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Homemade Biscuits

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Enjoy the warmth of freshly baked homemade biscuits that are flaky, buttery, and perfect for any meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 biscuits
Course: Breakfast, Side, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour The base for the biscuits, giving them structure and texture.
  • 1 Tablespoon baking powder A leavening agent that helps the biscuits rise and become fluffy.
  • 0.5 teaspoon baking soda Works together with the baking powder to create a light and airy texture.
  • 1 teaspoon salt Enhances the overall flavor of the biscuits.
Wet Ingredients
  • 0.5 cup unsalted butter, cubed and very cold Adds richness and flakiness to the biscuits; cold butter is key for the best texture.
  • 1.125 cups cold buttermilk Provides moisture and tanginess; the acidity reacts with baking soda for a perfect rise.
  • 2 teaspoons honey Adds a touch of sweetness to the dough.
Optional Toppings
  • 2 Tablespoons butter, melted A buttery glaze for brushing on top before serving.
  • 1 Tablespoon honey Drizzle for an extra hint of sweetness.

Method
 

Preparation
  1. Preheat your oven to 425°F (218°C).
  2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well to distribute the dry ingredients.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Pour in the buttermilk and honey, gently folding the mixture until just combined. Avoid overmixing to keep the biscuits tender.
  5. On a floured surface, shape the dough and pat it down to about 1-inch thickness.
  6. Use a biscuit cutter to cut out circles from the dough and place them on a baking sheet, ensuring they are close but not touching.
Baking
  1. Bake in the preheated oven for 18–20 minutes or until golden brown on top.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 1g

Notes

Use very cold ingredients to achieve flaky biscuits. Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Freeze unbaked biscuits by placing the cut outs on a baking sheet until firm, then transferring them to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time. Consider adding herbs for savory biscuits or cheese for a cheesy version.

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