If you’re craving something warm, flaky, and utterly irresistible, this Buttermilk Biscuits Recipe is exactly what you need. These biscuits come out golden, tender on the inside with just the right amount of buttery flakiness. Using simple ingredients like cold butter, buttermilk, and a touch of honey, this recipe elevates the humble biscuit to a delightful treat that complements any meal or makes a perfect stand-alone snack. Once you get these in your oven, the amazing aroma alone will have your taste buds tingling!
Ingredients You’ll Need
The magic of this Buttermilk Biscuits Recipe lies in its simplicity and the quality of each ingredient. Each one has its own job, whether it’s adding texture, flavor, or helping create those beautiful biscuit layers you love.
- All-purpose flour (2 ½ cups): The foundation for structure and tenderness in your biscuits.
- Aluminum-free baking powder (2 tablespoons): Essential for a light and fluffy rise without any metallic aftertaste.
- Salt (1 teaspoon): Balances the sweetness and enhances overall flavors.
- Honey (2 teaspoons + 2 tablespoons): Adds subtle sweetness that complements the buttermilk’s tang.
- Cold butter (½ cup, or 1 stick): The star ingredient for flakiness; keep it cold to get those perfect layers.
- Cold buttermilk (1 cup + 3 tablespoons): Brings moisture and a slight tang that tenderizes the dough.
- Butter for brushing (1 tablespoon): Melts over the warm biscuits for a glossy, rich finish.
How to Make Buttermilk Biscuits Recipe
Step 1: Preheat Your Oven
Begin by heating your oven to 425°F (220°C). This heat is just right to ensure the biscuits rise quickly and develop a golden crust with a soft interior.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, aluminum-free baking powder, and salt. This combination creates the perfect base that will react beautifully with the buttermilk for fluffy biscuits.
Step 3: Cut in the Butter
Chop your cold butter into cubes and add it to the flour mixture. Using a pastry cutter or the back of a fork, cut the butter into the dry ingredients until the texture resembles coarse crumbs. This step is key to flaky biscuits because the small butter pockets create layers as they bake.
Step 4: Mix the Wet Ingredients
Create a little well in the center of your dry mixture and pour in the cold buttermilk and 2 teaspoons of honey. Gently stir with a silicone spatula just until incorporated. The dough will appear crumbly, but be careful not to overmix because that can lead to tough biscuits.
Step 5: Shape and Fold the Dough
Transfer your crumbly dough onto a floured surface and pat it into a 9-inch rectangle. Fold the left side into the center, then fold the right side over that. Rotate the dough and flatten again into a rectangle. Repeat this folding two more times — this layering technique helps produce biscuits with incredible flakiness.
Step 6: Cut the Biscuits
Gently press the dough to about 1 inch thickness. Using a 3-inch round cookie cutter, cut out your biscuits without twisting it, as twisting can seal the edges and reduce rise. Lightly flour your cutter between cuts and chill the biscuits in the fridge to keep the butter solid before baking.
Step 7: Bake and Finish
Arrange the biscuits snugly in a buttered 10-inch cast iron skillet so they rise up against each other for soft sides but crisp tops. Bake for 15 minutes until golden brown. While still warm, brush the biscuits with a luscious mix of melted butter and honey. For an extra golden finish, pop them back in the oven at 450°F (230°C) for up to 5 minutes.
How to Serve Buttermilk Biscuits Recipe
Garnishes
These biscuits are wonderful just as they come, brushed with honey butter, but feel free to add a sprinkle of flaky sea salt for a sweet-salty twist. A dollop of clotted cream or a smear of homemade jam takes them to the next level too.
Side Dishes
Serve these biscuits alongside hearty breakfast favorites like scrambled eggs, crispy bacon, or sausage gravy—the classic southern combo. They also shine paired with soups, stews, or even a fresh garden salad for a comforting lunch or dinner.
Creative Ways to Present
Slice the biscuits in half and turn them into mini sandwiches filled with fried chicken or ham and cheese for a delightful snack or party appetizer. Another fun idea is to use them for a biscuit bread pudding for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be hard!), keep them in an airtight container at room temperature for up to two days. To retain their flaky texture, avoid refrigerating them unless you plan to reheat.
Freezing
For longer storage, freeze the unbaked cut biscuits on a parchment-lined baking sheet. Once frozen solid, transfer them to a zip-top bag. They’ll keep well frozen for up to three months and bake straight from the freezer by adding a few extra minutes to the baking time.
