These homemade biscuits are soft and buttery with dozens of flaky layers. This biscuit recipe requires just 7 ingredients and they\u2019re ready in about 35 minutes.
Cook: 35<\/p>\n
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Optional topping:<\/strong><\/p>\n Preheat oven to 425\u00b0F.<\/p>\n Make the biscuits: <\/strong>Place the flour, baking powder, baking soda,<\/strong> Saco buttermilk powder<\/strong> (if using), and salt<\/strong> in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter<\/strong> and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut\/pulse until coarse crumbs form.<\/p>\n If you use a food processor, pour the mixture into a large bowl. Make a well in the center. Pour 1 cup of buttermilk<\/strong> or water<\/strong> (for buttermilk powder)<\/strong> into the well and drizzle honey<\/strong> 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.<\/p>\n Pour the dough<\/strong> and any dough crumbles<\/strong> onto a floured<\/strong> work surface and gently bring together with generously floured<\/strong> hands. The dough<\/strong> will become sticky as you bring it together. Have extra flour<\/strong> nearby and use it often to flour<\/strong> your hands and work surface as needed in this step. Using floured<\/strong> hands, flatten into a \u00be-inch-thick rectangle as best you can. Fold one side into the center, then the other side on top. Turn the dough<\/strong> 90 degrees, so it\u2019s now horizontal. Gently flatten into a \u00be-inch-thick rectangle again. Repeat the folding again. Turn the dough<\/strong> horizontally one more time. Gently flatten into a \u00be-inch-thick rectangle. Repeat the folding one last time. Flatten into the final \u00be-inch-thick rectangle.<\/p>\n Cut into 2.5- or 3-inch circles with a biscuit<\/strong> cutter. (Tip: Do not twist the biscuit<\/strong> cutter when pressing down into the dough<\/strong> because this seals off the edges of the biscuit<\/strong> which prevents them from fully rising.) Re-roll scraps until all the dough<\/strong> is used. You should have about 8\u201311 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<\/strong> are touching.<\/p>\n Brush the tops with remaining buttermilk <\/strong>(use milk <\/strong>if using buttermilk powder<\/strong>).<\/strong> Bake for 18\u201320 minutes or until tops are golden-brown.<\/p>\n Remove from the oven. If adding the optional topping, whisk the melted butter<\/strong> and honey<\/strong> together. Using a pastry brush, brush the warm biscuits<\/strong> with honey butter<\/strong> topping. Serve warm.<\/p>\n Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.<\/p>\n Make ahead & freezing instructions: <\/strong>Baked biscuits<\/strong> 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.<\/strong> Prepare the dough<\/strong> 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.<\/p>\n Baking powder: <\/strong>In 2025, I updated this recipe to use both baking powder <\/strong>and baking soda.<\/strong> I\u2019ve found that the texture, color, and flavor excels when using a combination of both. If you\u2019ve always made this recipe using 2 TBS of baking powder,<\/strong> you can certainly continue to do so! However, by reducing the baking powder<\/strong> to 1 TBS and adding \u00bd tsp of baking soda,<\/strong> the biscuits brown more, have a flakier texture, crispier edges, and you don\u2019t risk a bitter chemical aftertaste.<\/p>\n Butter: <\/strong>Cut into \u00bd-inch cubes. Keep butter<\/strong> as cold as possible until you need it. I recommend placing the cubed butter<\/strong> in the freezer for about 15 minutes before you begin.<\/p>\n Buttermilk: Y<\/strong>ou can substitute whole milk<\/strong> for buttermilk<\/strong> if desired. However if you\u2019d like the tangy flavor, which I highly recommend, you can make your own DIY buttermilk<\/strong> substitute. Add 2 tsp of fresh lemon juice<\/strong> or white vinegar<\/strong> to a liquid measuring cup. Add enough milk<\/strong> to make 1 cup. (You need 1 cup in the recipe, plus 2 TBS for brushing\u2014you can use regular milk<\/strong> to brush on top.) Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk<\/strong> is best for the DIY sour milk<\/strong> substitute, though lower-fat or nondairy milks work in a pinch. (In my testing, the biscuits<\/strong> don\u2019t taste as rich or rise quite as tall using lower-fat or nondairy milks.)<\/p>\n Cast-iron skillet: <\/strong>If your cast-iron skillet isn\u2019t well seasoned, I recommend greasing it with a little vegetable oil<\/strong> or melted butter.<\/strong> 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<\/strong> in it.<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 6-8 Adapted from: Sally\u2019s Baking Addiction These homemade biscuits are soft and buttery with dozens of flaky layers. This biscuit recipe requires just 7 ingredients and they\u2019re ready in about 35 minutes.Cook: 35 2\u00bdcups AP flour (spooned & leveled), plus more as needed for hands and work surface 1TBS baking powder (see Note) \u00bdtsp baking soda (see Note) 1tsp salt \u00bdcup (8 TBS) unsalted butter, cubed and very cold 1cup + 2 TBS cold buttermilk, divided -or- \u00bccup Saco…<\/p>\n\n