Best Fluffy, Flakey, Buttery Biscuits Ever

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.

flakey biscuits hot from the oven

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.

homemade biscuits with sausage patties

4.8 from 50 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!
Author:
Recipe type: Bread
Cuisine: American
Serves: 12
Ingredients
  • 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
Instructions
  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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Comments

  1. Anna says

    These are amazing! My boyfriend has only ever liked his grandmother’s homemade biscuits and his children are very picky eaters. Your biscuits were the first I have ever tried making from scratch and all four of them would not stop raving about how delicious they were. I’m making them again this morning, but I’m DOUBLING the recipe!

  2. tspeigner says

    Thank you for this recipe! I have a happy family today because I finally got decent homemade biscuits! I’ve tried 3 different recipes and they never rise, aren’t flaky, and are always hard as rocks! These came out perfectly and had super easy instructions. Thank you, thank you, thank you!

  3. Kimberly says

    This is my go to recipe! I get asked to make biscuits and gravy almost every weekend because the biscuits are so amazing!

  4. Ana says

    Loved these! Although I did manage to screw up one of the batches by leaving it in the oven for 20 mins. :(
    Quick question, can you substitute the butter for vegetable shortening?

  5. lisa g. says

    Ive read alot of biscuit recipes. But to find honey as an ingredient is unusual to me! Cant wait to make these and thanks for the post!

  6. Mama Allen says

    Hi Maureen! Can’t wait to try this biscuit recipe. Sounds wonderful! About how many biscuits does your recipe make?

  7. Rebecca says

    LOVE this recipe! thanks for sharing! I did convert to drop biscuits, because i didn’t have a way or enough space to roll the dough out but was still good and quite fluffy, my family loved the buttery, slightly sweet flavor

  8. Jeanette says

    Just wondering if you could share your sausage recipe? We’ve acquired a lot of local honey and my husband wants biscuits. After reading this entry and looking at your photos I’d love to make a sausag and egg buscuits sandwiches.

  9. Don Birdsall says

    Very Good!

    This was my first try at making biscuits. After looking at several, I picked this recipe because it used cream of tartar. I knew that this would chemically react with the baking powder and guarantee rising. The recipe was really quite easy ro prepare. and the resulting biscuits were simply delicious. I will definitely be making these again.

  10. Jessica Q says

    Do you think if I made these with buttermilk (for the acidity) I could skip the cream of tartar? I don’t have any now, and don’t go for groceries again for another week, but we’re almost out of freezer biscuits, and yours look awesome! I do have baking powder, if that would help.

  11. Patricia says

    Unfortunately I have a funeral tomorrow for our piano player at church. I am bringing all kinds of bread for the reception. Since we are having fried chicken-biscuits are in order. When I googled, “Best biscuits” your recipe was the first 5 star to come up. Though I like my old recipe, this looks much better. Like the idea of cutting into squares. Love your site. Bookmarked for sure!

  12. Sarah says

    Thank you so much for this recipe! I have tried so many different recipes, techniques, tips, and tricks for the past 20 years without luck — but this recipe came out great! Thank you so much from the biscuit lover (who can now make descent biscuits :D)!!

  13. lauran says

    Very tasty biscuits with great texture! Next time, I will heat up the honey and mix it with the milk first so it dissolves throughout the dough better. Additionally, I will absolutely let them rise for 20 minutes. The batch that went straight into the oven is about 1/2 as tall as the second batch. Thankfully, they both taste great.

  14. Dawn Clift says

    Wow, I’m a southern girl- a cornbread girl. Fell in love with cream scones (even when I made them) while living in the UK…but never could make a decent biscuit; never really “loved” a biscuit — until this morning. Oh my goodness!!

    I ate 3!!!! I’m doomed, I’ll be a little butterball turkey by November.

    Thank you so much for sharing.
    I live in Marietta, GA by the way. I saw your remarks about your son and grand babies here in the Atlanta area. :)
    Blessings! Cheers! Etc!
    Dawn, the Texas Pecan, in the Peach State

    • says

      Hi Dawn! I felt the same way after my first sausage, egg and cheese biscuit. No turning back! My son and his clan live in McDonough, just south of Atlanta.

  15. Tifa says

    I just made these, but didn’t have any cream of tartar. I brushed the tops with butter and they taste amazing, but they don’t have that beautiful golden top. In fact, they looked kinda dry, but didn’t taste that way. Other than that, they’re perfect! Is the cream of tartar the trick to that golden crust?

    • says

      No, the cream of tartar shouldn’t make that difference. If you put all the ingredients in the same amounts, you should have similar results. What sort of butter did you use?

  16. Laura Maurer says

    Yum, yum, YUM!! Thanks to you Maureen, I finally made a fluffy, hi-rise biscuit! And by the way, did I mention … They are Yummy?!?!

  17. Ali Gonterman says

    This was about the third biscuit recipe i have tried. The former recipes always came out like hockey pucks, no matter how vigilant i was about not over-working them. These are delicious; light, flaky, and buttery :) My family and friends love them! I use raw honey and double the amount since my fiance and daughter are honey fiends.

  18. Johnette says

    I love a good biscuit, grew up on my mother’s, but enjoyed a lot more along the way.
    I made these and since I know she won’t be seeing this, gosh, I have to admit I loved them! Extremely easy to make and beyond buttery. One question, do you use salted butter or unsalted? I used unsalted and thought it needed a pinch more.
    Thanks bunches!

  19. Trisha says

    I’ve been searching for the PERFECT biscuit recipe forever and the are surely it!
    Taste and look fantastic, super easy…..and I don’t even have a food processor.
    I didn’t part them out very thick and didn’t get nearly as many as you do …..
    whats the trick? Thanks for the great recipe!

  20. Amanda says

    I just made these this morning. I am putting together freezer breakfast sandwiches for The Hubs. I think that next time I will let them rest the recommended time. I put them straight into the oven and was able to get a little bit of rise out of them but not as much as I hoped. They taste DELICIOUS

  21. Mona helmer says

    Oh my gosh, I am a biscuit lover, and just never seem to get them just right! Ohhh my, this is Just right. I did use full fat buttermilk for the milk, melt in your mouth, mile high wonderfulness!! Thank you, I made homemade apple butter and slathered it on ! ????????

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