Easy Homemade Buttermilk Biscuits

January 14, 2023

These Easy Homemade Biscuits with buttermilk use simple ingredients to create flaky biscuits that can be served as an easy side dish with your favorite soup recipes and chilis!

For the people who’d rather have biscuits than rolls on Thanksgiving. See my full Thanksgiving sides list.

If you’re looking for a quick and easy biscuit recipe, my three-ingredient biscuits are a house favorite.

A basket of homemade biscuits with plates of biscuits next to it and a pitcher of milk in the top left corner. — Homemade biscuits…yum!

There’s just something about a buttery, flakey biscuit fresh out of the oven that makes me swoon. Freshly baked breadstuffs are the surest way into anyone’s heart, in my opinion.

I also love that biscuits are so quick and easy to make – I may not have time to make fresh bread with our soup for dinner (yeast breads like this Italian White Bread need time to rise), but I always have enough time to make some biscuits!

🤍 Why You’ll Love This Recipe

Versatile: Whether you serve them with sausages and white gravy for breakfast, with jam as a snack, or as a side dish for dinner this easy homemade biscuits recipe is always a hit!

Simple: You probably have all the ingredients you need to make biscuits in your fridge and pantry.

Quick: You can have these biscuits ready to eat in less than 30 minutes.

[feast_advanced_jump_to]

🧾 What Goes Into This Recipe

You’ll only need a handful of basic ingredients (which you probably have in your fridge and pantry already), to make this easy biscuit recipe!

Cold Butter & Margarine: You want to make sure that your butter and margarine are as cold as can be when you incorporate them into your biscuits to create the flakiest biscuits possible! Nice cold butter/margarine will hold its shape in the dough. Then when it bakes it will melt and release steam, resulting in a nice pocket of air and a flakey texture!
Buttermilk: We use buttermilk instead of plain milk or cream in this recipe for a few reasons. First, the acidity of buttermilk works with the leaveners in the recipe to create a fluffier biscuit. Second, the slight tang of buttermilk adds a delicious flavor!

* Make sure to see the full recipe card below with the exact quantities of ingredients listed and step-by-step instructions to make these delicious biscuits! *

📖 Substitutions

These fluffy, flaky homemade biscuits are so good warm out of the oven (and just as good at room temperature or reheated the next day). If you were excited to make this recipe but realized you are missing something, maybe these substitutions can help!

Buttermilk – Did you know that you can make a buttermilk substitute with items you likely have on hand? You can! Add ¾ of a tablespoon of white vinegar to a measuring cup and then fill the cup with regular milk until it reaches the ¾ cup mark that is needed for this recipe. Let it sit for 5 minutes (you’ll notice that the milk starts to curdle a bit – this is what you want to see). Now you can use it in the recipe in place of buttermilk!
Honey: If you don’t have honey, you can use 1 tablespoon of white sugar in this biscuit recipe.
Butter/Margarine: If you are out of one or the other of these, you can make this easy biscuits recipe with just one (all butter or all margarine). Butter adds more flavor to your biscuit and creates a flakier end product, but margarine helps to make your biscuits soft. I’ve also used avocado oil as a substitute for margarine in a pinch!

🔃 Variations

We love making these flaky buttermilk biscuits just as they are, but here are a few variations you can try if you’re looking to get creative…

Garlic & Cheddar: Garlic and cheddar cheese is a delicious combination, especially when you add it to a biscuit! Try adding ½ a teaspoon of garlic and ½ cup of shredded cheddar cheese to these biscuits to create a delicious garlic cheddar biscuit.
Bacon & Chive: Adding bacon and chives (or green onions) creates a savory biscuit that’s perfect to serve with soups or chilis! You can use chopped bacon or bacon bits, and chopped chives or chopped green onions. Add to your taste preference!
Sweet: If you prefer a sweeter biscuit, you can add an extra tablespoon of honey or sugar to your biscuit dough. Sweet biscuits would be delicious to serve with some tea or coffee!

