These Homemade Buttermilk Biscuits are super flaky, fluffy and buttery! These babies are perfect for any occasion.
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*Photos Updated: 05/14/2020*
Perfectly Flaky Buttermilk Biscuits
These biscuits are suuuuper easy to make! Only one bowl is required (or 1 bowl and 1 Food Processor). They only take around 5-10 minutes to prep (depending on how quick you are) and 15 minutes to bake. Biscuit dough is very similar to pie dough, though biscuits are way easier to make! Get ready to ditch the can, because in no time you can have a basket of the flakiest, fluffiest, most perfect biscuits made completely from scratch!
To guarantee you biscuit success, I've decided to share a step-by-step guide with all of my tips and tricks on how to make the most perfect biscuits you’ve ever had!
How to Make the Perfect Biscuits
For this recipe, you need 7 simple ingredients:
- all-purpose flour
- granulated sugar
- baking powder
- unsalted butter
USE COLD BUTTER
One of the most important ways to achieve flaky layers is using COLD butter. We talked about this quite a bit in my Flaky Pie Crust tutorial, and the same rules apply for biscuits.
You want the cold fat to melt when the biscuits are in the oven. This will create multiple layers of pure flakiness on the inside, while remaining nice and crispy on the outside. The perfect biscuit.
Start by mixing the dry ingredients together. Alternatively, you can pulse them in a food processor. Just like a pie crust, you will need to cut the cold butter into the dry ingredients with a pastry blender, a fork or a food processor.
If using a food processor, pour everything into a large bowl, then make a well in the centre and add the cold buttermilk. Mix together until dough is moistened and comes together.
Turn the dough out onto a floured work surface and, using floured hands, pat into a rectangle. Then, fold the dough over itself. I highly recommend using a bench scraper for this so you can easily get under the dough without it breaking.
Once you fold the dough, turn it 90 degrees and pat into a rectangle again. Repeat this 2 more times. This is another thing that’ll give you the flakiest layers you could ever ask for!
CUTTING THE BISCUITS
When cutting out the biscuits, do NOT twist the biscuit cutter. Twisting the cutter seals the edges of the biscuit, which prevents them from rising high. I recommend punching your biscuit cutter down, then removing the scraps around it. Doing this will keep the edges of your biscuits safe, and will eventually give you tall beautiful biscuits.
Before baking, brush the tops with some extra buttermilk. This will make the tops nice and crispy when baked. Last time I made biscuits, I baked them on a cookie sheet. This time I baked them in a skillet.
I’ve learned that snuggling your biscuits together so their touching causes them to rise nice and tall. I also found that the bottoms of these biscuits were as crispy as the top, unlike my previous biscuits that were pretty soft from top to bottom.
Immediately after removing the biscuits from the oven, brush the tops with a delicious honey butter glaze. The honey and butter soak into the biscuits, making them even more heavenly!
Enjoy these biscuits on their own, or spread a generous amount of jam inside! I love pairing these biscuits with raspberry jam, but you can use any kind you like.
These would also taste amazing with my homemade pumpkin spice honey butter or cranberry butter! You can also serve them as a side dish alongside one of my savoury dishes (may I suggest this Spicy Buttermilk Fried Chicken?)
And a little extra honey butter drizzled inside won't hurt.
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Let's get baking!
- 2 and ¼ cups all purpose flour, chilled
- 1 tablespoon granulated sugar
- 1 and ½ tablespoon baking powder
- 1 teaspoon salt
- 7 tablespoon unsalted butter, cold and diced
- 1 cup buttermilk, cold + more for brushing
- 2 tablespoon Melted butter
- 1 tablespoon honey
- Preheat the oven to 425°F. Place diced butter in the freezer while you prepare the ingredients.
- In a food processor or in a large mixing bowl, add the flour, sugar, baking powder and salt. Pulse or whisk to combine.
- Add the cold butter and pulse several times, until you get coarse crumbs. Alternatively, you can use a fork or pastry cutter to cut butter into the flour mixture until all the flour is coated and crumbly. There should be chunks of butter remaining.
- If you were using a food processor, pour the mixture into a large bowl. Make a well in the center of the bowl. Pour the cold buttermilk into the center of the well and slowly mix and cut the flour into the milk with a wooden spoon or rubber spatula until the flour is moistened. Do not overmix.
- Turn dough out onto a non-stick mat or a floured workspace and gently mold into a rectangle. Fold into thirds, then pat into a rectangle. Turn the dough halfway and repeat. Do this step a total of three times. Add flour as needed, but try not to add too much. See the step-by-step photos above for guidance.
- Pat the dough into a 1-inch thick rectangle and use a sharp round cookie cutter to cut out your biscuits. (Do NOT twist the cutter)
- Place in a large skillet, making sure the edges are touching, and lightly press down the center of the dough with your thumb. Brush some extra buttermilk on top.
- Bake for 15 minutes, or until tops are golden. While biscuits are baking, combine the melted butter with the honey.
- Remove biscuits from oven and immediately brush the tops with the honey butter glaze. Serve warm and enjoy!
- Storage: Store leftovers in an airtight container at room temperature.
- Flour: I forgot to do this, but a good tip is to chill your flour in the freezer with your butter. It’s best if all your ingredients are cold to keep the butter from warming up.
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RSVP International (BC-4) Round Biscuit Cutters, Stainless Steel
Food Processor 12-Cup, Aicok Food Processor Blender, Multi-Function Food Processor, 1.8L, 3 Speed Options, 2 Chopping Blades & 1 Disc, Safety Interlocking Design, 500W
Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-⅝" x 16-½"
OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 372mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 2g
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