Homemade Biscuit Recipe

I think the best comfort food is something that feels special, even when it’s easy to make. This homemade biscuit recipe achieves exactly that, taking a simple, fluffy base and infusing it with rich, savory flavors. The aroma of rosemary and caramelized onion filling your kitchen makes for a cozy weekend morning or a perfect holiday side dish. This next-level homemade biscuit recipe uses straightforward techniques to get maximum flakiness while adding a savory twist that transforms a basic roll into something impressive. We’ll use simple techniques to achieve maximum flakiness while adding a savory twist that pairs perfectly with soup, stew, or a roast chicken for an easy dinner idea. This easy homemade biscuit recipe is perfect for healthy eating.

Ingredients

• 300g (2 ½ cups) all-purpose flour: Use standard all-purpose flour, preferably unbleached for best texture. Ensure you measure correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag. You’ll need extra flour for dusting the work surface later.
• 12g (1 tablespoon) baking powder and 2g (½ teaspoon) baking soda: These leavening agents work together with the acidic buttermilk to create lift and tender texture. Check expiration dates; old leavening agents will result in flat, dense biscuits. This combination helps create that high rise characteristic of a good homemade biscuit recipe.
• 5g (1 teaspoon) fine sea salt, plus a pinch for garnish: Fine sea salt distributes evenly throughout the dough and enhances all flavors. The small garnish of flaky salt added at the end provides a contrasting texture and highlights the savory notes. Do not omit the salt, as it balances the richness of the butter and onions.
• 115g (½ cup) unsalted butter, very cold and cubed: The secret to flaky biscuits is keeping the butter extremely cold until it hits the hot oven. Cold butter creates pockets of steam that lift the layers of dough. Cut the butter into small cubes and place them in the freezer for 10-15 minutes before mixing.
• 240ml (1 cup) buttermilk, cold: Buttermilk’s acidity reacts with the baking soda for maximum lift and adds a subtle tang. Keep the buttermilk refrigerated until the moment you add it to the dough to maintain a cold temperature. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
• 2 medium yellow onions (about 300g), thinly sliced: Yellow onions are ideal for caramelization because of their high sugar content. Slice them thinly and evenly for consistent cooking time and texture in the swirl. Ensure the onions are fully cooked down until tender and deeply golden for best flavor.
• 15ml (1 tablespoon) olive oil: Used to sauté the onions; a standard extra virgin olive oil is fine. The oil helps prevent sticking and aids in the caramelization process.
• 5g (1 teaspoon) brown sugar: A small amount of brown sugar helps accelerate and deepen the caramelization of the onions. It also balances the savoriness of the onion and rosemary swirl.
• 5g (1 tablespoon) fresh rosemary, finely chopped, plus a pinch for garnish: Fresh rosemary provides a vibrant, earthy aroma and flavor that pairs perfectly with the caramelized onions. Finely chop the fresh rosemary so it distributes easily and doesn’t create tough pieces in the dough. Avoid using dried rosemary, as it won’t provide the same fresh flavor.

Instructions

1. Prepare the Caramelized Onion Swirl
In a medium skillet, heat the olive oil over medium-low heat. Add the thinly sliced onions and a small pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes until the onions are deeply golden brown and very tender. Stir in the brown sugar and 5g (1 tablespoon) of the finely chopped fresh rosemary, cooking for another 2 minutes until fragrant. Remove from heat and let cool completely before proceeding; warm filling will melt the butter in the biscuit dough.

2. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent sticking and ensure even browning. Parchment paper makes cleanup easier and helps the biscuits achieve a nice, crispy bottom.

3. Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and 5g (1 teaspoon) fine sea salt. Whisking thoroughly ensures the leavening agents are evenly distributed, leading to consistent lift. Make sure there are no clumps of baking powder or baking soda.

