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Flaky Honey Buttermilk Biscuits

July 21, 2022
Recipes - Breakfast - Dairy-Free - Lunch/Dinner - Snacks
There's nothing as delicious as homemade Flaky Honey Buttermilk Biscuits----believe me! They make for the perfect side, breakfast meal with a bit of jam or butter, or even as a snack.

Flaky Honey Buttermilk Biscuits

These Flaky Honey Buttermilk Biscuits are the epitome of Southern joy in food form. They are buttery, flaky, tender with a hint of sweetness from the honey. Spruce up your mornings with a side of biscuits with jam or butter or add these biscuits as a side dish to your favorite meal. Dairy-Free option available.

Flaky Honey Buttermilk Biscuits

When it comes to homemade buttermilk biscuits, I am thrilled every chance that I get to make them. Growing up in the South, biscuits were my JAM! I literally didn't have a good Southern meal without a side of biscuits or mac and cheese. Haha.

Seriously though, these Flaky Honey Buttermilk Biscuits are one to make even the non-biscuit eater obsessed. The level of flakiness on the outside and tenderness on the inside ratio is perfection.

While you might think that making buttermilk biscuits from scratch is hard, it really isn't. Of course, you can always use standard biscuit cutters when making these Flaky Honey Buttermilk Biscuits, however, this "pat and stack" method is worth the work, trust me. It makes the biscuits come out almost in a "pull apart" texture.

Flaky Honey Buttermilk Biscuits

Flaky Honey Buttermilk Biscuits

In my childhood, I remember going to Popeyes every Sunday after church and getting extra crispy chicken with their warm tender, buttery biscuits, which was the epitome of a good time. Haha.

Making these Flaky Honey Buttermilk Biscuits definitely brings back memories, but these biscuits are WAYYYYY better in all honesty. The perfect Southern biscuit is the right combination of crispy and golden brown on the outside and soft and tender on the inside. Your biscuits should definitely be light and airy in the centers and not dense or thick. 

This is where the buttermilk comes in. Buttermilk biscuits gain acidity from the buttermilk which creates a nice softness as well as a great tanginess to your biscuits.

Flaky Honey Buttermilk Biscuits

How To Make The Perfect Flaky Biscuits

Creating the perfect flaky buttermilk biscuits isn't a tough process once you follow these tips below:

Tip 1: VERY COLD INGREDIENTS ARE KEY!

Ensuring that your butter and buttermilk are cold helps the biscuits to uphold their structure and expand nicely as they bake. This creates a light, fluffy texture which is exactly what you want!

Tip 2: CUTTING WITH A BENCH SCRAPER OR KNIFE WORKS MAGIC!

I love cutting my biscuit dough with a bench scraper or sharp knife because it helps me to avoid any "toggling" of the dough which causes them to come out "lean" or "lop-sided". Usually, I have this trouble with standard biscuit cutters because twisting during the cut is a huge NO, NO!

Tip 3: STACKING THE LAYERS OF THE DOUGH IS A MUST!

Stacking the layers of the dough for these biscuits is a game changer! It definitely creates a flaky, almost pull-apart like texture that you won't regret.

Tip 4: THE OVEN HAS TO BE HOT!

Much like other baking recipes, ensuring that your oven is preheated is super important! In addition, baking these biscuits at 400 degrees Fahrenheit ensures that they rise and crisp up nicely enough to cook through. 

Flaky Honey Buttermilk Biscuits

The Hidden Secret to Super Flaky Honey Buttermilk Biscuits

As you can see, I’m no stranger to homemade crusts, pop tarts, or pastries of any sort. With practice, I've managed to learn a thing or two about creating the perfect dough and so, here’s my hidden secret to super flaky buttermilk biscuits:

GRATE + CUBE THE BUTTER!

Yes—I know. You might be wondering why I’ve stated this but it works. Since we’ll be using 2 sticks in this recipe, I simply grate 1 stick of butter and cube the other. Honestly, I think that the variation in the butter pieces helps some to melt faster and settle more in the dough, which creates a beautiful flakiness like no other. 

