Easy Buttermilk Biscuits

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Author: Delphine Fortin
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 8-10 biscuits 1x
Category: Breakfast
Cuisine: American

Treat yourself to these easy buttermilk biscuits for brunch! Incredibly soft, flaky and buttery, this Southern-Style biscuit recipe is definitely a keeper.

Ingredients

Scale

For the biscuits:

2 cups (240g) all-purpose flour
1 Tablespoon baking powder
1 pinch of salt
1/2 cup (1 stick/115g) very cold butter*, diced
1 large egg**
1 cup (240 ml) homemade buttermilk***

For the honey butter:

1/2 cup (50g) unsalted butter, softened at room temperature
2 Tablespoons honey
1 pinch sea salt

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Instructions

For the biscuits:

Preheat the oven to 425°F (220°C) and coat a cast iron pan with butter and flour. Alternatively, line a large baking sheet with parchment paper.
Combine the dry ingredients in a large bowl.
Add pea-sized pieces of butter throughout the dough, then pour in the buttermilk and egg and mix just until the ingredients are combined. The dough will be sticky but don’t keep working it. You should be able to see the butter pieces in the dough.
Turn the dough out onto a generously floured surface and gently mold it into a rough looking rectangle using your hands, about 3/4 – 1 inch (2-2.5 cm) thickness. If the dough is super sticky just sprinkle on some additional flour. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Repeat the folding two more times.
Using a biscuit cutter or a glass, cut the dough into circles.
Place the biscuits onto the prepared cast iron and bake for 10-15 minutes or until golden brown on top.

For the honey butter:

In a medium bowl, combine softened butter with honey and sea salt.
Lightly brush the honey butter on top of the biscuits. When ready to serve, still warm or lukewarm, open them up with your hands, spread additional honey butter in the center, and enjoy!

Notes

* The key to success ro this recipe is the use of very cold butter. The best option is to dice butter and place it in the fridge again until ready to use.

** You can also try the recipe without eggs, the texture will be lighter and fluffier but it works fine too.

*** To make homemade buttermilk, place 1 Tablespoon of fresh lemon juice or apple cider vinegar in a measuring cup. Pour milk until you reach the one-cup lever, stir and let sit for 5 minutes. Easy!