If you have ever dreamed of biscuits that greet you with a golden crust and a tender, buttery crumb inside, this Buttermilk Biscuits Recipe is going to quickly become your new favorite. Nothing beats the warm aroma and the perfect balance of slight sweetness and flaky texture that these homemade gems offer. Whether it’s breakfast, a snack, or a side for dinner, these biscuits carry a nostalgic comfort that feels like a big, warm hug on a plate.
Ingredients You’ll Need
With just a handful of simple ingredients, this Buttermilk Biscuits Recipe comes together in no time—each component playing a crucial role in achieving that coveted light and flaky result.
- 2 ½ cups all-purpose flour: The sturdy foundation, providing just enough gluten for structure while keeping the texture tender.
- 2 tablespoons aluminum-free baking powder: This baking powder ensures your biscuits rise beautifully without any bitter aftertaste from aluminum.
- 1 teaspoon salt: A pinch that brings out the depth of all the other flavors perfectly.
- 2 teaspoons honey: Adds a subtle note of sweetness that dances on your taste buds in just the right way.
- ½ cup very cold butter (1 stick): The secret to flaky layers; using it cold helps create those pockets of buttery goodness.
- 1 cup + 3 tablespoons cold buttermilk: Imparts tangy richness while activating that baking powder for a perfect rise.
- 1 tablespoon butter (for finishing): Melted and mixed with honey, it turns the biscuits glossy and irresistibly soft on top.
How to Make Buttermilk Biscuits Recipe
Step 1: Preheat and Prepare
Start by cranking your oven up to 425°F (220°C). This high heat is essential—it helps those biscuits puff up and develop that gorgeous golden crust we all crave.
Step 2: Mix Dry Ingredients
In a large bowl, blend together the flour, baking powder, and salt. This easy step ensures that every biscuit bakes evenly and rises properly, setting the stage for a perfect texture.
Step 3: Cut in the Butter
Cut your cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or even the back of a fork to work the butter into the flour until it looks like coarse crumbs with tiny butter bits still visible. This little technique is what creates those flaky layers we love.
Step 4: Add Buttermilk and Honey
Form a well in the dry ingredients and pour in your cold buttermilk and honey. Gently stir with a silicone spatula, just until everything barely comes together. Keeping the dough slightly crumbly helps prevent dense biscuits.
Step 5: Fold for Flaky Goodness
Turn your dough out onto a floured surface and pat it into a rectangle about 9 inches long. Then fold it like a letter—left side in, right side over that fold. Rotate and flatten again. Repeat this folding process twice more. This creates delicate layers that rise and separate beautifully when baked.
Step 6: Cut and Chill
Press or roll the dough out to about 1 inch thick. Use a 3-inch cookie cutter to cut circles with a straight, clean motion—don’t twist the cutter to keep edges sharp and biscuits fluffy. Chill the biscuit rounds in the refrigerator to keep that butter cold before baking.
Step 7: Bake Until Golden
Place your biscuits snugly in a buttered 10-inch cast iron skillet so they almost touch—this helps them rise tall and tender. Bake for 15 minutes or until they turn a gorgeous golden brown on top.
Step 8: Brush with Honey-Butter Finish
Mix melted butter with honey and gently brush this glaze over the warm biscuits straight from the oven. For that extra touch of caramelized sweetness, pop the skillet back into a 450°F (230°C) oven for up to 5 minutes. The result is pure biscuit bliss.
How to Serve Buttermilk Biscuits Recipe
Garnishes
Top these warm buttermilk biscuits with a pat of creamy butter, a drizzle of honey, or even a dollop of fruit preserves to maximize their cozy, comforting appeal. Fresh herbs like chives or thyme sprinkled on top can add a surprising savory twang that pairs wonderfully too.
Side Dishes
These biscuits pair fantastically with hearty stews, creamy soups, or scrambled eggs for that classic breakfast experience. A big pot of chili, pulled pork, or baked beans alongside biscuits makes for a soul-satisfying meal everyone will rave about.