🧑‍🍳 How to Make These Easy Homemade Biscuits

This easy homemade biscuit recipe isn’t complicated, there are just a few simple steps.

combine your dry ingredients together
cut in your fat (in this case, butter and margarine)
add the liquid ingredients.

Since these are rolled biscuits, we’ll need to roll the dough out and cut our biscuits from it as well.

If you are looking for easy biscuits to make that skip this step, you can try something like our Bisquick Cheddar Biscuits which are drop biscuits. (You scoop the dough out and drop it onto the baking sheet – no rolling required).

Step 1: Preheat your oven to 390 degrees. Place parchment paper over your cookie sheet and set aside.

Salt being poured from a small bowl into a large glass mixing bowl that already contains flour and baking powder. — Step 2

Dry ingredients being whisked together inside a large glass mixing bowl. — cont’d – step 2

Step 2: In a large mixing bowl, combine all of your dry ingredients (all purpose flour, baking powder, baking soda, salt) and whisk together.

A stick of butter on top of dry ingredients in a large glass mixing bowl. There is a hand in the photo that is coating the butter with the flour mixture. — Coat

A stick of butter being grated onto dry ingredients in a large glass mixing bowl. — Grate

A crumbly mixture inside a glass mixing bowl. — Mix

Step 3: Grab your cold butter (do NOT use room temperature butter) and coat it with your flour mixture to make it easier to grate. Then use your cheese grater to grate it into your large bowl. Once all the butter has been grated, mix a bit until combined.

TIP: Make sure your butter is very cold. If you want, you can even pop it into the freezer for 15 – 20 mins before grating. This can also make it a bit easier to grate without smushing. Cold butter is the secret key to making perfect biscuits!

Margarine being added to a large glass mixing bowl with dry ingredients in it. The margarine is being added by a pair of hands using two spoons to scrape the margarine off into the bowl. — Add margarine

A hand that is mixing what appears to be dry ingredients with bits of butter in a large glass mixing bowl. — Mix with hands

Step 4: Add in the margarine and mix until combined using your fingertips.

TIP: Be sure not to overmix. If you mix the dough too much, it will overdevelop the gluten, and it can result in biscuits that are tough or unpleasantly chewy.

Dry ingredients in a large glass mixing bowl with a well created in the middle. A pitcher is pouring milk into the well. — Add milk

There is a glass mixing bowl with dry ingredients along the outside edges of the bowl to create a well and milk in the centre of the well. A hand is pouring honey into the milk from a small dish held above the bowl. — Add honey

A hand mixing biscuit dough in a large glass mixing bowl. — Mix with hands

Step 5: Make a well in the middle of your mixture and add in the milk and honey. Mix with your hands until you form a dough. Once again, try not to overmix.

Cutting the Biscuits

A ball of biscuit dough is being flattened on a counter with a long wooden rolling pin.

Step 6: Place your dough onto your lightly floured work surface. Extend it using a rolling pin until your dough is about 1 inch thick. If you want thicker biscuits, you can make them 1 ½ inches. Just keep in mind you will probably have fewer biscuits from your dough.

Biscuit dough has been rolled out onto a counter and there is a circular cookie cutter pressed into the dough.

Step 7: Using your round biscuit cutter (I used 2 ½ inch in diameter) cut as many biscuits as possible. Once they are cut out, place them on your baking trays.

TIP: If you don’t have a biscuit cutter, you can use a cup! Simply dip the mouth of your cup into some flour and use it as a cookie cutter. If you find that the dough gets stuck in the cup, give it a gentle whack on the side and the dough should pop out.

Step 8: Gather what is left of the dough, and repeat this last step until you have finished all of your dough.

6 round, raw biscuits on a parchment lined baking sheet.

A hand is holding a pastry brush and brushing the top of a raw biscuit circle that is on a parchment lined baking sheet.

