4.8 from 606 votes
Buttermilk Biscuits
This homemade Buttermilk Biscuits recipe is quick to make, flaky, and uses simple pantry ingredients. They're outrageously delicious and SO much better than store bought!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 10
Calories: 172 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 Tablespoons butter , frozen
- 3/4 cup buttermilk*
- 3 Tablespoons honey
Instructions
- Preheat oven to 400°
- Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture and then use a pastry blender or fork to incorporate it until mixture resembles coarse meal. Chill in refrigerator for 10 minutes.
- Stir honey into buttermilk until well blended.
- Add buttermilk mixture to flour mixture and stir just until moist. Turn dough out onto a lightly floured surface and form gently into a ball. Roll or pat the dough into a rectangle 1/2 inch thick.
- Fold the dough into thirds (as if folding a piece of paper to fit into an envelope). Gently re-roll dough into a rectangle, 1/2 inch thick. Fold dough into thirds one more time. Gently roll to a 3/4-inch thickness.
- Cut dough with a biscuit or cookie cutter to form 10-12 biscuits. Place them 1 inch apart on a baking sheet lined with parchment paper.
- Bake at 400° for 10-12 minutes or until golden and cooked through. Remove from pan and cool on wire racks.
- Store biscuits at room temperature for 1-2 days, or for best results, wrap in plastic wrap and freeze leftover biscuits in an airtight container for up to 3 months.
Cup of Yum
Notes
- Buttermilk: If you don't have some on hand, make your own Buttermilk Substitute by mixing milk and lemon juice or vinegar.
- Make Ahead Instructions: Prepare biscuits dough as directed, but before cutting the dough to bake, cover the dough tightly in plastic wrap and refrigerate for up to 2 days, before cutting and baking.
- Freezing Instructions: 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.
Nutrition Information
Calories
172kcal
(9%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
17mg
(6%)
Sodium
287mg
(12%)
Potassium
56mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
205IU
(4%)
Vitamin C
0.03mg
(0%)
Calcium
85mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 172
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 287mg | 12% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.