Soft and fluffy biscuits

These soft and fluffy homemade biscuits only require 6 ingredients and about 30 minutes. You’ll never want to buy the refrigerated kinds again!

Soft and fluffy biscuits

A few weeks ago, we went to a restaurant for dinner, and they served these fantastic sweet potato biscuits. They were bite-sized and came with some cinnamon honey butter. Now, I am normally not a biscuit kind of girl but these things spoke to me.

When we started doing the next week’s meal planning, my husband asked to put biscuits on the menu for Sunday brunch. I’ve made biscuits before, but they didn’t turn out as fluffy as I had hoped. So I found another recipe to try, and here we are.

Soft and fluffy biscuits

This recipe seemed pretty easy – just 6 ingredients and 30 minutes of my time. I used an old trick I’d learned from other bakers and grated my butter on a cheese grater to get smaller pats of butter dispersed throughout my dough. That worked really, really well. My biscuits turned out nice and buttery in every bite, and they rose nicely also.

We enjoyed these with our own honey and jam bar, which featured peach jam, honey, hot honey, a Kona chocolate spread, chocolate hazelnut spread, and hot blueberry jam. My favorite pairings were the honey and the Kona chocolate spread (not together – I spread these individually on different bites of the biscuit).

Soft and fluffy biscuits

We will definitely be making these again, and I may consider doubling the recipe so that I can make these bigger (my biscuit cutter is about 1.5″ inches in diameter). Next time, we may try to pair these with savory items like sausage, cheese, and eggs.


Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Soft and fluffy biscuits

It only takes 6 minutes and a little bit of love to make these soft and fluffy biscuits. These are SO MUCH better than the refrigerated kind!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: Breakfast
Servings: 10
Author: Eva Bakes


  • 2 cups all-purpose flour
  • 1 and ½ Tablespoons baking powder
  • 1 teaspoon granulated sugar
  • ¾ teaspoon salt
  • ½ cup (1 stick or 8 Tablespoons) unsalted butter cold
  • 1 cup minus 2 Tablespoons half-and-half
  • ½ Tablespoon unsalted butter melted, to brush on top of the cooked biscuits


  • Preheat your oven to 450℉. Line a baking sheet with parchment paper or a silicone mat and set aside.
  • Using a cheese grater (if you have one), grate the cold butter and refrigerate until needed. If you don't own a cheese grated, cut the butter into small cubes.
  • In a large bowl, mix together the flour, baking powder, sugar, and the salt.
  • Add the cold butter and use two forks or a pastry blender to cut the butter in. You want the dough to have pea-sized butter chunks.
  • Add the half-and-half and mix with your hands until the dough comes together. Do not over mix!
  • Transfer the dough to a lightly floured surface and roll it into a rectangle. Sprinkle the top with flour if it's too sticky. Fold the rectangle in half and roll it out again into a rectangle so it is about ¾ inch thick. Your rectangle should be about 5" by 10".
  • Using a biscuit cutter (or using a glass by turning it upside down), cut out about 8 biscuits. Transfer the biscuits to your prepared baking sheet, making sure you leave at least 1-2 inches between each biscuit.
  • Roll the remaining dough scraps together and cut out 2 more biscuits.
  • Bake in your preheated oven for 12-15 minutes or until they are golden brown.
  • Remove the pan from the oven and brush with the melted butter. Allow the biscuits to cool for about 10 minutes before serving.


Leftover biscuits can be stored in an airtight container at room temperature and will last a few days. To reheat, you can cover with a damp paper towel and microwave for about 12-15 seconds.
Source: Natasha's Kitchen

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