Flaky Homemade Biscuits
These Flaky Homemade Biscuits are tender, buttery, and perfectly golden with layers that pull apart beautifully. Made with cold butter and a quick folding technique, they’re ideal for breakfast, brunch, or a cozy side for soups and stews.
Ingredients
- 1½ tbsp baking powder aluminum-free
- 1 tsp granulated sugar
- ¾ tsp fine sea salt
- ½ cup cold unsalted butter 8 tbsp
- 1 cup half-and-half minus 2 tbsp
- ½ tbsp melted butter for brushing
Instructions
- Cut in butter until pea-sized crumbs form.
- Stir in half-and-half until dough is moistened.
- Turn out, fold dough twice, and pat into ¾-inch thickness.
- Cut 8 biscuits with floured cutter. Reroll scraps for 2 more.
- See full steps with tips & photos → https://mischacrossing.com/flaky-homemade-biscuits/
Notes
- Keep butter very cold for the best flakiness—chill it after dicing if needed.
- Do not overwork the dough; gentle handling keeps the biscuits tender.
- For extra flavor, fold in shredded cheese, herbs, or a touch of honey.
- Serve with jam, gravy, or alongside breakfast eggs and sausage.