These homemade biscuits are soft and buttery with dozens of flaky layers. This biscuit recipe requires just 7 ingredients and they’re ready in about 35 minutes.
I originally published this recipe in 2017 and have since added new photos, a video tutorial, and more helpful success tips.
One reader, Marcia, commented: “Finally, a biscuit recipe that worked for me. I especially appreciated the notes which, in fact, had me change some things I had been doing. The detail at all levels, both visual and written, is very helpful. ★★★★★“
Another reader, Maggie, commented: “One of my favorite biscuit recipes! They are so consistently flaky and delicious, every single time! ★★★★★“
It’s quite serendipitous that this “side dish” may taste even more remarkable than the main event. No, no… it WILL taste more remarkable. Just look at the big buttery layers! Nothing can compete.
What Are Biscuits?
The term “biscuits” has different meanings depending on where you live in the world. In the U.S., biscuits are similar to a dinner roll, but are denser and flakier because they aren’t (typically) made with yeast. Since there’s usually no yeast and the rising agent is either baking soda, baking powder, or both, biscuits are considered a quick bread, like banana bread and no-yeast bread. In other parts of the world, people may consider these American-style biscuits to be more similar to scones, and what they call “biscuits” are more like what we call cookies.
7 Key Ingredients in Homemade Biscuits
You need just 7 basic ingredients for my homemade biscuits recipe:
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Cold Butter
- Cold Buttermilk
- Honey
With so few ingredients, it’s important to reach for quality ingredients and avoid any substitutions.
Baking Powder AND Baking Soda
Until recently, this biscuits recipe called for just baking powder as the leavening agent. In recent years, I’ve found that the texture, color, and flavor excels when using a combination of both baking powder AND baking soda. If you’ve always made this recipe using 2 Tablespoons of baking powder, you can certainly continue to do so! However, by reducing the baking powder to 1 Tablespoon and adding 1/2 teaspoon of baking soda, the biscuits brown more, have a flakier texture, crispier edges, and you don’t risk a bitter chemical aftertaste.
Success Tips for the Best Homemade Biscuits
After perfecting this recipe over the past 8 years and developing other biscuit recipes, let me share what I’ve learned along the way. I’ve made plenty of mistakes so you don’t have to. These tried-and-true tricks will turn your flat, dry biscuits into the best biscuits ever. And that’s a guarantee.
- Cold Fat: For flaky layers, use cold butter. When little pieces of butter melt as the biscuits bake, they release steam and create little pockets of air—this makes the biscuits airy and flaky on the inside while remaining crisp on the outside. It’s the same thing that happens when making these ham & cheese scones.
- Buttermilk & Honey for Flavor: Buttermilk and a teeny drizzle of honey balance out the salt. Buttermilk creates the most tender biscuit! I have plenty more on this topic in my Baking With Buttermilk post (including a buttermilk substitute recipe).
- Don’t Over-Mix: Never overwork biscuit dough. Overworking and over-handling biscuit dough will result in tough, hard, and flat biscuits. Mix the ingredients together *just* until combined. Dough will be crumbly; that’s normal.
- Flatten & Fold Method: The most important step of all is folding the dough together. Turn the scrappy dough out onto a work surface and flatten it with your hands. Fold, flatten, turn, and repeat.
- Don’t Twist the Biscuit Cutter: When cutting the dough with a biscuit cutter, do not twist the cutter. Press the cutter down into the dough firmly. Twisting it will seal off the biscuit edges, preventing the biscuits from rising.
- Bake Close Together: Biscuits rise up nice and tall when they are touching, pressed snuggly against one another in the oven.
How to Make Your Homemade Biscuits
Whisk the dry ingredients together, then add the cubed butter. Cut the butter into the dry ingredients with a pastry cutter, like when making pie crust or this savory quick bread, or pulse in a food processor. Cut/blend in the butter until you have coarse crumbles, like this:
Add the buttermilk and honey. Mix everything together until you have a shaggy dough, like this:
Pour it out onto a work surface and bring the dough together with your hands. It will be dry and shaggy with some moist spots. That’s all perfectly normal:
Fold & Flatten the Dough
Flattening and folding biscuit dough creates multiple flaky layers, just as it does when we make homemade croissants, rough puff pastry, homemade cruffins, mille-feuille, and croissant bread. This step will take you no more than 2 minutes and you’ll be rewarded with the flakiest biscuits in the world. First, shape dough into a rectangle, about 3/4-inch thick:
Then fold one side into the center:
Then the other side:
Turn the folded dough 90 degrees so it’s now horizontal, gently flatten, and repeat that folding process 2 more times.
