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
☆ NOTES 📝
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...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat oven to 425°.
Add the flour, baking powder, and salt to a large mixing bowl. Stir until well-combined.
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.
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.
Add the dough to a floured surface and create a rectangle with your hands about 9 inches long.
Fold the left side into the middle, then the right side.
Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.
Form into a 10 x 7 inch rectangle about 1-inch thick.
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: https://amzn.to/45iS2Y9
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.
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.
Bake for 15 mins or until the tops are golden brown.
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°.
Store in an airtight container or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.
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What are some good buttermilk substitutes for making biscuits?
If you don't have buttermilk on hand, you can easily make a substitute using common ingredients. Mix 1 tablespoon of white vinegar or lemon juice with enough milk to make 1 cup, and let it sit for 10 minutes until it curdles. Alternatively, you can use 4 tablespoons of milk combined with sour cream or plain yogurt to make a cup.
How can I store homemade buttermilk biscuits for freshness?
To keep your homemade buttermilk biscuits fresh, store them in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the biscuits. Flash freeze them on a baking sheet for 2 hours, then transfer to a freezer bag where they can last for up to 3 months. Just let them defrost in the fridge overnight before baking.
What are some tips for achieving flaky layers in buttermilk biscuits?
To achieve those fluffy, flaky layers in your buttermilk biscuits, make sure to use very cold butter and avoid overmixing the dough. When cutting in the butter, aim for coarse crumbs, and when folding the dough, do it gently to maintain the air pockets that help the biscuits rise. Also, refrigerating the cut biscuits before baking can help them stay cold and flaky.
Can I make buttermilk biscuits ahead of time?
Yes, you can prepare the biscuit dough ahead of time! You can either cut the biscuits and refrigerate them for up to 2 days before baking or flash freeze them after cutting. Once frozen, store them in a freezer bag for up to 3 months. Just remember to let them thaw in the fridge overnight before baking.
What can I pair with buttermilk biscuits for a delicious meal?
Buttermilk biscuits are incredibly versatile and can be paired with a variety of dishes. They go wonderfully with savory options like sausage gravy, fried chicken, or a hearty stew. For a sweeter touch, serve them with honey butter, jam, or fresh fruit preserves. They also make a great side for breakfast dishes like eggs and bacon.
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