Flaky Homemade Biscuits

These easy homemade biscuits are flaky, tender, buttery, and everything a biscuit should be. In a word: WOW. Bookmark this recipe: it will be your go-to!

Homemade biscuits

Biscuits are right up there at the top of the cozy comfort food list. Right? For us, they rank with the likes of chili, mac & cheese, and pot pie. And these particular biscuits are the most tender, flaky, comforting homemade biscuits you’ll find. (We think, at least!) Alex and I have been eating them as a side for creamy wild rice soup and drizzled with hot honey. They’re always a huge hit with guests. Are you looking for a go-to biscuits recipe? Because we think this one is it.

Want vegan instead? Try our Best Vegan Biscuits.

Hot honey recipe

Are these really the best homemade biscuits?

We think so. Why? Well, they’re tender and perfectly flaky. They have just the right rise and beautifully layered look. And the flavor? They’re buttery and just the right amount of salty, savory goodness. What we love is that we’ve been looking for a go-to biscuit recipe for quite some time. And these are perfect for serving with soups or as a breakfast sandwich. As you’d expect, there are a few baking tricks that result in the BEST ever homemade biscuits.

Best homemade biscuits recipe

Tricks for making easy homemade biscuits

1. Freeze the butter.

The key to a perfectly flaky biscuit? Cold butter. And not just any type of cold. Ice cold. Alex and I experimented with various ways to keep the butter cold. But the easiest was freezing it! If you think of it, you can pop the butter into the freezer the night before. Or, just freeze it for at least 30 minutes before making the biscuits.

2. Use buttermilk.

You’ve heard of buttermilk biscuits. Why? Because buttermilk does incredible things for the texture of a biscuit. First of all, it adds a tangy flavor. But even better: it also gives a tall rise to the biscuits. When baking soda and acidified dairy are combined in a batter, they release carbon dioxide bubbles that help lighten whatever you’re making. Another place to use this principle in action: our Buttermilk Pancakes.

3. Use a biscuit cutter.

A biscuit cutter is key to making homemade biscuits. It makes sure all the biscuits are uniform and you can get that perfect rise on each one. If you don’t have a set of biscuit cutters, here’s the Biscuit Cutters that we used.

Hot honey recipe

Serve them with hot honey. Really.

After you’ve made these biscuits (and please tell us that you’re going to!), we have two ideas for next-level condiments to serve with them. First off, have you ever had Hot Honey? It’s essentially spicy honey and it’s seriously tasty. So many readers over on Instagram have mentioned it that we had to create a recipe. While most hot honey recipes call for simmering honey with hot peppers, we wanted to create a shortcut for you. Our Hot Honey recipe takes just 5 minutes and involves your favorite hot sauce! Head over for more.

Strawberry jam

Or with this bomb strawberry jam.

Another fantastic pairing with these homemade biscuits is our Easy Strawberry Jam. And it’s not just any old jam. It’s the most delicious strawberry jam you’ve ever tasted. You’ll want to spread this glittery red jelly on just about everything: these biscuits, toast, oatmeal, waffles, and pancakes. The magic? It uses chia seeds that naturally make the gel like texture, and maple syrup to sweeten it just enough.

Best homemade biscuits

Top 10 dishes to pair with biscuits

Of course, there’s no end to how you can serve these homemade biscuits. Here’s a list of main dishes you can serve biscuits with: and these are our top ten favorites!

  1. With a big bowl of corn chowder.
  2. Alongside scrambled eggs for a hearty breakfast.
  3. With this amazing creamy wild rice soup.
  4. As part of a 5 minute breakfast sandwich.
  5. With classic vegetarian chili. (Yes, there are other sides to go with chili than just cornbread.)
  6. As veggie-style biscuits and gravy.
  7. Alongside this tomato basil soup.
  8. With white bean shakshuka.
  9. With BBQ soy curls. Intrigued?
  10. Alongside our best damn lentil soup.

Let us know in the comments below if you give these a try! We hope you love them.

This homemade biscuits recipe is…

Vegetarian.

Print
Homemade biscuit

Flaky Homemade Biscuits


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x

Description

These easy homemade biscuits are flaky, tender, buttery, and everything a biscuit should be. In a word: WOW. Bookmark this recipe: it will be your go-to!


Scale

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon powdered sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 3/4 cup cold buttermilk, plus more for brushing
  • Serve with Hot Honey

Instructions

  1. Freeze the butter for at least 30 minutes, or overnight.
  2. When ready to bake, preheat the oven to 450°F.
  3. Mix the dry ingredients. Grate the frozen butter with a large grater and add it to the flour mixture. Mix with your hands until all butter is coated. Place bowl of flour and the buttermilk in the freezer for 10 minutes to chill.
  4. Add the buttermilk to the flour and stir until all the buttermilk has just absorbed. Do not overstir. Turn onto a lightly floured counter and use your hands to form the dough into a rough ball. Gently roll the dough out into a rectangle about 8” x 10” x 1/2” thick. Fold the dough in half like a brick, turn, and gently roll out until it is 1/2” thick again. Repeat the fold and roll three more times, ending with a rectangle 8” x 10” x 1/2” thick.
  5. Use a 3” biscuit cutter to cut the biscuits, pushing straight down (without turning the cutter) and transferring to a parchment lined baking sheet. Ensure the edges of each biscuit are touching on the baking sheet to improve rise. You should get 6 biscuits out of the first cutting, then re-roll the dough scraps for final 2 biscuits.
  6. Brush tops with buttermilk. Bake 13 to 16 minutes until golden brown. Serve immediately. Store leftovers frozen for up to 3 months or refrigerated for a few days (reheat in a 350 degree oven until warm).

  • Category: Side Dish
  • Method: Baked
  • Cuisine: Baked Good

Keywords: Homemade Biscuits, Easy Homemade Biscuits

Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.