The Cozy Cook

Book cover graphicThe Cozy Cookbook is here! Order Now!

Buttermilk Biscuits

These homemade buttermilk biscuits have fluffy, flaky layers and a sweet honey butter topping. They take just 35 minutes to make with just 6 ingredients!

 Be sure to serve these with my savory Sausage Gravy or my Chicken Pot Pie with Biscuits.

A bowl of buttermilk biscuits with a cloth underneath.

Buttermilk Biscuits

I am not typically a successful baker, and I have yet to mess these biscuits up. It hasn’t ever happened once. So I promise you, you can do the same.

Be sure to check out my PRO TIPS and it will be a breeze, there are just a few simple rules to follow. (BONUS: You can even make these without buttermilk, check out my substitution options below!)

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Combine flour, baking powder, and salt. Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter to work the butter in until coarse crumbs have formed.

Create a hole in the middle and add cold buttermilk and honey. Use a silicone spatula to stir until just combined, don’t overmix. 

A glass bowl with dough before and after being mixed to make Buttermilk Biscuits.

Use your hands to gently form a 10-inch rectangle. Fold one side into the center, then the other side. Rotate the dough horizontally and gently form it back into a 10-inch rectangle. 

REPEAT the same folding technique 2 more times. This is what creates the layers in the biscuits.

Form into a 10 x 7 inch rectangle about 1-inch thick. Use a 3-inch biscuit cutter (product link in tools section below) to cut out 6 biscuits. Roll back into a rectangle that’s 1-inch thick and cut out 2 more biscuits. You’ll end up with about 8 in total. 

A wooden cutting board with Buttermilk Biscuit dough being rolled and folded.

A cutting board with buttermilk biscuit dough being rolled and cut into biscuits.

Place into a buttered cast iron skillet or on parchment paper. 

Place them close together- this is important as this helps them to rise. Bake at 425° for 15 minutes or until the tops are golden brown.

Combine honey/melted butter and brush the tops when they come out of the oven. For more browning on top, bake for up to 5 more minutes at 450°. Serve and enjoy!

Buttermilk biscuits in a cast iron skillet before and after being baked.

Pro Tips

  • To properly measure the flour, take a spoon and scoop it into the measuring cup as opposed to dipping the measuring cup into the flour. Use the knife to level off the top. This is important to have an accurate measurement.
  • Alternatively, you can weigh the flour. 2 ½ cups all-purpose flour is equal to 300 grams. Be sure to subtract the measuring cup from the weight.
  • Don’t twist the biscuit cutter: it will seal the edges and prevent airflow which will hinder them from rising.
  • Salt: Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use Redmond Real Salt for all of my baking and cooking recipes. (Enter code ‘COZY‘ for 15% off!)
  • Butter: I use salted butter for this recipe but feel free to use unsalted. Land O’ Lakes or Cabot Butter are my preferred brands. If you have frozen butter, you can shred it and incorporate it into the dough instead of refrigerated butter.
  • If you don’t have honey, an equal amount of sugar can be used in the biscuits and you can brush the tops with just butter. (But honey really adds *great* flavor!)
  • Make sure the butter is very cold. When the butter melts in the oven, it creates steam which forms air pockets, which makes the layers light and fluffy.
  • Don’t overmix the dough or it will become too dense and won’t be as flaky and soft.
  • Fold the dough as instructed and pictured above- this is really important, that’s what creates the layers within the biscuit.
  • A large fork can be used if you don’t have a pastry cutter.

What Does Buttermilk Do For Biscuits?

  • Tang: Buttermilk adds a nice tangy component to baked goods.
  • Acidity: The acidity in the buttermilk works in conjunction with the baking powder to help the biscuits rise. 
  • Liquid: This is what forms the dough and creates steam in the oven which in turn, allows the layers in the biscuits to rise.
  • Low Fat Content: Buttermilk is usually low in fat content, which works as a nice offset since butter is dispersed throughout the dough and is high in fat.

Buttermilk Substitutes

To create a substitute for buttermilk, you’ll need milk and any one of the following: Sour Cream, Plain Yogurt, White Vinegar, or Lemon Juice. These instructions give you enough to make a cup, which is sufficient for this recipe.