Step 9: Once you are done, place biscuits on your cookie sheets. Whisk your egg and then with a pastry brush, brush some egg on the tops of the biscuits. (This will help your biscuits to reach a nice golden brown when they are done). Alternatively, you could use melted butter if you want the tops to be a bit softer and less brown.

Step 10: Place the trays in the oven and bake for 12 – 15 minutes until well risen and the top is golden.

Once your biscuits are golden brown, remove them from the oven and let them cool on a wire rack until they are cool enough to handle. Serve and enjoy! Top them with a flavored butter, and try serving them alongside this oven-baked pot roast!

Cooked, from scratch, buttermilk biscuits in pan on top of towel.

❓Recipe FAQs

How do I store my biscuits?

Any leftover biscuits can be kept at room temperature for 1-2 days as long as they are stored in an airtight container.

Can I freeze my easy homemade biscuits?

Yes! You can freeze your biscuits raw or baked!

For raw biscuits, place them in a single layer on a freezer-safe tray and let them sit in the freezer until they are frozen through. Remove them from the tray, place them in an airtight, freezer-safe bag, and store them in the freezer for up to a month. When you want to bake them, you can either let them thaw on the baking tray before baking according to this recipe or simply add a few extra minutes to the baking time.

For baked biscuits, let them completely cool on a wire rack. Once they are cool, place the biscuits in an airtight, freezer-safe bag and store in the freezer for up to a month (if you want to be extra sure they stay fresh, you can wrap each biscuit in plastic wrap before putting in the freezer bag). When you want to eat them, simply let them thaw at room temperature. You can also warm them up in the oven at 390° if you want a warm biscuit!

What is the secret to light fluffy biscuits?

Cold fat! The secret to making sure your biscuits are nice and fluffy is to make extra sure that your butter/margarine is cold. If it is soft it will become incorporated into the dough instead of remaining in little chunks. We want those little chunks in the dough because when they melt during baking they give off steam and help create lots of flaky layers. Yum!

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

🥯 More Biscuit Recipes

If you’re making biscuits, give this Chorizo Gravy or this Jalapeno Sausage Gravy a try! If you’re looking for other delicious biscuit recipes, try these…

Recipe

A basket of homemade biscuits lined with a tea towel.

Print Pin

5 from 3 votes

Easy Homemade Biscuits

These Easy Homemade Biscuits with buttermilk use simple ingredients to create flaky biscuits that can be served as a snack or as an easy side dish with your favorite soups and chilis!

Course Breakfast, Side Dish, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings biscuits

Calories 234kcal

Author Jessica Burgess

Ingredients

2 ⅓ cups all purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 Tablespoons cold butter + extra melted butter for brushing on after baking (optional)
2 ½ Tablespoons cold margarine (for best results) or butter or oil, if needed
¾ cup buttermilk
1 Tablespoon honey
1 small egg

Instructions

Preheat your oven to 390 degrees. Place parchment paper over your cookie sheet and set aside.
In a large bowl, combine all of your dry ingredients and whisk together.
Grab your cold butter and coat it with your flour mixture to make it easier to grate, and then with a grater, grate it into the bowl. Once all the butter has been grated, mix a bit until combined.
Add in the margarine and mix until combined using your fingertips.
Make a well in the middle of your mixture and add in the buttermilk and honey. Mix with your hands until you form a dough. Once again, try not to overmix.
Add some flour onto your work surface and place your dough on top. Extend it using a rolling pin until your dough is about 1 inch thick. If you want thicker biscuits, you can make them 1 ½ inches, just keep in mind you will probably have fewer biscuits from your dough.
Using your pastry cutter (I used 2 ½ inch in diameter) cut as many biscuits as possible. Once they are cut out, place them on your baking trays.
Gather what is left of the dough, and repeat this last step until you have finished all of your dough.
Once you are done, place biscuits on your cookie sheets. Whisk your egg and then with a pastry brush, brush some egg on top of the biscuit (this will help your biscuits to reach a nice golden brown when they are done).
Place the trays in the oven and bake for 12 - 15 minutes until well risen and the top is golden.
Once your biscuits are golden brown, remove them from the oven, and brush melted butter on tops if desired, and let them cool on a wire rack until they are cool enough to handle. Serve and enjoy!

