Buttermilk Biscuits
Flakiest homemade biscuits that are easy to make, rise high, have a crispy exterior, and an incredibly soft and flaky interior. Uses simple ingredients and little time!
Servings: 10 biscuits
Ingredients
- 2 ½ cups (300 g) all purpose flour (weighed or spooned & leveled)
- 1 tsp salt
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 cup unsalted butter, cold
- 1 cup buttermilk, shaken & cold
- 2 tsp honey
Instructions
- Preheat oven to 425° F. Prepare a baking sheet lined with parchment or a cast iron pan.
- Combine flour, salt, baking powder, and baking soda in a bowl or food processor. Add cold butter in cubes. Using a pastry blender or a food processor, chop the butter into the flour until it's in small pea sized pieces evenly through the flour.
- Add buttermilk and honey. Using a spatula, gently fold the dough together until no dry flour remains. Do not stir vigorously or overwork the dough.
- Flour a clean work surface and place biscuit dough. Press into a rectangle that's about 1/2 inch thick. Fold one side over until it meets about the middle, then fold the other side over on top like a letter. Gently press the dough together.
- Using a biscuit cutter or round glass, cut out circles. Do not twist the cutter as that will seal the ends and prevent the biscuits from rising as well. Just sharply cut through and remove the circle. Bring together the remaining biscuits scraps, then cut out remaining dough.*You can also use a sharp knife to cut into squares as well
- Place biscuits close together on a baking sheet or cast iron pan so they are gently touching (this will help them rise better). For extra flakiness, you can brush the tops with additional buttermilk. Bake for about 12-15 minutes, until tops and bottoms are golden and crispy.
- Remove from oven and if desired, brush the tops with melted butter. Serve with butter, jam, or honey. Enjoy! Store leftovers airtight for up to 3 days for best freshness. You can also freeze for up to 3 months. Reheat by placing defrosted biscuits in a 350° F oven for about 10 minutes, or until warm.
Notes
TIPS:
- If your hands are warm and the butter in the dough starts to soften, you can place your formed biscuits in the freezer for a few minutes prior to baking to get them cold again.
- Make sure all your ingredients are cold! You don't have to, but I love using flour from the freezer so even that is nice and cold.
- You can store unbaked formed biscuits in the freezer for up to 3 months. Defrost in the fridge then bake as directed.
- Out of honey? While I prefer honey, you can replace with equal parts sugar.
- Fresh buttermilk is always best, but in a pinch you can substitute buttermilk with 1 cup milk (fattiest you have around) and 2 tsp vinegar or lemon juice.
- Make into savory herb biscuits by adding 1/3 cup freshly chopped herbs or about 2-3 TB dried herbs. Some recommended herbs include rosemary, thyme, basil, chives, parsley, or oregano. Want it cheddar herb? Add 1 cup shredded cheddar cheese and gently fold into the dough with the herbs.