Making biscuits has always kind of been intimidating to me. Oh, you too? It seems like I can never get them impressively tall enough and mine usually come out looking more like a hockey puck than a beautiful biscuit.
Well no more hockey pucks for me or for you with this amazing recipe for Foolproof Buttermilk Biscuits. I have made these three times since pinning this recipe from Tracy’s Culinary Adventure and they have turned out great every time.
There is a little secret to this recipe though and the secret is that you need to keep folding your dough over while rolling it out. I have never done this before when making my biscuits but I think that’s what gets you great results with this recipe. (See recipe instructions)
The other thing that I really like about this recipe is that it uses honey instead of sugar. So when you are eating them right out of the oven and put some butter on them, you immediately have a great honey-buttery taste. Pure biscuit heaven!
Foolproof Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 5 TBL cold unsalted butter cut into small cubes
- 3/4 cup cold buttermilk
- 3 TBL honey
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, whisk together the flour, baking powder, and salt. Using a pastry cutter (you can also just use your hands) and mix the butter cubes into the flour mix until it looks like a coarse meal.
- Chill in refrigerator for 10 minutes.
- While the dough is chilling, whisk or blend the buttermilk and honey in a small bowl.
- Incorporate the buttermilk mix into butter/flour mixture and stir gently just until the dry ingredients are moistened.
- Place dough onto a lightly floured work surface and knead gently about 3-4 times to fully combine all ingredients. If the dough is a little crumbly, that's ok. Roll out the dough into a 9×5-inch rectangle about 1/2-inch thick and then fold the dough into thirds. Roll out again and fold into thirds again. I did this about four times.
- Cut biscuits from the dough but while cutting, don't twist but instead use an up and down motion. Place on your baking sheet about 1 inch apart.
- Bake for about 11-15 minutes depending on the size that you have cut your biscuits, or until the biscuits have risen and are golden brown on top.
- Cool on a wire rack but not for too long. These are best served warm!
- Makes 8 full sized biscuits
Notes
I really hope that you try and make some of these biscuits for your next dinner. And you don’t even have to don on your hockey gear!
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Debbie, was soda left out of this recipe accidentally or doesn’t it need it? It has always been my observation that whenever buttermilk is used, that soda is added as well. I haven’t tried the biscuits yet but plan to do so soon. My mother’s recipe for buttermilk biscuits is about as good as they come but I’m always open to trying something new.
Hi Ann!
In looking at the original recipe, it did not include baking soda. But they still turn out great. Hope you like them.
I love biscuits so much I eat them for dessert. These look fabulous!
Melanie you’re my kinda gal! Who says man cannot live by bread alone? I beg to differ when it comes to biscuits!! Deb :o}
I made these biscuits this morning for breakfast they were wonderful and easy to make I gave some to a friend and she said they were the best she’s ever had, thanks for the wonderful recipe
Nicole, our pleasure! My family loves them!
OH MY GOODNESS! Just made these, and they turned out incredible! At first my dough was super sticky, but after kneading it on a floured surface it turned out just fine. My husband and I are teaching in South Korea and have been craving biscuits like these for a long time! Thanks for sharing!
Oh I am so glad that they worked for you! Aren’t they yummy?! Best of luck with your endeavours in South Korea!