• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Appetizer Bliss logo
  • Recipe Index
  • Subscribe
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Home » Blog » Breakfast

Easy Homemade Biscuits for a Crowd

Last Published: May 9, 2023 by Rhonda

Jump to Recipe

These easy homemade biscuits for a crowd are flaky and delicious! Only 6 pantry ingredients and ready in under 30 minutes. Vegetarian.

Flakey baked biscuit

This large batch biscuit recipe is very easy to make and great when you have a crowd. This biscuits for a crowd recipe makes 24 - 2 inch biscuits. Need more? Use the handy 2x or 3x button in the recipe to multiple the recipe. Add some butter, jam, honey, or gravy for a delicious addition to any breakfast or brunch table. Serve with butter and honey for a BBQ side dish.

Jump to:
  • Only 6 ingredients!
  • How to make homemade biscuits
  • Tips for making biscuits
  • Make ahead of time
  • Favorite riffs
  • Saving leftovers
  • Other favorite breakfast recipes
  • Some common FAQ's about homemade biscuits
  • 📖 Recipe
  • 💬 Comments & Reviews

Only 6 ingredients!

See recipe for exact measurements of ingredients.

Flour, salt, butter, baking powder, baking soda, milk in individual dishes for biscuits.
  • All-purpose flour. We have found there really is a difference in flours and love King Arthur or Bob's Red Mill for the best texture in our biscuits.
  • Butter. We use unsalted butter in our baking so we can control the salt in the final product.
  • Baking powder. Use an aluminum-free baking power like Bob's Red Mill or Rumford. If you’re using a baking powder with added aluminum, you may notice a slightly bitter or metallic taste in your baked goods. 
  • Milk. Use whole, 2%, or 1% - we don't recommend non-fat milk.
  • Other staples. Baking soda and salt.

Try another of our favorite breakfast recipes.
Ham and Gruyere Egg Casserole for a Crowd

How to make homemade biscuits

Because this is a large batch biscuit recipe we are using our Cuisinart to cut in the butter with the dry ingredients. This saves a lot of time from cutting it in with a pastry cutter or our hands but these biscuits can absolutely be done without a food processor.

Mix dry ingredients with butter and milk for homemade biscuits.
  1. Fit Cuisinart with the steel blade and add dry ingredients to the bowl.
  2. Add small cubes of butter to the bowl with the dry ingredients.
  3. Fit the lid on the food processor and pulse until the mixture resembles small peas. Try not to pulse too long or you will not have as many flaky layers in your biscuit.
  4. Pour flour-butter mixture into a large mixing bowl.
  5. Add milk to mixture in bowl.
  6. Use a spoon (or your hands) to mix the milk with the flour-butter mixture. Combine JUST until mixed.
Flattening dough and cutting biscuits.
  • Turn the biscuit dough onto a lightly floured cutting board.
  • Pat dough out. Fold over on itself and pat again.
  • Use a biscuit cutter to cut the biscuits.
  • Place on a baking sheet, brush tops with melted butter, and bake until golden brown.

Tips for making biscuits

Scratch made biscuits are actually easy and quick to make, but there are a few tips that will help produce a fluffy, flaky, soft biscuit.

  • Keep it cold! Cut the butter into the dry ingredients with a food processor, a pastry cutter, or your hands. Work quickly so the butter doesn't melt. If the butter gets soft (at any step) place the entire mixture into the fridge before moving on to the next step.
  • Use a kitchen scale! Measuring flour by volume (in cups) is notoriously unreliable, so if you must measure the flour in cups, use the scoop and level method for best results. Our recipe lists the gram measurements first followed by the volume measurements in the ingredients list.
  • Don't overwork the dough. Mix wet ingredients with the dry ingredients with a spoon JUST until they are well combined.
  • Fold the dough before cutting. Start by patting the dough to a thickness of about ½ inch. Then, fold it over on itself and pat it down again until it's about ⅔ inches thick. Cut the biscuits and place them on a baking sheet. Following this process will result in beautiful layers in your biscuits after they are baked.
  • Chill the biscuits before baking. We place our biscuits, on the sheet pan, in the freezer for 10 minutes or refrigerator for 20 minutes before baking. This allows the butter in the dough to firm up, which is crucial for creating the desired layers. During baking, the water in the butter will evaporate, resulting in a light and airy biscuit.
  • Brush with melted butter before baking. This is totally optional, but we love the flavor (plus the look) of the biscuits when brushed with melted butter.
Unbaked biscuits on a sheet pan brushed with melted butter.

Make ahead of time

These biscuits can be made ahead of time and stored baked or unbaked. Storing cut, unbaked biscuits in the freezer makes it easy to bake the exact number of biscuits you need as you need them. Make sure biscuits are always stored in airtight containers.

