Easy and delicious!
Recipe type: Bread
Cuisine: American
Serves: 12
  • 2 cups plain flour - sifted
  • 3½ tsp baking powder
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1 tablespoon honey
  • 113 grams butter (1/2 cup) cold butter cut into ½ inch cubes
  • ⅔ cup milk
  1. Preheat oven to 230C/450F
  2. Place dry ingredients in a food processor and whiz to combine.
  3. Add butter and pulse til the butter looks like peas.
  4. Dump into a mixing bowl and add the milk and honey and stir until it comes together.
  5. Place on a lightly floured surface (I use a silicone mat because it's easy to clean) and knead several times to work the gluten
  6. Then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they won't be as high.
  7. You can cut them with a biscuit cutter, a tin can or a glass but don't use a seesaw approach as that will reduce the rise.
  8. If you want soft edges like I do, place them about an inch apart on a baking sheet covered with baking paper.
  9. I used a knife and cut them square and had no leftovers.e biscuits on a baking sheet about two inches apart. If you like softer edges from a “pull-apart” biscuit, put them close together in a pan.
  10. You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.
  11. Bake for 10 minutes or until golden brown.
  12. I like to let them rest for about twenty minutes before baking, but, seriously, my babies don’t sleep that long, so I usually just throw them in the oven. Bake at 450 for 10 minutes or until they are done to your liking.

As a funny aside.  I go to a local cooking demonstration every Friday morning at a cooking shop not far from home.  My friend Iris who owns the shop is in England learning more cake decorating and chocolate making but her staff keeps everything humming along in her absence.  This week one of her American employees made Southern Biscuits.  Now this is the same woman who when I asked where she moved from she said, “North Carolina, it’s a state in the United States in the south.”

Everyone roared because she hadn’t realized that I have an American accent.  Then she said, “I went to the University of Tennessee for my degree in food science.”  To which I replied, “Go Vols!”  She still didn’t get it and looked at me and said, “Have you visited Tennessee?”

Laughter again.  I told her I WAS a Vol a million years before she was born.  She said she never picked up my American accent.  Now we had loud guffawing because I sound VERY American to everyone else.

Anyway, here are the biscuits she made.  They were flat and tasted like a mouthful of flour.  Don’t make her recipe.  :)  BUT her tomato and chilli jam was to die for.  Coming up soon!

southern biscuits the wrong way


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  1. Lyla says

    Five stars are not enough…You are my hero! This is truly the best of the best recipe for biscuits! I have tried before to make biscuits from scratch and they WERE like the foundation to my new house. I am a baker (not professionally trained) and always get rave reviews on everything. I have even mastered cheesecake. I was very fearful to try again but I heard someone raving about some homemade biscuits and I had to do it. Found your recipe and the rest is history. Mouth watering buttery mouthfuls of bliss history. Talk about orgasmicchef! Whew. Anyways all I really wanted to say is thank you! And my coworkers will thank you tomorrow!

  2. CWiggs says

    These are the BEST biscuits I have ever made/eaten, I found you via Karrie @ while looking up “freezer recipes….I cannot thank you enough, no more “canned” biscuits in my house!

  3. Melody says

    I’m not sure what the purpose of the cream of tartar is since it’s usually combined with baking soda to provide leavening (baking powder is cream of tartar and baking soda).

      • Mal says

        Would I need to make substitutions for leaving out the cream of tartar? I never, ever think to buy the stuff!

        • says

          Hi Mal,

          Nah, just leave it out. No substitution necessary. The biscuits will rise just the teeniest bit less, that’s all. I often leave it out.

  4. says

    The picture before baking is enough to make me try these…all those wonderful dots of butter throughout…then the finished biscuit….yum! As usual your photographs make me hungry long before I even read the details.

  5. says

    These are so light and fluffy! I’m up[ a full hour or more before my husband…the kitchen being right next to the bedroom. Maureen have you ever mixed up a big batch and frozen them individually so that you could take out exactly how many you desired and then thawed and baked them. That way I could have them ready when he got up…we have really full days and I was wondering if it would ruin them.Thanks

    • says

      Yes, Ma’am, Margo, I do it all the time. Usually I make sausage patties and I make a sausage and biscuit and freeze them individually. Then when breakfast comes, I put them in the microwave frozen and then peel off the biscuit and slap a slice of cheese on it. Breakfast on the run – done!

      • lynn says

        Thanks for the recipe Maureen! I’m going to try these (and your breakfast sausage) tomorrow. I’ve tried lots of different biscuit recipes without success, but your recipe looks perfect! I’m an experienced cook and baker, but my biscuits never seem to turn out the way I want them to.

        I’m not American (or Australian) …… I’m British through and through! Spent 10 years living in Florida though (late 80’s to late 90’s) and really miss the sausage biscuits for breakfast!!

        I believe that both scones, and rissoles originated from Britain? Please tell your Aussie friends that biscuits are completely different to scones, and American breakfast sausage is certainly not to be compared with a rissole!!

        • says

          Yeah, Aussies don’t know sausage and biscuits and breakfast sausage doesn’t resemble a rissole. :) I moved to Australia from central Florida and I miss the sausage biscuits too. Thankfully I can make them at home.