After you’ve folded and flattened 3 times, flatten into a 3/4-inch rectangle once again, then use a biscuit cutter to shape into rounds. If you don’t have a biscuit cutter, you can cut into 8 to 10 squares.
Arrange close together in a cast iron skillet (no need to preheat it), or on a lined baking sheet. Again, make sure the biscuits are touching so they will rise nice and tall.
Before baking, brush the biscuits with buttermilk to help the tops brown evenly.
Honey Butter Topping
The honey butter topping is optional, but will set your biscuits apart from the rest. When the biscuits come out of the oven, brush with melted butter + honey. You use both ingredients in the biscuit dough, keeping the count at 7 ingredients total.
Serve your homemade biscuits with jam or homemade raspberry sauce, cinnamon butter, or biscuits and gravy—I love this particular recipe. Or a swipe of homemade honey butter really kicks it up a notch! You could also create delicious breakfast sandwiches with these breakfast sausages.
So Many Variations
I bake biscuits often, and use the same process and success tips when making all of my favorite variations including cheddar biscuits, everything bagel biscuits, and zucchini biscuits. I also make biscuit-topped vegetable pot pie and biscuit breakfast casserole. And you can absolutely turn these into dessert with my recipes for biscuit-topped berry cobbler and homemade strawberry shortcake.
I make these biscuits on almost a weekly basis, and what makes them a hit every single time is the combination of very cold butter and buttermilk. Additionally, the careful folding and flattening method helps produce dozens and dozens of flaky layers. Follow the recipe below closely.
Bake the biscuits in a cast iron skillet, which helps the edges crisp up beautifully. Additionally, use a pastry brush to coat the tops of the biscuits with a little buttermilk before baking.
You can use a food processor to cut the cold butter into the dry ingredients, but if you do not own one, you can use a pastry cutter instead. A pastry cutter is an extremely helpful baking tool.
Homemade Biscuits (Popular Recipe!)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-11 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These homemade biscuits are soft and buttery with hundreds of flaky layers! This biscuit recipe only requires 7 simple ingredients and they’re ready in about 35 minutes.
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
Optional Topping
- 2 Tablespoons (28g) butter, melted
- 1 Tablespoon (21g) honey
Instructions
- Preheat oven to 425°F (218°C).
- Make the biscuits: Place the flour, baking powder, baking soda, and salt in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form.
- If you used a food processor, pour the mixture into a large bowl. Make a well in the center. Pour 1 cup (240ml/g) buttermilk into the well and drizzle honey on top. Using a large spoon or spatula, fold until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots.
- Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface as needed in this step. Using floured hands, flatten into a 3/4-inch-thick rectangle as best you can. Fold one side into the center, then the other side on top. Turn the dough 90 degrees, so it’s now horizontal. Gently flatten into a 3/4-inch-thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4-inch-thick rectangle. Repeat the folding one last time. Flatten into the final 3/4-inch-thick rectangle.
- Cut into 2.5- or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough because this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8–11 biscuits. Arrange in a 10-inch cast iron skillet (see Note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.
- Brush the tops with remaining buttermilk. Bake for 18–20 minutes or until tops are golden brown.
- Remove from the oven. If adding the optional topping, whisk the melted butter and honey together. Using a pastry brush, brush the warm biscuits with honey butter topping. Serve warm.
- Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving. You can also freeze the biscuit dough. Prepare the dough in steps 2 through 4. Wrap up tightly in plastic wrap (plastic wrap is best for freshness) and freeze for up to 3 months. Thaw overnight in the refrigerator, then continue with step 5. Also, after step 4, you can wrap the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 5.
