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Delicious buttermilk biscuits are deceptively simple to make. They are flaky, melt in your mouth and you won’t stop eating them. They stand tall and have the best layers.
Check out some of our best side dishes too – buttery rolls, red lobster cheddar bay biscuits, homemade garlic bread and jalapeno cornbread.
Homemade Buttermilk Biscuits
If you’ve ever wanted a recipe for sky high biscuits with the perfect layers, melt in your mouth texture and really the best that there is, these homemade buttermilk biscuits tick all the boxes! You won’t wait for an occasion to make these because the family will be asking for them again and again.
There is nothing like breaking apart a warm biscuit, slathering it with butter and some honey (or maple syrup) and just digging in.
Ingredients for Buttermilk Biscuits
The list of ingredients for these biscuits is fairly short. You’ll need flour, baking powder, baking soda, butter, buttermilk, salt and sugar. Its how all of these combine that gives you the best homemade buttermilk biscuits.
Trick to flaky, tall buttermilk biscuits
The trick to the best buttermilk biscuits is that you should have cold butter and buttermilk. So make sure that you use butter straight from the fridge. Don’t leave it out on the counter while you do other things. In fact, you can cut up the butter and then place it back in the fridge for a few minutes while you get everything else together.
It’s also important not to overwork the dough. The butter creates pockets which melt in the oven and then give these biscuits the most amazing flakiness.
We also use a technique similar to rolling croissants which works really well here. Once the dough is ready, roll it out into a rectangular, take one third and put it over the other third like an envelope. Roll it out again and repeat once more. This creates even more layers in the biscuits.
And seriously, you will be in biscuit heaven. I’m sure there is one somewhere! Serve this homemade sausage gravy or use these as a base for shortbread sundae. Yum!!
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Homemade Buttermilk Biscuits
Equipment
- Oven
Ingredients
- 2 ¼ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons cubed cold butter, ¼-inch pieces
- ¾ cup cold buttermilk
- 2 tablespoon buttermilk, for brushing
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a bowl, whisk together 2 ¼ cup all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, and 1 teaspoon salt. Cut the 8 tablespoons cubed cold butter, into the flour mixture with a pastry cutter or a fork until it resembles coarse crumbs.
- Add the ¾ cup cold buttermilk and use a spatula to combine till a rough dough forms.
- Turn the dough out on a floured work surface and gently bring the dough together with your hands, being careful not to overwork it.
- Roll the dough out into 1/2 inch thickness and cut 10-12 biscuits. While cutting the biscuits, don't rotate the cookie cutter.
- Transfer the biscuits to the lined baking sheet. Brush with 2 tablespoon buttermilk, and bake for 15 minutes till the top is golden brown. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When do you add the honey in this recipe for homemade buttermilk biscuits or is it used for brushing on the biscuits after baking?
Janie! Thank you for pointing this out to me! I actually had a contributor add this recipe, so I’m not one hundred percent sure when you would add the honey. Probably with the buttermilk. I would recommend following this recipe for my buttermilk biscuits.
I assume the 1 tbs honey is to combine with the buttermilk for brushing the tops?
I am wondering the same thing about the honey? When would it be added?
There is nothing like breaking apart a warm biscuit, slathering it with butter and some honey (or maple syrup) and just digging in.
I really enjoyed how flaky these biscuits were! In my experience, alternating the buttermilk with the dry ingredients helps to lock in moisture while allowing the outside to get crispy. Have you thought of various dishes for these biscuits? What types of foods would they go well with aside from the traditional sausage gravy? Overall, I thought that this biscuit recipe was perfect, reminding me of the ones that my grandmother used to make for breakfast.