13 Homemade Biscuit Recipes That Are Flaky, Buttery Perfection
As Ree says: “You won't be able to eat just one.”
"Nothing beats a freshly baked biscuit," says Ree Drummond. And she’s right! Can you imagine a Southern table without them? The Pioneer Woman not only makes them at home, but they’re also served fresh every day at The Merc. And while there’s absolutely nothing wrong with elevating canned biscuits (Ree does it all the time as a shortcut for biscuits and gravy), there’s nothing quite like making flaky, buttery biscuits from scratch.
There are several types of homemade biscuit recipes, too. Many (though not all!) require chunks of cold butter to be cut into the dry ingredients, then a liquid mixture is added until a craggy dough is formed. That rough dough means it is not overmixed (a common baking mistake that can make them tough). Some biscuits are shaped, while some are dropped into little mounds. Either way, those pockets of butter will melt and give rise (literally) to that telltale flaky yet soft interior.
Once you have the method down, the flavor possibilities are endless! Add fresh herbs, melty cheese, lots of garlic—or all of the above if you’d like. There’s even a sweet version here, lest you assume all biscuits are only savory. So save that can of biscuits for something else, because you’ve got some from-scratch baking to do. The hardest part isn’t making them, promise. It’s deciding which of these biscuit recipes to try first.
Buttermilk Biscuits
Not sure where to start your biscuit journey? This recipe is everything you want: golden, tender, and wonderfully flaky. The secret is laminating the dough, which is just a fancy way of saying you’ll stack pieces of dough to create the layers.
Get the Buttermilk Biscuits recipe.
Olive Oil Drop Biscuits
Think you can only use butter for biscuits? Think again! Olive oil works in much the same way, and you don’t have to worry about keeping it cold as you do with butter. Give it a try if you think the whole butter thing feels a little intimidating.
Get the Olive Oil Drop Biscuits recipe.
Buttermilk Ranch Angel Biscuits
These heavenly bites take an extra step to ensure an unbelievably soft and fully interior: yeast! You can also make them in advance and refrigerate them overnight. Slathering them with ranch butter is a must.
Cheddar-Chive Biscuits
Ree’s grandmother always made drop biscuits, so she has a particular affinity for them. “I just love them—the texture, the ease of making them, everything.” This version is extra flavorful thanks to the mix-ins.
Get Ree’s Cheddar-Chive Biscuits recipe.
Pepper-Parmesan Biscuits
Here’s another twist on Ree’s favorite drop biscuit recipe! They’re the perfect mix of salty and peppery. “You won't be able to eat just one,” she says.
Get Ree’s Pepper-Parmesan Biscuits recipe.
Skillet Biscuits
Yes, you can make biscuits in a cast-iron skillet. The benefit is an extra crispy, golden crust on the outside to contrast the soft interior. And though the cinnamon-honey butter is optional, you’ll definitely want to make it.
Get Ree’s Skillet Biscuits with Cinnamon-Honey Butter recipe.
Cheddar Biscuits
Fact: Cheddar just makes everything better. A healthy dose of it gets mixed into Ree’s classic biscuit recipe to make them extra melt-in-your-mouth good. They’re the perfect savory bite with any dinner.
Get Ree’s Cheddar Biscuits recipe.
Pull-Apart Garlic-Herb Biscuits
You can also make biscuits in a loaf pan! Then you just pull the slices apart to serve. Ree says they’re “the stuff buttery, cheesy, garlicky dreams are made of!”
Get Ree’s Pull-Apart Garlic-Herb Biscuits recipe.
Butter Swim Biscuits
The name says it all: Rather than putting butter in the dough, the dough bathes in it. For a first-time baker, this is an approachable and foolproof method for the same flaky results.
Get the Butter Swim Biscuits recipe.
Drop Biscuits
If you’re looking for a no-frills, easily assembled drop biscuit recipe, this is it. Ree throws it all in a food processor to make it extra easy. While they bake, you can make gravy from scratch and have a filling meal in no time.
Get Ree’s Drop Biscuits and Sausage Gravy recipe.
Self-Rising Biscuits
If you’re ready to upgrade from drop to shaped biscuits, Ree’s got you covered there, too. Self-rising flour cuts out prep work and ensures a more accurate recipe for beginners. You can use butter, shortening, or lard.
Get Ree’s Self-Rising Biscuits recipe.
Sugar Biscuits
Scones and biscuits are in the same baking method family. And much like scones, biscuits can also be on the sweeter side. All they need is a powdered sugar glaze to pour on top!
Get Ree’s Sugar Biscuits recipe.
Bacon Onion Cheddar Biscuits
One more hack to shape biscuits evenly? You can use a muffin pan! Ree says these bake up “hearty, sticky, substantial, and packed with all the goodness of life.” Bacon is good any time of day!
Get Ree’s Bacon Onion Cheddar Biscuits recipe.
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