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Buttermilk Biscuits Recipe

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★★★★★

4.5 from 128 reviews

These classic Buttermilk Biscuits are tender, flaky, and buttery, with a hint of honey sweetness. Perfect for breakfast or as a side, they feature a layered dough technique that creates light, fluffy biscuits with a golden crust. Made with simple ingredients like all-purpose flour, cold butter, and tangy buttermilk, they bake quickly in a cast iron skillet or on a baking sheet for the best rise and texture.

Ingredients

Scale

Dough Ingredients

  • 2 ½ cups all-purpose flour
  • 2 tablespoons aluminum-free baking powder (not baking soda)
  • 1 teaspoon salt
  • 2 teaspoons honey
  • ½ cup (1 stick) very cold butter, cubed
  • 1 cup + 3 tablespoons cold buttermilk

Finishing Ingredients

  • 2 tablespoons honey
  • 1 tablespoon butter, melted

Instructions

  1. Preheat oven: Set your oven to 425°F (218°C) to prepare for baking the biscuits.
  2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, aluminum-free baking powder, and salt, stirring until evenly mixed.
  3. Incorporate butter: Add cold cubed butter to the dry mixture. Use a pastry cutter or the back of a fork to cut the butter in until the mixture resembles coarse crumbs.
  4. Add wet ingredients: Make a well in the center of the flour mixture and pour in the cold buttermilk along with 2 teaspoons of honey. Gently stir with a silicone spatula until just combined; the dough should be crumbly and not overmixed.
  5. Shape the dough: Transfer the dough to a floured surface and shape it into a rectangle approximately 9 inches long.
  6. Fold the dough: Fold the left side of the rectangle into the center, then fold the right side over it, creating layers.
  7. Repeat folds: Rotate the dough so it lies horizontally, flatten it gently into a rectangle again, and repeat the folding process two more times to build layers.
  8. Final shaping: Form the dough into a 10 by 7 inch rectangle about 1-inch thick.
  9. Cut biscuits: Using a 3-inch cookie cutter, cut out six rounds from the dough without twisting the cutter to maintain the layers. Lightly flour the cutter between cuts and keep the dough cold in the fridge if needed.
  10. Cut extra biscuits: Re-roll the remaining dough to 1-inch thickness and cut two additional biscuits, making about 8 total.
  11. Prepare for baking: Butter a 10-inch cast iron skillet and place the biscuits inside so they are close but not touching. Alternatively, place them close together on parchment paper on a baking sheet.
  12. Bake biscuits: Bake in the preheated oven for 15 minutes or until the tops turn golden brown.
  13. Finish with honey butter: Mix the honey and melted butter together and brush the warm biscuits with this glaze. For extra browning, bake for up to 5 more minutes at 450°F (232°C).
  14. Storage: Store any leftovers in an airtight container or refrigerate for up to 5 days. Biscuits can also be frozen for longer storage.

Notes

  • Do not twist the biscuit cutter when cutting the dough; twisting seals edges and prevents proper rising.
  • Keep butter and buttermilk as cold as possible to achieve flaky layers.
  • Folding the dough multiple times creates layers that enhance the flakiness of the biscuits.
  • Using a cast iron skillet to bake helps biscuits rise better due to heat retention and even cooking.
  • Brush with honey butter immediately after baking for a sweet, glossy finish.
  • Baking an additional 5 minutes at higher heat gives biscuits a deeper golden crust if desired.

Keywords: buttermilk biscuits, flaky biscuits, honey butter biscuits, homemade biscuits, breakfast biscuits

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