4. Cut in the Butter
Add the very cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. The goal is to leave some pea-sized pieces of butter remaining; these pockets create steam during baking for flakiness. If your butter starts to get too soft while mixing, place the bowl in the refrigerator for 10 minutes before continuing.

5. Add Buttermilk and Form Dough
Pour in the cold buttermilk all at once. Stir gently with a spoon or your hands until just combined and a shaggy dough forms. Do not overmix, as this will develop gluten and result in tough, dense biscuits instead of light, flaky ones.

6. Roll and Fill the Dough
Turn the shaggy dough out onto a lightly floured surface. Gently pat or roll the dough into a rectangle approximately 25×35 cm (10×14 inches) and about 1.5 cm (½ inch) thick. Evenly spread the cooled caramelized onion and rosemary mixture over the entire surface of the dough, leaving a small border on one of the shorter ends.

7. Roll into a Log and Cut Biscuits
Starting from the longer end, carefully roll the dough into a log. Gently press down on the log to slightly flatten it, aiming for a final thickness of about 2.5 cm (1 inch). Using a sharp knife, cut the log into 8-10 equal-sized rounds, about 2.5-3 cm (1-1.25 inches) thick. A clean cut prevents the layers from sealing together; avoid sawing back and forth. I find that a sharp knife or even a piece of dental floss gives the cleanest cut when making swirl biscuits, which preserves the layers better than a dull knife.

8. Bake Until Golden Brown
Place the cut biscuits on the prepared baking sheet, leaving some space between them for air circulation. Bake for 15-18 minutes, or until the tops are golden brown and the biscuits are cooked through. Baking a homemade biscuit recipe like this requires attention to detail. For a richer color, you can brush the tops with a little melted butter before baking.

9. Cool Slightly and Serve
Transfer the baked biscuits to a wire rack to cool slightly before serving. Serve warm to get the full flavor of the melted butter and fragrant onions. Garnish with a light sprinkle of fresh rosemary and a tiny pinch of flaky sea salt for an extra touch of savory flavor. This homemade biscuit recipe is a great example of how a few simple steps can produce a truly high-quality result.

What to Serve with Savory Biscuits

These savory homemade biscuit recipe variations are truly versatile; they pair well with almost any comfort food or main dish. The caramelized onion and rosemary swirl makes them a perfect high-protein snack or side dish for a family-friendly meal.

• Soups and Stews: A perfect side for a hearty beef stew, tomato soup, or creamy butternut squash soup. The flaky texture and rich flavor stand up well to thick broths.
• Breakfast/Brunch: Serve alongside scrambled eggs, or savory breakfast sandwiches. They provide a satisfying start to a weekend morning.
• Main Course Accompaniments: Excellent next to a roasted chicken or pot roast instead of traditional dinner rolls.
• Appetizer: Serve them warm with a simple compound butter, or alongside a charcuterie board with cured meats and cheeses.

Make-Ahead Tips for Easy Biscuits

• Freezing Unbaked Biscuits: Prepare the biscuits completely through the cutting step. Place them on the baking sheet and freeze until solid (about 1 hour). Transfer frozen biscuits to an airtight bag or container for up to 3 months. Bake frozen (no thawing needed) by adding 5-10 minutes to the total baking time.
• Reheating Baked Biscuits: Place biscuits on a baking sheet and cover lightly with foil. Reheat in a 180°C (350°F) oven for 8-10 minutes until warmed through.
• Storage: Store cooled, baked biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Frequently Asked Questions

Why are my biscuits tough?

The most common reason for tough biscuits is overmixing the dough. Overworking develops the gluten in the flour, resulting in a dense texture rather than a light, flaky one. Mix only until the ingredients are just combined, ensuring this homemade biscuit recipe maintains its airy quality.

Can I use dried rosemary instead of fresh?

Fresh rosemary provides a significantly better flavor and texture. If you must use dried, reduce the quantity to 1 teaspoon (total) as dried herbs are more concentrated and can overpower the biscuit. I find fresh rosemary essential for a family-friendly meal.

