Homemade Buttermilk Biscuits
These homemade flaky buttermilk biscuits are flaky on the outside and light and fluffy on the inside. Best of all they can be prepared in 30 minutes!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 biscuits
- 2 1/2 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup cold buttermilk
- 1 tbsp honey
Preheat oven to 425°F. Place the flour, baking powder and salt in a food processor and pulse until combined. Add the cubed butter and pulse several times until coarse crumbs form. Pour mixture into large bowl.
Create a well in the center of mixture and add buttermilk and honey. Stir everything together with a spatula until just combined - do not overwork the dough.
Place the dough on a lightly floured surface. Roll it into a rough rectangle, about one inch thick. Fold one side into the center and then the other side and turn it horizontal. Gently flatten. Repeat the folding process 6 times.
Gently roll out the dough once more into a rough rectangle until it's about 1/2 inch thick. Cut the biscuit with a 3-inch biscuit cutter or floured glass. Re-roll any scraps until you get 8 biscuits total.
Place parchment paper on baking sheet and arrange biscuits so they're touching. Brush the tops of each biscuit with buttermilk. Bake for 15-20 minutes or until the tops are golden brown. Remove from oven and brush with some melted butter.
- Use cold butter: It is super important to use cold butter. You want pockets and layers and when the butter melts as the biscuits bake, it releases steam which creates pockets of air. This makes them flaky on the inside, but crisp on the outside. It doesn't hurt to throw the butter in the freezer for 15 minutes before using.
- Buttermilk and honey: The acidity as well as the fat from the buttermilk works in conjunction with the baking powder to help the dough rise, while the honey helps balance the salt out.
- Do not overmix: The key to good flaky buttermilk biscuits is not overworking the dough! I repeat, you DO NOT overwork the dough. You want to form the dough until it just comes together.
- Fold and flatten dough: Folding the dough creates layers. You want to fold in thirds toward the center and do it 6 times to create enough layers.
- Do not twist biscuit cutter: It is important to not twist the cutter when cutting out your biscuits. Just press the cutter down firmly. By twisting, you actually seal the edges and prevent the biscuits from rising.
- Bake close together: If you want biscuits to really rise, they rise more when they are touching. It prevents them from spreading out when baking.
Serving: 1biscuit | Calories: 262kcal | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 34mg | Sodium: 357mg | Potassium: 6mg | Fiber: 1g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 0mg | Calcium: 20mg | Iron: 0mg