  • 4 tablespoons milk + enough sour cream to make a cup.
  • 2 tablespoons milk + enough plain yogurt to make a cup.
  • 1 tablespoon white vinegar + enough milk to make a cup. Let sit for 5-10 minutes.
  • 1 tablespoon lemon juice + enough milk to make a cup. Let sit for 10 minutes. It’ll look curdled. Stir to combine.

Make-Ahead Method

  • Method #1: Prepare the dough and cut the biscuits. Refrigerate for up to 2 days prior to baking. Alternatively, you can prepare the dough and complete the folding steps, cover the dough with plastic wrap and cut the biscuits prior to baking.
  • Method #2: Make dough and cut biscuits as outlined. Flash freeze on a baking sheet for 2 hours, then store in a freezer bag for up to 3 months.
  • Let them defrost in the fridge overnight, then bake as outlined.

Storage

  • Store in an airtight container and refrigerate for up to 5 days.
  • Refrigerated biscuits retain more moisture and therefore taste better when reheated (vs. storing at room temperature). 

Fluffy Buttermilk Biscuits stacked on top of each other in a bowl.

Tools for This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Golden Buttermilk Biscuits in a bowl with a cloth.

Buttermilk Biscuits

4.99 from 177 ratings
These homemade buttermilk biscuits have fluffy, flaky layers and a sweet honey butter topping. They take just 35 minutes to make with just 6 ingredients!

Ingredients

  • 2 ½ cups all-purpose flour
  • 2 tablespoons aluminum free baking powder, *not baking soda*
  • 1 teaspoon salt
  • 2 teaspoons honey
  • 1/2 cup very cold butter, equal to 1 stick.
  • 1 cup + 3 Tablespoons cold Buttermilk

Topping

  • 2 Tablespoons honey
  • 1 Tablespoon butter

Instructions

  • Preheat oven to 425°.
  • Add the flour, baking powder, and salt to a large mixing bowl. Stir until well-combined.
  • Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form.
  • Create a hole in the middle of the dry mixture and add the cold buttermilk and honey. Use a silicone spatula to gently stir until just combined. Don’t overmix. It will be crumbly.
  • Add the dough to a floured surface and create a rectangle with your hands about 9 inches long.
  • Fold the left side into the middle, then the right side. (See process shots.)
  • Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.
  • Form into a 10 x 7 inch rectangle about 1-inch thick.
  • Use a 3-inch cookie cutter to cut 6 circles. Do not twist the cutter, it will seal the edges and prevent airflow which will hinder them from rising. Lightly flour the inside of the cutter in between. I like to store them in the fridge as I cut them to prevent them from getting too warm.
  • Roll the dough back out until it’s 1 inch thick again and cut 2 more biscuits. You should end up with about 8 biscuits total.
  • Butter a 10-inch cast iron skillet and place the biscuits inside so that they are almost touching. The close proximity makes them rise better. You could also place them close together on parchment paper on top of a baking sheet.
  • Bake for 15 minutes or until the tops are golden brown.
  • Combine the honey and melted butter and brush the warm biscuits with it. For more browning on top, bake for up to 5 more minutes at 450°.
  • Store in an airtight container or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.

Notes

Ensure the baking powder is labeled "aluminum free", this is an extra precaution to avoid a chemical aftertaste, (although I don't taste one with regular baking soda, some are more sensitive to this aftertaste than others).
1 Tablespoon baking powder + 1/2 teaspoon baking soda may also be used.

To properly measure the flour, take a spoon and scoop it into the measuring cup as opposed to dipping the measuring cup into the flour. Use the knife to level off the top. This is important to have an accurate measurement.
Alternatively, you can weigh the flour. 2 ½ cups all-purpose flour is equal to 300 grams. Be sure to subtract the measuring cup from the weight.

Salt: Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use Redmond Real Salt for all of my baking and cooking recipes. (Enter code 'COZY' for 15% off!)

Butter: I use salted butter for this recipe but feel free to use unsalted. Land O' Lakes or Cabot Butter are my preferred brands. If you have frozen butter, you can shred it and incorporate it into the dough instead of refrigerated butter.

If you don’t have honey, an equal amount of sugar can be used in the biscuits and you can brush the tops with just butter. (But honey really adds *great* flavor!)

Don’t overmix the dough or it will become too dense and won’t be as flakey and soft.

