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Buttermilk Biscuit Recipe
Ash Tyrrell

Buttermilk Biscuit Recipe

The first time I made these buttermilk biscuits, I was surprised by how simple the process was. I always thought homemade biscuits required advanced baking skills, but this recipe proved otherwise. The biscuits came out tall, golden, and packed with buttery layers that practically melted in my mouth
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Prep Time 20 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 2½ cups all-purpose flour – Provides the structure for the biscuits. Measure accurately for the best texture.
  • 2 tablespoons aluminum-free baking powder – Helps the biscuits rise high and fluffy. Make sure not to substitute with baking soda.
  • 1 teaspoon salt – Enhances flavor and balances the richness of the butter.
  • 2 teaspoons honey – Adds a subtle sweetness and depth of flavor.
  • ½ cup very cold butter 1 stick – Cold butter creates steam during baking, resulting in flaky layers.
  • 1 cup + 3 tablespoons cold buttermilk – Keeps the dough tender while adding a pleasant tangy flavor.
  • 2 tablespoons honey for topping – Creates a lightly sweet glaze on top.
  • 1 tablespoon butter for topping – Adds shine and extra buttery flavor.

Method
 

  1. Preheat your oven to 425°F (220°C). Add the flour, baking powder, and salt to a large bowl. Stir everything together until evenly combined so the leavening agent is distributed throughout the flour.
  2. Cube the cold butter and add it to the flour mixture. Use a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Small pieces of butter should still be visible throughout the mixture.
  3. Create a well in the center of the flour mixture and pour in the cold buttermilk and honey. Stir gently using a silicone spatula until the ingredients just come together. Avoid overmixing because it can make the biscuits dense.
  4. Transfer the dough onto a lightly floured surface. Use your hands to gently shape it into a rectangle. The dough may look a little rough at this stage, which is perfectly normal.
  5. Fold one side of the rectangle toward the center and then fold the opposite side over it. Rotate the dough and flatten it back into a rectangle. Repeat this folding process several times to build beautiful flaky layers.
  6. Pat the dough into a rectangle about one inch thick. Use a biscuit cutter and press straight down without twisting. Twisting can seal the edges and prevent the biscuits from rising properly.
  7. Arrange the biscuits on a baking sheet and place them in the preheated oven. Bake for about 15 minutes or until the tops are beautifully golden brown and the layers have fully risen.
  8. While the biscuits are still warm, mix the honey and melted butter together. Brush the mixture generously over the tops for a sweet and glossy finish that adds incredible flavor.

Notes

  • I always chill the buttermilk until the last minute because colder ingredients create better layers.
  • I avoid overworking the dough. The less I handle it, the softer the biscuits become.
  • I press the biscuit cutter straight down instead of twisting it.
  • I sometimes grate frozen butter directly into the flour for even distribution.
  • I make sure the dough stays about one inch thick for taller biscuits.
  • I bake the biscuits immediately after cutting them to maintain their rise.