Make delicious, flaky from scratch biscuits easily in your kitchen. Enjoy them with jam, honey, or with eggs and bacon for perfect breakfast sandwiches! 

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There are two kinds of people in the world. Those who can open a can of biscuits without flinching…and those who can’t.

I can’t really remember which one I am because it’s been so long since I’ve had to open a can of biscuits. I know I probably say this a lot, but I really mean it this time.

Homemade, from scratch biscuits are SO MUCH BETTER. There are a lot of things we can go back and forth with when it comes to homemade or store-bought. But, and I hope I’m not being too melodramatic when I say this, but I just can’t go back to biscuits in a can.

Thankfully, making biscuits from scratch is not very difficult and the ingredient list is very basic. The process is easier with the help of a food processor, but having one is not essential.

(Find my food processor and other favorite kitchen tools on the Shop My Kitchen page).

When you make biscuits from scratch, there are a couple very important things to remember. 

First, the butter needs to be cold. (Incidentally, this is why the food processor comes in handy because your hands do not warm up the butter). If the butter stays cold and in pea-sized pieces, you will get nice flaky biscuits.

Second, you don’t want to overwork the biscuit dough. Stir the liquid into the dough just until it comes together and then knead it gently just until you can roll it out and cut the biscuits. Too much pressing and kneading will result in tough biscuits.

From Scratch Breakfast Biscuits

I’ve made these biscuits with lots of different flours, most often either all-purpose flour or freshly ground wheat flour (the biscuits pictured were made with the latter). All-purpose flour will result in lighter, softer biscuits. Freshly ground wheat are healthier. Your choice.

The recipe calls for milk, but I almost always use whey instead. It’s a great way to save milk and use the whey I get from making yogurt in my Instant Pot.

We often have these biscuits as breakfast sandwiches with eggs and sausage/bacon. Otherwise, we just enjoy the biscuits with everyone’s choice of spreads and an easy frittata.

Biscuit Toppings ::

• Chia Seed Jam
• Dulce de Leche (in the Instant Pot)
• honey
• apple butter

From Scratch Breakfast Biscuits

★★★★★ 5 from 4 reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 10-12 biscuits 1x

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Description

Make delicious, flaky from scratch biscuits easily in your kitchen. Enjoy them with jam, honey, or with eggs and bacon for perfect breakfast sandwiches!

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Ingredients

Scale 1x2x3x

• 3 cups flour
• 1 tbsp baking powder
• 1 tsp sea salt
• 1/2 tsp baking soda
• 8 tbsp unsalted butter, cold
• 4 tbsp coconut oil, chilled
• 1 1/4 cup milk or whey

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Instructions

1. Preheat oven to 450 degrees.
2. In the bowl of a food processor*, combine the flour, baking powder, baking soda, and sea salt. Pulse once or twice to incorporate the dry ingredients.
3. Cut the butter into 1/2″ squares. Drop the butter and the coconut oil into the flour mixture. Pulse the food processor just until the butter is broken up into pea-sized pieces. (Don’t over-mix! The pieces of butter will contribute to the flakiness of the biscuits).
4. Transfer the flour mixture to a mixing bowl. Pour in a cup of milk and stir with a wooden spoon until the dough begins to come together. Add additional milk a tablespoon at a time as needed. Again, don’t over-mix. Dump the dough onto a lightly floured countertop. Press the dough together, then roll out into a 3/4 inch thick rectangle. Cut biscuits with a biscuit cutter, then transfer to a baking sheet lined with parchment paper. Press together the scraps and continue rolling and cutting biscuits until the dough is gone. (Yields 10-12 biscuits).
5. Bake in preheated oven for 5 minutes. Rotate baking sheet. Reduce the oven temperature to 400 degrees and bake for 10 more minutes.

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Notes

If you do not have a food processor, you can mix together the biscuits in a bowl. Use your fingers or a fork to break the cubes of butter up into pea sized pieces before pouring in the milk.

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