4.9 from 96 votes
Flaky Buttermilk Biscuit Recipe
One dough, two sweet and savory variations of the most perfectly flaky buttermilk biscuits – cheddar chive and honey butter!
Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings: 12 servings
Calories: 394 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 4 cups flour
- 4 teaspoons baking powder
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- ½ teaspoon garlic powder
- 12 tablespoons cold butter (¾ cup), divided
- 1 ¾ cup cold buttermilk divided
- 4 ounces sharp cheddar cheese freshly grated
- ¼ cup finely chopped chives see note for rosemary variation
- 2 teaspoons sugar
honey butter
- ½ cup butter softened
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- In a large bowl whisk together flour, baking powder, salt, and baking soda. Transfer two cups of the flour mixture into a second large bowl and set aside.
- Add garlic powder, cheese, and chives to the first flour bowl and stir to combine. Use a box grater to grate 6 tablespoons of the cold butter and stir into the flour and cheese mixture. Add half of the buttermilk and stir until a soft dough forms.
- Transfer dough to a lightly floured surface and knead the dough for 1-2 minutes until it comes together. Using a rolling pin, roll the dough out to 1 inch thick. Use a 2 1/2-inch round biscuit or cookie cutter to cut out 6 biscuits. Place side by side on prepared baking sheet so that the sides are touching.
- Move on to the second bowl of reserved flour mixture. Whisk in 2 teaspoons sugar. Grate butter and stir into flour mixture. Stir in buttermilk until a soft dough forms.
- Knead on floured surface 1-2 minutes until the dough comes together. Using a rolling pin, roll the dough out to 1 inch thick. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut out 6 biscuits. Place side by side on prepared baking sheet (same baking sheet as the cheddar chive biscuits) so that the sides are touching.
- Brush all of the biscuits with a bit of extra buttermilk and bake for 15-18 minutes until golden brown. While biscuits are baking, cream together butter, honey, and cinnamon. Allow biscuits to cool for 2-3 minutes, then top the non cheddar and chive biscuits with honey butter. Serve immediately.
Cup of Yum
Notes
- When cutting out the biscuits, be sure to only press down and pull back up - do not twist the cutter as it will seal the edges of the biscuits and not allow them to rise to their full potential!
- *For a cheddar and rosemary variation, simply omit the chives and add 1 tablespoon finely chopped fresh rosemary.
Nutrition Information
Calories
394kcal
(20%)
Carbohydrates
38g
(13%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
809mg
(34%)
Potassium
111mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
841IU
(17%)
Vitamin C
1mg
(1%)
Calcium
200mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 394
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 809mg | 34% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 841IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 200mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.