Buttermilk Biscuits  recipe
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These homemade buttermilk biscuits have fluffy, flaky layers & a sweet honey butter topping. They take just 35 mins to make.

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Pic by me: Sheikh Mumtarin Ali


Ensure the baking powder is labeled "aluminium free", this is an extra precaution to avoid a chemical aftertaste, (although I don't taste one with regular baking soda, some are more sensitive to this aftertaste than others).

1 Tablespoon baking powder + 1/2 teaspoon baking soda may also be used.

To properly measure the flour, take a spoon & scoop it into the measuring cup as opposed to dipping the measuring cup into the flour. Use the knife to level off the top. It is important to have an accurate measurement.

Alternatively, you can weigh the flour. 2 ½ cups all-purpose flour is equal to 300 grams. Be sure to subtract the measuring cup from the weight.

☆ SALT: Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods)

☆ BUTTER: I use salted butter for this recipe, but feel free to use unsalted. If you have frozen butter, you can shred it & incorporate it into the dough instead of refrigerated butter.

If you don’t have honey, an equal amount of sugar can be used in the biscuits & you can brush the tops with just butter. (But honey really adds *great* flavor!)

Don’t overmix the dough, or it will become too dense & won’t be as flakey and soft.


4 tablespoons milk + enough sour cream to make a cup.

2 tablespoons milk + enough plain yoghurt to make a cup.

1 tablespoon white vinegar + enough milk to make a cup. Let sit for 5-10 mins.

1 tablespoon lemon juice + enough milk to make a cup. Let sit for 10 mins. It’ll look curdled. Stir to combine.


☆ METHOD #1: Prepare the dough & cut the biscuits. Refrigerate for up to 2 days prior to baking. Alternatively, you can prepare the dough & complete the folding steps, cover the dough with plastic wrap, and cut the biscuits prior to baking.

☆ METHOD #2: Make dough & cut biscuits as outlined. Flash freeze on a baking sheet for 2 hours, then store in a freezer bag for up to 3 months.

Let them defrost in the fridge overnight, then bake as outlined.


Store in an airtight container & refrigerate for up to 5 days.

Refrigerated biscuits retain more moisture & therefore taste better when reheated (vs. storing at room temp).


Calories: 299kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 440mg | Potassium: 393mg | Fiber: 1g | Sugar: 7g | Vitamin A: 448IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 2mg


8 Servings


  • 2tbsp
    aluminium free baking powder *not baking soda*
  • 2cup
    ½ all-purpose flour
  • 1tsp
  • 2tsp
  • 1/2cup
    very cold butter equal to 1 stick.
  • 1cup
    + 3 Tablespoons cold Buttermilk


  • 2tbsp
  • 1tbsp



  1. Preheat oven to 425°.

  2. Add the flour, baking powder, and salt to a large mixing bowl. Stir until well-combined.

  3. Cut the cold butter into cubes & add it to the bowl. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form.

  4. Create a hole in the middle of the dry mixture & add the cold buttermilk & honey. Use a silicone spatula to stir gently until it is just combined. Don’t overmix. It will be crumbly.

  5. Add the dough to a floured surface and create a rectangle with your hands about 9 inches long.

  6. Fold the left side into the middle, then the right side.

  7. Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.

  8. Form into a 10 x 7 inch rectangle about 1-inch thick.

  9. Use a 3-inch cookie cutter to cut 6 circles. Do not twist the cutter. It will seal the edges & prevent airflow, which will hinder them from rising. Lightly flour the inside of the cutter in between. I like to store them in the fridge as I cut them to prevent them from getting too warm. Cookie cutter 6-pieces:

  10. Roll the dough back out until it’s 1 inch thick again & cut 2 more biscuits. You should end up with about 8 biscuits total.

  11. Butter a 10-inch cast iron skillet & place the biscuits inside so that they are almost touching. The close proximity makes them rise better. You could also place them close together on parchment paper on top of a baking sheet.

  12. Bake for 15 mins or until the tops are golden brown.

  13. Combine the honey and melted butter & brush the warm biscuits with it. For more browning on top, bake for up to 5 more mins at 450°.

  14. Store in an airtight container or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.

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From 1 rating



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Recipe by

Sheikh Mumtarin Ali


I'm a recipe developer, poetry, love to travel, and a tryna be a TikToker, so ready to be a part of my journey... Happy Cooking 🍳

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