Buttermilk Biscuits

There’s something truly magical about buttermilk biscuits — golden, fluffy, and meltingly tender, they have a way of turning any meal into a special occasion. One bite and you’re greeted with that perfect balance of crisp, buttery edges and soft, pillowy centers, making them impossible to resist. Freshly baked biscuits straight from your oven bring a warmth and comfort that no store-bought version can ever match.

Making biscuits at home is both simple and satisfying. The smell of butter and baking dough filling your kitchen, the joy of cutting perfect rounds and watching them rise, and that first pull-apart bite — it’s a little celebration in itself. Using buttermilk adds a subtle tang and helps create that tender, fluffy texture we all crave, while also giving your biscuits a richness that’s pure comfort food at its finest.

Whether they’re served alongside breakfast, layered with jam, or used to sop up gravy for dinner, homemade buttermilk biscuits elevate every meal. They’re quick enough for a weeknight treat but impressive enough for special gatherings. Once you make them yourself, you’ll understand why biscuits are a timeless favorite — crunchy, tender, buttery, and utterly irresistible every single time.

Recipe Card

Servings: 8 |

Time: 20 minutes

  • 2 ½ cups sifted all purpose flour

    2 tbsp baking powder

    1 tsp salt

    2 tsp honey

    ½ cup (1 stick) very cold butter

    1 ¼ cup very cold buttermilk

    1. Preheat oven to 425°F, and butter a cast iron pan.

    2. In a large bowl, mix together the flour, baking powder and salt, whisk to blend.

    3. Using a grater, grate the butter into the flour mixture.

    4. Using a pastry cutter, work the butter into the flour.

    5. Make a well in the middle of this mixture and add the honey and buttermilk. Gently mix the wet ingredients into the dry ingredients until combined, but make sure not to over mix.

    6. Place your dough on a floured flat surface, gently spread it using your hands. Dough will be crumbly. Fold in thirds, and spread it again. Repeat this step one more time. (This will add your layers to your biscuits).

    7. Using a dough cutter (or even a mason jar lid) cut your biscuits and place them in the buttered cast iron pan.

    8. Bake at 425°F for 15 minutes, then at 450° for 5 minutes, until golden brown.

    9. Serve immediately. Can brush some melted honey butter as soon as it comes out of the oven!

  • I usually place the stick of butter in the freezer for about 5-10 minutes before grating it, that way it will remain cold while I work with it.