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
I am not from USA, so wondering if this is an accompaniment to a dish (like a bread and you use it to soak up a saucy dish?), or do you just eat them as is?
Hi Tori, either. You can eat them as is, or with butter or jam… or like a dinner roll and use it to soak up sauces, soup, etc. Some even like it as biscuits and gravy. (a homemade gravy usually made with sausage)
Sally,I have had so much fun making your recipes. At the moment I have literally baked at least 80% of everything you have sent my way…no exaggeration! I am 86 years old with lots of time on my hands so you send and I produce! Thanks so much! I will admit that I have hit a few “duds” but probably
my fault, not yours. Anyways, thank you for adding a little “spark”to my life, I really enjoy your hard work!
I have a husband who is Gluten free. I use Bob’s Red Mills 1-1 for most flour in recipes. I have not tried your biscuits with it. Most FF biscuits turn out poorly; even those that come with all the ingredients in the box. Please help.
Thank you
Hi Shawn, I wish I could help but I have very little experience baking with 1:1 gluten free flour, and haven’t tested this recipe that way. I wonder if you look up a gluten free biscuit recipe, that’s formulated to be GF from the start, you’ll have better luck.
Is the baking powder the only thing that is different? I make these all the time and it was disconcerting to go to my bookmark to see the recipe had changed. I love your recipes, they are my go to.
Hi Garnette! Yes, that was the only change made, other than updating the photos. See recipe Note: 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.
Thoughts on powdered buttermilk? Saco brand
Hi Samantha! Powdered buttermilk isn’t our favorite. You can read more on our favorite buttermilk substitutes in this post.
I find freezing the butter, then grating it into the dry ingredients helps to avoid over working the dough.
Can I use for diy buttermilk a combination of heavy cream and 2% milk and then add lemon juice?
Hi Diana, you can use a buttermilk substitute here!
I have made many buttermilk biscuit recipes over my 66 years, but let’s be honest … THIS is the best biscuit I’ve made yet! I love the layers and the flakiness of the biscuit. This is definitely my go-to biscuit recipe from now on!
These are absolutely delicious and ridiculously easy to make! Thank you, again, Sally!
Can I double this recipe next time?
Hi Bonnie, so glad you enjoyed them! For best results, we recommend making 2 separate batches rather than doubling.
I made these and the insides are doughy. What did I do wrong ?
Hi Tracie, it sounds like they were likely underbaked, an easy fix for next time! Did the tops get golden brown?
This was a first for me. They were perfect. So easy to make. I’ll definitely make them again.
Great recipe! The biscuits turned out beautifully and that brush of butter and honey on top made it all the more delightful. I had forgotten to add honey to the batter, but it didn’t detract. These were gone almost instantly. Thanks!
I have had these on my list to make for a while and finally had some spare time late this afternoon so went for it. I’ll just say they turned out amazing, warm with some butter and honey was spot right on for an afternoon snack. Will be making these a lot now that I know how easy it is
Question if I double this recipe shall I add all that Baking powder, or would if be better to make one recipe at a time? The recipe is great btw, I’ve made it many times over, and they are great with everything!
We recommend making two batches for best results!
I didn’t have buttermilk and made the substitute work vinegar. Delicious!!!!
My Favorite biscuits. I made these this morning with fried potatoes and onions. My husband said they were so delicious that he ate three. I agree. They were great. A crispy outside with perfect inside.
Can I make these in the morning, keep covered in the fridge, and bake in the evening?
You bet! See recipe Notes for make-ahead instructions: after step 4, you can wrap the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 5.
Great recipe! Super easy and a fluffy, layered result!
This is such an easy recipe to follow. The biscuits are tender, flaky, and flavorful .
This is such an easy recipe to follow. The biscuits are tender, flaky, and flavorful .
Great, easy recipe – thank you! I made these with my 4 year old (so give or take on the directions!), and they turned out fantastic. The one thing I did differently was to freeze the stick of butter and grate it, it makes it easy to manage and the biscuits still came out light and flaky! Honey butter topping is delish.
We have a dairy allergy. Can almond milk and plant based butter be used?
Hi LA, in our testing, the biscuits don’t taste as rich or rise quite as tall using nondairy milks. (Very) cold, cubed butter is key for these flaky biscuits, and we’re unaware of any other substitute that would yield the same results. If you do give it a try with a plant based butter, use one that seems firm. We’d love to know how it goes!
Could I grate the butter and mix/cut it in with the flour?
Hi Laurel, yes, many readers have reported success using that method here. Hope you enjoy the biscuits!
Love this biscuit recipe! I can almost make them in my sleep at this point. They rise beautifully everything and are so buttery and flaky. I love the addition of honey in the dough.
I’ve used this recipe before—so yummy! I want to make the dough the night before this time. Can I cut the biscuits and then place in the fridge overnight, or should I cut them and bake them in the morning? Also—should the dough be brought to room temp at all before baking the next morning?
Hi Abby, see recipe Notes for our recommended make-ahead instructions!
Is it possible to replace the honey with agave or maple syrup?
You can, but the flavor will change!
Am I able to substitute the all purpose flour for self rising flour instead?
We don’t recommend using self rising flour in this recipe. It would take additional recipe testing to ensure accurate results.
3/4″ yields 5 biscuits @ 3.5″ diameter.
Have used other biscuits recipes, but this one really delivers! Thank you Sally!!
This is my go-to granola recipe! It’s quick, easy to prepare, and healthier than store-bought, and I love to be creative with the ingredients. I increased the cinnamon to one teaspoon and added 1/2 teaspoon of cardamom.
I make these weekly. Absolutely delicious!