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Buttermilk Biscuits Recipe

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★★★★★

4.8 from 102 reviews

These classic Buttermilk Biscuits are flaky, tender, and perfectly golden. Made with cold butter and buttermilk, these biscuits are easy to prepare and ideal for breakfast or as a side to any meal. The honey adds a subtle sweetness, and brushing them with honey butter after baking gives a beautiful glossy finish and extra flavor.

Ingredients

Scale

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

For Finishing

  • 2 tablespoons honey
  • 1 tablespoon butter (melted)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s at the right temperature for baking the biscuits.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, aluminum-free baking powder, and salt. Stir until evenly mixed.
  3. Incorporate Butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or the back of a fork, cut the butter into the flour until coarse crumbs form, creating a crumbly texture.
  4. Add Buttermilk and Honey: Make a well in the center of the flour mixture and pour in the cold buttermilk and 2 teaspoons honey. Gently stir with a silicone spatula just until combined. The dough should remain crumbly; avoid overmixing.
  5. Shape Dough: Transfer the dough onto a floured surface and shape it into a roughly 9-inch long rectangle with your hands.
  6. First Fold: Fold the left side of the rectangle into the middle, then fold the right side over the folded left side, creating layers.
  7. Rotate and Repeat: Rotate the dough so it lies horizontally, gently flatten it again into a rectangle, and repeat the folding process two more times to create flaky 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 6 circles from the dough without twisting the cutter to prevent sealing edges. Lightly flour the cutter between uses. Refrigerate the cut biscuits to keep them cold.
  10. Cut Additional Biscuits: Re-roll the remaining dough to about 1 inch thick and cut 2 more biscuits, totaling approximately 8 biscuits.
  11. Prepare for Baking: Butter a 10-inch cast iron skillet and place the biscuits inside touching each other closely to encourage rising. Alternatively, arrange the biscuits close together on parchment paper on a baking sheet.
  12. Bake: Bake the biscuits for 15 minutes or until the tops turn golden brown.
  13. Brush with Honey Butter: Combine 2 tablespoons honey and 1 tablespoon melted butter. Brush this mixture over the warm biscuits. For an extra golden top, bake for an additional 3-5 minutes at 450°F.
  14. Store: Once cooled, store biscuits in an airtight container or refrigerate for up to 5 days. Leftovers can also be frozen for longer storage.

Notes

  • To achieve flakiness, keep the butter and buttermilk very cold throughout the process.
  • Avoid twisting the biscuit cutter to prevent sealing the edges which hinders rising.
  • Storing cut biscuits in the fridge before baking helps keep the butter cold and ensures better texture.
  • Baking biscuits close together allows them to rise taller and stay soft on the sides.
  • Biscuits can be reheated in a warm oven or toaster oven for best freshness.

Keywords: buttermilk biscuits, flaky biscuits, homemade biscuits, breakfast biscuits, baking recipe, classic biscuits, honey butter biscuits

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