The BEST Homemade Biscuit formula you'll ever attempt! These simple, natively constructed bread rolls are delicate, flaky, made totally sans preparation and can be on your table in around 15 minutes! A weekend staple in our home!

Pretty much consistently I prepare a bunch of these simple hand crafted scones. It's by a long shot my preferred bread formula and since it's so natural, we make them constantly. There is nothing very like a warm, rich, flaky roll straight from the broiler that you can slather with margarine and jam, make into a scone breakfast sandwich, or appreciate with wiener sauce. I used to purchase the blends (and I'm certain I will get a crate later on once more) however with a scone formula this simple, it's similarly as simple to make bread rolls without any preparation.

This simple bread formula has never bombed me and after much tweaking it is my go-to scone formula. The bread rolls ascend decent and feathery and the abundant measures of spread guarantee a delicate, flavorful scone every single time.

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  • 3 cups all-purpose flour
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1/2 tsp cream of tartar
  • 3/4 cup COLD butter
  • 1 egg
  • 1 cup whole milk


  1. Preheat oven to 450 degrees.
  2. The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
  3. Combine the dry ingredients in a large bowl. 
  4. Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough. 
  5. Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
  6. Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
  7. Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits. 
  8. Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
  9. For extra yumminess, brush the tops of the biscuits with melted butter...

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