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.
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.
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.
Creating the perfect flaky buttermilk biscuits isn’t a tough process once you follow these tips below:
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!
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!
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.
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.
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:
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.
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.
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.
If using a food processor to incorporate buttermilk to flour/butter mixture, ONLY ADD 1/4 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”.
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.
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:
-Add 1 tsp baking soda with 1/4 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.
-Add 1 tsp baking powder with 1/4 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.
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.).
If your love these flaky honey buttermilk biscuits, then you’ll definitely love these side dishes!
Flaky Honey Buttermilk Biscuits.