This homemade Buttermilk Biscuits recipe is flaky, quick to make, and uses simple pantry ingredients. They’re outrageously delicious and SO much better than store bought!
Why this is the BEST Buttermilk Biscuits recipe:
- Texture – These have a perfectly light and fluffy texture since it is folded into layers, similar to a puff pastry. This method makes them flaky and soft.
- Honey – Sweetened with honey instead of sugar, which adds amazing flavor 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 to go 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 and use a pastry blender or fork to work the butter in. Place the mixing bowl in the fridge for 10 minutes. Similar to 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 and stir in the honey. 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 and use biscuits cutters to cut into desired sizes.
Bake: Place biscuits on a parchment paper lined baking sheet and bake them for 10-12 minutes at 400°.
Tips for Perfect Flaky Buttermilk Biscuits:
- Use frozen butter.
- Don’t over mix the dough.
- Fold the biscuits into layers.
- Push straight down with a sharp biscuit cutter.
Storage and Freezing Instructions:
To Store: Keep biscuits in an airtight container at room temperature for 1-2 days or in the fridge for up to a week.
To Freeze: Prepare dough up until baking. Place uncooked biscuits on a cookie sheet covered with parchment paper. Gently lay plastic wrap on top and put the cookie sheet in the freezer. Once your biscuits are frozen, place them in a gallon ziplock bag and put them back in the freezer for up to 3 months. When you are ready to eat them, place them back on a parchment lined baking sheet and allow them to come to room temperature. Bake at 400° for 10-12 minutes. You can also freeze fully baked biscuits in an airtight container for up to 3 months.
Check out these breakfast favorites:
- Healthy Banana Bread
- Overnight Cinnamon Rolls
- Yeasted Waffles
- Cranberry Orange Muffins
- Buttermilk Pancakes
- Overnight Breakfast Casserole
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- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 Tablespoons frozen butter
- 3/4 cup buttermilk*
- 3 Tablespoons honey
- 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.
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*I originally shared this recipe April 2013. Updated December 2018 and March 2022.