  • FOR BAKED BISCUITS
    • Refrigerate up to 2 days.
    • Freeze up to 1 month.
  • FOR UNBAKED BISCUITS
    • Refrigerate overnight, bake in the morning according to recipe.
    • Freeze up to 2 months. Place frozen biscuits on a metal baking sheet and place in a pre-heated 425°F oven for 12-18 minutes. Baking biscuits from frozen will take a few minutes longer than if they were baked fresh.

Favorite riffs

If you prefer buttermilk biscuits, this recipe can easily be adapted by using buttermilk instead of regular milk. Alternatively, you can create a substitute for buttermilk by combining ¼ cup of apple cider vinegar with 1 ¾ cups of milk to make sour milk. Simply stir the mixture together and add it to your biscuit dough for a tangy flavor.

Add some fresh herbs; rosemary, thyme, chives, and parsley are all great. We like fresh herbs here but you can also use dried herbs, just use ⅓ as many as if they were fresh.

Add other mix-ins; cheese (cheddar, parmesan, asiago, gruyere), crispy bacon, roasted peppers (jalapeño, seranno, anaheim, poblano).

Shape of biscuits. These biscuits can be cut with a round cutter, cut into squares with a knife, or made into a drop biscuit.

Baked biscuits on a sheet pan.

Saving leftovers

These biscuits will last on the counter 1-2 days. They will start drying out if stored much longer. You can keep them in the fridge for up to a week or freeze them up to 1 month. Make sure they are always stored in airtight containers.

To reheat biscuits wrap them in foil and place in a 350°F oven for 5-8 minutes. Uncover the tops of the biscuits and heat an additional 3-5 minutes. Wrapping them in foil first helps keep them from drying out. You can also reheat in a microwave in 10 second intervals until warm. They can dry out fast if heated too long in the microwave so heat in short intervals checking after each interval.

Flakey biscuits stacked on a board.

Other favorite breakfast recipes

  • Piece of blueberry coffee cake.
    Blueberry Coffee Cake For a Crowd
  • Slices of ham, gruyere, egg casserole garnished with chopped parsley.
    Ham and Gruyere Egg Casserole For a Crowd
  • Piece of bacon, egg and cheese breakfast casserole.
    Bacon Cheddar Egg Casserole for a Crowd
  • Egg casserole with veggies in a baking dish.
    Vegetarian Breakfast Casserole for a Crowd

Some common FAQ's about homemade biscuits

Can you make biscuits ahead of time?

Yes! They can be baked and stored on the counter (up to 2 days), in the fridge (up to a week), or frozen (up to 1 month). They can be stored unbaked overnight in the fridge or up to 2 months in the freezer.

Do you have to use a rolling pin to roll the dough?

No! We actually don't use a rolling pin, you can if you like but we find it ends up making the biscuits a little less fluffy. Work quickly with your hands to pat the dough out and cut the biscuits.

What if I don't have a biscuit cutter (or round cutter)?

No problem! Pat the dough into a rectangle and use a knife to cut biscuits into squares. You can also make drop biscuits by just dropping small scoops of dough onto a baking sheet.

Flakey baked biscuit

This recipe adapted from Life As A Strawberry.

Did you make this recipe?
Leave a comment and star rating below and let us know how it turned out!

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Flakey baked biscuits.

Easy Homemade Biscuits for a Crowd


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Rhonda
  • Total Time: 25 minutes
  • Yield: 24 biscuits
Print Recipe
Pin Recipe

Description

These easy homemade biscuits for a crowd are flaky and delicious! Only 6 pantry ingredients and ready in under 30 minutes. Vegetarian.


Ingredients

Scale
  • 640 grams (4 to 5 ⅓ cups) all purpose flour
  • 38 grams (2 Tablespoon + 2 teaspoon) baking powder 
  • 10 grams (2 teaspoons) baking soda
  • 12 grams (2 teaspoons) kosher salt  
  • 1 cup (2 sticks) COLD unsalted butter, cut into 1 inch pieces
  • 2 cups milk  
  • 2 Tablespoons butter, melted (OPTIONAL)


