Biscuits from Scratch | flaky tender tall biscuits | flaky layers | easy biscuits made from scratch recipe homemade biscuits with butter

Flaky Baking Powder Biscuits

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 biscuits
Calories 218kcal
Author Tristin Rieken


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon fine salt
  • 7 tablespoons unsalted butter cold
  • 3/4 cup milk cold


  • Preheat oven to 450 degrees F. Prepare baking sheets with parchment paper or grease with butter. In a large bowl, whisk flour, baking powder, sugar and salt. 
  • Cut cold butter with a sharp knive into little cubes. Or, shred frozen butter with a box grater into little shards. Work butter into flour mixture until only pea sized pieces remain. Gently stir in the cold milk just 3 or 4 stirs until a loose dough is formed. 
  • Lightly dust work surface with flour and turn the dough out onto it. Pat into a 1/2 inch thick rectangle and fold in thirds like a business letter. Pat into 1/2 thick rectangle and fold in thirds a second time. Pat down 1/2-3/4 inch thick and cut in circles with a sharp biscuit cutter or square with a sharp knife. Pressing together scraps of dough as needed to use all the biscuit dough. 
  • Bake until lightly browned and fully cooked in the center, about 15 minutes. Cool and serve.


Cut biscuit dough can be made ahead and refrigerated loosely covered up to 24 hours before baking. Or, freeze biscuit dough rounds on baking sheets and transfer to a freezer safe storage bag or container. Add 3-4 minutes to frozen biscuit baking time.


Calories: 218kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 303mg | Potassium: 215mg | Sugar: 1g | Vitamin A: 345IU | Calcium: 98mg | Iron: 1.6mg