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Homemade Buttermilk Biscuits

These flaky, buttery, and tender buttermilk biscuits will transport you directly into a southern country kitchen. Try them with your favorite preserves, use them as the bread for a sandwich, or enjoy them straight up.

Prep:

20

minutes

Cook:

20

minutes

TOtal:

40

minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon salt
  • 6 tablespoons unsalted butter (diced and chilled)
  • 1 cup buttermilk
  • 1 tablespoon honey
  • 1 egg (for egg wash) (optional)

Instructions

  1. Preheat the oven to 425 F.
  2. Sift the flour, baking powder, baking soda and salt
  3. Combine the flour, baking soda, baking powder and salt into the food processor and pulse a few times to mix the ingredients together.
  4. Add the cold, diced butter and pulse a few times until the butter breaks into pieces the size of small beans. Do not overwork the butter.
  5. Transfer the mixture into a large bowl, making a well in the middle as if you were making pasta dough.
  6. Add the honey, then the buttermilk into the center and gently mix to bring everything together. The dough will still be a little wet when fully incorporated. Do not overmix or your biscuits will be dense and tough.
  7. Dust your counter with flour and transfer the dough onto the counter.
  8. Dust the top of the dough with more flour and using a rolling pin, gently roll the dough so that it is about ¼ inch thick. Fold half of the dough back over itself so it is now about ½ inch thick and gently roll the dough, pressing the two halves together.
  9. Repeat the process three more times, gently working the dough. The dough does not have to be rolled to ¼ inch thick each time. It may be a little thicker.
  10. After rolling out the dough, the dough should be about ¾ inch to 1 inch thick. At this point, cut your biscuits into the shapes you desire, about 2 ½ inches wide and place them onto a baking sheet that is sprayed, buttered, or lined with parchment paper. You can reroll the scraps but do not overwork them.
  11. Once all of the biscuits are rolled and shaped and on your baking sheet, brush them with either melted butter or egg wash on top and bake for 16-20 minutes, rotating the baking sheet halfway through the cooking time. The biscuits are finished when they are a deep golden brown on top and no longer doughy in the middle.
  12. Upon removing from the oven, either drizzle with honey, brush with butter or top with coarse sea salt.

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