Easy Buttermilk Biscuits
Tender, flaky buttermilk biscuits with a lightly sweet honey-butter topping. Ready in just 35 minutes, these biscuits are quick, easy, and perfect for breakfast, brunch, or anytime a comforting treat is needed.
Equipment
- 1 large mixing bowl
- 1 Pastry Cutter (or Fork)
- 1 silicone spatula
- 1 Rolling Pin
- 3-inch round cookie cutter
- 10-inch cast iron skillet (or baking sheet)
- Measuring Cups and Spoons
Ingredients
Biscuits:
- 2 ½ cups all-purpose flour
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon salt
- ½ cup 1 stick very cold butter, cubed
- 1 cup + 3 tablespoons cold buttermilk
- 2 teaspoons honey
Topping:
- 2 tablespoons honey
- 1 tablespoon butter melted
Instructions
- Preheat Oven For Perfect Baking: Start by preheating your oven to 425°F (220°C). Ensuring the oven reaches the correct temperature is crucial for achieving biscuits that rise beautifully and form golden, flaky tops. If using a cast iron skillet, place it in the oven while preheating to gently warm it—this helps the biscuits rise more evenly.
- Mix Dry Ingredients Thoroughly: In a large mixing bowl, combine 2 ½ cups of all-purpose flour, 2 tablespoons of aluminum-free baking powder, and 1 teaspoon of salt. Use a whisk or spoon to stir everything together until evenly distributed. This step ensures the leavening agent and salt are well incorporated, which is key to even texture and flavor in the biscuits.
- Incorporate Cold Butter Into Flour: Cut ½ cup (1 stick) of very cold butter into small cubes. Add these to the dry ingredients and use a pastry cutter or the back of a fork to work the butter into the flour. Stop when the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining. The visible butter bits create the flaky layers that make these biscuits irresistible. Avoid overmixing, as this will make the dough dense instead of light and airy.
- Combine Wet Ingredients Carefully: Create a well in the center of your dry mixture. Pour in 1 cup + 3 tablespoons of cold buttermilk and 2 teaspoons of honey. Using a silicone spatula, gently fold the liquid into the flour-butter mixture. Stir just until the dough comes together—it should still be slightly crumbly. Overmixing at this stage can make the biscuits tough, so resist the urge to knead excessively.
- Shape Dough Into Rectangle: Transfer the dough onto a lightly floured surface. Using your hands, gently pat it into a rectangle about 9 inches long. Keep the dough thick, about 1 inch, to ensure the biscuits rise properly. Flour your hands lightly if the dough is sticky, but be careful not to over-flour as it can dry out the biscuits.
- Fold Dough For Flaky Layers: Fold the left side of the rectangle into the center, then fold the right side over it, creating a layered structure. Rotate the dough 90 degrees so it is horizontal, then gently press it into a rectangle again. Repeat this folding process two more times. This technique builds layers in the dough that bake into the signature flaky texture of buttermilk biscuits.
- Cut Biscuits With Care: After completing the folds, flatten the dough into a 10 x 7-inch rectangle, about 1 inch thick. Using a 3-inch round cookie cutter, press straight down to cut 6 biscuits. Avoid twisting the cutter, as twisting seals the edges and can prevent proper rising. Lightly flour the cutter between cuts. If the dough becomes warm, refrigerate it briefly to keep the butter cold for better layering.
- Cut Remaining Biscuits: Gather the scraps of dough, reshape into a rectangle, and flatten to 1 inch thick again. Cut 2 additional biscuits using the same careful method, bringing the total to 8 biscuits. This ensures minimal waste while maintaining uniform shapes.
- Prepare Baking Surface: Butter a 10-inch cast iron skillet and arrange the biscuits inside, almost touching but not squished. Close proximity helps the biscuits rise higher. Alternatively, you can place them on parchment paper on a baking sheet, spacing them close together for similar results.
- Bake Biscuits Until Golden: Place the skillet or baking sheet in the preheated oven. Bake for approximately 15 minutes, or until the tops are golden brown. If desired, for extra browning, increase the oven temperature to 450°F for the last 3–5 minutes, watching carefully to avoid burning.
- Prepare Honey-Butter Topping: While the biscuits bake, melt 1 tablespoon of butter and mix it with 2 tablespoons of honey. This mixture will give the biscuits a glossy, sweet finish.
- Brush Warm Biscuits Generously: Once the biscuits are fully baked, remove them from the oven. Immediately brush the tops generously with the honey-butter mixture. The warmth of the biscuits allows the topping to soak in slightly, enhancing both flavor and shine.
- Serve and Enjoy Fresh: Serve the biscuits warm for best results. They’re delicious on their own or paired with jam, gravy, or a side of eggs. The biscuits can also be stored in an airtight container for up to 5 days or frozen for longer storage.
Notes
- Always use very cold butter—this is essential for creating the biscuits’ signature flaky layers. You can even briefly freeze it for easier incorporation.
- Do not overmix the dough. Gentle folding ensures a light, tender texture while overworking makes the biscuits dense.
- Honey adds flavor and subtle sweetness, but sugar can be used as an alternative if desired.
- Use aluminum-free baking powder for the best taste and to avoid any metallic aftertaste.
- Properly measuring flour is key: spoon into the cup and level with a knife rather than scooping directly from the bag.
- For extra-rich flavor, brush biscuits with honey-butter immediately after baking while warm.
