This homemade Buttermilk Biscuits recipe is quick to make and yields the most amazing buttery, flaky biscuits. They’re SO much better than store bought and only require simple pantry ingredients.
If you love warm bread recipes you should try Buttermilk Cornbread, Cinnamon Roll Biscuits, Whole Wheat Bread, Applesauce Bread, or Perfect Cinnamon Rolls.
Why I love this Buttermilk Biscuits recipe:
- Texture – When you make buttermilk biscuits from scratch the dough is folded into layers to create the flaky biscuits we all love, with a crisp exterior and soft and chewy interior.
- Sweetened with honey, instead of sugar, which adds the best subyle sweetness, and softness.
- Versatile – Eat warm slathered with butter and homemade strawberry jam, or enjoy with a warm bowl of soup. Use for breakfast sandwiches, as a side to egg casserole, or with our delicious sausage gravy over the top!
How to make Biscuits:
Combine Dry Ingredients: Stir baking powder, flour, and salt together in a large bowl. Grate the frozen butter into the flour then use a pastry blender or mix the butter in. Place the mixing bowl in the fridge for 10 minutes. Similar to making pie crust, we want our ingredients to stay cold up until the biscuits go into the oven so that they bake with flakey, tender layers.
Add Wet Ingredients: Measure buttermilk into a liquid measuring cup then stir in the honey. (If you don’t have buttermilk on hand, use my buttermilk substitute). Add to the flour mixture from the fridge and stir together just until combined. Turn the dough out onto a lightly floured surface and gently mold into a ball.
Shape Dough: Press the dough with your hands (or a rolling pin) into a rectangle that is about ½ inch thick. Fold the dough into thirds, like a brochure. Repeat that process one more time, pressing the dough down to ½ inch thick and then folding it into thirds. This process helps create layers that will allow for a flakey biscuit texture.
Cut Out Biscuits: Roll the dough just ¾ inch thick then use biscuits cutters to cut into desired sizes.
Bake: Place biscuits on a parchment paper lined baking sheet then bake them for 10-12 minutes at 400°F.
Serve: I love to serve these easy buttermilk biscuits with strawberry jam, sausage gravy, with a bowl of soup, or topped with whipped cream and strawberries for a strawberry shortcake!
Storage and Freezing Instructions:
To Make Ahead: Prepare biscuits dough as directed, but before cutting the dough to bake, cover the dough tightly in plastic wrap and refrigerate for up to days, before cutting and baking.
To Freeze: Prepare dough up until baking. Place uncooked biscuits on a parchment lined baking sheet, cover lightly with plastic wrap and freeze for 30 minutes. Transfer to a freezer safe bag or container and freeze for up to 3 months. Place frozen biscuits on a baking sheet, covered, to thaw overnight in the fridge before baking. Baked biscuits also freeze well, stored in an airtight container in the freezer for up to 3 months.
Recipe Variations:
Check out these breakfast favorites:
- Breakfast Skillet
- Hashbrown Breakfast Casserole
- English Muffins
- Chocolate Banana Bread
- Chocolate Overnight Oats
- Cottage Cheese Pancakes
- Crab Cake Benedict
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Recipe
Buttermilk Biscuits
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 Tablespoons butter , frozen
- 3/4 cup buttermilk*
- 3 Tablespoons honey
Instructions
- Preheat oven to 400°
- Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture and then use a pastry blender or fork to incorporate it until mixture resembles coarse meal. Chill in refrigerator for 10 minutes.
- Stir honey into buttermilk until well blended.
- Add buttermilk mixture to flour mixture and stir just until moist. Turn dough out onto a lightly floured surface and form gently into a ball. Roll or pat the dough into a rectangle ½ inch thick.
- Fold the dough into thirds (as if folding a piece of paper to fit into an envelope). Gently re-roll dough into a rectangle, ½ inch thick. Fold dough into thirds one more time. Gently roll to a 3/4-inch thickness.
- Cut dough with a biscuit or cookie cutter to form 10-12 biscuits. Place them 1 inch apart on a baking sheet lined with parchment paper.
- Bake at 400° for 10-12 minutes or until golden and cooked through. Remove from pan and cool on wire racks.
- Store biscuits at room temperature for 1-2 days, or for best results, wrap in plastic wrap and freeze leftover biscuits in an airtight container for up to 3 months.
Notes
Nutrition
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*I originally shared this recipe April 2013. Updated December 2018 and March 2022 and November 2023.
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Just a quick note to say I’m one of those Southerners raised to prefer non-sweet biscuits and cornbread. I was looking for a good buttermilk substitute, and I found yours. I do love a pound cake made with buttermilk, and sweetened with sugar. –Anne in Oregon
This is a really good recipe to use as a starter point for add-ins as well. I love to add a bit of sharp cheddar to some or soften raisins in biling water for a few minutes and add.
Also when cutting it is a good idea to press straight down on cutter. Most of us will squash down and turn while cutting and this will destroy the lovely layers!
What a lovely honey scone recipe. Scones are made with APF, small amount of sweetener and butter.
Biscuits are made with lard or shortening and they don’t include sugar, honey or other sweeteners. And if you really want to up your biscuit game use SRF which has a lower protein flour that makes a very tender biscuit.