Buttermilk Biscuits
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
10
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Calories
172 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Buttermilk Biscuits
Description
The recipe for Buttermilk Biscuits combines all-purpose flour, baking powder, salt, and frozen butter grated into the dry ingredients. The butter is worked into the flour until the mixture resembles coarse crumbs, then chilled briefly. Buttermilk and honey are mixed together and combined with the dry mix to form a soft dough. The dough is rolled into a rectangle and folded in thirds twice to create layers that promote flakiness.
The dough is then rolled to a thickness around 3/4 inch and cut into rounds with a biscuit cutter before baking at 400°F for 10-12 minutes until golden and cooked through. The finished biscuits have a tender, flaky texture with a slightly sweet and tangy flavor profile from the buttermilk and honey.
These biscuits can be made ahead by refrigerating the dough before shaping. They also freeze well either unbaked or baked, allowing for convenient preparation in advance. Serving them warm with butter, jam, or gravy makes a traditional Southern-style accompaniment to breakfasts or dinners.
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.
Notes
- If buttermilk is unavailable, mix milk with lemon juice or vinegar to create a substitute.
- The dough can be prepared ahead and refrigerated up to two days before baking.
- Unbaked biscuits freeze well when briefly frozen on a tray then stored in airtight containers for up to three months.
- Baked biscuits also freeze well for up to three months when stored properly.
- Thaw frozen biscuits in the refrigerator overnight before baking or reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 172 kcal
% 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.
User Reviews
Overall Rating
4.8
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