          • lynn says

            Hi Maureen, well I made the biscuits and sausage this morning …… after 15 years (and trying as many different recipes) I finally succeeded!!! The biscuits turned out beautifully and they were so easy to make! I was slightly nervous about the sausage making, only because my husband makes really good English sausages (Cumberland in particular) but the sausage was perfect!

            We also lived in central Florida (Citrus County) and regularly ate breakfast at a small drug store cafe in town, where they served fab sausage biscuits. Thanks to you, I can now make sausage biscuits equally as good!!

            Can’t wait to try some more of your recipes x

  6. ariana says

    this is the best recipe ever!!!! I’ve been meaning to leave a comment praising you for a while but just now getting to it- my only modification I make is that I use a tablespoon of pure maple syrup instead of honey and I just mix it in with the milk. thank you so much! you’ve changed breakfast for us around here cheers!

  7. Tolu falaye says

    I was so excited to try this recipe but they turned out to be a huge disappointment. I followed the instructions exactly and they smelled so nice and were so flakey, but they were insanely bitter. I don’t know if it’s because of thr baking powder or what. 3.5 teaspoons seems like a lot for just 2 cups of flour. They were do bitter I had to throw everything out. I was really disappointed because I had used organic ingredients for everything si I felt like I wasted my money. If I make these again, I’ll definitely use way less baking powder.

    • says

      I’m really sorry you had that problem and I did once too. It was because the baking powder wasn’t sifted with the flour or mixed well before the liquid went in. I had to toss out the whole pile. I’ve made these biscuits so many times that I know it works. Please try getting some fresh baking powder and giving it another try. I’m not the only one who’s had luck with this recipe. Again, my apologies!

  8. Keri in WA says

    I don’t have any honey. Can I leave that out? I am making these for biscuits and gravy (dinner tonight).

  9. Sutowato says

    I just whipped up a batch of these for my Texan (and very picky) girlfriend… Success! She is so happy and I am amazed at how simple these were to cook after running through tens of other much more complicated recipes. Now I can make a Sunday breakfast without complaints about English muffins :) Thankyou!

  10. Kathy says

    These look very interesting! I’m keen to try them, to see the difference between scones and biscuits. I don’t have a food processor, though. Any advice for those of us who cook with our hands?

    • says

      All you need to do is use a pastry cutter or even two knives to cut the butter in. It takes a few minutes longer, that’s all. Good luck!

  11. Tolu falaye says

    Okay. I made these again and to be on the safe side, I put only 2 tsp of baking powder. It turned out amazing. They were so buttery and flakey. They were sooooooo delicious and perfect. I’m glad I gave them a second shot. I think that baking powder I used from last time was stale. This was so good. Thanks so much for the recipe

  12. Rosie says

    Today saturday morning open my pantry NO BREAD! open my refri I have cheese everything but eggs. My kids need to be ready in 30 minutes and I have to make them breakfast. I start searching for fast bread recipes that don’t use any eggs, between scones and biscuits mmmmm then I found your recipe. Made them pretty quick I use heavy cream instead of milk and agave instead of honey, left a little longer to in the processor to void any kneading (no time) I was scared thinking my kids going to have something is not probably well made. I took them out of the oven let cool while getting my little one ready…………when I took the first bite to try it was instant my test buds start feeling watery and I couldn’t stop having one myself. I fix a little sandwich for my kids with turkey ham and cheese they love it!!!! YOUR BISCUIT RECIPE IS THE BEST I EVER TRY. THANKS FOR SAVING MY MORNING!!!!!!!!

  13. April L. Pratt says

    I am so making these tonight!!! I am a full-blooded Tennessee girl but married a man from Utah. These biscuits are going to be perfect with my country fried steak, mash pirates and gravy, and green beans…..these Utahans aren’t going to know what to think!!! Thank you for sharing!!!!

  14. Penny says

    Read through comments as I was missing several key ingredients. Made mine with White Lily self rising flour, a tablespoon of granulated sugar and a stick of salted butter. No food processor so I simply used a sharp knife to cut the butter into small chunks, dumped them into the flour & sugar and ran the knife through a few more times to try to get the butter into pea sized chunks, but was hungry and could not wait. Stirred in 1% milk, kneaded about 6 times and sliced as described. My biscuits came out great. They raised nice and tall and had attractive layers from the folding I did during the kneading. I look forward to making this recipe again as written as I’m sure they will be delicious AND beautiful.

    I’m in Spanish Fort, Alabama, by way of Johnson City, Tennessee. Loved the recipe, loved your friendliness. Comfort food all the way. :)

  15. Karen says

    These are AMAZING Easily the best, easiest biscuits I’ve ever made!! Only problem I have now is that I need to be going dairy-free for my soon-to-be newborn. Do you think a different type of milk would really screw this up? I’m thinking I could freeze soy-based butter or something and use that as a butter alternative, but I’m not sure what to do about the milk….. Any thoughts? I really want to make some of these in the next couple of weeks and freeze so I can have grab&go breakfast sandwiches! Thanks!


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