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Buttermilk Biscuits

These soft, buttery buttermilk biscuits boast a delightful flakiness with countless layers. Using only six straightforward ingredients, this recipe comes together in approximately 35 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 13 Biscuits
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • Unsalted Butter 113g, 8 Tbsp: Cold and cubed into ½-inch pieces
  • All-Purpose Flour 313g, 2 ½ cups: Measured by spooning and leveling, with additional for dusting
  • Baking Powder 2 Tbsp: Aluminum-free for optimal taste
  • Salt 1 tsp: Enhances overall flavor
  • Cold Buttermilk 270ml, 1 cup + 2 Tbsp: Divided into portions
  • Honey 2 tsp, 14g: Provides subtle sweetness
  • Optional Honey Butter Topping: Combine 2 Tbsp melted butter with 1 Tbsp honey

Method
 

  1. Instructions
  2. Preheat the Oven
  3. Set the oven temperature to 425°F (218°C).
  4. Combine Dry Ingredients
  5. In a large mixing bowl or food processor, mix together the flour, baking powder, and salt until evenly distributed.
  6. Incorporate Butter
  7. Add the cubed butter into the dry ingredients. Use a pastry cutter or pulse the mixture in the processor until it resembles coarse crumbs. If processed, transfer to a large bowl.
  8. Prepare the Dough
  9. Create a well in the center of the mixture and pour in 1 cup (240ml) of buttermilk along with the honey. Gently fold with a spatula until the mixture begins to form. Take care not to overmix; the dough should be slightly crumbly with wet patches.
  10. Shape and Fold
  11. On a floured surface, gather the dough using floured hands. Flatten it into a ¾-inch thick rectangle. Fold one side into the center, followed by the other, and rotate horizontally. Repeat the flattening and folding process three more times. Shape into a final ¾-inch thick rectangle.
  12. Cut Biscuits
  13. Using a 2.5 to 3-inch biscuit cutter, press straight down into the dough without twisting. Re-roll scraps as needed to create 8-10 biscuits. Arrange the biscuits close together on a parchment-lined baking sheet or in a greased 10-inch cast iron skillet, ensuring they touch.
  14. Bake
  15. Brush the tops with the remaining 2 tablespoons of buttermilk. Bake for 18-20 minutes until the tops are golden.
  16. Finish and Serve
  17. If desired, brush the warm biscuits with honey butter. Serve immediately.

Notes

Notes
Storage: Biscuits can be stored tightly covered at room temperature or in the refrigerator for up to 5 days.
Freezing Instructions: Both baked biscuits and prepared dough freeze well for up to three months. For dough, wrap securely in plastic and thaw in the refrigerator before baking.
Buttermilk Substitute: Combine 2 tsp of lemon juice or vinegar with milk to make 1 cup. Let it sit for 5 minutes before use.
Baking Tools: Grease a cast iron skillet if it is not well-seasoned. Preheating the skillet is optional but may enhance baking results.