Fluffy Homemade Biscuits (made with milk)

Fluffy homemade biscuits on parchment paper.

4.60 from 5 votes

Fluffy Homemade Biscuits (made with milk)

These Fluffy Homemade Biscuits are made with milk, and are buttery, soft and fluffy with a delicious crispy golden crust. The 3-ingredient recipe is simple to make with things you probably already have in your pantry, and gets tall biscuits on the table in a snap!

Prep Time5

Cook Time15

Total Time20

Course: Biscuits, Bread, Breakfast, Brunch, Dinner

Cuisine: American

Servings: biscuits

Calories: 161kcal

Author: Cynthia Christensen

Equipment

Ingredients

2 ¼ cups self-rising flour
8 tablespoons unsalted butter very cold
¾ cup whole milk very cold (can use 2% milk)

US Customary - Metric

Instructions

Place self-rising flour and cold butter cut into cubes into the bowl of your food processor and pulse 6 to 8 times. You should end up with butter and flour the texture of lumpy cornmeal with some larger pieces of butter.
(Alternatively you can use a pastry blender or do a finger snapping motion with your hands to rub the flour and butter together.)
Pour in your milk. Mix until you have a shaggy dough with just a little bit of dry flour at the bottom.
On lightly floured surface, fold dough over on itself just until smooth. Roll out dough to about ½-inch thickness.
Cut with floured 2-inch round cutter. Gather together your scraps and cut out as many biscuits as you can. Place on your prepared baking sheet.
Put the biscuits into the freezer to chill up the butter while you preheat the oven to 425°F. Brush the tops with more milk and bake for 12 to 15 minutes, or until golden brown and well risen.
Remove from the oven and let cool for at least 10 minutes. I like to brush the tops of the biscuits with melted butter and sprinkle with flaky sea salt.

Notes

Expert tip: Don't twist the cutter when cutting out biscuits. Doing so will compress the edges and your biscuits won't reach their tall and fluffy potential! Press straight down and pull straight back up!

Storage: I like to serve biscuits warm, but wrap any leftovers or keep them covered for 2 days at room temperature.

Make ahead freezer biscuits: Freeze biscuits unbaked for up to 3 months. Remove desired number of biscuits from freezer and place on lined baking sheet. Brush tops with egg wash and sprinkle with flaky salt, if desired. Bake in a preheated to 425°F oven for 15 to 20 minutes, or until fluffy and golden brown.

Nutrition