Homemade Southern Buttermilk Biscuits
Flaky, tender, and rich, these biscuits are perfect for breakfast sandwiches or served alongside savory dishes, bringing a taste of the South to your table.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 ¼ tbsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, cold
- 1 cup buttermilk, cold
- 1 tbsp honey
Topping Ingredients
- 2 tbsp buttermilk (for brushing on top)
- 2 tsp honey (for topping)
- 2 tbsp unsalted butter, melted (for topping)
- Pinch salt (for topping)
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Mix dry ingredients: whisk flour, baking powder, and salt in a large bowl.
Combine Ingredients
- Cut in butter: add cold butter and work it in until you have a crumbly mixture.
- Add wet ingredients: make a well, pour in cold buttermilk and drizzle honey. Stir gently until just combined.
Folding and Cutting
- Fold for layers: on a floured surface, pat dough to about ¾-inch thick. Fold each side toward the center, turn, and press flat. Repeat folds 2 more times.
- Cut biscuits: press a round cutter straight down. Place biscuits on the tray.
Baking
- Bake: brush tops with remaining buttermilk. Bake for 15–20 minutes until golden.
- Finish: mix melted butter, honey, and salt. Brush on hot biscuits and serve warm.
Notes
For the best texture, store leftover biscuits in an airtight container. They can be frozen for longer storage and reheated directly from the freezer.