- Special Tools (affiliate links): Pastry Cutter or Food Processor | 2.5- or 3-inch Biscuit Cutter | 10-inch Cast Iron Skillet (or Baking Sheet with Parchment Paper) | Pastry Brush
- Baking Powder: In 2025, I updated this recipe to use both baking powder and baking soda. I’ve found that the texture, color, and flavor excels when using a combination of both. If you’ve always made this recipe using 2 Tablespoons of baking powder, you can certainly continue to do so! However, by reducing the baking powder to 1 Tablespoon and adding 1/2 teaspoon of baking soda, the biscuits brown more, have a flakier texture, crispier edges, and you don’t risk a bitter chemical aftertaste.
- Butter: Cut into 1/2-inch cubes. Keep butter as cold as possible until you need it. I recommend placing the cubed butter in the freezer for about 15 minutes before you begin.
- Buttermilk: You can substitute whole milk for buttermilk if desired. However if you’d like the tangy flavor, which I highly recommend, you can make your own DIY buttermilk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 cup. (You need 1 cup in the recipe, plus 2 Tbsp for brushing—you can use regular milk to brush on top.) Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute, though lower-fat or nondairy milks work in a pinch. (In my testing, the biscuits don’t taste as rich or rise quite as tall using lower-fat or nondairy milks.)
- Cast Iron Skillet: If your cast iron skillet isn’t well seasoned, I recommend greasing it with a little vegetable oil or melted butter. Brush a thin layer of either on the bottom and around the sides. No need to heat the cast iron skillet before using, though you certainly can. Place in the preheated oven for 15 minutes before arranging the shaped biscuits in it.
- Flavors: Try my flavorful biscuit variations: cheddar biscuits, zucchini biscuits, and everything bagel biscuits.
Nutrition
- Serving Size: 1 biscuit
- Calories: 212
- Sugar: 2.4 g
- Sodium: 283.5 mg
- Fat: 9.7 g
- Carbohydrates: 27.5 g
- Protein: 4.1 g
- Cholesterol: 25.4 mg
Reader Comments and Reviews
Super easy recipe, instructions were very clear and easy to follow. I love how Sally not only explains what you should do, but the why behind each technique! I always feel like she gives me the tools and confidence to be a better baker. The biscuits came out great!
Best biscuits I’ve made in over 20 years of biscuit making. I even forgot to add the honey in the mix. Light and fluffy!
A great recipe! I will be using it from now on! Made them in my iron skillet and the outside was perfectly crisp amd moist on the inside.
After trying so many Biscuit recipes this one happens to be my most favorite. Everyone has their own way baking biscuits so i tried tweaking this recipe by adding another half stick of cold butter to really balance out the dry mixture.
By adding the extra half stick of cold butter made my biscuits even more buttery, after they were done baking, i didn’t have to put more butter between them before eating. The Honey Butter drizzle on the top was the Icing on the cake. In this case the icing on the Biscuits. Happy Baking everyone..
These biscuits LOOK amazing. All I could taste was bitter baking powder. I used 2 tbls of clabber girl. For the first time I was really disappointed with a recipe on this site.
Hi Alaina!
Sad they didn’t turn out delicious! Did you use buttermilk? I ask because it is acidic enough to counteract the alkalinity from the baking powder.
I have made this recipe (no subs) numerous times and have never experienced the bitter/metallic taste from the baking powder.
You can try adding a dash of vinegar to a test batch to see if the added acidity controls the baking powder taste.
Best of luck if you decide to try this again!
I want to try this recipe but don’t have the cast iron skillet. Will a Le Creuset dutch oven work is that too deep to brown them? I can try the pan method but wondered if anyone else tried them that way. thx
Hi Terry, other readers have used a Dutch oven with success. Let us know how it goes for you!
They came out just fine in the Dutch oven though I did have to leave in extra time for browning. I think I’ll try them in a pan next time and see how that goes. Yummy!
Made these today and they came out SO GOOD. I messed up and didn’t check my ingredients before I started, so I used about 1.5 tbps baking powder and threw in 0.5 tsp baking soda and they still worked somehow! Very good flavor and way easier than expected, I thought the folding would’ve been much more messy, but it was pretty simple and by the time the oven timer went off, the kitchen was clean 🙂
I didn’t have my bisquick on hand so I made this recipe, now it’s going into my recipe box! I’m an at home cake designer, so I consider myself a fairly good baker… But, even if I didn’t know what I was doing, I’d say this recipe would knock it out of the park! Just follow directions, so easy, moist, & delicious! Thank you for making me look good.
