I don’t know what it is about easy buttermilk biscuits, but it is truly one of life’s simplest pleasures. They come together simply, and there’s nothing better than slathering them in a sweet and spicy butter.
There are very few things in life better than a warm buttered biscuit. Add some homemade jam and it’s like I died and went to heaven. If you’re feeling adventurous, you might want to try adding maple oatmeal muffins to your breakfast spread as well. I made these biscuits this afternoon and my children could smell the goodness from outside. I found all of them sitting around the table eating warm biscuits with butter and honey dripping down the sides. It made me really happy to see them together enjoying something that I made for them.
Biscuits can be tricky. Not to mention intimidating. They are up there with pie crust. I’ve tried many different methods and recipes but I find the best results to be had with simple ingredients, a pastry cutter, and a little trust. When I lightened up about my biscuit making, they turned out so much better. I would stress that they weren’t very pretty. Guess what? The uglier they turn out the better they taste. True story.
Why You Will LOVE This Recipe
- They need only a few ingredients to come together, most of which you’ll probably have already. For a similar experience with a sweet twist, try making Cream Cheese Biscuits.
- From start to finish, they take less than half an hour to make. If you’re interested in a quick dessert, you might want to check out the Quick and Easy Cinnamon Butter Buns.
- Just like restaurant quality biscuits, they’re flaky, chewy, and super soft when served warm. For another warm and comforting recipe, see our Hot Chocolate Cookies.
- You can slather them in any type of butter or condiment you like. Why not try our homemade Ricotta with Honey and Herbs as a spread?
- My kids love them and they’re a perfect side dish or snack for the whole family. For more family-friendly snacking ideas, take a look at our Banana Oat Breakfast Cookies.
Serving Suggestions
Honestly, I could eat these with nothing but a side of butter and maybe a hot cup of tea. You could also pair them with chicken and country gravy, or alongside a hearty hamburger soup. They’re so versatile, I sometimes like to have them for breakfast, too, perhaps with a side of cinnamon butter buns.
If you’re not a fan of sweet and spicy butter, you could use just plain butter or experiment with different flavors. You could try cinnamon butter, apple butter, Nutella, maple syrup, or try them plain.
Why are These Easy Buttermilk Biscuits so Good?
I love a buttermilk biscuit because it’s comforting, goes with everything, and makes me think of home. The buttermilk in these biscuits give them their classic tangy flavor and make the dough super soft and easy to work with. And when I make them, they never last long because everyone keeps digging in for more. If you’re in the mood for more biscuit recipes, you might want to try these cream cheese biscuits.
FAQs
What’s the difference between buttermilk biscuits and regular biscuits?
The difference is all in the milk. Regular biscuits usually use milk (like 2%) or water, while these biscuits use buttermilk instead. This ingredient adds a delicious, almost tangy flavor and helps them rise in the oven.
Can I substitute the buttermilk in this recipe?
Of course! You could use whole milk with a little bit of vinegar or lemon juice, then let it stand for a few minutes while it thickens; sour cream or yogurt thinned out with water; or kefir.
My biscuits aren’t rising. What did I do wrong?
The biggest mistakes often come down to temperature. Always use cold butter in your biscuit dough. You’ll also want to make sure your oven has come up to temperature before you put your buttermilk biscuits in.
How to Store Easy Buttermilk Biscuits
You can keep this biscuits wrapped in plastic wrap or foil on the counter for 2 days. Just put them back in the oven at 375°F for a few minutes to heat them back up. If you want them to last longer than that, you can freeze them for up to 3 months, wrapped tightly in plastic wrap. They’ll just need an extra 5 to 10 minutes in the oven.
The butter can be kept in ramekins covered in plastic wrap or another tightly sealed container in the fridge for up to a month. You could also freeze it for up to 3 months.
Easy Buttermilk Biscuits
Ingredients
The Biscuits:
- 2 cups self-rising flour
- 1/4 cup cold butter cut into cubes
- 2/3 – 3/4 cup buttermilk
- 2 tablespoons all-purpose flour
The Honey Cayenne Butter (Optional):
- 1/2 cup butter room temperature
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/8 – 1/4 teaspoon cayenne pepper to taste
Instructions
- Preheat oven to 425°F. Add the self-rising flour and butter to a bowl.
- Use a pastry cutter to cut the butter into flour and work until the butter resembles small peas.
- Pour 2/3 cup of buttermilk into the flour mixture. Stir until the dough starts to pull from the sides. If the dough is dry, add more buttermilk as needed.
- Turn the dough out onto a board dusted with all-purpose flour. Pat out into a rectangle, about 1/2-1/4 inch thick.
- Use a round cutter or cut with a sharp knife into a circle.
- Place on a baking sheet lined with parchment paper. Bake in the oven for 10 to 14 minutes.
- To make the honey cayenne butter, add the butter, honey, salt, and cayenne to a bowl.
- Mix until combined. Taste and check for seasoning. Add to a ramekin or wrap in plastic wrap and keep in the fridge until ready to use.
- Serve the biscuits warm with honey cayenne butter. Drizzle more honey over if desired.
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