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Homemade Biscuits Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.