These came out perfect. I didn’t have buttermilk, so I used milk with a tablespoon of vinegar in it. I don’t know how using buttermilk could have made them any better.
Can I use a stand mixer? Am I looking for the same dough consistency as a pie crust dough?
These are truly the best biscuits! I’ve even made them with coconut milk and vinegar instead of buttermilk and they are still perfect! The only problem is that I ALWAYS wish that I had doubled the recipe! They leave us wanting more! So delicious!
Definitely the tallest and best tasting biscuits I’ve made. I really enjoyed the folding technique.
I REALLY enjoyed this recipe! I made two batches: the original recipe, as posted and a version with freshly cracked coarse black pepper and Colby/Monterey Jack cheese. Both batches created outstanding results.
I do have a question: what is the calorie-count, for the original recipe? When I made these biscuits, I had 15, 2 3/4inch, biscuits.
Thank you!
My husband says this is the best biscuit he has ever eaten. Particularly liked the crispy bottom. Read recipe and watch the video. Has a little different technique, but easy. Was fun to make.
I just made these biscuits and followed the recipe exactly. Absolutely delicious! Will definitely be my go to recipe from now on. Thank you!
This recipe is magical. Thank you.
These were absolutely fantastic! They were so soft, pillowy and buttery. Just the right amount of saltiness & sweetness to create a nice balanced savory flavor. I think next time I’ll add in some fresh chives and cheddar to make it even more sinful
Nice and flaky but I used the 2 tbsp Clabber girl baking powder and I could really taste it. Next time, I will probably only use 1.5 tbsp baking powder. The process of getting flaky biscuits works well, though, and I appreciate the detailed instructions.
Hi, If I use White Lily Self-Rising Flour, what would the measurements be for the flour? I would omit the baking powder and the salt, right?
Hi Dorothy, we do not recommend using self-rising flour in this recipe. It would take quite a bit of recipe testing to ensure results. Best to stick with all-purpose flour here!
I have made this recipe over 100 times now and never once had a poor result. The instructions are so simple. This morning, I switched it up and added a cup of frozen blueberries tossed in flour, and holy smokes. They’re fantastic! Sally, your recipes are forever my go-to!
I’m very new to baking and really wanted to try making biscuits. This recipe turned out better than perfect! So easy and flakey. We’re having biscuits and gravy in the morning and thought I’d make the biscuits ahead, just in case. This will definitely be my go-to.
can you freeze dough to bake later
Hi Lin, absolutely. See recipe notes for make ahead / freezing details.
I made a batch and froze them as a test for Easter dinner. They were perfect. My game plan is to make several batches and freeze them to simplify Easter dinner preparation. The recipe is easy to follow but I recommend watching the video and reviewing the photos. They are super helpful.
I just made these … holy moly on a biscuit …. these came out perfect!!! Never made biscuits before, but definitely going to make them again. Thank you for making these complex-looking delicacies so simple!
Absolutely outstanding recipe. The real challenge with this recipe is not to eat the entire batch out of the oven.
I can’t wait to make these! Is it possible to make them with whole wheat flour? Probably half whole wheat and half regular all purpose to keep the best texture. Are there any other alterations you suggest if I use half wheat and half all purpose? Thank you!
Hi Jessica, we haven’t tested these biscuits with whole wheat flour so can’t offer much advice. The texture will change. Let us know if you give it a try!
Hi! I know the recipe says to avoid substitutions, but I’m allergic to honey. What can I sub it with?
Hi Tricia, you can use the same amount of regular sugar instead.
The recipe calls for baking powder, not baking soda. It’s a great recipe and worth trying again with that adjustment.
Best buttermilk biscuits ever! And I have tried many recipes over the years.
Thank you!
I have tried several biscuit recipes trying to get those flaky layers and this one was a winner. I needed to follow the notes and replace some of the baking powder with soda since I did not have the aluminum free b p on hand, I also should have premixed the dry ingredients a bit better, but next time they will be perfect! this recipe is a keeper
Turned out very well!
Goodness gracious, worst biscuit recipe I’ve ever followed. They were bitter from all of the baking soda. I normally trust Sally’s baking addition but these ratios were seriously off.