Biscuit Recipe
This biscuit recipe creates tall, flaky, buttery biscuits using cold butter, buttermilk, and a simple folding technique to build layers. The result is a classic homemade biscuit with crisp edges and soft, pull-apart centers.
Equipment
- Pastry Cutter or Food Processor
- 2.5- or 3-inch Biscuit Cutter
- 10-inch Cast-Iron Skillet
- Baking Sheet
- Parchment Paper
- Pastry brush
Ingredients
- 2 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 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
- Heat the oven to 425°F (218°C). The hot oven helps the cold butter create steam quickly, which encourages a taller rise.
- Whisk the flour, baking powder, baking soda, and salt in a large bowl, or pulse them together in a large food processor, then cut in the cold butter with a pastry cutter or by pulsing several times. Stop when the mixture looks crumbly and you can still spot small butter pieces throughout.
- If you used a food processor, transfer the mixture to a large bowl, then make a well and add 1 cup (240ml/g) buttermilk with the honey. Fold gently with a large spoon or spatula until the dough starts clumping and still looks shaggy with a few dry and wet patches.
- Turn the dough and loose crumbs onto a floured surface, then bring it together with well-floured hands and pat it into a 3/4-inch-thick rectangle. The dough will feel sticky as it comes together, so dust your hands and the surface as needed without kneading heavily.
- Fold one side of the rectangle into the center, fold the other side over it, turn the dough 90 degrees, and flatten it again to 3/4 inch thick. This first letter fold starts building the layers that make the biscuits flaky instead of cakey.
- Repeat the fold and turn, flattening the dough back into a 3/4-inch-thick rectangle each time, until you have folded it a total of three times and finished with a final 3/4-inch-thick rectangle. By the last fold, the dough should look more organized but still show buttery streaks and soft edges.
- Cut the dough into 2.5- or 3-inch circles with a biscuit cutter, pressing straight down, then re-roll the scraps until all the dough is used. Avoid twisting the cutter, because sealed edges make it harder for the biscuits to rise fully.
- Set the biscuits in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet so they are touching, then brush the tops with the remaining buttermilk. Placing them close together helps them support one another as they rise.
- Bake for 18 to 20 minutes. They are ready when the tops are golden brown and the biscuits look tall and set.
- Whisk the melted butter and honey together if using the topping, then brush it over the warm biscuits and serve. The finish adds shine, extra buttery flavor, and a soft sweet note on top.
Notes
Ingredient tip: For the flakiest layers, freeze the cubed butter for about 15 minutes before using. This helps the pieces stay firm and create better steam pockets in the oven.
Technique tip: Press the biscuit cutter straight down without twisting. Twisting the cutter seals the edges and prevents the biscuits from rising to their full height.
Baking tip: Place the cut biscuits close together so they are touching on the baking sheet or skillet. This helps them support one another as they bake, encouraging a taller, more impressive rise.
Storage: Let biscuits cool completely, then store them in a tightly covered container at room temperature for up to 5 days.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.