Name: Buttermilk Biscuits Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 tablespoons aluminum-free baking powder (not baking soda); 1 teaspoon salt; 2 teaspoons honey; ½ cup very cold butter (equal to 1 stick); 1 cup + 3 tablespoons cold buttermilk; 2 tablespoons honey; 1 tablespoon butter

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If there’s one thing that can elevate your breakfast game or complement a hearty dinner, it’s a batch of warm, homemade buttermilk biscuits. With their golden-brown tops, flaky layers, and a hint of sweet honey butter, these biscuits are the ultimate comfort food.

Best of all, they’re surprisingly easy to make! In just 35 minutes and with only six simple ingredients, you’ll have a batch of biscuits that taste like they came straight out of grandma’s kitchen.

So, roll up your sleeves and let’s dive into this fail-proof buttermilk biscuits recipe!

Why You’ll Love This Recipe

Fluffy and Flaky Layers: The folding technique creates irresistible layers that melt in your mouth.
Quick and Easy: Ready in just over half an hour, these biscuits are perfect for busy mornings or last-minute dinner plans.
Minimal Ingredients: You only need pantry staples like flour, butter, and buttermilk to whip up these beauties.
Customizable: Whether you like them sweet or savory, this recipe is versatile enough to suit your taste.

Ingredients You’ll Need

For the Biscuits:

2 ½ cups all-purpose flour (300 grams)
2 tablespoons aluminum-free baking powder (not baking soda)
1 teaspoon salt (non-iodized is best)
2 teaspoons honey
½ cup very cold butter (1 stick)
1 cup + 3 tablespoons cold buttermilk

For the Honey Butter Topping:

2 tablespoons honey
1 tablespoon butter

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 425°F (220°C). This ensures your biscuits bake evenly and rise beautifully.

2. Mix the Dry Ingredients

In a large mixing bowl, combine the flour, baking powder, and salt. Stir until everything is evenly distributed.

3. Cut in the Butter

Chop the cold butter into small cubes and add them to the flour mixture. Using a pastry cutter or the back of a fork, work the butter into the flour until it resembles coarse crumbs. This step is essential for creating those flaky layers!

4. Add Wet Ingredients

Create a well in the center of your dry mixture and pour in the cold buttermilk and honey. Gently stir with a silicone spatula until just combined. Be careful not to overmix—the dough should be slightly crumbly.

5. Fold for Flaky Layers

Turn the dough onto a floured surface and shape it into a rectangle about 9 inches long. Fold the left side into the middle, then fold the right side over it (like folding a letter). Rotate the dough horizontally, gently flatten it back into a rectangle, and repeat this process two more times.

6. Cut Out Biscuits

Roll the dough into a 10 x 7-inch rectangle about 1-inch thick. Use a 3-inch cookie cutter to cut out six circles. Avoid twisting the cutter, as this can seal the edges and hinder them from rising properly. Lightly flour the cutter between uses to prevent sticking.

Re-roll the scraps and cut out two more biscuits, giving you about eight in total. Place them in the fridge as you work to keep them cold.

7. Bake to Perfection

Butter a 10-inch cast iron skillet or line a baking sheet with parchment paper. Arrange the biscuits so they’re nearly touching—this helps them rise higher. Bake for 15 minutes or until the tops are golden brown.

8. Brush with Honey Butter

While the biscuits are still warm, melt the honey and butter together and brush it generously over the tops. For extra browning, bake for an additional 5 minutes at 450°F (232°C).

Pro Tips for Perfect Biscuits

Use Cold Ingredients: Cold butter and buttermilk are key to creating those signature flaky layers. If your butter starts to soften, pop it in the freezer for a few minutes before using.
Don’t Overmix: Overworking the dough can make your biscuits dense instead of light and fluffy. Handle it as little as possible!
Aluminum-Free Baking Powder: This prevents any chemical aftertaste that some people might notice with regular baking powder.
Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife to avoid packing too much in. Alternatively, use a kitchen scale for accuracy (300 grams for this recipe).
Butter Substitutes: If you have frozen butter, shred it using a box grater for easier incorporation into the dough.

Buttermilk Substitutes

No buttermilk? No problem! Try one of these easy substitutes:

Milk + Sour Cream: Combine 4 tablespoons of milk with ¾ cup sour cream to make 1 cup of buttermilk.
Milk + Yogurt: Mix 2 tablespoons of milk with enough plain yogurt to make 1 cup.
Vinegar + Milk: Add 1 tablespoon of white vinegar to a cup of milk and let it sit for 5–10 minutes until it curdles.
Lemon Juice + Milk: Stir 1 tablespoon of lemon juice into a cup of milk and let it sit for 10 minutes before using.

Make-Ahead and Storage Tips

Make-Ahead Options:

Prepare the dough, cut out biscuits, and refrigerate for up to two days before baking.
Flash-freeze unbaked biscuits on a baking sheet for two hours, then transfer them to a freezer bag for up to three months. Let them thaw in the fridge overnight before baking as directed.

Storage:

Store baked biscuits in an airtight container in the refrigerator for up to five days. Refrigeration helps retain moisture better than storing at room temperature.
Freeze leftover biscuits for up to three months; simply reheat them in the oven when ready to enjoy.

FAQs

Q: Can I use salted butter instead of unsalted?
A: Absolutely! Just keep in mind that salted butter will add a touch more saltiness to your biscuits, which isn’t necessarily a bad thing.

Q: Why shouldn’t I twist the cookie cutter?
A: Twisting seals the edges of the biscuit dough, preventing proper airflow during baking and hindering their rise.

Q: Can I make these gluten-free?
A: Yes! Substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results.

Q: What can I serve with these biscuits?
A: These biscuits pair beautifully with jams, gravies, soups, or even fried chicken! They’re also perfect on their own with a pat of butter.

Final Thoughts

This buttermilk biscuits recipe is everything you want in a homemade biscuit—fluffy, buttery, flaky, and oh-so-delicious! Whether you’re serving them fresh from the oven at breakfast or saving them as an accompaniment to dinner, they’re guaranteed to be a hit with everyone at your table.

So why wait? Get baking and enjoy the warm comfort of homemade buttermilk biscuits today!