These homemade buttermilk biscuits have fluffy, flaky layers topped with a sweet honey butter glaze. Made with just six ingredients, they take only 35 minutes from start to finish!
How to Make Buttermilk Biscuits
For precise ingredient measurements and detailed instructions, refer to the recipe card below this post.
1. Mix flour, baking powder, and salt. Cube cold butter and blend it in using a pastry cutter until coarse crumbs form.
2. Make a well in the center of the mixture, then pour in cold buttermilk and honey. Gently mix with a silicone spatula until just combined; avoid overmixing.
3. Shape the dough into a 10-inch rectangle. Fold one side into the center, then fold the opposite side over. Rotate the dough horizontally, reshape into a rectangle, and repeat the folding process two more times to create layers.
4. Roll the dough into a 10×7 inch rectangle, about 1 inch thick. Use a 3-inch biscuit cutter to cut out six biscuits. Reroll any remaining dough and cut out two more biscuits, yielding about eight total.
5. Arrange the biscuits in a buttered cast iron skillet or on parchment paper, keeping them close together to help them rise. Bake at 425°F for 15 minutes, or until golden brown.
6. Combine honey and melted butter, then brush the biscuits with the mixture as soon as they come out of the oven. For extra browning, bake for an additional five minutes at 450°F. Serve and enjoy!
What Does Buttermilk Do for Biscuits?
Tang: Adds a pleasant tanginess to the biscuits.
Liquid: Helps form the dough and creates steam in the oven, which helps the biscuits rise.
Low Fat Content: Buttermilk’s low fat content balances the rich butter distributed throughout the dough.
Make-Ahead Method
Option 1: Prepare the dough and cut the biscuits. Refrigerate for up to two days before baking. Alternatively, complete the folding steps, cover the dough, and cut the biscuits just before baking.
Option 2: Prepare the dough, cut the biscuits, and flash freeze them on a baking sheet for two hours. Then, store them in a freezer bag for up to three months. Thaw in the fridge overnight before baking.
Storage the Buttermilk Biscuits:
Store biscuits in an airtight container in the fridge for up to five days. Refrigerated biscuits retain moisture better and taste better when reheated compared to room-temperature storage.
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Buttermilk Biscuits
These homemade buttermilk biscuits have fluffy, flaky layers topped with a sweet honey butter glaze. Made with just six ingredients, they take only 35 minutes from start to finish!
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons aluminum-free baking powder (not baking soda)
- 1 teaspoon salt
- 2 teaspoons honey
- ½ cup very cold butter (1 stick)
- 1 cup + 3 tablespoons cold buttermilk
Topping
- 2 tablespoons honey
- 1 tablespoon butter
Instructions
- Preheat the oven to 425°F.
- In a large mixing bowl, combine the flour, baking powder, and salt. Stir until well mixed.
- Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter or the back of a fork to work the butter in until the mixture resembles coarse crumbs.
- Create a well in the center of the dry ingredients and add the cold buttermilk and honey. Stir gently with a silicone spatula until just combined; the dough will be crumbly, so avoid overmixing.
- Turn the dough onto a floured surface and shape it into a rectangle about 9 inches long. Fold the left side into the middle, then fold the right side over. Rotate the dough horizontally and flatten it into a rectangle again. Repeat this folding process two more times.
- Form the dough into a 10x7 inch rectangle, about 1 inch thick.
- Use a 3-inch cookie cutter to cut out six biscuit circles. Avoid twisting the cutter, as this can seal the edges and prevent proper rising. Lightly flour the cutter between uses. Refrigerate the biscuits while cutting to keep the dough cold.
- Roll out the remaining dough to 1 inch thick and cut out two more biscuits, making about eight biscuits in total.
- Butter a 10-inch cast iron skillet and arrange the biscuits inside, close together. Alternatively, place them close together on parchment paper on a baking sheet.
- Bake for 15 minutes or until the tops are golden brown.
- Combine honey and melted butter, then brush over the warm biscuits. For extra browning, bake for an additional five minutes at 450°F.
- Store biscuits in an airtight container or in the refrigerator for up to five days. Leftovers can also be frozen.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 282Total Fat: 13gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 35mgSodium: 745mgCarbohydrates: 37gFiber: 1gSugar: 6gProtein: 4g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.