Buttermilk Substitutes:
  • 4 tablespoons milk + enough sour cream to make a cup.
  • 2 tablespoons milk + enough plain yogurt to make a cup.
  • 1 tablespoon white vinegar + enough milk to make a cup. Let sit for 5-10 minutes.
  • 1 tablespoon lemon juice + enough milk to make a cup. Let sit for 10 minutes. It’ll look curdled. Stir to combine.

Make-Ahead Method
  • Method #1: Prepare the dough and cut the biscuits. Refrigerate for up to 2 days prior to baking. Alternatively, you can prepare the dough and complete the folding steps, cover the dough with plastic wrap and cut the biscuits prior to baking.
  • Method #2: Make dough and cut biscuits as outlined. Flash freeze on a baking sheet for 2 hours, then store in a freezer bag for up to 3 months.
  • Let them defrost in the fridge overnight, then bake as outlined.
Storage
  • Store in an airtight container and refrigerate for up to 5 days.
  • Refrigerated biscuits retain more moisture and therefore taste better when reheated (vs. storing at room temperature). 

Nutrition

Calories: 299kcal, Carbohydrates: 38g, Protein: 5g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 440mg, Potassium: 393mg, Fiber: 1g, Sugar: 7g, Vitamin A: 448IU, Vitamin C: 1mg, Calcium: 175mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Recipe Adapted from Sally’s Baking Addiction

 

Order The Cozy Cookbook!

Easy Recipes. Extra Comfort.

Order your copy today!

Leave a Comment & Rate this Recipe

Your email address will not be published. Required fields are marked *

Click the Stars to Rate This Recipe




399 comments on “Buttermilk Biscuits”

  1. Fantastic!!

  2. These were delicious and I was able to use everything I already had without making a trip to the grocery store.  Highly recommend this recipe.  Especially liked the tip to use frozen butter and grate it.  Made that part of the process much easier!!!

    • Hey Susan!! I am so happy to hear that you enjoyed this recipe! (I love the frozen butter trick too, it works so well!)- Thank you so much for taking the time to leave this review, I really appreciate it! Have a great weekend! -Stephanie

  3. Just baked these. Delicious. I thought there was baking soda instead of salt ( iPad issues) but they came out wonderful. Will definitely make from now on.  Never had luck with any biscuits , and these made slightly more, smaller cutter.

  4. OMG!! This recipe is awesome! My husband said they were incredible! It is definitely a keeper ❤️ Only change I did not put honey topping.. husband is not a fan of honey 

  5. I love this biscuit recipe! I was wondering though, was this recipe changed kind of recently? I made it 5+ times but then we had a move and didn’t cook as much. I made it a couple of weeks ago and it was so bitter. I’m assuming it was the baking soda but I didn’t have that issue before. 

    • Hi Tara! The recipe hasn’t changed, that is very strange that you didn’t have a bitter taste before and then suddenly did, (did you use a different kind of baking powder? I’m guessing no…very odd!) I’ve made this several times, but haven’t ever had a bitter taste. I don’t use aluminum free baking powder but I do know that using that can prevent any sort of bitter taste, so you may want to give that a try!

  6. Would there be an issue if I pre-made the dough the day prior to needing them? Is there a certain way to store them?

    • Hi Shanenel, here is the make-ahead method for making them the day before: Prepare the dough and cut the biscuits. Refrigerate for up to 2 days prior to baking. Alternatively, you can prepare the dough and complete the folding steps, cover the dough with plastic wrap and cut the biscuits prior to baking.

  7. My family loved these!

  8. “These are the best I’ve had,” said my 87 year old Southern mother-in-law. Everyone agree. 

    • Wow that’s the ultimate compliment Cristina!❤️ Of all my recipes I’ve gotten some of the best feedback from this one. Thanks so much for sharing your mother in laws comment and for taking the time to leave a review!

  9. Perfect biscuits. I paired them w sausage gravy so I left out the honey and the honey topping. I cut them into squares. Loved the flaky and crusty buttery yumminess! Thanks!!

  10. Hello! 
    Question about the recipe…it says 1/2 cup of butter (equal to 1 stick), but 1/2 cup of butter is actually 2 sticks. So I used 2 sticks but as it’s baking in the oven right now, butter is covering the bottom of my pan, so I’m wondering if you meant 1/4 cup of butter? Thanks 🙂

As Seen On…