Soft, flaky, and buttery, these warm homemade sugar buttermilk biscuits are the perfect accompaniment to any meal. Layers of tender biscuit dough make each bite irresistible.
Why You’ll Love This Recipe
These biscuits combine the comforting aroma of fresh baking with a perfectly balanced sweetness and tang from buttermilk. Easy to make, they’re delightfully tender and flaky—with a sweet honey butter finish that elevates them beyond ordinary biscuits.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Biscuits
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2 cups all-purpose flour (240 g / 8.4 oz)
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1 tablespoon baking powder
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2 teaspoons granulated sugar
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¾ teaspoon salt
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¼ teaspoon baking soda
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6 tablespoons cold unsalted butter, cubed (85 g / 2.9 oz)
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¾ cup plus 2 teaspoons cold buttermilk (180 mL)
For the Honey Butter
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2 tablespoons butter
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1 spoonful honey
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¼ teaspoon vanilla extract
Directions
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Preheat your oven to 425 °F (220 °C). Line a baking sheet with parchment paper or lightly grease it.
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In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
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Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter in until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
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Pour in the cold buttermilk and gently fold until the dough just comes together. Take care not to overmix.
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Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1‑inch thick.
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Fold the dough in thirds (like a business letter), rotate it a quarter turn, and pat it out to 1 inch thick again. Repeat this folding and patting process 2–3 times to build flaky layers.
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Using a floured biscuit cutter or drinking glass, cut out biscuits and place them close together on the prepared baking sheet. Re‑roll any scraps and cut additional biscuits.
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Bake for 12–15 minutes, or until the biscuits are golden brown on top.
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While baking, prepare the honey butter by stirring together softened butter, honey, and vanilla extract until smooth.
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Once out of the oven, brush the warm biscuits generously with the honey butter.
Servings and Timing
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Servings: Makes about 8–10 biscuits (depending on cutter size)
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Preparation time: 15 minutes
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Baking time: 12–15 minutes
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Total time: Approximately 30 minutes
Variations
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Cheesy twist: Stir in ¼ cup shredded cheddar or Parmesan to the dry mixture before adding buttermilk.
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Herb infusion: Add ½ teaspoon dried herbs such as thyme, rosemary, or chives to the flour mixture.
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Whole wheat version: Replace up to half of the all-purpose flour with white whole wheat flour for a nuttier flavor.
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Spiced sweetness: Add a pinch of cinnamon or nutmeg to the dough for a warm, cozy twist.
Storage/Reheating
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Storage: Place cooled biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
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Reheating: Warm in a 350 °F (175 °C) oven for 5–7 minutes until heated through. You can also microwave individual biscuits for 10–15 seconds and re‑brush with honey butter.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes—mix ¾ cup milk with ¾ teaspoon vinegar or lemon juice and let sit for 5 minutes to mimic buttermilk.
2. Why fold the dough before cutting?
Folding creates distinct flaky layers by distributing butter evenly between thin layers of dough.
3. Can I freeze these biscuits?
Yes. After cutting, freeze on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
4. What’s the best way to measure flour?
Spoon flour into your measuring cup and level it off—do not pack it down, to avoid dense biscuits.
5. My biscuits are flat—why?
This often happens when the butter is too warm or the oven temperature is too low. Ensure both are correct.
6. Can I make drop biscuits instead?
Yes. Skip the dough patting and spoon the dough onto the baking sheet in 8–10 mounds. Bake the same as rolled biscuits.
7. How do I keep them soft?
Store in an airtight container as soon as they cool, and reheat with a damp paper towel wrapped around them to retain moisture.
8. Can I use salted butter?
Yes, but omit the added salt in the recipe or reduce it to ⅛ teaspoon.
9. Do I need to chill the dough?
Chilling isn’t necessary here—but make sure the butter and buttermilk are cold to help create steam and lift in the oven.
10. How do I know when they’re done?
Biscuits are ready when they are golden brown on top and sound hollow when tapped on the bottom.
Conclusion
These easy buttermilk biscuits are tender, flaky, and lightly sweetened with honey butter—a true comfort food staple. Perfect for breakfast, brunch, or any time you crave freshly baked goodness, they’re sure to impress with their buttery layers and sweet finish. Enjoy them warm, and savor each fluffy bite!
[tasty-recipe id=”19478″]