Buttermilk Biscuits Recipe

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If you have a soft spot for warm, flaky, tender treats fresh from the oven, then this Buttermilk Biscuits Recipe is about to become your new best friend in the kitchen. These biscuits combine the perfect balance of a tender crumb and a golden crust, thanks to the magic of cold butter and tangy buttermilk working together. Whether you’re serving them for a cozy breakfast, a comforting side, or a delightful snack, these biscuits bring a touch of Southern charm and an irresistible buttery sweetness that feels like a warm hug on a plate.

Ingredients You’ll Need

This Buttermilk Biscuits Recipe is delightfully simple, relying on a handful of common ingredients that each play a crucial role in creating the perfect biscuit texture and flavor. From the cold butter that creates those signature flaky layers to the honey’s subtle sweetness, each component counts.

• All-purpose flour (2 ½ cups): The foundation for structure and tenderness in these biscuits.
• Aluminum-free baking powder (2 tablespoons): The rising agent that ensures a light, fluffy texture—make sure it’s aluminum-free for a pure flavor.
• Salt (1 teaspoon): Enhances all the other flavors without overpowering, balancing the sweetness.
• Honey (2 teaspoons plus 2 tablespoons): Adds a gentle natural sweetness inside the dough and for brushing on top to create a beautiful glaze.
• Cold butter (½ cup / 1 stick): Critical for flaky layers—keeping it cold until mixing is key.
• Cold buttermilk (1 cup + 3 tablespoons): Brings tenderness and a slight tangy note that elevates the flavor profile.
• Butter (1 tablespoon): Melted and combined with honey to brush on top for that golden, glossy finish.

How to Make Buttermilk Biscuits Recipe

Step 1: Preheat Your Oven

Begin by preheating your oven to 425°F (220°C). This high heat is essential to achieve that beautiful rise and a golden, crispy exterior while keeping the inside soft and buttery.

Step 2: Prepare Dry Ingredients

In a large mixing bowl, combine the flour, baking powder, and salt. Stir them together until evenly mixed—this ensures an even rise and balanced flavor throughout the dough.

Step 3: Cut in the Butter

Take your cold butter, cut into small cubes, and add it to the dry mixture. Using a pastry cutter or the back of a fork, quickly work the butter into the flour until the mixture looks like coarse crumbs. The small bits of butter left intact are the secret to those flaky biscuit layers.

Step 4: Mix Wet Ingredients

Create a well in the center of your dry ingredients and pour in the cold buttermilk along with 2 teaspoons of honey. Gently fold the mixture with a silicone spatula until just combined. The dough will still be crumbly—that’s perfectly normal, and it’s important not to overmix to keep the biscuits tender.

Step 5: Shape the Dough

Turn the dough out onto a floured surface and pat it into a 9-inch rectangle. Fold the left edge into the center, then the right edge over that, rotate, and flatten it again into a rectangle. Repeat this folding process two more times—this layering technique helps to create those flaky biscuits we love.

Step 6: Cut the Biscuits

Flatten the dough to about 1 inch thick and use a 3-inch round cookie cutter to cut out circles carefully without twisting the cutter. Lightly flour it between cuts to prevent sticking. Place the biscuits on a tray and chill them in the refrigerator to keep the butter cold until baking, which makes a big difference in texture.

Step 7: Form and Bake

Grease a 10-inch cast iron skillet with butter. Arrange the biscuits snugly so they almost touch — this helps the sides stay soft while the tops turn golden and crisp. Bake for 15 minutes or until a gorgeous golden brown crust forms.

Step 8: Add the Finishing Touch

Mix melted butter and honey, then brush it generously over the warm biscuits right after removing them from the oven. If you want extra color and a thicker glaze, pop them back in the oven at 450°F (230°C) for up to 5 more minutes. This step adds that irresistible shine and rich flavor that’ll have everyone reaching for seconds.

How to Serve Buttermilk Biscuits Recipe

Garnishes

Buttermilk biscuits are a canvas for so many wonderful toppings, but a simple pat of butter or a drizzle of honey can elevate them beautifully. Fresh herbs like chives or thyme sprinkled on top also add a lovely fresh note and color contrast.

Side Dishes

These biscuits pair wonderfully with classic comfort foods such as creamy scrambled eggs, crispy bacon, or gravy. They are the ultimate companion to soups and stews, soaking up rich flavors and adding that satisfying buttery bite.

Creative Ways to Present

For a fun twist, slice the biscuits in half and fill them with fried chicken and pickles for mini chicken biscuit sliders. You can also turn them into breakfast sandwiches with egg, cheese, and sausage or use them to craft a biscuit bread pudding for an indulgent dessert.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store your biscuits in an airtight container at room temperature for up to two days. They remain soft and delicious when kept this way, perfect for a quick grab-and-go snack or breakfast.

Freezing

You can freeze these biscuits before baking by placing the cut-out biscuits on a baking sheet until firm, then transferring them to a freezer-safe bag. This way, you’ll have fresh biscuits whenever you want — just pop them straight into a preheated oven without thawing.

Reheating

To reheat, wrap biscuits in foil and warm them in the oven at 350°F (175°C) for 10-15 minutes until heated through. You can also microwave them wrapped in a damp paper towel for a shorter, softer reheat, but the oven method keeps that lovely crust intact.

FAQs

Can I substitute regular milk for buttermilk in this recipe?

While regular milk can be used, buttermilk adds essential acidity that reacts with the baking powder to create lighter, fluffier biscuits. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to one cup of milk and let it sit for 5 minutes before using.

Why does cold butter matter so much in making these biscuits?

Cold butter creates layers in the dough during baking, which results in flaky, tender biscuits. If the butter melts into the dough before baking, the biscuits will be denser and less flaky, losing that delightful texture.

Can I make these biscuits dairy-free?

You can substitute the buttermilk with a dairy-free alternative mixed with a bit of lemon juice and replace butter with a non-dairy spread or coconut oil, but note the flavor and texture may differ slightly from traditional buttermilk biscuits.

What’s the best way to cut biscuits without them sticking to the cutter?

Lightly flour your biscuit cutter before each use and gently press straight down without twisting. Twisting seals the edges and can prevent a good rise during baking.

How can I make my biscuits more golden on top?

Brushing the tops with honey and melted butter before the final baking step or right after they come out of the oven encourages that rich golden color and glossy finish that’s visually and flavorfully appealing.

Final Thoughts

This Buttermilk Biscuits Recipe is truly a treasure worth making again and again—a simple yet soulful delight that fills your home with warmth and creates smiles at every meal. Once you taste that tender crumb and buttery aroma, you’ll see why these biscuits often steal the show. So, grab your ingredients, roll up your sleeves, and bake a batch to share with the people you love. Trust me, they’ll thank you!

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