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Buttermilk Biscuits Recipe

Buttermilk Biscuits
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These homemade buttermilk biscuits have fluffy, flaky layers and a sweet honey butter topping. They take just 35 minutes to make with just 6 ingredients!

  • Author: Satur Romero
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 biscuits 1x
  • Category: Breakfast, Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 tablespoons aluminum-free baking powder (0 0 transparent;–tw-ring-shadow: 0 0 transparent;–tw-shadow: 0 0 transparent;–tw-shadow-colored: 0 0 transparent”>not baking soda)
  • 1 teaspoon salt
  • 2 teaspoons honey
  • ½ cup very cold butter (equal to 1 stick)
  • 1 cup + 3 tablespoons cold buttermilk

Topping:

  • 2 tablespoons honey
  • 1 tablespoon butter

Instructions

  1. Preheat oven to 425°F.
  2. Add the flour, baking powder, and salt to a large mixing bowl. Stir until well combined.
  3. Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form.
  4. Create a hole in the middle of the dry mixture and add the cold buttermilk and honey. Use a silicone spatula to gently stir until just combined. Don’t overmix. It will be crumbly.
  5. Add the dough to a floured surface and create a rectangle with your hands about 9 inches long.
  6. Fold the left side into the middle, then the right side. Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.
  7. Form into a 10 x 7-inch rectangle about 1 inch thick.
  8. Use a 3-inch cookie cutter to cut 6 circles. Do not twist the cutter, as it will seal the edges and prevent airflow, which will hinder them from rising. Lightly flour the inside of the cutter in between. Store cut biscuits in the fridge as you work to prevent them from getting too warm.
  9. Roll the dough back out until it’s 1 inch thick again and cut 2 more biscuits. You should end up with about 8 biscuits total.
  10. Butter a 10-inch cast iron skillet and place the biscuits inside so that they are almost touching. The close proximity makes them rise better. Alternatively, place them close together on parchment paper on a baking sheet.
  11. Bake for 15 minutes or until the tops are golden brown.
  12. Combine the honey and melted butter and brush the warm biscuits with it. For more browning on top, bake for up to 5 more minutes at 450°F.
  13. Store in an airtight container or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.

Notes

  • Ensure the baking powder is labeled “aluminum-free” to avoid a chemical aftertaste.
  • 1 tablespoon baking powder + ½ teaspoon baking soda may also be used.
  • To properly measure the flour, use a spoon to scoop it into the measuring cup and level it off with a knife. Alternatively, weigh the flour (2 ½ cups = 300 grams).
  • Salt: Non-iodized salt is best for baking. I use Redmond Real Salt.
  • Butter: Salted butter works well, but unsalted can also be used. Frozen butter can be shredded and incorporated into the dough.
  • If you don’t have honey, use an equal amount of sugar in the biscuits and brush the tops with just butter.
  • Don’t overmix the dough to keep the biscuits flaky and soft.

Buttermilk Substitutes (Yields 1 cup):

  • 4 tablespoons milk + ¾ cup sour cream.
  • 2 tablespoons milk + enough plain yogurt to make a cup.
  • 1 tablespoon white vinegar + enough milk to make a cup (let sit for 5–10 minutes).
  • 1 tablespoon lemon juice + enough milk to make a cup (let sit for 10 minutes).

Make-Ahead Method:

  • Method #1: Prepare the dough and cut the biscuits. Refrigerate for up to 2 days before baking. Alternatively, prepare the dough, complete the folding steps, cover with plastic wrap, and cut the biscuits prior to baking.
  • Method #2: Make dough, cut biscuits, and flash freeze on a baking sheet for 2 hours. Store in a freezer bag for up to 3 months. Let them defrost in the fridge overnight, then bake as outlined.

Storage:

  • Store in an airtight container and refrigerate for up to 5 days.
  • Refrigerated biscuits retain more moisture and taste better when reheated compared to room-temperature storage.

Nutrition

Find it online: https://recipesfish.com/buttermilk-biscuits-recipe/