To take it a step further, you can add the cubed butter to the dry ingredients and blend it into “peas-like” pieces–leaving out the grated butter for now. Then add the grated butter in, fold a few times and then roll it out. This creates butter in more than one layer which creates a heavenly texture too.

Ingredients in Flaky Honey Buttermilk Biscuits

  • All-purpose flour. I like Bob’s Red Mill or King Arthur’s organic flour, which is certified vegan. 
  • Baking powder and baking soda. Works as a leavener. See further post below to ensure that they are still fresh.
  • Buttermilk. You can use store-bought buttermilk or make your own by mixing heavy cream + lemon juice together.
  • Apple cider vinegar. My trick is to combine vegan milk with some ACV to make vegan “buttermilk.” It’s tangy and acidic, which helps the baking soda rise. You can also use white vinegar. 
  • Unsalted butter. I like to bake with unsalted butter, however, you can substitute with salted butter and omit the additional salt.
  • Honey. You can also use maple syrup, but I love the light sweetness of the honey. 
  • Cinnamon. I love using a pinch of this spice for a nice warm flavor. 

Flaky Honey Buttermilk Biscuits

How to Store + Reheat Flaky Buttermilk Biscuits

Leftovers can be stored in an airtight container for up to 1 week in the refrigerator. To serve warm in the oven or heat in the microwave.

Can I Freeze Flaky Buttermilk Biscuits?

Absolutely! For longer storage–the biscuits can be stored in the freezer. After they have baked and are completely cooled, simply individually wrap the biscuits with foil paper or plastic wrap and add them to a zip loc bag and freeze.

How to Use a Food Processor for Biscuit Dough

If using a food processor to incorporate buttermilk to flour/butter mixture, ONLY ADD ¼ cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. 

Can I Make these Buttermilk Biscuits Dairy-Free?

Yes, definitely! To make these flaky honey buttermilk biscuits dairy-free, simply substitute the butter with vegan butter (cold + cut into pieces) and make your own dairy-free 'buttermilk' by mixing plant-based milk with lemon juice.

Flaky Honey Buttermilk Biscuits

How to Know If Your Baking Powder + Baking Soda are Fresh

Baking is such a science, but more importantly because certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your biscuits (and other baked goods) fully rise and bake through nicely.

Incase you weren’t aware, there’s an easy to double check both the baking powder and baking soda. Here’s what you need:

BAKING SODA HACK:

-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it’s fresh, the mixture should “bubble/fizz”. If no bubble/fizz is present, then your baking soda needs to be replaced.

BAKING POWDER: 

-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it’s fresh, the mixture should “bubble/fizz”. If no bubble/fizz is present, then your baking powder needs to be replaced.

What to Serve with Flaky Honey Buttermilk Biscuits

Serving these warm buttermilk biscuits with something light like jam or butter works for those early morning that call for a side of tea or coffee. However, the great part about these buttermilk biscuits is just how versatile they are! You can add gravy for a Southern classic dish or make these biscuits a side dish for dinner or breakfast (with a side of eggs, bacon, etc.).

Also, you can make a sandwich with things like chicken, ham or bacon for a savory food experience or add a fruit compote (strawberry, blueberry, blackberry, etc.) for a nice shortcake experience.

Flaky Honey Buttermilk Biscuits

My Favorite Side Dish Recipes

If your love these flaky honey buttermilk biscuits, then you'll definitely love these side dishes!

MADE OUR RECIPE?

If you make these Flaky Honey Buttermilk Biscuits, be sure to Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Flaky Honey Buttermilk Biscuits

Flaky Honey Buttermilk Biscuits

5 from 6 votes
There's nothing as delicious as homemade Flaky Honey Buttermilk Biscuits----believe me! They make for the perfect side, breakfast meal with a bit of jam or butter, or even as a snack.
Prep Time: 15 mins
Cook Time: 20 mins
Chill Time: 15 mins
Total Time: 35 mins
Serves: 10 biscuits

Ingredients

  • 4 cups organic all-purpose flour
  • 1 ½ Tbsps baking powder
  • 1 teaspoon sea salt
  • ¼ teaspoon baking soda
  • Pinch of ground cinnamon
  • 1 cup COLD unsalted butter, cubed
  • 2 ¼ cups Buttermilk (I use organic heavy cream + 2 Tbsps lemon juice)
  • 2 Tbsps raw honey + 1 Tbsp
  • 2 Tbsps melted unsalted butter, for brushing

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

TO MAKE HOMEMADE BUTTERMILK:

  • If making your own buttermilk, add the organic heavy cream and lemon juice together in a measuring cup, stirring to combine and allowing it to sit for 2-3 minutes until mixture has thickened.

