Homemade Biscuits
Tender, flaky and ultra soft, these homemade biscuits are simple to make and only require a handful of ingredients. These biscuits have lots of buttery layers and can be ready in just about 30 minutes. I love pairing these biscuits with homemade jam or a delicious honey butter.
Remember how I went to the farmer’s market and got lots and lots of peaches? Well, I decided to make peach jam with it and what goes good with peach jam? Tender, flaky, buttery biscuits!
These homemade biscuits are one of my favorite things to make, because they come together so easily and take less than 15 minutes to bake. I love pairing biscuits with sweet jams, but they’re equally delicious with savory eggs, cheese and bacon.
Here is what you will love about these biscuits
- Tender, flaky layers
- Easy to make
- Takes only minutes to come together and less than 15 minutes to bake
Here are a few of my favorite breakfast treats
- Coffee Cake Danishes (with homemade peach and strawberry jam)
- English Muffin Bread
- Peach Blueberry Greek Yogurt Cake
- 1-hour Peach Cinnamon Rolls
- Jumbo Blueberry Muffins
Here are a few homemade jams you can make for these biscuits
- Homemade Peach Jam (ready in less than 20 minutes)
- Homemade Strawberry Jam
- Easy Orange Marmalade
- Easy Blueberry Jam
Storage
Store leftover Peach Bread in the refrigerator, or at room temperature, covered in an airtight container up to 5 days.
You can also freeze these biscuits in a freezer safe bag or container for up to 3 months.
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Homemade Biscuits
- Total Time: 26 minutes
- Yield: 7 1x
Description
Tender, flaky and ultra soft, these homemade biscuits are simple to make and only require a handful of ingredients. These biscuits have lots of buttery layers and can be ready in just about 30 minutes. I love pairing these biscuits with homemade jam or a delicious honey butter
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 8 tablespoons cold, unsalted butter, cut into small pieces
- 3/4 cup buttermilk
- 1 tablespoon honey
Instructions
1. Preheat oven to 425F. Spray an 8-inch cast iron skillet, or 8-inch round cake pan with nonstick cooking spray. If you do not have either, you may line a baking sheet with parchment paper.
2. In a large bowl, add flour, baking powder, baking soda and salt. Use a whisk to stir to combine.
3. Add in cold butter. Use a pastry knife to cut butter into flour until pea sized morsels remain. Alternatively, you can add the flour, baking powder, baking soda and salt to a food processor, then add the cold butter in and pulse until pea sized morsels remain.
4. Add in buttermilk and honey. Use a wooden spoon or spatula to stir to combine.
5. Transfer dough to a floured surface (dough will be sticky). Flour your hands and flatten into a rectangle (it doesn’t have to be perfect) until it is ¾ inches thick. Fold one side into the center, then fold the other side on top. Turn the dough 90 degrees so it is now horizontal. Gently flatten into a ¾ inch rectangle again. Repeat the folding. Turn the dough 90 degrees, one last time. Repeat the folding, then flatten into a ¾ inch thick rectangle.
6. Use a 3-inch circle biscuit cutter to press down on the dough and cut into 7 biscuits. Do not twist the biscuit cutter as this seals off the edges and prevents the biscuits from fully rising. Re-roll scraps until all the dough is used.
7. Arrange the biscuits in the prepared cast iron skillet, cake pan, or if using a baking sheet, arrange the biscuits close together on the baking sheet. Make sure the biscuits are touching.
8. Brush the tops with buttermilk, then bake in preheated oven 11-13 minutes, or until the tops are golden brown.
9. Remove from the oven and brush with melted butter if desired, then allow to fully cool.
10. Serve with butter, or your favorite jam (my personal favorite is my peach jam) and enjoy!
Notes
- Storage – store in an airtight container in the refrigerator or at room temperature for up to 5 days.
- I love pairing these biscuits with my homemade peach jam. I also have a strawberry and blueberry jam that would be equally delicious.
- Prep Time: 15
- Cook Time: 11
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