Creative Ways to Present
Slice these biscuits in half and layer with crispy fried chicken, fresh greens, and tangy pickles for a Southern-inspired biscuit sandwich. Or transform them into a sweet treat by spreading with lemon curd and whipped cream—delicious any time of day.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your buttermilk biscuits in an airtight container at room temperature for up to two days to keep them soft and fresh. If you want to maintain crispness on the outside, a paper towel inside the container does wonders.
Freezing
Wrap each biscuit individually in plastic wrap and pop them into a freezer bag. Frozen biscuits store beautifully for up to three months, so you never have to be without these fluffy delights at a moment’s notice.
Reheating
To revive frozen or leftover biscuits, reheat them in a 350°F oven for 10 to 15 minutes—cover loosely with foil to prevent drying out. A quick microwave zap works in a pinch, but the oven method keeps that just-baked taste pristine.
FAQs
Can I use baking soda instead of baking powder?
This Buttermilk Biscuits Recipe relies on baking powder for the right rise and texture; baking soda would require additional acidic ingredients to work properly, so it’s best to stick with baking powder here.
Why is the butter cold, and can I use melted butter instead?
Cold butter creates those flaky layers by melting during baking and releasing steam, which lifts the dough. Melted butter won’t create the same texture, so keeping it cold is key for success.
Can I make these biscuits dairy-free?
For a dairy-free version, substitute the buttermilk with a mixture of plant-based milk and a tablespoon of vinegar or lemon juice, and replace butter with a solid dairy-free alternative. The texture will be slightly different but still delicious.
What’s the best way to reheat leftover biscuits without drying them out?
Wrap them in foil and warm them in a 350°F oven for about 10 minutes. This method retains softness while giving them a fresh-baked aroma and taste.
How do I get the “perfect” biscuit rise?
Keep your ingredients cold, don’t overmix the dough, use a sharp cutter without twisting it, and bake immediately after cutting. These tips encourage maximum lift and flakiness.
Final Thoughts
There is something truly magical about making homemade biscuits, especially when they turn out just as tender, flaky, and flavorful as this Buttermilk Biscuits Recipe promises. Whether it’s the first batch you pull from the oven or your hundredth, these biscuits never fail to delight and impress. I can’t wait for you to try them yourself and make them a beloved staple in your kitchen.
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Buttermilk Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 8 biscuits
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Description
Classic Southern-style buttermilk biscuits that are tender, flaky, and buttery. These biscuits are made with cold butter and buttermilk, gently folded to create layers, then baked to a golden brown. Perfect for breakfast or as a side for any meal.
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
Finishing
- 2 tablespoons honey
- 1 tablespoon butter, melted
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Stir until evenly mixed.
- 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 texture resembles coarse crumbs.
- Add Wet Ingredients: Create a well in the center of the dry mixture. Pour in the cold buttermilk and honey, then gently stir with a silicone spatula until just combined. The dough will be crumbly; avoid overmixing to keep it tender.
- Fold the Dough: Transfer the dough to a floured surface and pat it into a 9-inch rectangle. Fold the left side into the center, then fold the right side over it. Rotate the dough, flatten it again, and repeat the folding two more times to create layers.
- Cut Biscuits: Flatten the dough to about 1 inch thick. Using a 3-inch cookie cutter, cut out biscuits without twisting the cutter. Lightly flour the cutter between each cut. Chill the cut biscuits in the refrigerator to keep them cold before baking.
- Arrange and Bake: Place the biscuits in a buttered 10-inch cast iron skillet, arranging them so they nearly touch. Bake in the preheated oven for 15 minutes or until golden brown.
- Add Honey Butter Glaze: Combine honey and melted butter. Brush this honey-butter mixture over the warm baked biscuits. For extra browning and sweetness, bake for up to 5 more minutes at 450°F (230°C).
Notes
- Use aluminum-free baking powder to avoid any metallic taste.
- Keep ingredients, especially butter and buttermilk, very cold for flakier biscuits.
- Do not twist the biscuit cutter to ensure even rising edges.
- Folding the dough multiple times creates flaky layers similar to a pastry.
- Chilling the cut biscuits before baking helps maintain their shape and flakiness.
