Homemade Buttermilk Biscuits

Homemade buttermilk biscuit recipe with honey on top.

5 from 1 vote

The BEST Homemade Buttermilk Biscuit Recipe ever! Our high-rise biscuits are easy to make and result in the most buttery and delicious snack! We love drizzling them with honey, jam, and using them for breakfast sandwiches! We promise you won't be disappointed with these homemade biscuits!

Course: Breakfast, brunch, Snack

Cuisine: American

Servings:

Calories: 480kcal

Author: Teri & Jenny

Ingredients

4 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 cup frozen unsalted butter coarsely grated
1 1/4 cups buttermilk
2 tablespoons unsalted butter melted and slightly cooled

US Customary - Metric

Instructions

Preheat oven to 450˚F. Pour flour, baking powder, salt, and baking soda in a mixing bowl and whisk together.
Add butter and evenly mix into dry ingredients until mixture is crumbly, use your fingers to help distribute bits of butter throughout the flour.
Add buttermilk and stir until dough just comes together.
Turn dough onto a clean, lightly floured surface and pat together into 11/2 inch thick square.
Cut square in middle and place one slab directly over other.
Roll into 1 1/2 inch thick square.
Cut down the middle in the other direction, then place one slab directly over other again and roll into 1 1/2 inch thick square.
Cut out 8 biscuits, only using a single up and down cut for each biscuit (so no sawing the dough), trimming any crumbling ends, if needed.
Transfer each biscuit to a parchment lined baking sheet spaced 1 inch apart, brush tops with melted butter and refrigerate for 10 minutes.
Remove from refrigerator and bake biscuits for 13 to 15 minutes or until golden brown . Remove biscuits from oven and cool until warm. Serve.

Notes

**Recipe makes 8 biscuits (each biscuit is 1 serving)**

Tips for Making the BEST Homemade Buttermilk Biscuits

Stacking and rolling the biscuit dough out a couple times will create more buttery layers. This will result in tall, soft biscuits!
Use a single up/down cutting motion to cut the biscuit dough (instead of a back and forth sawing motion). This will also help the layer rise as they bake, creating tall biscuits.
Keeping the butter very cold will also help create the delicious layers within the biscuits.
If you notice your butter getting warm and soft as it's stirred into the flour mixture, just pop the entire bowl into the freezer for about 10 minutes to stiffen the butter up again.

Freezing Instructions

Our biscuit recipe freezes very well both pre and post baking. To freeze our biscuits pre-bake, line biscuits onto a parchment lined baking sheet, about 1/2 inch apart and freeze solid. Transfer frozen biscuits to a resealable freezer bag, remove as much air as possible and seal. Freeze pre-baked biscuits for up to 3 months. To bake, transfer frozen biscuits to a parchment lined baking sheet. Brush tops with melted butter and bake according to the recipe instructions, adding 3-4 minutes to the baking time.

To freeze our biscuits post-bake, cool biscuits completely. Then line biscuits onto a parchment lined baking sheet, about 1/2 inch apart and freeze solid. Individually wrap each frozen biscuit in plastic wrap before transferring to a resealable freezer bag. Freeze for up to 2 months. To reheat, unwrap biscuits and transfer to a parchment lined baking sheet. Bake at 350˚F for about 15 minutes or until biscuits have heated through completely.

Nutrition