This tried and true recipe forBasic Biscuitsis the last you’ll ever need because they are buttery fluffy perfection that turn out every time.

The Best Biscuit Recipe Ever

This biscuit recipe is one that I shared a long time ago at the beginning of my blog and I thought it was high time to rephotograph it and share it again. This recipe is the one I have converted my mom to, my best friend Rivka, and even my husband knows how to make them (and let’s be honest, he makes very few things). It’s perfect! If homemade biscuits aren’t something you have mastered, it’s time! There’s nothing quiet so delicious and comforting as a perfect biscuit.

I serve these as a side to all kinds soups and stews, in my creamy Chicken and Biscuit Casserole, as the bread for my famous breakfast sandwiches (long live a soft and runny yolk in between two halves of a biscuit!), but the most popular and common things I make with this recipe is sausage gravy. Sausage gravy and biscuits is our go-to “celebration” breakfast. We have it for Christmas, birthdays, Mother’s Day, and more. I can’t wait for you to try this recipe! It’s going to become a staple in your kitchen too.

Why do I need to use frozen butter?

The key to this recipe is frozen butter. I just keep a few sticks of butter in the freezer at all times, specifically for this recipe. Run right now and pop one in the freezer so that when you are ready you’ll have the frozen butter all ready to go. If you don’t have frozen butter you are going to want to make the dough, but before you spread it on the floured surface to cut it, refrigerate it for 15 minutes.

If you use cold butter (not frozen) and then work with it a bit to make the dough it’s going to be too warm. If the butter is too warm your biscuits are going to spread instead of get tall. The butter will melt too quickly and though the biscuits will taste great, they will be ugly blobs of buttery heaven.

How do I cut frozen butter?

I love using the cheese grater to grate the frozen butter. It’s easy and the pieces are just the right size.

Do I need a biscuit cutter to make these biscuits?

I highly recommend buying a biscuit cutter too (I have and lovetheseandthese, both I got from the King Arthur Flour website when I had a gift card. They double well as cookie and donut cutters too). But in a pinch you can use a metal canning ring or a floured rim of a cup in the pinch.