If you love the tangy flavor of buttermilk, use it.

Milk or Buttermilk: I love how this recipe works with milk or buttermilk.

I love the slightly more salty flavor when using salted butter in our recipe, but you can always hold back on some of the salt called for in the recipe if you aren’t looking for more savory/salty biscuits. If you don’t have European salted butter, plain butter works (salted or unsalted).

Cold Butter: I love using European-style salted butter, like Kerrygold or Plugra, since they make our biscuits tender and delicious.

We don’t add a lot of sugar (just 1 tablespoon). The extra baking powder makes our biscuits fluffy and tender, and baking soda helps them brown nicely. I know that seems like a lot, but trust me.

Baking Powder and Baking Soda: We use 5 teaspoons of baking powder in this biscuit recipe.

You can also use self-rising flour, but you will need to add extra baking powder. Its lower protein content shuts down gluten formation, making them even more light, fluffy, and tender.

Flour: I use all-purpose flour, but soft white wheat flour like White Lilly, Martha White, and Bob’s Red Mill Fine Pastry Flour is excellent for biscuits.We’ve made a lot of biscuits, but this easy biscuits recipe is the one we turn to the most! Key Ingredients The secret to the best biscuits is using very cold butter and baking powder. It’s super simple and makes tall, fluffy biscuits ready for breakfast, sandwiches, and more! This recipe makes amazing American-style biscuits.

Drop biscuit recipe