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+ servings
baked biscuit stached together on a marbled board.

Simple Homemade Biscuit (Quick Bread)

Linda Appiah
These simple homemade biscuits are soft, flaky, very easy to make and they will be ready in about 30 minutes for everyone to enjoy.
Prep Time 15 mins
15 mins
Total Time 30 mins
Course Breads, Breakfast, Quick breads
Cuisine American
Servings 12
Calories 80 kcal


  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • ½ tsp nutmeg
  • cup unsalted butter (frozen for aout 30 minutes)
  • ¾ cup milk (extra for brushing the biscuit top before baking)


  • Preheat the oven to 425°F or 220°C.
  • In a medium bowl, combine flour, baking powder, sugar, salt, nutmeg and mix together with a whisk. Set aside.
  • Add the frozen butter pieces to the flour mixture. Cut the frozen butter into the flour mixture with a pastry blender to form a course crumbs. Or grate the frozen butter with a box grater and add it to the flour mixture and mix together. There should be peas size pieces of butter in the mixture.
  • Add the cold milk and mix with fork or spatula until combined. Form the dough into a ball.
  • Turn the biscuit dough unto floured board and gently work the dough with your hands or bowl scraper. The dough will be sticky so flour your hands well.
    Pat the dough down into rectangle and gently fold one side into the center and then the other side onto it just like a folded letter. Then press all the layers together into a rectangle again. Repeat this process about 6 times but do not overwork the biscuit dough.
  • Finally, use your hands or rolling pin to flatten the dough into 1" thick rectangle and cut with floured 2" round cutter. Place the cut biscuits on the prepared pan and gather the remaining dough and rework it to cut as many biscuits as possible.
  • Brush the top of the biscuit with milk and bake for 10-12 minutes or until golden brown on top.
  • Remove from the oven, serve warm and enjoy. Remaining biscuits can be covered in a container and store at room temperature or in a refrigerator for 3 days.


  • You can use this biscuit as a base for sandwich for breakfast and they also freeze well.
  • Buttermilk can be used in place of the milk and it will add tangy flavor to the biscuit. Buttermilk can be made by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, stir and allow to sit for about 5 minutes. Then measure the amount of buttermilk needed for the recipe.
  • The biscuit mixture can be made with food processor if you have it.
 The recipe was adapted from The Great American Brand Name Baking Book.
Did You Make This Recipe?
Please let me know how it turned out by leaving a comment below and tag me at @theduchezkitchen on Instagram and#theduchezkitchen


Calories: 80kcal
Keyword Biscuit
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