The Ultimate Buttermilk Biscuit Recipe Everyone Will Love
- Dimples
- 4 days ago
- 3 min read
Buttermilk biscuits are a breakfast staple in many homes, and for good reason. They are fluffy, buttery, and have a tender crumb that pairs perfectly with everything from honey to savory gravy. If you’ve ever wanted to master a biscuit recipe that brings warmth and comfort to your mornings, this is the one to try. Plus, if you don’t have buttermilk on hand, I’ll share a simple way to make a substitute so you can still enjoy these biscuits without a trip to the store.
Ingredients You’ll Need
2 cups self-rising flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup unsalted butter, shredded and cold
1 cup cold buttermilk
1 tablespoon heavy cream
Butter topping:
- 2 tablespoons butter
- Optional 1 tablespoon honey
These simple ingredients come together to create a biscuit that is flaky on the outside and soft inside. Using self-rising flour means you don’t have to add baking powder or baking soda separately, which simplifies the process.
How to Make Buttermilk If You Don’t Have Any
If you don’t have buttermilk in your fridge, don’t worry. You can make a quick substitute with ingredients you likely already have:
Pour 1 cup of milk (whole or 2%) into a measuring cup.
Add 1 tablespoon of white vinegar or lemon juice.
Stir and let it sit for 5 to 10 minutes.
The milk will curdle slightly and thicken, mimicking the acidity and texture of buttermilk. This acidity is important because it reacts with the flour to help the biscuits rise and become tender.
Step-by-Step Directions
Preheat your oven to 375°F (220°C). Grease a cast iron skillet or line a baking sheet with parchment paper.
In a large bowl, whisk together the self-rising flour, sugar, and salt.
Add the shredded butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs.
Make a well in the center and pour in the cold buttermilk and honey (if using). Stir gently until just combined. The dough should be slightly sticky but not wet.
Turn the dough onto a floured surface. Knead gently a few times to bring it together, then pat it out to about 1-inch thickness.
Use a round biscuit cutter to cut out biscuits. Place them close together but not touching in your skillet or on the baking sheet.
Brush the tops with heavy cream for a golden finish.
Bake for 12 to 15 minutes until the tops are golden brown.
While baking, melt the butter and honey together for the topping.
10. Remove biscuits from the oven and brush with the honey butter mixture. If you added honey, return the biscuits to the oven for 2 to 3 minutes to let the topping caramelize slightly.
11. Let the biscuits cool for a few minutes before serving warm.
Tips for Perfect Biscuits Every Time
Keep everything cold. Cold butter and cold buttermilk help create flaky layers.
Don’t overmix the dough. Stir until just combined to avoid tough biscuits.
Use a sharp biscuit cutter. Press straight down without twisting to keep the edges from sealing and prevent dense biscuits.
Bake in a cast iron skillet if possible. It helps the biscuits cook evenly and develop a nice crust.
Serve warm. Biscuits taste best fresh from the oven with butter, honey, or your favorite jam.
Why These Biscuits Are a Breakfast Favorite
The combination of buttermilk and butter creates a biscuit that is tender and rich without being heavy. The slight tang from the buttermilk balances the sweetness of the honey topping, making these biscuits versatile for both sweet and savory pairings. Whether you enjoy them with eggs, sausage, or just a pat of butter, they bring a comforting start to your day.
Variations to Try
Add shredded cheddar cheese and chopped chives for a savory twist.
Mix in a teaspoon of cinnamon and a handful of raisins for a sweeter version.
Swap honey for maple syrup in the butter topping for a different flavor profile.
Experimenting with add-ins can make this recipe your own while keeping the classic biscuit texture intact.