Homemade Buttermilk Honey Biscuits Recipe
This classic homemade biscuits recipe yields fluffy, golden-brown biscuits with a tender crumb and buttery flavor. Made from scratch using simple ingredients like all-purpose flour, cold butter, and buttermilk, these biscuits are perfect for breakfast, brunch, or as a side to any meal. The technique of folding the dough multiple times creates flaky layers, and a final brush of honey butter adds a delicious sweet finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings (8-11 biscuits)
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold
- 1 cup + 2 Tablespoons (270ml/g) cold buttermilk, divided
- 2 teaspoons (14g) honey
Topping
- 2 Tablespoons (28g) butter, melted
- 1 Tablespoon (21g) honey
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) for optimal baking temperature to achieve golden biscuits.
- Combine Dry Ingredients: In a large bowl or food processor, whisk or pulse together the flour, baking powder, baking soda, and salt until evenly mixed.
- Cut in Butter: Add the very cold, cubed unsalted butter. Use a pastry cutter or pulse in the food processor until you have coarse crumbs to ensure flaky texture.
- Add Buttermilk and Honey: Pour 1 cup cold buttermilk into the center well of the mixture and drizzle 2 teaspoons honey on top. Fold gently with a spatula or spoon until dough begins to come together. Avoid overmixing – it should remain slightly shaggy and crumbly with some wet areas.
- Form and Fold Dough: Turn dough onto a floured surface, bringing it together gently using floured hands. Flatten into a 3/4-inch thick rectangle. Fold one side into center, then the other side on top. Rotate dough 90 degrees and flatten again. Repeat folding and rotating three more times in total, finishing with a 3/4-inch thick rectangle. This layering creates flakiness.
- Cut Biscuits: Using a 2.5- or 3-inch biscuit cutter, cut out biscuits without twisting the cutter to prevent sealed edges, which inhibit rising. Re-roll and cut any scraps. Arrange about 8-11 biscuits close together in a 10-inch cast iron skillet or on a parchment-lined baking sheet so they touch.
- Brush with Buttermilk and Bake: Brush biscuit tops with the remaining 2 tablespoons of cold buttermilk. Bake for 18-20 minutes until tops are golden brown and biscuits have risen fully.
- Apply Honey Butter: Whisk melted butter with 1 tablespoon honey. Brush the warm biscuits with this topping to add a rich, sweet finish. Serve immediately for best flavor.
- Store Leftovers: Store any leftover biscuits tightly covered at room temperature or in the refrigerator for up to 5 days to maintain freshness.
Notes
- Baking powder and baking soda help the biscuits rise and create a light texture.
- Using very cold butter is crucial for flaky layers.
- Gently handling the dough and multiple folds develop the texture without overworking it.
- Do not twist the biscuit cutter when cutting to allow biscuits to rise properly.
- Baking the biscuits close together encourages soft sides.
- Optional honey butter topping adds sweetness and shine.
