How to Make Homemade Biscuits?

That’s totally fine! You can make great biscuits with whole milk—just use baking powder instead of baking soda.

Simple Whole Milk Biscuits (No Buttermilk Needed!)

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) cold butter, cubed
• 3/4 cup whole milk

Instructions:

1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients – In a bowl, whisk together flour, baking powder, and salt.
3. Cut in butter – Use your fingers or a pastry cutter to mix in the cold butter until the mixture looks crumbly.
4. Add milk – Pour in whole milk and mix just until the dough comes together. Don’t overmix!
5. Roll and cut – Roll the dough out about 1 inch thick and cut biscuits using a cup or cutter.
6. Bake – Place biscuits on the baking sheet and bake for 12-15 minutes until golden brown.
7. (Optional) Brush warm biscuits with melted butter for extra flavor.

That’s it! No buttermilk, no baking soda—just simple, budget-friendly biscuits. 😊 

You can absolutely store biscuit dough to bake later. Here’s how to do it properly:

Refrigerating Biscuit Dough (Short-Term Storage)

• Wrap the dough tightly in plastic wrap or place it in an airtight container.
• Store in the fridge for up to 2 days before baking.
• When ready to bake, roll, cut, and bake as usual. No need to let it warm up—cold dough makes flakier biscuits!

Freezing Biscuit Dough (Long-Term Storage)

1. Cut out the biscuits first (so you don’t have to roll the dough later).
2. Place them on a baking sheet lined with parchment paper.
3. Freeze for 1-2 hours until solid.
4. Transfer to a freezer bag or airtight container and store for up to 3 months.
5. Bake from frozen – Just add 2-3 extra minutes to the baking time. No need to thaw!

Freezing is a great way to have fresh biscuits anytime without extra prep. 😊

If your biscuits are turning out doughy inside, a few things might be causing the issue. Here are some common reasons and how to fix them:

1. Underbaking

• Fix: Bake them a little longer! If the tops are browning too fast, cover them loosely with foil and bake for a few extra minutes.
• Check for doneness: Tap the top—if it sounds hollow, they’re done. You can also insert a toothpick into the center; if it comes out clean or with just a few dry crumbs, they’re ready.

2. Oven Temperature is Too Low or Uneven

• Some ovens run cooler than they say. If your biscuits aren’t baking through, your oven might not be hot enough.
• Fix: Use an oven thermometer to check if 425°F is actually 425°F. If needed, increase the temp slightly.

3. Dough Too Thick

• If you roll the dough too thick (over 1 inch), the center might not bake fully.
• Fix: Roll the dough to about ¾ to 1 inch thick for even baking.

4. Too Much Liquid

• If the dough is too wet, the biscuits can be dense and undercooked inside.
• Fix: Try adding a little less milk next time or use cold ingredients to keep the dough from getting too soft.

5. Baking Sheet Placement

• If your biscuits are too close together, the heat might not circulate properly, leaving the centers undercooked.
• Fix: Space them about ½ inch apart so they bake evenly.

Try these adjustments, and let me know how your next batch turns out! 😊