The Best Buttermilk Biscuits

There’s truly nothing like a warm biscuit.

Whether you’re adding jam to the center, or pouring a delicious sausage gravy on top, biscuits are a staple for lazy weekend in.

These buttermilk biscuits are everything you look for in a biscuit: flaky and soft with a perfectly golden outside (made even yummier by brushing it with a honey and butter mixture).

They’re truly divine.

What if I don’t have buttermilk on hand?

No worries here! You can make a buttermilk substitute by adding 1 TBS white vinegar to your measuring cup and then adding enough milk to reach 1 cup. Boom!

How cold do the cold ingredients have to me?

Iced cold! This will help you achieve that super flaky crust that make great biscuits. I just throw the buttermilk, butter and even the flour mixture in the freezer for ~10–15 minutes to make sure they’re super cold before I proceed.

https://www.pinterest.com/pin/1085860160133389365

Buttermilk Biscuits Ingredients

When making these biscuits you don’t need many ingredients!

King Arthur All-purpose flour: For the dough.

Baking powder: To help them rise.

Salt: For flavor.

Buttermilk: Can sub with the vinegar and milk mixture if needed.

Unsalted butter: Helps keep the biscuits flaky and buttery. Plus more for the topping.

Honey: For the topping.

The Best Buttermilk Biscuits

These biscuits are soft and flaky with a touch of sweetness. Perfect for having on their own, or topping with homemade sausage gravy.

Course Breakfast

Cuisine American

Keyword biscuits, buttermilk biscuits

Prep Time 30

Cook Time 18

Servings 7

Ingredients

For the biscuits

2.5 cups King Arthur AP flour
2 tbs baking powder
1 teaspoon salt
1 cup buttermilk COLD
1 stick unsalted butter cubed and COLD
2 tbs honey

For the topping

2 tbs butter melted
2 tbs honey

Instructions

Put the buttermilk and butter in the freezer for 10–15 minutes. Meanwhile, combine the flour, salt and baking powder and throw that in the freezer for a little also. You want COLD ingredients.
Preheat the oven to 450 degrees F. Add the flour mixture and butter to a food processor and pulse for about 10 seconds, or until it becomes crumbly.
Pour the flour mixture into a bowl and make a well in the center. Add the buttermilk and honey to the well and stir to combine. Don't overmix, just make sure it's combined.
Pour the mixture on to a clean and floured work surface. Flatten the dough into a rectangle and fold the sides like an envelope over itself (this helps make the flaky layers). Rotate the dough, flatten it again and fold the sides in again. Repeat this 4 times.
Roll out layered dough. Using a biscuit cutter (or a cup, in my case ha!) cut out biscuits and place them in a cast iron skillet. Brush tops with a little buttermilk and make about 18 minutes or until golden. Meanwhile, combine the honey and melted butter. Once done, brush tops with a the melted butter a honey mixture.

If you try this recipe, don’t forget to leave a comment and/or a rating! My favorite part about sharing my recipes and kitchen tips is being able to chat with you. If you ever share a recipe to Instagram, don’t forget to tag me so that I can see it! Happy eating <3

Dee

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