Homemade Buttermilk Biscuits (6 Ingredients)
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(518)
Ingredients
8-10 biscuits
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
- 2 Tablespoons aluminum free baking powder (yes, Tablespoons)
- 1 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold
- 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
- 2 teaspoons (14g) honey
- optional honey butter topping: 2 Tablespoons melted butter mixed with 1 Tablespoon honey
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Preparation
Step 1
Preheat oven to 425°F (218°C).
Step 2
Make the biscuits: Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
Step 3
Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots.
Step 4
Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface. Using floured hands, flatten into a 3/4 inch thick rectangle. Fold one side into the center, then the other side on top. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
Step 5
Cut into 2.5 or 3-inch circles with a biscuit cutter. Do not twist the biscuit cutter when pressing down into the dough because this seals off the edges of the biscuit which prevents them from fully rising. Re-roll scraps until all the dough is used. You should have about 8-10 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.
Step 6
Brush the tops with remaining buttermilk. Bake for 18-20 minutes or until tops are golden brown.
Step 7
Remove from the oven, and then brush warm tops with optional honey butter, and serve warm.
Step 8
Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
Step 9
Save recipe for the next time?
Chef's notes
Make Ahead & Freezing Instructions:
Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving. You can also freeze the biscuit dough. Prepare the dough in steps 2 through 4. Wrap up tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator, then continue with step 5. After step 4, you can wrap the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 5.
Special Tools:
Pastry Cutter or Food Processor | 2.5- or 3-inch Biscuit Cutter | 10-inch Cast Iron Skillet (or Baking Sheet with Parchment Paper) | Pastry Brush
Baking Powder:
To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. Alternatively, you can reduce the baking powder down to 1 Tablespoon and add 1/2 teaspoon baking soda.
Butter:
Keep butter as cold as possible until you need it. I recommend placing the cubed butter in the freezer for about 15 minutes before you begin.
Buttermilk:
You can substitute whole milk for buttermilk if desired. However, for the tangy flavor, which I highly recommend, you can make your own DIY buttermilk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 cup. Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute.
Cast Iron Skillet:
If your cast iron skillet isn’t well seasoned, I recommend greasing it with a little vegetable oil or melted butter.
Flavors:
Try my flavorful biscuit variations
