Buttermilk biscuits aren’t any ordinary biscuits. They’re soft and layered, meaning more flavour! Use the recipe below to prepare these fluffy treats at home.


1 cup + 2 tbsp cold Buttermilk
2 1/2 cups all-purpose flour
2 tbsp baking Powder
1 tsp salt
1/2 cups unsalted cold butter, cubed
2 tsp honey


  • Preheat oven to 218°C. In a large bowl place the flour, baking powder, and salt. Whisk until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter. Mix these until coarse crumbs form.
  • Make a well in the center of the mixture. Pour 1 cup of buttermilk on top, then the honey. Stir everything together until the dough is very crumbly.
  • Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the centre, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.
  • Gently roll the dough out with a rolling pin until it’s about 1/2 inch thick. Cut into 3-inch circles. You should have 9-12 biscuits at the end.
  • Arrange them in a 10-inch cast iron pan or close together on a parchment paper-lined baking sheet.
  • Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
  • Remove from the oven and serve when warm.


  • Use cold butter to achieve flaky layers in the biscuits. The butter melts during baking & releases steam. This creates pockets of air which make the biscuits airy and flaky on the inside while remaining crisp on the outside.
  • For extra flavour brush the biscuits with melted butter and honey mixture when baking is complete.


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