Instructions

  1. Heat oven to 425 degrees Fahrenheit.
  2. In the bowl of a Cuisinart stir together flour, baking powder, baking soda, and salt.
  3. Add the cold cubed butter to the bowl and pulse until the mixture resembles small peas. This should only take a few pulses. Work quickly so the butter stays cold! 
  4. Transfer the flour-butter mixture to a large mixing bowl.
  5. Add milk and stir, by hand, just until combined. The dough will be shaggy and may not hold together yet. It should not be sticky and you should not see any dry flour. 
  6. Turn dough out onto a lightly floured cutting board.  
  7. Fold the dough over on itself a few times (I like to fold it in half, gently pat it out a bit, and fold it in half again). This gives you lots of layers for maximum flakiness. 
  8. Pat dough to roughly ⅔″ thick and cut biscuit rounds with a 2″ biscuit cutter. 
  9. Place cut biscuits on a sheet pan lined with a nonstick baking mat. 
  10. OPTIONAL: Brush the tops of each biscuit with melted butter. 
  11. Place the biscuits in the freezer for at least 10 minutes before baking. This step is completely optional but it helps the butter get cold again so it releases maximum steam when they bake which helps produce a flaky biscuit.
  12. Bake at 425°F for 10-15 minutes until biscuits are lightly browned.
  13. Serve immediately.

Notes

NOTE: This can also be done using your hands or a pastry cutter to cut butter into the flour mixture until mixture is coarse and has small butter pieces throughout.

No biscuit cutter? Cut into squares using a sharp knife.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 182
  • Sugar: 1.1 g
  • Sodium: 319.5 mg
  • Fat: 8.9 g
  • Trans Fat:
  • Carbohydrates: 22.1 g
  • Protein: 3.5 g
  • Cholesterol: 23.3 mg

Did you make this recipe?

Share a photo and tag @appetizerbliss — we can't wait to see what you've made!

More Breakfast Recipes for a Crowd

  • Tiny biscuits on a board with a dish of jam.
    Mini Biscuits
  • Mother's Day Brunch Recipes.
    35 Favorite Mother's Day Brunch Recipes - for last minute planning!
  • Lemon scones with a glaze on a countertop.
    Mini Lemon Scones - For A Crowd
  • Mini puff pastry filled chocolate croissants on wire rack.
    Easy Puff Pastry Chocolate Croissants

Reader Interactions

Comments

  1. Mike says

    November 20, 2024 at 7:53 pm

    This recipe was so easy to make! Didn't have to change a thing, and ended up being the perfect amount for 5 people, they were devoured immediately! Will definitely be making again for big breakfasts too.

    Reply
    • Rhonda says

      December 09, 2024 at 9:20 pm

      So glad you enjoyed them!

      Reply
  2. clay hudgings says

    March 09, 2025 at 5:49 pm

    can biscuit dough be made the night before and baked in the morning?c

    Reply
    • Rhonda says

      March 17, 2025 at 5:55 pm

      Absolutely! Make the dough, form the biscuits, and place on your lined baking sheet. Cover tight and place in the fridge until the morning. Preheat your oven and bake!

      Reply
  3. clay hudgings says

    March 09, 2025 at 5:49 pm

    can biscuit dough be made the night before and baked in the morning?c

    Reply
  4. Kevin Gallagher says

    March 26, 2025 at 4:07 pm

    Have you tried doing this with buttermilk? What about freezing the butter and shredding on box grater before mixing?

    Reply
    • Rhonda says

      April 15, 2025 at 4:52 pm

      We tried to keep the ingredients and equipment simple so didn't use buttermilk or a box grater. Buttermilk is a great substitution and will add more depth of flavor. Some of our staff prefer grating the butter and others like the dicing method. We've found it easier to grate very cold butter (not frozen) and then freeze it while we get everything else together. If you keep the butter cold and don't let it melt, both methods work great!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Primary Sidebar

Honey drizzle on blackberry crostini.

Welcome to Appetizer Bliss! We're sharing our best recipes, techniques, and resources to help you host great gatherings - pulled from more than a decade as professional caterers!

More about us →

Trending Recipes

  • Layers of cheese, pesto, sun dried tomatoes and nuts.
    Sun Dried Tomato and Pesto Spread
  • Flakey baked biscuits.
    Easy Homemade Biscuits for a Crowd
  • Meatball with brandy blackberry sauce in cocktail spoon.
    Brandy Meatballs
  • Baked brie round with brandy pecan topping.
    Easy Baked Brandy Pecan Brie

Spring Recipes

  • Lemon Bars cut into triangles and topped with a dusting of powdered sugar.
    Easy Lemon Bars
  • Smoked salmon spread on toasted baguette slices.
    Smoked Salmon Spread
  • Blackberry simple syrup in a flip top bottle.
    Berry Simple Syrup
  • A stack of fried crab cakes on a table.
    Appetizer Crab Cakes
  • Facebook
  • Twitter
  • Instagram
  • Email

Footer

↑ back to top

About

  • About Us
  • Privacy Policy
  • Terms & Conditions

Recipes

  • Strawberry Crostini
  • The best crostini recipes

Connect

  • Instagram
  • Pinterest
  • Facebook
  • YouTube
  • Subscribe

Copyright © 2022-2025 Appetizer Bliss. All Rights Reserved.

""
""
""