This homemade Buttermilk Biscuits recipe is quick to make and yields the most amazing buttery, flaky biscuits. They’re SO much better than store bought and only require simple pantry ingredients.
If you love warm bread recipes you should try Buttermilk Cornbread, Cinnamon Roll Biscuits, Whole Wheat Bread, Applesauce Bread, or Perfect Cinnamon Rolls.
Why I love this Buttermilk Biscuits recipe:
- Texture – When you make buttermilk biscuits from scratch the dough is folded into layers to create the flaky biscuits we all love, with a crisp exterior and soft and chewy interior.
- Sweetened with honey, instead of sugar, which adds the best subyle sweetness, and softness.
- Versatile – Eat warm slathered with butter and homemade strawberry jam, or enjoy with a warm bowl of soup. Use for breakfast sandwiches, as a side to egg casserole, or with our delicious sausage gravy over the top!
How to make Biscuits:
Combine Dry Ingredients: Stir baking powder, flour, and salt together in a large bowl. Grate the frozen butter into the flour then use a pastry blender or mix the butter in. Place the mixing bowl in the fridge for 10 minutes. Similar to making pie crust, we want our ingredients to stay cold up until the biscuits go into the oven so that they bake with flakey, tender layers.
Add Wet Ingredients: Measure buttermilk into a liquid measuring cup then stir in the honey. (If you don’t have buttermilk on hand, use my buttermilk substitute). Add to the flour mixture from the fridge and stir together just until combined. Turn the dough out onto a lightly floured surface and gently mold into a ball.
Shape Dough: Press the dough with your hands (or a rolling pin) into a rectangle that is about ½ inch thick. Fold the dough into thirds, like a brochure. Repeat that process one more time, pressing the dough down to ½ inch thick and then folding it into thirds. This process helps create layers that will allow for a flakey biscuit texture.
Cut Out Biscuits: Roll the dough just ¾ inch thick then use biscuits cutters to cut into desired sizes.
Bake: Place biscuits on a parchment paper lined baking sheet then bake them for 10-12 minutes at 400°F.
Serve: I love to serve these easy buttermilk biscuits with strawberry jam, sausage gravy, with a bowl of soup, or topped with whipped cream and strawberries for a strawberry shortcake!
Storage and Freezing Instructions:
To Make Ahead: Prepare biscuits dough as directed, but before cutting the dough to bake, cover the dough tightly in plastic wrap and refrigerate for up to days, before cutting and baking.
To Freeze: Prepare dough up until baking. Place uncooked biscuits on a parchment lined baking sheet, cover lightly with plastic wrap and freeze for 30 minutes. Transfer to a freezer safe bag or container and freeze for up to 3 months. Place frozen biscuits on a baking sheet, covered, to thaw overnight in the fridge before baking. Baked biscuits also freeze well, stored in an airtight container in the freezer for up to 3 months.
Recipe Variations:
Check out these breakfast favorites:
- Breakfast Skillet
- Hashbrown Breakfast Casserole
- English Muffins
- Chocolate Banana Bread
- Chocolate Overnight Oats
- Cottage Cheese Pancakes
- Crab Cake Benedict
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Recipe
Buttermilk Biscuits
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 Tablespoons butter , frozen
- 3/4 cup buttermilk*
- 3 Tablespoons honey
Instructions
- Preheat oven to 400°
- Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture and then use a pastry blender or fork to incorporate it until mixture resembles coarse meal. Chill in refrigerator for 10 minutes.
- Stir honey into buttermilk until well blended.
- Add buttermilk mixture to flour mixture and stir just until moist. Turn dough out onto a lightly floured surface and form gently into a ball. Roll or pat the dough into a rectangle ½ inch thick.
- Fold the dough into thirds (as if folding a piece of paper to fit into an envelope). Gently re-roll dough into a rectangle, ½ inch thick. Fold dough into thirds one more time. Gently roll to a 3/4-inch thickness.
- Cut dough with a biscuit or cookie cutter to form 10-12 biscuits. Place them 1 inch apart on a baking sheet lined with parchment paper.
- Bake at 400° for 10-12 minutes or until golden and cooked through. Remove from pan and cool on wire racks.
- Store biscuits at room temperature for 1-2 days, or for best results, wrap in plastic wrap and freeze leftover biscuits in an airtight container for up to 3 months.
Notes
Nutrition
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*I originally shared this recipe April 2013. Updated December 2018 and March 2022 and November 2023.
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This is our go to recipe because we usually have everything on hand! It’s a crowd pleaser every time. Thank you so much!
Tastes amazing. Super easy with the freezing the butter then grating it in. But only 2 of my biscuits rose. The rest stayed flat. Idk what I did wrong!
Possibly could your baking powder be expired? That’ll do it!!
Everyone loved them, I will be making them again real soon.
Delicious and easy to make!
Amazing! Perfect recipe and easy to follow for the beginner baker! Family was asking for more! Thank you for the easy to understand instructions!
Add these twice already this week! First time I made them I did a single batch and also made the sausage gravy recipe she has posted and holy holy was it the perfect comfort food night recipe I could never find. I’m Canadian and living in Canada, so sausage and biscuits is not “typical” up here, but I made them for my MIL and she was in love!
I made a double batch this morning and made them using a little less honey (the honey I have is a bit more pungent so I added a little less to have it balance in the biscuits) and I also ran out of baking powder so I substituted 1 tsp baking powder = 1/4 tsp baking soda + 1/2 cream of tartar. I found using the baking powder substitue mentioned above did make these just a bit more light and fluffy. I’ll have to try and compare again to see if it was a difference maker or if it was just having done it once already, but I’ll have plenty of opportunities to do so because I am making sure this recipe gets committed to memory. Absolutely perfect! Thank you for sharing this recipe!
Probably the worst biscuit recipe I’ve ever made. Did not rise well at all. Heavy dough. Tasted terrible and I tried twice. All new ingredients. I’ve been baking for 20 years. As soon as I mixed it I knew something didn’t look right.
Terrible, sorry. Cooking time, ingredient ratios, awful. Did you even try this recipe?
Could you explain what went wrong exactly? We’ve been making this recipe for many years and they’re our absolute favorite biscuits. I’d love try and help you get them right.
I really wish I could post a photo so those can see this recipe does result in the amount that is stated. I wanted mini biscuits for our daughters so I made 8 good size biscuits and 10 smaller sizes. If I didn’t make the smaller ones, I have no doubt I would have been able to create the amount stated in recipe.
I chose to use your recipe for homemade buttermilk as well (vinegar and soy) and worked great. Thanks!
I also cooked these biscuits in a Gourmia air fryer at 375. For the regular biscuit size I used 11 minutes and the smaller size 9 minutes should work.
I plan on making your gravy recipe to accompany this. Thank you very much. Even tasted great with butter and cinnamon sugar topping!