EASY Buttermilk Biscuits Recipe

I can never resist these sky-high buttermilk biscuits with fluffy, buttery layers and a glossy honey butter topping. With just 6 simple ingredients, they turn out so tender and bakery-worthy every time.

I’m obsessed with these easy buttermilk biscuits because they hit that flaky, buttery spot without acting fancy. I love the tall layers, the tender middle, and the golden tops that beg for that sweet topping.

But the best part is how they taste like I fussed way more than I did. Cold buttermilk keeps every bite soft and rich, while unsalted butter brings those little pockets I can’t stop pulling apart.

And yes, I absolutely tear one open while it’s still fresh and swipe up every glossy drip. Simple, messy, buttery.

My kind of biscuit, every single time. No notes, ever.

Ingredients

• All-purpose flour gives these biscuits their soft, sturdy body without getting fancy.
• Baking powder brings the lift, so you’ll get those tall, fluffy layers.
• Baking soda helps with browning and keeps the buttermilk tang in check.
• Fine salt makes everything taste better.

  Bland biscuits are just sad.

• Cold butter is the magic for flaky pockets and tender, buttery bites.
• Buttermilk adds tang, moisture, and that cozy homemade biscuit flavor.
• Softened butter turns into a creamy spread that melts right into warm biscuits.
• Honey adds sweetness without making things feel like dessert for breakfast.
• Plus a pinch of salt keeps the honey butter from tasting flat.
• Basically, these are simple ingredients doing big, comforting biscuit work.

Ingredient Quantities

• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3/4 to 1 cup cold buttermilk
• 4 tablespoons unsalted butter, softened (for honey butter)
• 2 tablespoons honey (for honey butter)
• Pinch of salt (for honey butter)

How to Make this

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl whisk together 2 1/2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon fine salt.

3. Add 1/2 cup cold unsalted butter, cut into small cubes, to the dry ingredients and use a pastry cutter or your fingertips to cut the butter in until the mixture resembles coarse crumbs with some pea sized pieces of butter remaining.

4. Make a well in the center and pour in 3/4 cup cold buttermilk; stir gently with a fork until the dough just comes together, adding up to 1 cup total buttermilk only if the dough is too dry.

5. Turn the dough out onto a lightly floured surface, fold it over itself 4 to 6 times to create layers, then gently pat or roll to about 1 inch thick.

6. Use a 2 1/2 inch round biscuit cutter and press straight down without twisting to cut biscuits; gather scraps, re pat once, and cut remaining biscuits.

7. Place biscuits on the prepared sheet close together for tall layers or spaced apart for crisper sides; brush tops lightly with a little additional buttermilk if desired.

8. Bake 12 to 15 minutes until risen and golden brown on top.

9. Meanwhile, make the honey butter by beating 4 tablespoons softened unsalted butter with 2 tablespoons honey and a pinch of salt until smooth.

10. Remove biscuits from the oven and brush tops with the honey butter while warm, or serve the honey butter on the side.

Equipment Needed

1. Oven and baking sheet lined with parchment paper
2. Large mixing bowl
3. Whisk and measuring cups and spoons
4. Pastry cutter or your fingertips
5. Fork for stirring the dough
6. Lightly floured work surface and bench scraper or hands for folding
7. 2 1/2 inch round biscuit cutter
8. Pastry brush and small bowl for honey butter

FAQ

EASY Buttermilk Biscuits Recipe Substitutions and Variations

• All purpose flour: Swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser biscuit; or use self rising flour and omit the baking powder, baking soda and salt (reduce total rising agents accordingly).
• Cold unsalted butter: Use cold vegetable shortening or cold lard cut into cubes for a flakier, slightly less buttery flavor; keep pieces small and cold.
• Cold buttermilk: Substitute 3/4 cup milk plus 3/4 teaspoon white vinegar or lemon juice, let sit 5 minutes; or use plain yogurt thinned with a little milk to the same volume.
• Honey (for honey butter): Replace with pure maple syrup or agave nectar at the same amount for a different but complementary sweetness.

Pro Tips

– Keep every ingredient cold. Chill the butter until just before cutting it in, and use cold buttermilk. Cold fat yields those flaky pockets you want, so avoid letting the dough warm up while you work.

– Aim for pea sized bits of butter, not crumbs. Those visible little chunks melt in the oven and create steam pockets that lift the layers. If you smash everything too fine you lose the texture.

– Be gentle and quick when handling the dough. Fold it over itself 4 to 6 times to build layers, but stop as soon as the dough holds together. Overworking makes tough biscuits.

– Press the cutter straight down, do not twist. Twisting seals the edges and prevents rise. Repat scraps only once or twice so you do not overdevelop the gluten.

– Brush or spoon the honey butter on right out of the oven while the biscuits are still hot. The heat helps the butter melt into the tops and carries the honey flavor deeper.