Flaky and fluffy Honey Buttermilk Biscuits are made with buttermilk and sweetened with honey. These sweet biscuits have layers upon layers of pillowy soft and fluffy goodness. Slather them with butter and jam for a delicious side to your meal.
Homemade buttermilk biscuits are delicious and versatile. You can serve them along side dinner, make them into breakfast sandwiches with egg and bacon, or turn them into strawberry shortcakes with strawberry compote and whipped cream. These fluffy buttermilk biscuits are sweetened with honey, and have layers enough for every day of the week and then some.
Learn how to make flaky Honey Buttermilk Biscuits
Making biscuits is actually very simple and I’m going to show you a neat trick to make them super fluffy with flaky layers that rise for days. First off, start with a mixture of flour, little salt for taste, baking soda and baking powder. Use cold cubed butter and toss it in the flour mixture. Flatten the butter with your fingers, and get them about peas and beans size but no smaller. Make note here that you want to flatten the butter pieces not just cut them into smaller pieces.
Next add the buttermilk and honey mixture to the flour and work it into a shaggy dough. Flour the counter top and turn the dough out, using the palms of your hands, pat the dough out to about 1/2” thick, fold it over itself like a book. Do this two to three times, then shape it into a rectangle as neat as you can but it doesn’t have to be perfect.
Now take a rolling pin and roll this into a longer rectangle about 6”x14”, fold it in three like a letter. Roll this out again one more time, same size, and fold it again like a letter. Rolling and folding the biscuit dough like this create distinct layers when baked and create that super flaky quality that you’re looking for.
The final dough rectangle should be about 1” thick, if not, roll it out just a bit so it is 1” thick. Cut into 6 pieces and prepare them for baking by brushing with some extra buttermilk and sprinkle the top with some turbinado or raw sugar. Then bake them at high oven temperature until golden brown and you’ll be rewards with flaky buttermilk biscuits in just 18 minutes.
I love the taste of honey in these buttery and fluffy biscuits. The buttermilk keeps them very moist. And the layers are so satisfying to peel off and eat them one by one. They are always best server warm. Break them in half and add a little bit of salted butter to the warm biscuits, drizzle a bit of honey if you’d like, or maybe add some jam on top.
These Honey Buttermilk Biscuits are a treat all on their own, but are also perfect along side holiday dinners, family brunches and you could even dress them up as a dessert. They make the perfect base to a classic strawberry shortcake I dare say.
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
The recipe for these easy buttermilk biscuits was originally published on 10/14/2014. The recipe has been updated to reflect a few improvements. The post has also been updated with extra tips and process photos to help you in the kitchen.
- 2 cup all-purpose flour (265 g)
- 1/2 teaspoon kosher salt (2 g)
- 1/4 teaspoon baking soda (2 g)
- 1 tablespoon baking powder (12 g)
- 3 oz unsalted butter (85 g, cold and cubed)
- 3/4 cup buttermilk (175 g, cold)
- 1/4 cup honey (86 g)
- Extra buttermilk for brushing
- Turbinado or raw sugar for topping
- Preheat the oven to 425°F.
- Add flour, salt, baking soda and baking powder into a large mixing bowl, whisk to combine.
- Cube the cold butter and add to the flour mixture, toss to coat all the butter pieces with flour and cut with a pastry blender or a fork until butter is about pea size and mixture resembles coarse crumbs. Or you could use your fingers and rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
- Make a well in the middle of the flour mixture and pour in the buttermilk and honey. Fold the flour into the milk using a spatula until a dough form. The dough should be wet and sticky, this will yield moist biscuits.
- Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 4 times. Shape into a rectangle.
- Roll the dough out to 1/2” – 3/4” thick, try to keep the rectangular shape, it should be about 6”x8”, but it doesn’t have to be perfect.
- Cut the dough into 6 pieces with a floured serrated knife. You could use a round biscuit cutter to cut out the biscuits, but you’ll need to reroll the scrap.
- Place biscuits on a baking sheet (lined or unlined if it’s very non-stick) so that they are about 1/2" apart.
- Brush the top of biscuits with extra buttermilk, sprinkle liberally with turbinado.
- Bake for 18 - 20 minutes until the top is golden brown.
- Transfer biscuits to a large bowl and wrap in a towel until ready to serve.
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