Skip the store-bought biscuits and preheat your oven for this quick-fix recipe for Easy Homemade Buttermilk Biscuits with Honey Butter. No buttermilk? No prob! Check out all the dairy and non-dairy substitutes you can use in our Buttermilk Substitutions Guide.
Six simple ingredients is all the separates you from that buttery tower of Easy Homemade Buttermilk Biscuits above. Just look at all those layers!
Buttermilk biscuits and I go way back to my elementary school days. My siblings and I would lunge for the tube of Pillsbury biscuits to see who could pop open the can with a single tug of the wrapper.
While the store-bought buttermilk biscuits were a childhood staple, it took me decades to realize how much additional buttery, flaky flavor I was missing out on by not making the biscuits from scratch.
But if baking anything from scratch makes you nervous, then this is the recipe for you.
Six ingredients and a rolling pin bring these golden brown beauties to life.
There are four important tips that will guarantee homemade biscuit success:
- Be Grate: Grating the butter and then incorporating it into the flour ensures the fat is well distributed.
- Fold, Roll, Repeat: Folding, rolling and re-folding the dough as directed is what will allow all the layers to form, so don’t skip that step!
- Don’t Do the Twist: When using the cookie cutter, press down but do not twist, as twisting seals the biscuit edges and prevents them from puffing up properly in the oven.
- Chill Out: After cutting out the biscuits, it’s important to return them to the freezer so the butter gets a chance to re-solidify.
Of course no homemade buttermilk biscuit is complete with a hearty slathering of honey butter. A touch of fresh orange zest and chopped fresh chives take this ordinary butter to the next level.
So grab a few pantry staples, skip the refrigerated tubes-o-dough and bake your way to the best-ever buttermilk biscuits.
(P.S. If buttermilk isn’t a staple in your fridge, check out our Buttermilk Substitutions Guide for several dairy and non-dairy alternatives!)
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For the biscuits:
- 4 cups all-purpose flour
- 2 Tablespoons baking powder
- 3 Tablespoons sugar
- 3/4 teaspoon kosher salt
- 1 cup (two sticks) unsalted butter, cold
- 1 1/2 cups buttermilk, cold, plus additional for brushing biscuits
For the butter:
- 1/2 cup (1 stick) unsalted butter, at room temp
- 1 Tablespoon chopped fresh chives
- 1/4 teaspoon kosher salt
- 2 1/2 Tablespoons honey
- Zest of one orange
Make the biscuits:
- Line a baking sheet with parchment paper or a Silpat baking mat.
- In a large bowl, whisk together the flour, baking powder, salt and sugar.
- Using a box grater, grate the cold butter into the flour mixture and gently use your hands to mix it together, working the butter into the flour mixture with your fingers.
- Stir in the buttermilk, mixing just until combined.
- Lightly flour your work surface. Transfer the dough to your work surface then gently knead it just until it comes together.
- Using a rolling pin, roll the dough until it is 1/2-inch thick. Fold it in half and then in half again (to form layers) then roll out the dough again until it is 3/4-inch thick.
- Using a 3-inch circular cookie cutter, cut the dough into biscuits then transfer them to the prepared baking sheet. (Scraps can be rerolled one time; See Notes)
- Brush the tops of the biscuits with buttermilk then place the baking sheet in the freezer for 15 minutes. (See Note.)
- Preheat the oven to 425°F.
- Bake the biscuits on the center rack for about 15 minutes or until they have risen and are golden brown. Remove them from the oven and allow them to cool slightly before serving with Honey Butter (recipe follows).
Make the butter:
- Combine all of the ingredients in a small bowl and stir to combine.
- Refrigerate until ready to use.
- Prior to baking, the biscuits can be wrapped securely in plastic wrap and frozen for up to three months. There is no need to thaw them before baking. Simply arrange them on a parchment paper-lined baking sheet and bake them in a 425°F oven for 20 to 25 minutes or until they have risen and are golden brown.
- When cutting out the biscuits with a cookie cutter, simply press the cookie cutter down into the dough to form the biscuits. Do not twist it. Twisting the cookie cutter seals the edges of each biscuit and prevents them from properly rising while baking.
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.