Reheating
Reheat leftover biscuits in a warm oven at 350°F (175°C) for 5 to 10 minutes to regain their fresh-baked glory. For a quick fix, wrapping them in a damp paper towel and microwaving for 15 seconds also works in a pinch.
FAQs
Can I substitute buttermilk if I don’t have any?
Absolutely! You can make a simple buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until slightly curdled, then use as directed.
Why is the butter kept cold when making biscuits?
Cold butter creates pockets in the dough that melt during baking, which forms flaky layers. If the butter warms too much before baking, the biscuits can turn out dense and heavy.
Is it necessary to fold the dough multiple times?
Yes, folding the dough builds layers that give biscuits their signature flakiness, similar to puff pastry but simpler. Skipping this step results in a less flaky biscuit.
Can I make this Buttermilk Biscuits Recipe vegan?
You can try substituting plant-based butter and a dairy-free milk mixed with lemon juice for the buttermilk, but the texture and flavor might differ slightly. Experimenting with those swaps can still yield tasty results!
What’s the best way to store leftover biscuits?
The best way is to keep them in an airtight container at room temperature if you plan to eat them within a day or two. For longer keeping, freezing is ideal, and reheating them in the oven restores the fresh-baked texture.
Final Thoughts
There is something truly comforting about baking your own biscuits from scratch, especially with this Buttermilk Biscuits Recipe that balances simplicity with amazing flavor. Once you taste these buttery, honey-kissed beauties fresh from your oven, you’ll understand why they’re a kitchen favorite. So grab your ingredients, get baking, and enjoy these warm hugs from the oven that make any meal special!
Print
Buttermilk Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This classic Buttermilk Biscuits recipe yields flaky, tender biscuits with a golden crust and a hint of honey sweetness. Perfect for breakfast or alongside any savory meal, these biscuits are made by folding cold butter into flour, mixing with cold buttermilk and honey, and baking until beautifully risen and golden.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons aluminum-free baking powder (not baking soda)
- 1 teaspoon salt
Wet Ingredients
- 2 teaspoons honey
- ½ cup very cold butter (1 stick), cut into cubes
- 1 cup + 3 tablespoons cold buttermilk
- 2 tablespoons honey (for brushing)
- 1 tablespoon butter (melted, for brushing)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready when the biscuits go in for baking.
- Prepare Dry Ingredients: In a large mixing bowl, combine the flour, aluminum-free baking powder, and salt. Stir the ingredients well to distribute the leavening evenly.
- Cut in Butter: Add the cold butter cubes to the dry mixture. Using a pastry cutter or the back of a fork, work the butter into the flour until the mixture resembles coarse crumbs, retaining some pea-sized bits for flakiness.
- Mix Wet Ingredients: Make a well in the center of the flour mixture and add the cold buttermilk along with 2 teaspoons honey. Gently stir with a silicone spatula just until combined; the dough should be crumbly and not overmixed to maintain tenderness.
- Shape Dough: Transfer the dough onto a floured surface and pat it into a 9-inch rectangle. Fold the left side into the center and then the right side over it, rotate the dough, and flatten again. Repeat the folding and flattening process two more times to create layers for flaky biscuits.
- Cut Biscuits: Flatten the dough to about 1 inch thickness. Using a 3-inch cookie cutter, cut out biscuit rounds without twisting the cutter to ensure proper rise. Lightly flour the cutter between cuts, and chill the cut biscuits in the refrigerator to keep them cold before baking.
- Form and Bake: Place the chilled biscuits close together in a buttered 10-inch cast iron skillet so they almost touch, which helps them rise higher. Bake in the preheated oven for 15 minutes or until the biscuits turn golden brown.
- Add Topping: Combine 2 tablespoons of honey with 1 tablespoon melted butter, and brush this honey-butter mixture over the warm biscuits. For a deeper golden color, bake the biscuits for an additional 3–5 minutes at 450°F (230°C).
Notes
- Use very cold butter and cold buttermilk to achieve flaky, tender biscuits.
- Do not overmix the dough to prevent tough biscuits.
- Folding the dough several times creates flaky layers similar to puff pastry.
- Placing biscuits close in the skillet encourages them to rise more evenly and tall.
- Chilling the cut biscuits before baking helps maintain their shape.
- Using a cast iron skillet promotes even heat and a crispy bottom crust.
