Easy Flaky Home Style Biscuits
By: Laura Reefer
In this post, I’ll share my favourite recipe for Easy Flaky Home style biscuits.
Growing up in the South, biscuits were a staple at every meal. Whether it was breakfast, lunch, dinner, or a snack, a warm, flaky biscuit was always a comforting presence on our table. There’s something uniquely charming and satisfying about a perfectly baked biscuit, and today, I’m excited to share my Momma’s easy flaky home style biscuit recipe with you.
Biscuits Rich History
Biscuits have a rich history in Southern cuisine. Originally, they were a simple, quick bread made from ingredients that were always on hand. Over time, biscuits became a beloved part of Southern culture, known for their versatility and the way they can elevate any meal. From biscuits and gravy to a simple spread of honey butter, these delightful treats have a special place in our hearts and on our plates.
Momma always had biscuits on the table for almost every meal.Some of my fondest memories involve gathering around the table with family, sharing stories and laughter over a plate of freshly baked biscuits. No matter if it’s a holiday breakfast or a lazy Sunday morning, biscuits were always a source of comfort. I hope this recipe brings the same warmth and joy to your home.
Equipment Needed
- A large mixing bowl
- Whisk
- Baking sheet
- Pastry cutter
- Biscuit cutter – If you don’t have one, you can use a Mason jar or a glass to cut out your biscuits.
- Flat surface to spread out dough
- Parchment Paper
Recipe – Easy Flaky Biscuits
By: Laura Reefer inspired from Nana
Some of my favorite childhood mornings started with the sound of a metal biscuit cutter clinking on the counter and the gentle sizzle of bacon in a cast iron skillet. My mother never rushed, just moving with that easy rhythm only years of cooking can bring. Her biscuits were stacked high in a towel-lined bowl. Always made with love. This post is my little way of keeping her tradition alive and sharing it with y’all—flaky biscuits and all.
Easy Flaky Biscuits
Ingredients
Method
- Prep: You can go ahead and preheat the oven to 450°F and line a baking sheet with parchment paper. Prepare a flat surface for cutting the biscuits. I use my countertop. I clean and dust my countertop with a little flour ( too much will make the taste like flour).
- Whisk Dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and sugar.2 cups all-purpose flour, 1 Tablespoons baking powder, 1/2 teaspoon baking soda, 3 Tablespoons Sugar
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, food processor, or your fingers to cut the butter into the flour mixture until pieces are about the size of peas or it resembles coarse crumbs.3/4 cup unsalted butter
- Add Wet Ingredients: Stir in the beaten egg with a wooden spoon. Next stir in the buttermilk. Stir just until the dough starts to come together to forms a sticky mass. Add little more buttermilk or flour if needed to achieve the right consistency. Cover the bowl and refrigerate 20-60 minutes.1 Large Egg, beaten, 3/4 cup buttermilk
- Work the Dough: Work quickly while your butter is cold. If the butter is warm, place the mixture in the refrigerator for about 10 minutes to allow the butter to firm up.
- Roll out the Dough: Put the dough on your workspace and use your hands (flour them) to pat the dough into a rectangle. Bare with me here; I'm going to share a technique that will give you sky-high and flaky biscuits. (You can skip this part and cut the biscuits). For years, I wondered how this was done, so here we go….Once you have patted your dough into a rectangle, take the short ends and bring them together in the middle. Pat the dough into a rectangle again, and fold the short ends; repeat this step 6 more times.
- Use a floured biscuit cutter to cut out biscuits.
- Transfer the biscuits to a prepared baking sheet with parchment paper.
- Once your oven has preheated, place the cookie sheet with the cut biscuit dough in the oven.
- Bake for 15-25 minutes until golden brown.
- Brush the tops of biscuits with salted, melted butter
- Let cool. They are best eaten out of the oven the day of.
Nutrition
Notes
- In the ingredients, I included eggs, but you do not find them in my instructions; here is why. If you want fluffy biscuits, add the egg with the milk mixture to the dry ingredients.
- Momma’s recipe was drop biscuits. You would omit the folding technique and spoon the biscuit dough onto the baking sheet.
- When folding the dough it may cause the dough to fall over after it’s cut.
- Make delicious biscuits with White Country Gravy
- Any nutritional information provided by Reefe’s Blend is a courtesy and should be construed. as an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.
Tried this recipe?
Let us know how it was!There’s nothing quite like waking up to the smell of freshly baked biscuits and white country gravy—it’s the kind of breakfast that hugs your soul. In this post, I’m sharing two of my all-time favorite recipes straight from my childhood kitchen: my grandma’s rich, creamy white gravy made from scratch and my go-to recipe for buttery, flaky homemade biscuits. These golden biscuits come out perfectly every time—tender on the inside with just the right crisp on the edges.
Whether you’re feeding a hungry crew or just treating yourself to a slow weekend morning, this Southern duo is sure to bring smiles to the table. You’ll also find tips for perfect gravy texture, biscuit layering tricks, and a sweet little memory from my grandma’s kitchen.
Comment below or send me a message to let me know if you’d like a printable version of this recipe or additional tips for preparing it.
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information shared on this site should be used as a general guideline. Any nutritional information provided by “Back to the Basics with Laura,” is provided as a courtesy and should be considered an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.
