Name: Southern Buttermilk Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 5 c All purpose flour (Plus more for forming biscuits); 1/4 c Baking Powder; 2 tsp Salt; 1 c Unsalted butter ((2 sticks) VERY cold); 1 tbsp Honey (heaping tablespoon); 2.25 c + 2 tbsp Cold Buttermilk; 3 tbsp Butter (melted); 1 tbsp Honey (optional)

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This southern buttermilk biscuits recipe will have you wondering why you haven’t been making homemade biscuits all along- they are SO EASY! In just 35 minutes and with only 6 ingredients, you will have the most buttery, flaky, fluffy, irresistible biscuits!

Serve traditionally with butter, jam, jelly, or gravy. Or try something new and create fun and insanely delicious biscuit sandwiches by layering Classic Sloppy Joes or Easy Chicken Barbacoa in the middle!

What equipment will I need for this southern buttermilk biscuits recipe?

13″x18″ Sheet Tray

4″ Circular cookie/biscuit cutter

Shopping list for these easy, buttermilk biscuits:

Buttermilk Biscuits

5 c All purpose flour Plus more for forming biscuits
1/4 c Baking Powder
2 tsp Salt
1 c Unsalted butter (2 sticks) VERY cold
1 tbsp Honey heaping tablespoon
2.25 c + 2 tbsp Cold Buttermilk

Butter Topping

3 tbsp Butter melted
1 tbsp Honey optional

How to make southern buttermilk biscuits:

Place two sticks of butter in freezer while preheating oven to 425F.
Prepare a large sheet tray by spraying with non-stick spray and set aside.
In a large mixing bowl, sift flour, baking powder and salt.
Cut the chilled butter into cubes and add to flour mixture.
Using a pastry cutter or the back of a fork, cut butter cubes into the flour mixture until crumbs start to form.
Create a well in the middle and add honey and cold buttermilk to the middle.
Gently mix with a rubber spatula until combined.
Turn out onto a floured surface.
Press dough down until 1 inch thick.
Fold left side to the middle and then the right to middle.
Press down until an inch thick again.
This time fold top to middle and then bottom to middle.
Repeat both folds again.
After last fold, press down to 1 inch thick again.
Using a large, circular cutter, cut out as many biscuits as you can.
Gather remaining dough, press to 1 inch and cut again until all dough is gone and 13 biscuits are formed.
Arrange all biscuits on sheet tray. (They will be close to each other, but this helps them to rise.)
Place on center rack of preheated oven and bake for 15 minutes or until tops are golden brown.
Leave on sheet tray to cool.
While cooling, add topping butter and honey to a small bowl.
Microwave 30 seconds to melt butter.
Using a pastry brush, brush the mixture on top of warm biscuits.
Serve immediately, or let cool and store in an air tight container.

Frequently asked questions:

What if I don’t have buttermilk? Make your own! Add one tbsp white vinegar/lemon juice to a 1 cup measuring cup and fill the rest with milk. Let sit for 5 minutes until it looks curdled, stir to mix and you have a cup of buttermilk!

Can you bake these biscuits in a cast iron skillet? Absolutely! Depending on the size of your cast iron, you may need to half the recipe to fit biscuits in one cast iron or cook biscuits in two rounds.

Can I use salted butter? Absolutely! I use unsalted because I tend to add a lot of salty toppings to my biscuits and don’t want them to be too salty, but if you only have salted butter, go for it!

Is there a substitute for honey? Yes! You can use an equal part granulated sugar in the biscuits instead of honey. For the topping, just omit the honey or substitute for maple syrup!

Do I have to do all the dough folding? Yes! This is what creates those irresistible, flaky layers!

Can I over mix the dough? Yes! DO NOT OVER MIX the dough or it will become dense and you will not end up with soft and fluffy biscuits!

Can I use parchment paper instead of nonstick spray? Absolutely!

What should I do if I have frozen butter? You can use a box grater and grate the butter into the flour mixture!

How long will my biscuits last? If stored in an air tight container, biscuits will last 3-4 days at room temperature, 1-2 weeks in the fridge and up to 2 months in the freezer!