Homemade Buttermilk Biscuits

By Sally's Baking Recipes · 40 min

Ingredients

Instructions

1. Preheat the oven to 425°F (218°C).
2. Mix the flour, baking powder, baking soda and salt in a large bowl or food processor until combined.
3. Add the cold cubed butter and cut it into the dry ingredients until coarse crumbs form.
4. If using a food processor, transfer to a large bowl and make a well in the centre.
5. Pour in 1 cup (240 ml) of the buttermilk, drizzle the honey on top, and fold until the dough just begins to come together; do not overwork it.
6. Turn the shaggy dough onto a well-floured surface and gently bring it together with floured hands, flouring as needed.
7. Flatten into a 3/4-inch-thick rectangle, fold one side into the centre, then the other over it. Turn 90 degrees and repeat the flatten-and-fold step three more times, finishing with a final 3/4-inch-thick rectangle.
8. Cut into 2.5- or 3-inch circles with a biscuit cutter, pressing straight down without twisting. Re-roll scraps until all the dough is used; you should get about 8-11 biscuits.
9. Arrange the biscuits touching each other in a 10-inch cast iron skillet or on a parchment-lined baking sheet.
10. Brush the tops with the remaining buttermilk and bake for 18-20 minutes, until the tops are golden brown.
11. Optional: whisk the melted butter and honey together and brush over the warm biscuits.
12. Cool leftovers, then store covered at room temperature or in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

Buttermilk