How do I ensure a flaky texture?

Use very cold butter, handle the dough minimally, and avoid twisting the biscuit cutter when pressing down. The cold butter creates steam pockets for layers. I find that chilling the dough for 15-20 minutes after adding the buttermilk (before rolling it out) helps keep the butter firm for maximum flakiness in these homemade biscuit recipes.

What if I don’t have buttermilk?

To create a substitute, measure 1 cup of regular milk and stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it slightly curdles before using in the recipe. This substitution works well for a consistent homemade biscuit recipe.

Can I add cheese to this homemade biscuit recipe?

Yes, sharp cheddar or Gruyère would be delicious with the caramelized onion swirl. Fold in 1/2 cup of shredded cheese during step 5 before adding the buttermilk to create a richer, family-friendly meal. This makes for a great high-protein snack.

How do I cut the biscuits for neat swirls?

Use a sharp knife for a clean, even cut rather than a serrated knife or dull cutter. Gently press down on the log slightly to flatten it before cutting, which helps keep the swirls intact and visible for the final presentation of this homemade biscuit recipe.

Conclusion

This easy homemade biscuit recipe transforms a basic staple into a flavorful centerpiece, perfect for a family dinner or a quick meal prep solution. Don’t forget to save this recipe to your Pinterest board for your next meal idea.

homemade biscuit recipe

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• Author: Liana Brooks
• Total Time: 80 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Flaky homemade biscuits with savory caramelized onions and fresh rosemary, perfect as a holiday side dish or paired with soup and stew.

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Ingredients

Scale 1x2x3x

• 2.5 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon fine sea salt, plus a pinch for garnish
• 0.5 cup unsalted butter, very cold and cubed
• 1 cup buttermilk, cold
• 2 medium yellow onions, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon brown sugar
• 1 tablespoon fresh rosemary, finely chopped, plus a pinch for garnish

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Instructions

1. Prepare Caramelized Onion Swirl: In a medium skillet, heat olive oil over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes until deeply golden brown and tender. Stir in brown sugar and 1 tablespoon chopped fresh rosemary, cooking for another 2 minutes until fragrant. Remove from heat and let cool completely.
2. Preheat Oven and Prepare Pan: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and 1 teaspoon fine sea salt.
4. Cut in the Butter: Add the cold butter cubes to the dry ingredients. Use a pastry blender or fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. If the butter softens, refrigerate for 10 minutes before continuing.
5. Form Dough: Pour in the cold buttermilk all at once. Stir gently until just combined and a shaggy dough forms. Do not overmix.
6. Roll and Fill Dough: Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a rectangle approximately 10×14 inches and 0.5 inch thick. Evenly spread the cooled caramelized onion mixture over the entire surface, leaving a small border on one shorter end.
7. Roll into Log and Cut Biscuits: Starting from the longer end, carefully roll the dough into a log. Gently flatten the log slightly to a final thickness of about 1 inch. Using a sharp knife, cut the log into 8-10 equal-sized rounds (about 1-1.25 inches thick).
8. Bake Until Golden Brown: Place the biscuits on the prepared baking sheet, leaving space between them. Bake for 15-18 minutes, or until the tops are golden brown and cooked through.
9. Cool Slightly and Serve: Transfer baked biscuits to a wire rack to cool slightly. Serve warm, garnished with fresh rosemary and a pinch of flaky sea salt.

Notes

Keep the butter and buttermilk very cold to ensure flaky layers. Avoid overmixing the dough, as this can lead to tough biscuits. Ensure the caramelized onion filling has cooled completely before adding it to the dough to prevent the butter from melting.

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit
• Calories: 280 calories
• Sugar: 4 g
• Sodium: 300 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 30 mg

Keywords: savory biscuit, caramelized onion, rosemary, easy baking, comfort food, side dish, flaky, buttermilk biscuit, american cuisine