If you love warm bread recipes you should try Buttermilk Cornbread, Cinnamon Roll Biscuits, Whole Wheat Bread, Applesauce Bread, or Perfect Cinnamon Rolls.
Why I love this Buttermilk Biscuits recipe:
Texture – When you make buttermilk biscuits from scratch the dough is folded into layers to create the flaky biscuits we all love, with a crisp exterior and soft and chewy interior. Sweetened with honey, instead of sugar, which adds the best subyle sweetness, and softness. Versatile – Eat warm slathered with butter and homemade strawberry jam, or enjoy with a warm bowl of soup. Use for breakfast sandwiches, as a side to egg casserole, or with our delicious sausage gravy over the top!
Storage and Freezing Instructions:
To Make Ahead: Prepare biscuits dough as directed, but before cutting the dough to bake, cover the dough tightly in plastic wrap and refrigerate for up to days, before cutting and baking. Add Wet Ingredients: Measure buttermilk into a liquid measuring cup then stir in the honey. (If you don’t have buttermilk on hand, use my buttermilk substitute). Add to the flour mixture from the fridge and stir together just until combined. Turn the dough out onto a lightly floured surface and gently mold into a ball. Shape Dough: Press the dough with your hands (or a rolling pin) into a rectangle that is about ½ inch thick. Fold the dough into thirds, like a brochure. Repeat that process one more time, pressing the dough down to ½ inch thick and then folding it into thirds. This process helps create layers that will allow for a flakey biscuit texture. Cut Out Biscuits: Roll the dough just ¾ inch thick then use biscuits cutters to cut into desired sizes. Bake: Place biscuits on a parchment paper lined baking sheet then bake them for 10-12 minutes at 400°F. Serve: I love to serve these easy buttermilk biscuits with strawberry jam, sausage gravy, with a bowl of soup, or topped with whipped cream and strawberries for a strawberry shortcake! To Freeze: Prepare dough up until baking. Place uncooked biscuits on a parchment lined baking sheet, cover lightly with plastic wrap and freeze for 30 minutes. Transfer to a freezer safe bag or container and freeze for up to 3 months. Place frozen biscuits on a baking sheet, covered, to thaw overnight in the fridge before baking. Baked biscuits also freeze well, stored in an airtight container in the freezer for up to 3 months.
Recipe Variations:
Buttermilk Substitute Cinnamon Roll Biscuits Angel Biscuits Biscuits and Gravy Casserole
Check out these breakfast favorites:
Breakfast Skillet Hashbrown Breakfast Casserole English Muffins Chocolate Banana Bread Chocolate Overnight Oats Cottage Cheese Pancakes Crab Cake Benedict
*I originally shared this recipe April 2013. Updated December 2018 and March 2022 and November 2023.
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