There’s something special about homemade biscuits. They are warm, flaky, and perfect for any meal of the day. Whether you’re enjoying them with gravy for breakfast, as a side for dinner, or simply slathered with butter and jam, there’s no denying the comfort of a fresh biscuit right out of the oven!
Why Make This Recipe
Making homemade biscuits is easier than you might think! This recipe uses simple ingredients that you likely already have in your kitchen. It’s a great way to impress your family or guests without spending hours in the kitchen. Plus, there’s something deeply satisfying about creating something from scratch. These biscuits are guaranteed to be fluffy, delicious, and a hit at any table!
How to Make Homemade Biscuits
Ingredients:
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
- 1 Tablespoon baking powder (see Note)
- 1/2 teaspoon baking soda (see Note)
- 1 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold
- 1 cup + 2 Tablespoons (270ml/g) cold buttermilk, divided
- 2 teaspoons (14g) honey
- 2 Tablespoons (28g) butter, melted
- 1 Tablespoon (21g) honey
Directions:
- Preheat your oven to 425°F (218°C).
- In a large bowl or food processor, combine flour, baking powder, baking soda, and salt. Whisk or pulse until combined.
- Add cubed butter and cut it into the dry ingredients using a pastry cutter or by pulsing until coarse crumbs form.
- If using a food processor, transfer the mixture to a large bowl. Create a well in the center and pour in 1 cup (240ml) of buttermilk, drizzling honey on top. Fold gently until it starts to come together. Your dough will be shaggy, so don’t overwork it.
- Pour the dough onto a floured surface and gently bring it together, using extra flour to keep it from sticking. Flatten into a rectangle about 3/4-inch thick.
- Fold the dough like a letter: fold one side into the center, then the other side on top. Turn it 90 degrees and flatten it again into a 3/4-inch rectangle. Repeat folding two more times.
- Cut out 2.5- or 3-inch circles using a biscuit cutter, being careful not to twist the cutter. Re-roll scraps until all the dough is used, yielding about 8–11 biscuits.
- Place the biscuits in a 10-inch cast iron skillet or close together on a baking sheet lined with parchment paper.
- Brush the tops with the remaining buttermilk, and bake for 18–20 minutes or until golden brown.
- Remove from the oven. For an optional topping, mix melted butter and honey, and brush it over the warm biscuits.
- Serve warm and enjoy!
How to Serve Homemade Biscuits
Homemade biscuits are versatile and can be served at any time. Serve them with sausage gravy for breakfast, alongside fried chicken for dinner, or with honey and butter as a delightful snack. You can also stuff them with scrambled eggs and cheese for a tasty breakfast sandwich!
How to Store Homemade Biscuits
To keep your biscuits fresh, store any leftovers tightly covered at room temperature or in the refrigerator for up to 5 days. If they start to get a bit stale, you can warm them up in the oven for a few minutes to bring back their fluffy texture.
Tips to Make Homemade Biscuits
- Use very cold butter to help create flaky layers.
- Don’t overmix the dough; it should be a bit shaggy.
- Make sure your baking powder and baking soda are fresh for the best rise.
- Experiment with adding cheese or herbs for a savory twist!
Variation
Feel free to add mix-ins to your biscuits, such as shredded cheese, herbs, or even sweet additions like chocolate chips or dried fruit. This will give your biscuits a unique flavor that you and your family will love!
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for 5–10 minutes before using.
2. How can I make my biscuits fluffier?
Make sure your leavening agents (baking powder and baking soda) are fresh. Also, avoid overworking your dough as this can lead to denser biscuits.
3. Can I freeze homemade biscuits?
Definitely! You can freeze the unbaked biscuits. Just place them on a baking sheet to freeze until solid, then transfer them to a freezer bag. When ready to bake, you can bake them directly from the freezer; just add a few extra minutes to the baking time.
Making homemade biscuits is not just easy—it’s an enjoyable baking experience. Grab your ingredients and give this popular recipe a try! Enjoy the warmth and comfort of fresh-baked biscuits right in your own kitchen.
Homemade Biscuits
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour spooned & leveled, plus more as needed for hands and work surface
- 1 Tablespoon baking powder see Note
- 1/2 teaspoon baking soda see Note
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter cubed and very cold
- 1 cup + 2 cold buttermilk divided
- 2 teaspoons honey
- 2 Tablespoons butter melted
- 1 Tablespoon honey
Instructions
Preparation
- Preheat your oven to 425°F (218°C).
- In a large bowl or food processor, combine flour, baking powder, baking soda, and salt. Whisk or pulse until combined.
- Add cubed butter and cut it into the dry ingredients using a pastry cutter or by pulsing until coarse crumbs form.
- If using a food processor, transfer the mixture to a large bowl. Create a well in the center and pour in 1 cup (240ml) of buttermilk, drizzling honey on top. Fold gently until it starts to come together. Your dough will be shaggy, so don’t overwork it.
Shaping the Dough
- Pour the dough onto a floured surface and gently bring it together, using extra flour to keep it from sticking. Flatten into a rectangle about 3/4-inch thick.
- Fold the dough like a letter: fold one side into the center, then the other side on top. Turn it 90 degrees and flatten it again into a 3/4-inch rectangle. Repeat folding two more times.
- Cut out 2.5- or 3-inch circles using a biscuit cutter, being careful not to twist the cutter. Re-roll scraps until all the dough is used, yielding about 8–11 biscuits.
- Place the biscuits in a 10-inch cast iron skillet or close together on a baking sheet lined with parchment paper.
Baking
- Brush the tops with the remaining buttermilk, and bake for 18–20 minutes or until golden brown.
- Remove from the oven. For an optional topping, mix melted butter and honey, and brush it over the warm biscuits.
