Flaky Homemade Biscuits
These warm, flaky homemade biscuits feature crisp edges and a tender interior, perfect for any meal of the day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled For whole-grain option, swap half for white whole wheat flour.
- 1 tablespoon baking powder Helps with the rise.
- 1 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, cold and cubed Freeze for 10–15 minutes if soft.
- 3/4 cup buttermilk Can substitute with 3/4 cup milk + 1 tablespoon lemon juice or vinegar.
Instructions
Preparation
- Preheat the oven to 450°F (230°C) and line or lightly grease a baking sheet.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in the cold, cubed butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.
- Pour in buttermilk and fold with a spatula until the dough just comes together. Avoid overmixing.
Dough Handling
- Turn the dough onto a lightly floured surface and gently pat it into a rectangle.
- Fold it over itself once or twice and knead 2-3 times to create layers.
- Roll or pat the dough to about 1-inch thickness and use a round cutter to cut biscuits, pressing straight down.
- Place the biscuits on the prepared baking sheet, spacing them for desired crispness.
Baking
- Bake for 12-15 minutes, rotating the pan once, until golden brown on top.
- Let cool slightly before serving warm with butter and honey.
Notes
Store cooled biscuits in an airtight container for up to 2 days at room temperature or up to 4 days in the refrigerator. Freeze cooled biscuits individually for up to 3 months. Reheat from frozen in a 350°F oven.