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Homemade Buttermilk Biscuits
Redondo

Homemade Buttermilk Biscuits

These homemade buttermilk biscuits are soft, buttery, and filled with tender, flaky layers. With just 7 ingredients and a little folding, you’ll have biscuits that rise high and taste like home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 biscuits
Course: Breakfast, Side Dish
Cuisine: American
Calories: 212
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.5 cup unsalted butter, cold and cubed
  • 1.125 cups cold buttermilk, divided
  • 2 teaspoons honey

Equipment

  • pastry cutter for cutting cold butter into flour
  • biscuit cutter to shape biscuits without twisting
  • Cast iron skillet for golden, crispy edges

Method
 

  1. Preheat oven to 425°F (218°C). Whisk flour, baking powder, baking soda, and salt in a large bowl.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Pour in buttermilk and honey. Mix until just combined. Dough will be shaggy.
  4. Turn dough onto floured surface. Flatten and fold like a letter 3 times.
  5. Cut into rounds using a biscuit cutter. Do not twist.
  6. Place biscuits close together in cast iron skillet. Brush tops with buttermilk.
  7. Bake for 18–20 minutes. Brush with optional honey butter when done.

Notes

For extra flaky layers, keep the butter and buttermilk ice cold and avoid overmixing the dough. Folding it three times is key.