Buttermilk Biscuits Recipe: Fluffy Layers with Honey Butter
Crafting buttermilk biscuits at home brings warmth and comfort right to your kitchen. These light, flaky, buttermilk biscuits need only six ingredients and bake in under 35 minutes, creating golden, layered biscuits topped with a sweet honey butter glaze.
Below, we’ll explore each step to achieve that perfect biscuit rise and texture. Whether paired with sausage gravy or enjoyed alongside chicken pot pie, these buttermilk biscuits are sure to be a family favourite.
Ingredients for Perfect Buttermilk Biscuits
- 2 ½ cups all-purpose flour: Provides the base structure for the biscuits.
- 2 tablespoons baking powder: Assists in the rising process.
- 1 teaspoon salt: Enhances flavour.
- ½ cup cold butter: Contributes to the biscuit’s flaky texture.
- 1 cup + 3 tablespoons cold buttermilk: Adds tanginess and assists in the rise.
- 2 teaspoons honey: Adds a hint of sweetness.
Step-by-Step Buttermilk Biscuit Recipe
Step 1: Prepare Ingredients
In a mixing bowl, combine flour, baking powder, and salt. Add cold butter cubes to the bowl and use a pastry cutter to mix until it resembles coarse crumbs. The butter should remain cold to maintain flakiness.
Step 2: Mix Buttermilk and Honey
Create a well in the flour mixture and add cold buttermilk and honey. Gently combine using a silicone spatula until the dough forms; avoid overmixing as this can lead to denser biscuits.
Step 3: Fold the Dough
Transfer the dough to a floured surface and gently form a 10-inch rectangle. Fold one side into the centre, then the other. Rotate the dough and repeat the folding process twice more. These folds are essential for creating layers.
Step 4: Cut the Biscuits
Using a 3-inch biscuit cutter, cut out biscuits from the dough without twisting the cutter, as this will affect their rise. Place them close together on a parchment-lined baking sheet or in a buttered cast-iron skillet. The close placement helps them rise taller.
Step 5: Bake the Biscuits
Preheat your oven to 425°F (218°C). Bake the biscuits for 15 minutes, or until golden on top. For additional browning, you may bake for an extra 5 minutes at 450°F (232°C).
Step 6: Brush with Honey Butter
Combine melted butter and honey, then brush the tops of the warm biscuits. Serve immediately to enjoy the full flavour and flakiness.
Pro Tips for Fluffy Buttermilk Biscuits
- Accurate Flour Measurement: Spoon flour into the measuring cup and level with a knife to prevent dense biscuits.
- Cold Ingredients: Keep butter and buttermilk cold to ensure steam forms, creating layers.
- Do Not Twist Cutter: Twisting seals edges, which prevents biscuits from rising.
- Folding Technique: Essential for layering; fold dough as instructed for best results.
What Does Buttermilk Add?
Buttermilk provides acidity, which reacts with baking powder to create rise, as well as a distinct tanginess. It also helps form steam, enhancing the flakiness of the biscuit layers.
Buttermilk Substitutes
If you lack buttermilk, try these substitutes:
- 4 tbsp milk + ¾ cup sour cream
- 2 tbsp milk + plain yoghurt to fill 1 cup
- 1 tbsp white vinegar + milk to make 1 cup (let sit for 5–10 minutes)
- 1 tbsp lemon juice + milk to make 1 cup (let sit for 10 minutes)
These substitutes work well, providing similar acidity and texture to buttermilk.
Make-Ahead and Storage
For busy days, prepare the dough, shape, and cut the biscuits, then refrigerate for up to 2 days before baking.
Alternatively, flash freeze biscuits on a baking sheet for 2 hours, then store in freezer bags for up to 3 months. Bake from frozen or defrost overnight in the refrigerator.
Store leftover biscuits in an airtight container in the refrigerator for up to 5 days. Reheat for best results, as refrigeration helps them retain moisture.
FAQs about Buttermilk Biscuits
What flour is best for buttermilk biscuits?
All-purpose flour is ideal, providing the perfect balance for a tender, yet structured biscuit.
Why must the butter be cold?
Cold butter creates steam in the oven, which is crucial for developing the biscuit’s light and airy texture.
Can I use sugar instead of honey?
Yes, an equal amount of sugar can replace honey in the recipe, though honey adds a richer flavour.
Do I need a cast iron skillet to bake biscuits?
No, you can use a parchment-lined baking sheet; however, cast iron adds a crisp texture to the base.
How can I reheat frozen biscuits?
Warm in a 350°F (175°C) oven for about 10 minutes to regain their flakiness.