Buttermilk Biscuits

Bring on the butter and honey!

By Hannah Klinger and Georgia GoodePublished: Jul 24, 2023

Recipe by Sloane Layton

4.4

5 Ratings

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This recipe for classic buttermilk biscuits is everything: golden, tender, and wonderfully flaky. The secret to that last one is lamination—a word that sounds much fancier than it is. By cutting the dough into squares and stacking (like blocks or playing cards) a few times, you build dozens of layers. When the heat of the oven hits the chilled butter in the dough, the steam will cause those layers to puff and separate like sheets of tissue paper. To be sure the butter stays extra cold, freeze the shaped biscuits for a few minutes before baking. With this recipe, you'll be a biscuit baking pro in no time! And don't worry, biscuits aren't just for breakfast. Fill your bread basket with them for any simple family meal or big Thanksgiving feast!

What does buttermilk do for biscuits?

It helps make biscuits tall and fluffy, but buttermilk also provides subtle tangy flavor that is downright delicious.

Are biscuits better with butter or shortening?

Both! While butter is the star of the biscuits in this recipe, a little vegetable shortening gives them a bit more puff as they bake.

What is a good substitute for buttermilk?

If you're making biscuits on the fly and don't have buttermilk on hand, look in your pantry for the ingredients to make a buttermilk substitute. A carton keeps quite a long time in the fridge and is worth keeping on hand (for biscuit emergencies, a chocolate sheet cake, or homemade ranch dressing).

Should biscuits be cut into circles or squares?

Cutting biscuits into squares means no scraps to roll again—a wonderful time saver. Feel free to use a round cutter for a classic shape; try not to twist it as you punch out the circles (this could seal the edges together and keep them from rising tall in the oven).

What can you serve with biscuits?

What can't you serve with biscuits is the real question here! Slather on your favorite type of jam, or for a heartier breakfast, stuff biscuits with ingredients like runny fried eggs, bacon, sausage patties, country ham, or even fried chicken. Of course, biscuits are also a wonderful vehicle for rich, creamy sausage gravy!

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Yields:: 16 serving(s)
Prep Time:: 15 mins
Total Time:: 45 mins

Ingredients

4 c.
all-purpose flour
1/2 tsp.
baking soda
4 tsp.
baking powder
1 1/2 tsp.
kosher salt
2 tsp.
granulated sugar
12 tbsp.
cold unsalted butter, cut into cubes
4 tbsp.
cold shortening
1 1/2 c.
buttermilk
2 tbsp.
salted butter, melted
Honey, for serving

Nutrition Information

Per Serving (Serves 16)

Calories246 Fat14 gSaturated fat7 gTrans fat0 gCholesterol28 mgSodium177 mgCarbohydrates26 gFiber1 gSugar3 gProtein4 gVitamin D0 mcgCalcium119 mgIron2 mgPotassium72 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Step 2In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. Add the cold butter and shortening, then use a pastry blender to mix the butter and shortening into the flour mixture until the butter resembles the size of large peas. Make a well in the center of the flour mixture, and pour the buttermilk into the well. Stir just until combined.
3. Step 3Turn out the dough onto a lightly floured work surface. Roll or pat the dough into a 1/2-inch thick square. Using a sharp knife, cut the dough into 4 squares, stack the squares on top of each other, and roll or pat the dough into a 1/2-inch thick square. Repeat the cutting, stacking, and rolling process 2 more times, but finish by rolling the dough into a 3/4-inch thick square.
4. Step 4Use a long, sharp knife to cut the biscuits into 16 (2-inch) squares. Place the biscuits on the prepared baking sheet, about 1/2-inch apart, and freeze for 15 minutes.
5. Step 5Bake the frozen biscuits in the preheated oven until golden brown, about 15 to 18 minutes. Brush tops of the warm biscuits with the melted salted butter. Drizzle with honey, if you like. Serve warm.

Tip: Biscuits can be stored in the freezer before baking. Prepare through step 4, then transfer to a zip-up bag or airtight container for longer freezer storage. To bake from frozen, add three to five minutes to the bake time.

Recipe bySloane Layton

Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.