Homemade Biscuits Recipe

Looking for the best homemade biscuits? These easy biscuits are soft, buttery, and full of flaky layers. You only need 7 simple ingredients, and they’re ready in just 35 minutes. Whether it’s breakfast, dinner, or a quick snack, this classic biscuit recipe will be your new go-to.

Why You’ll Love These Homemade Biscuits

These biscuits are light and fluffy on the inside with golden, crisp edges. The key is using cold butter and buttermilk, and a simple folding method that creates layers of deliciousness in every bite.

What Are Biscuits?

In the U.S., biscuits are a type of soft, flaky bread. They’re not cookies like in other countries. American biscuits are more like tender, buttery rolls, and they rise with baking powder or baking soda instead of yeast. Think of them as quick bread, like banana bread or cornbread.

Ingredients for Homemade Biscuits

Here’s what you’ll need:

• All-purpose flour. Spoon and level it for accuracy.
• Baking powder and baking soda. Helps the biscuits rise and get golden.
• Salt. Balances the flavors.
• Cold unsalted butter. The colder, the better.
• Cold buttermilk. Adds moisture and a slight tang.
• Honey. A touch of sweetness.

Optional topping: Melted butter and honey to brush on top after baking.

Expert Tips for the Best Biscuits

• Use Cold Butter. Cold butter is the secret to flaky biscuits. When the butter melts in the oven, it creates steam that forms layers.
• Buttermilk + Honey. Buttermilk adds tenderness and a slight tang. A drizzle of honey brings balance to the flavor.
• Don’t Overmix the Dough. Mix the dough until just combined. It’s okay if it looks crumbly. Overmixing will make the biscuits tough.
• Fold the Dough. Folding creates layers. Flatten the dough, fold it over, then repeat a few times. This technique makes your biscuits extra flaky.
• Don’t Twist the Cutter. Use a round biscuit cutter and press straight down. Twisting seals the edges and can stop the biscuits from rising.
• Bake Close Together. Place the biscuits so they’re touching. This helps them rise tall and stay soft on the sides.

How to Make Homemade Biscuits

1. Mix the Dry Ingredients. In a large bowl, whisk flour, baking powder, baking soda, and salt.
2. Cut in the Butter. Add cold cubed butter. Use a pastry cutter or food processor to mix until the texture looks like coarse crumbs.
3. Add Buttermilk and Honey. Pour in the buttermilk and drizzle the honey over it. Gently mix until a shaggy dough forms.
4. Fold the Dough. Place the dough on a floured surface. Flatten it into a rectangle, fold it over, turn, and repeat 2 more times.
5. Cut the Biscuits. Flatten the dough to ¾-inch thick. Cut using a biscuit cutter or slice into squares.
6. Bake. Arrange biscuits in a cast iron skillet or on a parchment-lined baking sheet, touching each other. Brush the tops with extra buttermilk. Bake at 425°F for 18 to 20 minutes until golden brown.
7. Add Honey Butter (Optional). Mix melted butter and honey, then brush over warm biscuits for an extra delicious finish.

Biscuit Variations

Once you master the base recipe, try these biscuit variations:

• Cheddar cheese biscuits
• Everything bagel biscuits
• Zucchini biscuits
• Biscuit-topped pot pie
• Biscuit breakfast casserole
• Strawberry shortcake
• Berry cobbler

FAQs About Homemade Biscuits

What makes these the best biscuits?
Cold butter, buttermilk, and folding the dough create flaky, soft layers.

How can I get crispy edges?
Bake the biscuits in a cast iron skillet and brush with buttermilk before baking.

Can I use a food processor?
Yes, but you can also use a pastry cutter or even two forks.

Can I freeze biscuit dough?
Yes. Wrap the shaped dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before baking.

Homemade Biscuits

These flaky and buttery homemade biscuits are made with just 7 simple ingredients. They’re crisp on the outside, soft on the inside, and ready in about 35 minutes. Perfect for breakfast or as a dinner side.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 10 biscuits

Course: Breakfast, Brunch, Side Dish

Cuisine: American

Calories: 212

Ingredients Equipment Method Notes

Ingredients

  

Biscuit Dough

• 2 1/2 cups all-purpose flour spooned and leveled, plus extra for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter cubed and very cold
• 1 cup + 2 tablespoons cold buttermilk divided, for dough and brushing
• 2 teaspoons honey

Optional Honey Butter Topping

• 2 tablespoons unsalted butter melted
• 1 tablespoon honey

Equipment

• Mixing Bowl
• Pastry Cutter or Food Processor
• Biscuit Cutter
• Rolling Pin
• Cast Iron Skillet or Baking Sheet
• Pastry brush

Method

 

1. Preheat oven to 425°F (218°C).
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Add cold butter cubes and cut into the flour using a pastry cutter or pulse in a food processor until mixture forms coarse crumbs.
4. Pour in 1 cup of cold buttermilk and add the honey. Gently stir until the dough is shaggy and barely combined. Do not overmix.
5. Transfer dough to a floured surface. With floured hands, flatten the dough to about 3/4-inch thick. Fold one side into the center, then the other side over it. Rotate 90 degrees and repeat the flattening and folding process 2 more times.
6. Flatten the dough one final time to 3/4-inch thickness. Cut using a biscuit cutter. Do not twist the cutter. Re-roll scraps as needed.
7. Arrange biscuits close together in a cast iron skillet or on a parchment-lined baking sheet. Brush the tops with remaining buttermilk.
8. Bake for 18 to 20 minutes or until biscuits are golden brown on top.
9. Optional: Mix melted butter and honey, then brush over the warm biscuits after baking.
10. Serve warm with jam, honey butter, or gravy.

Notes

For best results, use very cold butter and buttermilk. You can freeze unbaked biscuit dough for up to 3 months. Thaw overnight before baking. Baked biscuits also freeze well. Reheat in the oven for a few minutes to bring back their flaky texture.