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Homemade Biscuits

These flaky and buttery homemade biscuits are quick and easy to make, perfect for breakfast, brunch, or as a side to soups and stews.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 biscuits
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Feel free to substitute with whole wheat flour for a heartier option.
  • 1 tblsp Baking powder Double-check the expiration date for best results!
  • 0.5 tsp Baking soda Works alongside the baking powder for additional lift.
  • 0.5 tsp Salt Enhances the flavor of the biscuits.
Wet Ingredients
  • 0.5 cup Unsalted butter Always use cold butter for the best layers.
  • 1 cup Buttermilk Can be made by mixing milk with lemon juice or vinegar.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Add the cold, cubed butter to the flour mixture and cut it in until it resembles coarse crumbs.
  4. Make a well in the center and pour in the buttermilk. Stir gently until just combined.
  5. Turn the dough onto a floured surface and knead gently 5-6 times. Avoid overworking.
  6. Pat the dough into a rectangle about 1-inch thick and cut out biscuits using a biscuit cutter.
  7. Place the biscuits on a lined baking sheet and bake for 12-15 minutes or until golden brown.
  8. Remove from the oven and let cool for a few minutes before serving.

Notes

For flaky biscuits, chill your flour and butter before mixing. Avoid overworking the dough for tenderness. Bake in a hot cast-iron skillet for a crispy bottom. Let the dough rest in the fridge for about 30 minutes if possible.