Flaky buttermilk biscuits from scratch, with these easy tips you’ll turn out delicious melt-in-your-mouth biscuits every time.
- 2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (one stick)
- 2 teaspoons honey
- 1 cup buttermilk
- Preheat oven to 400 degrees Fahrenheit
- 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 biscuits in cast iron skillet (or a baking sheet) and bake for 15 minutes or until golden on top.
You can cut out the biscuits, place on a cookie sheet and freeze for 15 minutes, then place in a freezer container. To bake, put frozen biscuits in the cast iron skillet or baking sheet and bake from frozen, increasing bake time by 3 to 4 minutes.
Keywords: buttermilk biscuits, flaky buttermilk biscuits from scratch