Homemade Buttermilk Biscuits
These homemade buttermilk biscuits are tender on the inside with crisp edges and full of flavor. This recipe requires only 6 ingredients and ready in about 40 minutes.
Ingredients
- 2 and ¾ cups all-purpose flour
- 3 Tablespoons baking powder
- 1 teaspoon salt
- ¾ cup (1.5 sticks) unsalted butter, very cold, cut into cubes
- 1 Tablespoon honey
- 1 and ¼ cups buttermilk, very cold
Instructions
- Preheat oven to 425°F. Lightly spray a pan or cast-iron skillet with non-stick spray. Set aside. From the buttermilk, remove 2 Tablespoons and set aside (to brush the biscuits before they bake.)
- Combine the flour, baking powder, and salt together in a large bowl or food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients using a pastry cutter or by pulsing the food processor several times. It should resemble coarse crumbs.
- If you used a food processor, pour the mixture into a large bowl. Make a well in the center of the mixture, then add the buttermilk and honey. Fold everything together with a rubber spatula until it starts to come together. Do not overmix the dough. The dough will be crumbly. Pour the dough and any dough crumbles onto a floured surface and gently bring together with generously floured hands. You may need extra flour to keep the dough from sticking.
- Using your hands or rolling pin, flatten the dough into a ½-3/4 inch thick rectangle. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten the dough again. Repeat 4-5 times. Flatten into the final ½-3/4 thick rectangle. Cut into the dough with a 2.75 or 3-inch biscuit cutter— do not twist the cutter when pressing into the dough. Re-roll the scraps until all the dough is used. You should have about 9-11 biscuits.
- Arrange the biscuits into the prepared pan as close together as you can. You want the biscuits touching. Brush the tops with remaining buttermilk. Bake for 10 minutes at 425°F, then while leaving the biscuits in the oven, reduce the temperature to 350°F and bake for an additional 15-20 minutes or until the tops are golden brown.
- Remove from the oven and allow to cool for 3-5 minutes before removing from the pan. Serve warm. Leftovers stay fresh at room temperature for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm to your liking before serving.
- Butter: Cut the butter into cubes. Keep the butter as cold as you can until you need it. I usually place the cubed butter in the freezer for about 10 minutes prior to using.
- Buttermilk: Don't have buttermilk? Make your own. Add 3 teaspoons of fresh lemon juice or white vinegar. Then, add enough milk to make 1 and ¼ cup. Stir together and let it sit for 5 minutes before using. It's best to use whole milk for this.
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