Video

Notes

To Store: Your easy homemade biscuits can be kept at room temperature for 1-2 days as long as they are stored in an airtight container.

TIP #1: Make sure your butter is very cold. If you want, you can even pop it into the freezer for 15 – 20 mins before grating. This can also make it a bit easier to grate without smushing.

TIP #2: Be sure not to overmix. If you mix the dough too much, it will overdevelop the gluten and can result in biscuits that are tough or unpleasantly chewy (you know the kind).

TIP #3: If you don’t have a biscuit cutter, you can use a cup! Simply dip the mouth of your cup into some flour and use it as a cookie cutter. If you find that the biscuit dough gets stuck in the cup, just give it a bit of a whack on the side and the dough should pop out.

Nutrition

Chicken and Noodles Recipe

January 13, 2023

This Chicken and Noodles Recipe is made using only a few simple ingredients such as cream of chicken soup, chicken, chicken broth, herbs and spices, and it’s ready in just 25 minutes!

Comfort food like this belongs in the rotation with my other church cookbook classics.

Chicken and noodles in white bowl, next to large serving.

This recipe ranks right up there in “chicken and noodle” recipe favorites, with the homemade chicken noodle soup and this easy chicken and dumplings recipe that I make.

Old-fashioned chicken and noodles is more of a pasta dish with a creamy sauce, instead of a soup recipe. I remember having this growing up at home, and even in the school cafeteria, served with these hot rolls.

[feast_advanced_jump_to]

Why This Recipe Works

Simple ingredients: It doesn’t get much easier than this recipe, since it uses ingredients that you probably already have on hand, or that you can easily pick up at almost any grocery store.
Crowd-Pleaser: If you’re looking for an easy dinner idea for a crowd, this can easily be doubled or tripled to feed a group.
Kid-Friendly: Have picky eaters? I haven’t found a kid yet that turns this dish away!

Ingredients Needed

I’ve highlighted a couple of ingredients with some relevant notes. Aside from this, the ingredients needed are pretty basic.

Chicken – The type of chicken you can use in this recipe, is up to you! Chicken breast, pulled chicken from a boiled chicken, rotisserie chicken (then you can boil the rotisserie chicken carcass), chicken thighs, or even leftover chicken. As long as it’s cooked shredded chicken, it will work!
Chicken Broth – I tend to use homemade chicken broth for this recipe because after I boil a whole chicken, and use the meat for this dish, I have the broth too. (Storebought chicken broth is totally fine too, and I do use that sometimes.)
Garlic – I use the jarred, minced garlic but you can definitely chop your own garlic cloves if you prefer or even use garlic powder if that’s all you have on hand. (You just won’t saute the garlic powder… but rather add it in with the salt and pepper.)

Substitutions

If needed, substitutions can be made, and here a few that may come in handy:

Chicken – if you find that you have leftover turkey from Thanksgiving or any holiday dinner, this works wonderfully in this dish, instead of chicken.
Noodles – store-bought egg noodles are the classic choice for this recipe. However, you can use a different type of noodle, like making homemade egg noodles or some type of homemade noodles if you prefer. Or, using elbow macaroni, bow-tie pasta, or even fettuccini noodles could be a substitute if needed.

Variations

Although we love this recipe just the way it is, there are some ways you can add some variety to it; such as:

Vegetable Chicken and Noodles – Adding frozen mixed vegetables in with the broth, allowing them to cook through, is a great way to add vegetables to your dish.
Condensed Soup Flavor – Although I haven’t tried this yet, you may be curious about using cream of celery or cream of mushroom soup instead of cream of chicken. I don’t see why this wouldn’t turn out ok but it may have more of a beef stroganoff with cream of mushroom flavor, than the flavor of the chicken.

