Perfect Homemade Buttermilk Biscuits
Flaky, buttery, and ready in 35 minutes
KEY INFO
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8-12 biscuits
Difficulty: Moderate
Dietary: Contains dairy, gluten
EQUIPMENT NEEDED
- Large mixing bowl
- Pastry cutter (or fork)
- Baking sheet or cast iron skillet
- Biscuit cutter (2.5-3 inches)
- Parchment paper (optional)
INGREDIENTS
Dry Ingredients:
- 2½ cups (310g) all-purpose flour
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon salt
Wet Ingredients:
- ½ cup (113g) cold butter, cubed
- 1 cup + 3 tablespoons (280ml) cold buttermilk
- 2 teaspoons honey (optional)
For Topping:
- 2 tablespoons melted butter
- 1 tablespoon honey
METHOD
- Preheat oven to 425°F (218°C).
- Mix dry ingredients in a large bowl until well combined.
- Cut cold butter into dry ingredients using a pastry cutter until mixture resembles coarse crumbs (pieces should be pea-sized).
- Create a well in the center and pour in cold buttermilk and honey.
- Mix gently until just combined – DO NOT OVERMIX.
- Turn dough onto floured surface and pat into 1-inch thick rectangle.
- Fold dough like a letter in thirds, rotate horizontally, pat down. Repeat 2-3 times.
- Cut biscuits using a sharp cutter – DO NOT TWIST CUTTER.
- Place biscuits touching each other in skillet/baking sheet.
- Bake 12-15 minutes until golden brown.
- Brush with honey-butter mixture while hot.
CRUCIAL TIPS
- Keep everything COLD until baking.
- Don’t overwork the dough.
- Never twist the biscuit cutter.
- Place biscuits close together for higher rise.
STORAGE & VARIATIONS
Storage:
- Room temp: 2 days
- Refrigerated: 5 days
- Frozen: 3 months
Buttermilk Substitutes:
- 1 cup milk + 1 tbsp lemon juice
- 1 cup milk + 1 tbsp white vinegar
- ¾ cup sour cream + 4 tbsp milk
Common Mistakes:
- Using warm ingredients
- Overworking dough
- Twisting cutter
- Spacing biscuits too far apart
I’ve made these biscuits hundreds of times in my commercial kitchen, and these steps never fail to produce perfect, flaky results. Remember: the less you handle the dough, the more tender your biscuits will be.
