My friend Ramona from Fab Everyday recently posted a cooking\/baking challenge on her Facebook page. Basically, the challenge outlined 30 things that you should try to make from scratch at your home. I have made 23 of the items, but there are still 7 I have yet to make. One of them was biscuits from scratch. So I decided to take her challenge and that's why I made these easy homemade biscuits.\r\n\r\n\r\nI know that making bread can seem hard, but I promise, it's really much easier than you would think! The process of making the dough is actually a breeze. I made mine in a large mixing bowl. I like to use my hands to break up the butter. For me, it makes me feel more of a part of the process of baking. If you want an even easier way, you can use a food processor. The processor takes care of all of the mixing and butter cutting for you, so it's really even easier.\r\n\r\nOne note about the process of making the dough. You must make sure the butter is extra cold. I pre-cut my butter into little squares and then stuck the butter in the freezer for 5-10 minutes. You want the butter to be as cold as possible while still being able to work with it.\r\n\r\n\r\nProbably the only slightly advanced part of this recipe is folding the dough once all of the ingredients are incorporated. You don't want to overwork the dough, or it will lose air and get flat. So, air on the side of underworking it. You only need to fold it over a few times to make sure everything is incorporated.\r\n\r\n\r\nOnce you have a nice rectangular shape, then you can use a round cutter, or a glass, like I did, to cut out 3-inch rounds. As you can see from my photos, my dough is nowhere near perfect, but that's the great thing about this easy homemade biscuits recipe. It really is rustic and it's nearly impossible to mess up the recipe.\r\n\r\n\r\nI chose to bake mine in a cast iron skillet because I thought it would look really pretty, to serve the biscuits right out of the pan. The honey-glazed biscuits looked so appetizing against the black cast iron. The glaze is completely optional, but I would suggest it. The honey and buttery flavor just made these biscuits even tastier. With the glaze, you don't even need to add anything else to the insides of the biscuits -- although extra butter and honey will only make them even tastier.\r\n\r\nEasy Homemade Biscuits with Honey Butter Glaze\r\nIngredients:\r\n\r\n2 and 1\/2 cups all-purpose flour\r\n2 Tablespoons baking powder\r\n1 teaspoon\u00a0salt\r\n1\/2 cup unsalted butter, very cold, cubed\r\n1 cup + 2 Tablespoons cold milk (I used whole), divided\r\n2 teaspoons\u00a0honey\r\nOptional Glaze: 2 Tablespoons melted butter + 1 Tablespoon honey\r\n\r\nDirections:\r\n\r\nPreheat oven to 425\u00b0F. Place the flour, baking powder, and salt together in a large bowl and whisk to combine. Add the cubed butter and cut into the dry ingredients with a pastry cutter, use a fork or your fingers to break up the butter into pea-sized clumps.\r\n\r\nMake a well in the center of the flour\/butter mixture. Pour 1 cup of milk on top, then add the honey. Stir everything together until just about combined. Do not overwork the dough. The dough will look like shreds and be very crumbly.\r\n\r\nTurn the dough out onto a lightly floured work surface and gently mold it into a rough-looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it\u2019s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it\u2019s long horizontally once more. Gently flatten. Repeat the folding one more time.\r\n\r\nGently roll the dough out with a rolling pin until it\u2019s 1 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast-iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they\u2019re touching.)\r\n\r\nBrush the tops with remaining milk. Bake for 15 minutes or until biscuits are golden brown on top.\r\nRemove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store\u00a0at room temperature or in the refrigerator for up to 5 days.\r\n\r\nLooking for other bread recipes? Here's one of my top-performing posts for Italian Panettone Bread.