Southern Style Buttermilk Biscuits with Honey Butter
Fluffy, tender Southern-style buttermilk biscuits baked to golden perfection, served warm with a homemade honey butter spread for a comforting breakfast treat.
Ingredients
Check ingredients as you go.
- Biscuit Dough
- Honey Butter
Let’s make it
Preparation
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
Biscuit Dough
In a large mixing bowl, whisk together sifted all-purpose flour, baking powder, baking soda, and salt until well combined.
Biscuit Dough
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
Biscuit Dough
Pour the cold buttermilk into the flour and butter mixture. Stir gently with a spatula until the dough just comes together; it will be slightly sticky. Do not overmix to keep biscuits tender.
Biscuit Dough
Turn the dough out onto a lightly floured surface. Fold the dough over on itself 3 to 4 times to create layers. Pat it into a round about 2.5 cm (1 inch) thick without overworking.
Biscuit Dough
Using a 6 cm (2.5 inch) biscuit cutter, press straight down into the dough to cut biscuits. Avoid twisting the cutter to help the biscuits rise evenly. Place biscuits onto the prepared baking sheet, slightly touching for soft sides or spaced for crispier edges.
Biscuit Dough
Gather the leftover dough and gently pat together to cut remaining biscuits. Re-roll and cut as needed.
Biscuit Dough
Bake biscuits in preheated oven for 12 to 15 minutes or until golden brown on top.
Honey Butter
Meanwhile, prepare honey butter by combining softened unsalted butter with honey in a small bowl. Add salt to taste and stir until smooth and creamy.
Serving
Remove biscuits from oven and let cool on a wire rack for 5 minutes. Serve warm with a generous spread of honey butter.
Tips & notes
Use very cold butter and buttermilk to ensure flaky biscuits. Avoid overmixing the dough to keep it tender. Press, don't twist, the biscuit cutter for best rise and shape.
Saving it for later
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator up to 4 days. They can also be frozen wrapped individually for up to 1 month.
Reheating
Reheat biscuits in a preheated oven at 175°C (350°F) for 5 to 7 minutes until warmed through. To retain moisture, wrap them in foil before heating. Alternatively, microwave for 20-30 seconds but they may become less crisp.
