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Recipe: Warm and Flaky Buttermilk Biscuits

Tall, fluffy buttermilk biscuits made even better warm from the oven with a pat of butter and drizzled with honey. A recipe that has been in my recipe box since before I was married.

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons butter cold, and cubed into smaller pieces
  • 1 cup buttermilk or buttermilk substitute 1 cup milk with 1 tablespoon lemon juice, left to set for 10 minutes
  • 1 tablespoon butter melted
  • Flour for dusting

Instructions

  • Preheat oven to 450° F
  • In a medium bowl and using a wooden spoon, combine all dry ingredients.
  • Using a pastry blender or fork, add butter cubes into the dry ingredients. Blend, without over blending, butter into the dry ingredients until it resembles course meal.
  • Add the buttermilk slowly, and stir until the mixture is just combined. It will still be someone dry, but should hold together when pressed.
  • Dump dough mixture out onto a slightly floured board.
  • Using your hands, gently pat the dough out until it is approximately 1/2 inch thick. Do not over handle the dough and do not use a rolling pin... simply flatten the disc out with your hands.
  • Starting at the very edge, use a round cutter and cut the biscuits. (You should get 10 biscuits from this recipe).
  • Place on an ungreased cookie sheet, with sides of each biscuit touching another.
  • Bake for 10-12 minutes or until slightly brown on the top.
  • Remove from the oven and brush with the 1 tablespoon of melted butter.
  • Serve warm with a butter and honey.