TO MAKE THE BISCUITS:

  • In a bowl, add the flour, baking powder, baking soda, cinnamon, and salt, whisking them all together until combined.
  • Add the cubed butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold buttermilk and 2 Tbsps honey and stir (working it together with one hand) until the dry ingredients are moistened and able to form into a ball. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold heavy cream at a time, until it’s moistened BUT not too wet!
  • Add the dough onto a lightly floured surface and gently pat (or roll using a rolling pin) into an 8-inch square (about 1-inch thick). Then use a bench scraper (or large knife) to cut the dough into 4 equal squares. Stack the squares atop each other and pat or roll into an 8-inch square again. Repeat this process about 2 more times (patting/rolling and stacking).
  • Use the bench scraper (or large knife) to cut the dough into 8-10 squares, placing them unto the prepared baking sheet (about ½-inch apart). Once done, add to the fridge for 10-15 minutes to chill slightly.
  • Remove from the fridge and brush the tops with melted butter and honey (mixed together).
  • Bake in the oven 15-18 minutes or until golden brown and everything looks crispy. Remove from oven and let cool until warm. Serve and enjoy!
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Leftovers can be stored in an airtight container for up to 1 week in the refrigerator. To serve warm in the oven or heat in the microwave.
  • FREEZE: For longer storage–the biscuits can be stored in the freezer. After they have baked and are completely cooled, simply individually wrap the biscuits with foil paper or plastic wrap and add them to a zip loc bag and freeze.
  • FOOD PROCESSOR FOR DOUGH: If using a food processor to incorporate buttermilk to flour/butter mixture, ONLY ADD ¼ cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. 
  • GRATED + CUBED BUTTER: To create a beautifully crumbly and flaky biscuit, I suggest grating 1 stick of butter and cutting the second stick into cubes. To grate your butter, add the 1 stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces. 
  • SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, you can omit the salt as an ingredient.
  • SWEETENER OPTION: You can always substitute the honey with maple syrup if you'd like.
  • DAIRY-FREE OPTION: To make these flaky honey buttermilk biscuits dairy-free, simply substitute the butter with vegan butter (cold + cut into pieces) and make your own dairy-free 'buttermilk' by mixing plant-based milk with lemon juice.

Nutrition

Calories: 412kcal | Carbohydrates: 45g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 511mg | Potassium: 135mg | Fiber: 1g | Sugar: 6g | Vitamin A: 727IU | Vitamin C: 0.02mg | Calcium: 182mg | Iron: 3mg

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Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Flaky Honey Buttermilk Biscuits.

Shanika

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  1. I made these for brunch this morning and had to pop on here and tell you how amazing they were! The texture was so light and soft and they tasted delicious! These biscuits didn’t need any additional toppings, they were great on their own. This will definitely be my go to biscuit recipe!

    • Hi Melissa! OMG---I'm so happy that you enjoy these biscuits! I definitely love eating them without anything also! 🙂

  2. These biscuits turned out flaky! And thanks for the tips to test if my baking soda or powder are fresh- this will come in very handy!

  3. I need these in my life immediately! I love homemade biscuits, and I always have them with honey butter. I love putting the honey right into them.

  4. I can't get over the gorgeous layers on these babies! I'm not much of a baker, so I wasn't convinced mine would end up looking like yours. But the recipe was so approachable and easy to follow, and they turned out perfect!

  5. I absolutely love homemade biscuits and these Honey buttermilk ones are going to be made ASAP! They look so flaky, buttery and delicious!