These homemade buttermilk biscuits are tender on the inside with crisp edges and full of flavor. This recipe requires only 6 ingredients and ready in about 40 minutes.

I have a confession to make. I'm one of those people that has always HATED biscuits (I KNOW!) That is, until now.

So let's celebrate BIG. We're making BIG delicious biscuits today— flaky, fluffy, and buttery. The type of biscuits that even non-biscuit lovers will love! 😉

What Are Biscuits?

Depending on where you live, the term "biscuits" can have different meanings. Here in the United States, biscuits are a dinner roll that typically aren't made with yeast. Because of that they are technically called a "quick bread" like banana bread. In other areas of the world the term "biscuits" means cookies or crackers.

Tell Me About These Biscuits

I found that all the biscuits that I tried were either too dry, too bland or not flaky enough. They really just fell apart. These biscuits are none of that!

Texture: These biscuits are soft and tender on the inside while still flaky. If you want crisp edges, bake them in a cast iron skillet.
Flavor: These are NOT bland biscuits. Between the salt and honey, these actually have flavor.
Time: From start to finish these biscuits take 40 minutes which means you can easily make these on a weekend morning.
Easy: This is truly a no-fuss recipe.

Ingredients For Biscuits

You only need 6 ingredients for these biscuits— with so few ingredients, it's important to avoid any substitutions .

Flour: We're using all-purpose flour for this recipe— nothing fancy.
Baking Powder: The recipe only requires baking powder and a lot of it. You are in fact reading the recipe correctly and there is 3 Tablespoons of baking powder.
Salt: The salt helps give the biscuits flavor. I also sprinkle a little bit on the tops after I brush them with buttermilk.
Butter: Like most of my recipes, I'm using unsalted butter. If you only have salted, you can use it, but omit the salt. We need this butter very, very, VERY cold. More details on that below.
Buttermilk: Using buttermilk helps create a tender biscuit. The buttermilk, like the butter, needs to be cold. I recommend pouring it into a measuring cup and sitting it in the refrigerator until you need it.
Honey: The touch of honey helps give it a slight sweetness and balances out the salt.

You'll notice the emphasis on very cold in the ingredients. This is very important to achieve the best biscuits.

Tips For Homemade Biscuits

Cold Butter: It's important to use very cold butter to ensure the flaky layers and pockets of air. The trick I do is cut the butter into pieces then place them in a bowl into the freezer until you're ready to add them to flour.
Avoid Overmixing: You never want to overwork the dough. It will cause it to become tough. The dough should be crumbly as you turn it onto the counter.
Bake Close Together: The closer you sit the biscuits together in the baking dish the better they will rise.
Folding Method: This method helps create the layers within the biscuit. You roll out the dough into a rectangle, fold in each side, then roll again into a rectangle. Repeat 4-5 times.

What Should I Bake Biscuits In?

You can bake the biscuits in any oven-safe dish, but you want the biscuits close together (see tips above.) If you want the crispy edges, go for the cast-iron skillet.

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