Best ever flaky buttermilk biscuits are coming your way. No joke. If you’ve ever used those biscuits from a can because you thought you couldn’t get flaky biscuits at home or it took too much time, my friend, you shall never return to those again. Seriously, never again.
I’ve got a few tips to share with you and you will have the flakiest melt-in-your-mouth biscuits coming out of your oven in 20 minutes, that includes the baking time ya’ll. (Yes, the southern roots come out when we’re talking biscuits)
Disclosure: some of the below links are affiliate links, thank you kindly
Find old-fashioned cooking for a busy home without spending all day in the kitchen, get more recipes (over 100) like these easy buttermilk biscuits ready to eat in just 20 minutes including baking time in your copy of Hand Made: the Modern Guide to Made-from-Scratch Living. Psst, don’t forget to claim your bonuses here.
Stainless steel biscuit cutters, you read tips 4 and 5 above, right?
Pastry cutter, I know, people say you can use forks, but I won’t be without a real pastry cutter for biscuits and pie crusts. This one is stainless steel with a wooden handle.
Mix up your dry ingredients and then bring your butter out from the fridge. Cut it lengthwise in half, then in half again, and then cube it on up.
Use a pastry cutter and work in the butter until it looks like itty bitty pea size clumps with the dry ingredients.
Add the honey and 3/4 cup of buttermilk till it sticks together on itself. If you need to add the rest of the 1/4 cup, go ahead, but it should be a shaggy type dough, not smooth.
Lightly dust the counter top with flour and dump your dough out. Gently pat it into a 1/2 inch rectangle. It should be slightly tacky, if it sticks to your fingers, lightly (and I mean lightly) dust the top with flour.
Fold into thirds, turn it vertical, and pat back out into a rectangle, fold into thirds and repeat once more (a total of 3 times patting and folding).
On the final 3rd pat out, cut out your biscuits. You’ll get six biscuits and then push the scraps back together for the last two biscuits.
Place your biscuits into a cast iron skillet (because everything tastes better in either a Mason jar or a cast iron skillet). And because the skillet pushes them up even more sky high.
Try not to burn your mouth as you inhale these delicious bits of melting heaven.
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.