Buttermilk Biscuits

Learn how to make the best flaky buttermilk biscuits with this easy recipe! These homemade biscuits are buttery, tender, and perfect for breakfast, dinner, or as a comforting snack. Made with simple ingredients like cold butter, buttermilk, and a touch of honey, this recipe guarantees fluffy layers every time. Whether you’re serving them with gravy, jam, or as a side dish for holiday meals, these biscuits will become your go-to favorite.

Ingredients:

Biscuits:

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

Topping:

• 2 tablespoons honey
• 1 tablespoon butter

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the flour, baking powder, and salt. Stir until evenly mixed.
3. Cut the cold butter into small cubes and add to the dry ingredients. Use a pastry cutter or the back of a fork to incorporate the butter until the mixture forms coarse crumbs.
4. Make a well in the center of the dry mixture and pour in the cold buttermilk and honey. Gently mix with a silicone spatula until just combined. Avoid overmixing; the dough should be crumbly.
5. Transfer the dough to a floured surface. Shape it into a rectangle about 9 inches long with your hands.
6. Fold the left side of the dough into the center, then fold the right side over it. Rotate the dough 90 degrees and gently flatten it into a rectangle again. Repeat this folding process two more times.
7. Shape the dough into a 10×7-inch rectangle about 1 inch thick.
8. Use a 3-inch cookie cutter to cut out 6 circles. Avoid twisting the cutter as it seals the edges, hindering the rise. Lightly flour the cutter between uses. Place the cut biscuits in the refrigerator to keep them cold.
9. Gather and re-roll the remaining dough to 1-inch thickness and cut out 2 more biscuits, yielding approximately 8 biscuits total.
10. Butter a 10-inch cast iron skillet and arrange the biscuits inside so they are almost touching. Alternatively, use parchment paper on a baking sheet. Close placement helps them rise better.
11. Bake for 15 minutes or until the tops are golden brown.
12. Melt the honey and butter for the topping, then brush it over the warm biscuits. For extra browning, bake for an additional 3-5 minutes at 450°F (230°C).
13. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.

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Why You’ll Love This Recipe

• Flaky Perfection: The folding technique creates layers that result in a tender, flaky texture.
• Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for beginners.
• Versatile: Great for breakfast, dinner, or as a snack with butter, honey, or jam.
• Crowd-Pleaser: These biscuits are always a hit at gatherings or family meals.

Tips

• Keep Everything Cold: Cold butter and buttermilk are key to achieving flaky biscuits.
• Don’t Overmix: Overmixing will make the dough tough; mix just until combined.
• Proper Cutting Technique: Press straight down with the cutter and avoid twisting to help the biscuits rise properly.
• Chill the Dough: Keep the dough cool by refrigerating the biscuits while you work, especially if your kitchen is warm.

Variations and Substitutions

• Sweet Biscuits: Add 1-2 tablespoons of sugar for a slightly sweeter biscuit.
• Savory Additions: Mix in shredded cheese, chopped herbs, or crumbled bacon for a savory twist.
• Butter Substitute: Use cold coconut oil or shortening as a dairy-free alternative to butter.
• Milk Alternative: Substitute buttermilk with a mix of 1 cup milk and 1 tablespoon vinegar or lemon juice.

FAQs

Q: Can I use salted butter? A: Yes, but reduce the added salt to 1/2 teaspoon to balance the flavors.

Q: How do I freeze biscuits? A: Place unbaked biscuits on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Q: Can I make these ahead of time? A: Yes, you can prepare the dough and refrigerate it overnight before baking.

Serving and Suggestions

• Classic Pairings: Serve warm with butter, honey, or jam.
• Breakfast Sandwiches: Use the biscuits as a base for eggs, bacon, and cheese.
• Dinner Side: Pair with soups, stews, or roasted meats.
• Holiday Treat: Include these biscuits in your holiday spread for a comforting side dish.

Enjoy these golden, flaky buttermilk biscuits fresh out of the oven or saved for later indulgence!