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*I originally shared this recipe April 2013. Updated December 2018 and March 2022 and November 2023.
This homemade Buttermilk Biscuits recipe is quick to make and yields the most amazing buttery, flaky biscuits. They’re SO much better than store bought and only require simple pantry ingredients.
If you love warm bread recipes you should try Buttermilk Cornbread, Cinnamon Roll Biscuits, Whole Wheat Bread, Applesauce Bread, or Perfect Cinnamon Rolls.
Combine Dry Ingredients: Stir baking powder, flour, and salt together in a large bowl. Grate the frozen butter into the flour then use a pastry blender or mix the butter in. Place the mixing bowl in the fridge for 10 minutes. Similar to making 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 then stir in the honey. (If you don’t have buttermilk on hand, use my buttermilk substitute). 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 then use biscuits cutters to cut into desired sizes.
Bake: Place biscuits on a parchment paper lined baking sheet then bake them for 10-12 minutes at 400°F.
Serve: I love to serve these easy buttermilk biscuits with strawberry jam, sausage gravy, with a bowl of soup, or topped with whipped cream and strawberries for a strawberry shortcake!
To Make Ahead: Prepare biscuits dough as directed, but before cutting the dough to bake, cover the dough tightly in plastic wrap and refrigerate for up to days, before cutting and baking.
To Freeze: Prepare dough up until baking. Place uncooked biscuits on a parchment lined baking sheet, cover lightly with plastic wrap and freeze for 30 minutes. Transfer to a freezer safe bag or container and freeze for up to 3 months. Place frozen biscuits on a baking sheet, covered, to thaw overnight in the fridge before baking. Baked biscuits also freeze well, stored in an airtight container in the freezer for up to 3 months.
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*I originally shared this recipe April 2013. Updated December 2018 and March 2022 and November 2023.
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