These easy homemade biscuits are made with six basic ingredients, including cold grated butter. They bake up golden on the outside and soft and buttery in the center, making them perfect for serving with soups, stews and cozy family dinners.
My starting point was the old-fashioned biscuit recipe printed on the Baker’s Corner baking powder container. The original recipe calls for shortening, but I replaced it with cold butter and grated the butter directly into the flour.
Grating the butter is such an easy way to distribute it throughout the dough. You don’t need to spend as much time cutting it into the flour, and the little pieces of cold butter are spread throughout the biscuits.
I originally made these to serve with my creamy chicken pot pie soup, and they were exactly what the soup needed.
Why You’ll Love These Homemade Biscuits
- They’re made with six basic ingredients.
- Grated butter is easier to distribute through the flour.
- They don’t require shortening.
- The dough only needs about 30 seconds of gentle kneading.
- They bake in 11–15 minutes.
- They’re perfect with creamy soups, chili and comfort-food dinners.
Recipe Inspiration
This biscuit recipe is adapted from the Old-Fashioned Biscuits recipe printed on the Baker’s Corner baking powder container.
The original recipe uses shortening. I substituted an equal amount of cold butter and grated it directly into the flour mixture. I also use butter to brush the tops before baking.
Ingredients You’ll Need
The exact amounts are included in the printable recipe card below.
All-purpose flour: Measure the flour carefully and avoid packing it into the measuring cup. Too much flour can make biscuits dry.
Baking powder: This provides the lift, so check that your baking powder is still fresh.
Salt: A small amount balances the flavor.
Cold butter: Keep the butter cold until you’re ready to grate it. The grated pieces are easier to distribute throughout the flour than a solid stick of butter.
Milk: Add the milk all at once and stir only until the flour is moistened and a shaggy dough forms.
Butter for brushing: A little softened or melted butter brushed over the tops helps them brown and adds extra buttery flavor.
Why Grate the Butter?
Traditional biscuit recipes often instruct you to cut butter or shortening into the flour with a pastry cutter.
Grating cold butter creates small, evenly sized pieces that are easy to toss through the flour. This makes the process quicker and helps prevent you from overworking the mixture.
Keep the butter cold while you’re working. If it becomes very soft after grating, place it in the refrigerator briefly before mixing it into the dry ingredients.
How to Make Homemade Biscuits
Preheat the oven to 475°F and lightly grease a baking sheet.
Whisk together the flour, baking powder and salt in a large bowl.
Grate the cold butter directly into the flour mixture. Use a fork or your fingertips to toss the butter gently through the flour until it is evenly distributed.
Make a well in the middle of the flour mixture and pour in the milk. Stir just until all the flour is moistened and the dough begins pulling away from the sides of the bowl.
Turn the dough onto a lightly floured surface. Knead it gently for approximately 30 seconds—only long enough for it to come together.
Pat or roll the dough to approximately 3/4-inch thickness.
Cut the biscuits with a 2 1/2-inch biscuit cutter dipped in flour. Push the cutter straight down rather than twisting it.
Arrange the biscuits close together on the prepared baking sheet. Brush the tops with softened or melted butter.
Bake for 11–15 minutes, until the biscuits have risen and the tops are golden brown. Serve them warm.
Tips for Better Homemade Biscuits
Keep the butter cold
Cold butter is easier to grate and work through the flour. Grate it immediately before mixing the dough or return it to the refrigerator if it begins to soften.
Don’t overmix the dough
Stir only until the flour is moistened. The dough may look a little rough or shaggy, and that is okay.
Knead gently
The dough only needs about 30 seconds of gentle kneading. Overworking it can make the biscuits tough.
Don’t twist the biscuit cutter
Press the cutter straight down and lift it straight back up. Twisting can seal the edges and prevent the biscuits from rising as evenly.
Place the biscuits close together
Arranging the biscuits close together encourages them to rise upward while they bake.
What to Serve with Homemade Biscuits
I originally made these biscuits for my creamy chicken pot pie soup. They provide the buttery bread element you would normally get from pie crust and are perfect for dipping into the thick, creamy broth.
They would also be delicious with:
- Creamy chicken noodle soup
- Chili
- Beef stew
- Chicken and dumplings
- Eggs and breakfast potatoes
- Butter and jam
- Honey
How to Store and Reheat Biscuits
Allow the biscuits to cool completely before storing them in an airtight container.
Keep them at room temperature for approximately two days or refrigerate them for longer storage. Reheat individual biscuits briefly in the microwave or warm them in a low oven until heated through.
For the best texture, serve the biscuits on the day they are baked.
Frequently Asked Questions
Can I use butter instead of shortening in biscuits?
Yes. This recipe was adapted from one that originally used shortening. I replace the shortening with an equal amount of cold butter and grate it into the flour.
Why do you grate butter for biscuits?
Grating creates small pieces of butter that are easy to distribute evenly throughout the flour. It is a quick alternative to cutting larger pieces of butter into the flour with a pastry cutter.
What can I use if I don’t have a biscuit cutter?
Use a round drinking glass with a thin rim. Dip the rim in flour between cuts to help prevent sticking. You can also cut the dough into squares with a sharp knife, which avoids rerolling scraps.
Why didn’t my biscuits rise?
Old baking powder, warm butter, overmixed dough and twisting the biscuit cutter can all interfere with how well biscuits rise. Use fresh baking powder, keep the butter cold and handle the dough gently.
More Cozy Recipes to Serve with Biscuits
Print
Easy Homemade Biscuits with Grated Butter
- Total Time: 30 minutes
- Yield: 8–10 1x
Description
These easy homemade biscuits are made with cold grated butter for a tender, buttery result. They require only six basic ingredients and bake in 11–15 minutes.
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup cold butter, grated
- 3/4 cup milk
- 1 tablespoon softened or melted butter, for brushing
Get Recipe Ingredients
Instructions
- Preheat the oven to 475°F. Lightly grease a baking sheet.
- Whisk together the flour, baking powder and salt in a large bowl.
- Grate the cold butter directly into the flour mixture. Toss gently until the grated butter is evenly distributed.
- Make a well in the center of the flour mixture and pour in the milk.
- Stir just until the flour is moistened and the dough begins pulling away from the sides of the bowl. Do not overmix.
- Turn the dough onto a lightly floured surface. Knead gently for approximately 30 seconds, just until the dough comes together.
- Pat or roll the dough to approximately 3/4-inch thickness.
- Cut out the biscuits with a floured 2 1/2-inch biscuit cutter. Press the cutter straight down without twisting it.
- Arrange the biscuits close together on the prepared baking sheet. Brush the tops with softened or melted butter.
- Bake for 11–15 minutes, until risen and golden brown. Serve warm.
Notes
Butter: Keep the butter cold until you are ready to grate it. If it softens after grating, refrigerate it briefly before adding it to the flour.
Mixing: Stir and knead only until the dough comes together. Overworking biscuit dough can make the finished biscuits tough.
Cutting: Press the biscuit cutter straight down instead of twisting it. Dip the cutter in flour between cuts if the dough begins to stick.
Serving: These are especially good with my creamy chicken pot pie soup.
Storage: Store completely cooled biscuits in an airtight container. They are best on the day they are baked.
Recipe Credit: Adapted from the Old-Fashioned Biscuits recipe printed on the Baker’s Corner Baking Powder container. I replaced the shortening with grated cold butter.
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- Prep Time: 15
- Cook Time: 15
- Category: bread
- Method: baking
- Cuisine: American
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