Step-by-Step

I’ve shared the process of this recipe and you’ll be able to see just how easy it is to throw this classic comfort food dish together, that the whole family will love.

This recipe is broken into 3 components:

saute the onion and garlic
add liquid to build base
finish with tender chicken and noodles

*Be sure to see the recipe card below for the full ingredients list & instructions!*

The beautiful thing about this dish is that it’s a one-pot dish, so make sure you start with a large pot or large dutch oven to fit all of the ingredients, including the four cups of chicken stock.

Melted butter and onion in stock pot. — Image 1

Minced garlic added to butter and onion in stock pot. — Image 2

STEP 1. Saute onion in butter. Melt butter over medium heat and then add onion and cook for 5 minutes. (Image 1).

STEP 2. Saute garlic. Next, add the garlic and stir to combine. (Image 2).

Cream of chicken soup added to stock pot. — Image 3

Broth added to soup in stock pot. — Image 4

STEP 3. Add liquid. Pour in condensed soups (Image 3) and broth (Image 4), and then turn up the heat to medium high heat.

Tip: The broth is what will cook the noodles so there’s no need to pre-cook the egg noodles before adding to the pot.

Uncooked egg noodles added to broth mixture. — Image 5

Egg noodles mixed in to broth and soup mixture. — Image 6

STEP 4. Add noodles. When soups/broth starts to boil, add in the in dry egg noodles (Image 5). Turn the heat down to medium low heat, stir and cook the noodles for about 10 minutes or until al dente (Image 6).

Chicken added to broth mixture. — Image 7

Spices add to broth and noodle mixture. — Image 8

STEP 5. Add meat and spices. Next, pour in the chicken (Image 7), salt and pepper (Image 8) and then stir to combine.

Noodles mixed with broth, and condensed soup mixture. — Image 9

Spoon lifting chicken and noodles out of stock pot. — Image 10

STEP 6. Simmer. Cook for an additional couple of minutes to allow chicken to heat through (Images 9 & 10).

Recipe Pro Tips

Garnish. If desired, sprinkle some fresh parsley on top for a garnish.
Meal Planning Recipe. This is an amazing recipe to keep on hand for meal planning dinner and a last-minute meal. Whether that’s keeping frozen chicken in the freezer, and the rest of the ingredients in the pantry, it can be tossed together for those last-minute meals, especially on busy weeknights.

Recipe FAQs

What goes well with chicken and noodles?

A simple piece of buttered bread, or buttermilk biscuit goes wonderful with chicken noodles. Or, a simple salad or these candied carrots are great too!

How do I thicken chicken and noodles?

This recipe is thickened by adding the condensed soup. However, if too much broth is added, you can thicken it by mixing a small amount of a mixture of flour and water (about 2 Tablespoons of each) and add it to the dish, and cook on low until it thickens.

Can you freeze chicken and noodles?

Yes! Allow it to fully cool and then store in an airtight, freezer container for up to 3 months. To thaw, remove from the freezer and place in the refrigerator so it thaws. Then, pour the chicken and noodles in a stock pot on the stove top, and gently warm it back up, on a “low” burner.

Chicken and noodles in a big white bowl.

Storage

Simply store any leftovers in an airtight container (once it has cooled) for 3-5 days.

More Easy Dinner Recipes

If you love quick and easy dinner ideas, I think you’ll also love:

Recipe

Chicken and noodles in a white bowl with fork holding a bite.

Print Pin

4.24 from 26 votes

Chicken and Noodles Recipe

This Chicken and Noodles Recipe is made using only a few simple ingredients such as cream of chicken soup, chicken, chicken broth, herbs and spices, and it's ready in just 25 minutes!

Course Main Course

Cuisine American

Cook Time 25

Total Time 25

Servings servings

Calories 365kcal

Author Jessica Burgess