Description

This homemade biscuit recipe yields flaky, buttery biscuits perfect for breakfast or as a side dish. Made with simple ingredients like flour, cold butter, and buttermilk, these biscuits are layered and baked to golden perfection with a tender crumb inside. Whether you prefer soft edges or crispier ones, this versatile recipe allows you to customize to your liking. Enjoy these warm with honey-butter or your favorite jam for a comforting treat.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour or self-rising flour
1 tablespoon baking powder (omit if using self-rising flour)
½ teaspoon salt (omit if using self-rising flour)

Wet Ingredients

½ cup cold unsalted butter, cubed
¾ cup cold buttermilk
1 tablespoon honey or sugar (optional)

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly dust it with flour to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. If you’re using self-rising flour, skip adding baking powder and salt.
Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Add Buttermilk: Pour in the cold buttermilk and stir gently just until combined. Be careful not to overmix; the dough should appear shaggy and slightly uneven.
Fold the Dough: Turn the dough out onto a floured surface. Pat it into a rectangle and fold it into thirds, like a letter. Repeat this folding step 2–3 times to create layers for flakiness.
Shape Biscuits: Gently pat the dough to about 1-inch thickness. Using a round biscuit cutter, press straight down into the dough without twisting, to ensure the biscuits rise evenly.
Arrange on Baking Sheet: Place the biscuit rounds on the prepared baking sheet. Set them touching each other for softer sides, or spaced apart for crisper edges.
Bake: Bake the biscuits in the preheated oven for 12–15 minutes or until the tops turn golden brown.
Optional Finishing Touch: Brush the hot biscuits with melted butter or honey-butter for extra flavor. Serve warm and enjoy.

Notes

Using cold butter is crucial for flaky biscuits; avoid letting it soften before use.
Do not overmix the dough to keep the texture tender and flaky.
If using self-rising flour, omit baking powder and salt to maintain correct leavening.
Press the biscuit cutter straight down without twisting to help them rise properly and keep edges sharp.
For a sweeter biscuit, add the optional honey or sugar to the dough or brush honey-butter after baking.
Biscuits can be stored in an airtight container for up to 2 days and reheated in the oven for best freshness.