Easy Buttermilk Biscuits Recipe

Ingredients

• 2 cups All-Purpose Flour (240 g, sifted; measured by weight for best results)
• 1 tablespoon Baking Powder
• 0.25 teaspoon Baking Soda
• 2 teaspoons Granulated Sugar
• 0.75 teaspoon Sea Salt (Prefer fine sea salt; iodized salt can be harsh)
• 6 tablespoons Unsalted Butter (85 g, very cold; cubed and kept chilled)
• 0.75 cup Buttermilk (180 ml, cold)
• 2 tablespoons Unsalted Butter (for honey butter) (softened for mixing)
• 1 tablespoon Honey (prefer local raw honey)
• 0.5 teaspoon Vanilla Extract (optional, for honey butter)

Instructions

1. Preheat Oven

   Set the oven to 425°F and let it fully preheat.

   Time: PT5M

   Temperature: 425°F

2. Combine Dry Ingredients

   In a large bowl whisk together the flour, baking powder, baking soda, sugar, and sea salt until evenly distributed.

   Time: PT5M

3. Cube Cold Butter

   Cut the cold unsalted butter into 6‑tablespoon cubes and keep them chilled until needed.

   Time: PT5M

4. Incorporate Butter

   Using clean hands or a pastry blender, work the butter into the flour mixture until the pieces are about pea‑size.

   Time: PT5M

5. Add Buttermilk

   Drizzle the cold buttermilk over the dough and stir gently with a spoon or spatula just until the mixture comes together into a shaggy mass.

   Time: PT3M

6. Pat Dough into Rectangle

   Lightly flour a clean work surface, turn the dough out, and pat it into a roughly 10 × 8‑inch rectangle.

   Time: PT3M

7. First Fold (Letter Fold)

   Fold the rectangle into thirds like a letter, rotate 90°, and gently pat back to a 10 × 8‑inch shape. Repeat this folding and patting two more times for a total of three folds.

   Time: PT7M

8. Final Roll

   Roll the dough a third time to a 10 × 5‑inch rectangle, aiming for a thickness of ½‑¾ inch.

   Time: PT3M

9. Cut Biscuits

   Using a floured 2.5‑inch round cutter, cut circles and place them on a parchment‑lined baking sheet, leaving a little space between each. Brush the tops lightly with a little extra buttermilk.

   Time: PT5M

10. Bake Biscuits

    Bake in the preheated oven for 12‑15 minutes, or until the tops are golden brown.

    Time: PT15M

    Temperature: 425°F

11. Prepare Honey Butter

    While the biscuits bake, combine softened butter, honey, a pinch of salt, and optional vanilla extract in a small bowl; mix until smooth.

    Time: PT5M

12. Serve

    Remove biscuits from the oven, let cool 2‑3 minutes, then serve warm with the honey butter.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

25 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour (will be slightly chewier), Gluten‑Free All‑Purpose Flour blend
• Instead of Baking Powder: Cream of Tartar + Baking Soda (1 tsp + ½ tsp)
• Instead of Baking Soda: Potassium Bicarbonate (same amount)
• Instead of Granulated Sugar: Honey (use slightly less), Maple Syrup (use slightly less)
• Instead of Sea Salt: Kosher Salt (use 1 tsp), Table Salt (use ½ tsp, less salty)
• Instead of Unsalted Butter: Cold Margarine (same amount), Cold Coconut Oil (solid form, same amount)
• Instead of Buttermilk: Milk + 1 tsp Lemon Juice or Vinegar (same volume), Yogurt thinned with water (3 parts yogurt to 1 part water)
• Instead of Unsalted Butter (for honey butter): Salted Butter (add pinch of extra salt), Melted Coconut Oil (same amount)
• Instead of Honey: Maple Syrup (same amount), Agave Nectar (same amount)
• Instead of Vanilla Extract: Vanilla Bean Paste (same amount), Almond Extract (¼ tsp, stronger flavor)

Equipment Needed

• Oven
• Large Mixing Bowl
• Whisk
• Pastry Blender (optional)
• Bench Scraper
• Rolling Pin
• 2.5‑Inch Cookie Cutter
• Parchment Paper
• Baking Sheet
• Pastry Brush
• Measuring Cups and Spoons
• Kitchen Scale (optional)
• Spoon (for honey butter)

Critical Steps — Do Not Skip

• Incorporate butter into flour until pea‑size pieces.
• Add buttermilk gently; stop mixing when dough just comes together.
• Perform three letter folds to create layers.
• Brush tops with buttermilk before baking.
• Bake until golden brown (12‑15 min at 425°F).

Chef Tips from the Video

• Use a kitchen scale for the flour to guarantee consistent results.
• If your hands are warm, use a pastry blender to keep the butter cold.
• Brush the tops with a little extra buttermilk for a glossy, tangy crust.

Troubleshooting

Storage

Refrigerator: Store baked biscuits in an airtight container for 2‑3 days.

Freezer: Freeze unbaked cut biscuits on a tray, then transfer to a zip‑top bag; bake from frozen adding 2 minutes to bake time.

Room temperature: Keep baked biscuits at room temperature for up to 1 day, covered.

Make-Ahead Tips

• The unbaked dough can be wrapped and refrigerated up to 24 hours.
• Freeze cut, unbaked biscuits for up to 1 month; bake directly from frozen.

Frequently Asked Questions