Buttermilk Biscuits
A cozy kitchen essential
As I keep growing my baking confidence, one cozy recipe at a time, buttermilk biscuits were definitely next on my list to master. And oh my goodness the moment those buttery biscuits hit the oven, the whole kitchen filled with that warm, comforting smell that only homemade biscuits can make. It’s the kind of aroma that wraps around you like a blanket and whispers, everything is going to be alright.
I’ve played around with fun variations; black beans, leeks, and red onion for a savoury twist… or raisins with apple pie spice for a sweet, cozy version. They were all delicious in their own way, but I kept coming back to this good old‑fashioned, traditional, plain biscuit. There’s something about a simple, warm, buttery biscuit that feels just right. And the best part? This classic version becomes the perfect base for whatever topping you’re craving.. sweet or savoury and reheats beautifully the next day, tasting just as fresh as when it came out of the oven.
A Baking Tip
The key to flaky biscuits is making sure the butter is ice cold. When cold butter hits a hot oven, it creates little steam pockets and those pockets turn into the delicious, crispy, flaky layers we all love. Cold butter = biscuit magic.
Ingredient Tip
When you’re choosing butter for biscuits, take a quick peek at the ingredient list. The only ingredient should be cream. Some brands add stabilizers or fillers, but real butter (just cream) gives you that pure flavour and clean melt that makes homemade biscuits so special. It’s a small choice that keeps your baking simple, natural, and aligned with sourcing close to home.
Growing Our Plate
Most biscuit recipes call for white sugar, but I swapped it out for honey and you’d never know the difference in taste. It just feels more natural. Choosing local honey also supports our neighbourhood pollinators and keeps the ingredients closer to home, which is at the heart of Growing Our Plate. A tiny shift, but one that ripples outward in all the right ways.
This recipe has officially earned a spot in my “favourites” list. Warm, flaky, buttery goodness… simple enough for everyday, special enough for company, and endlessly adaptable.
Buttermilk Biscuit
Ingredients
6 Tbsp (86 g) unsalted butter, cut into small cubes and kept ice‑cold
2 cups (275 g) all‑purpose flour
1 Tbsp honey
1/4 tsp baking soda
1 Tbsp baking powder
1 tsp salt
1 cup cold buttermilk
Directions
1. Prep your cold ingredients
Cut the butter into small cubes and place it in the freezer. Measure out the buttermilk and return it to the fridge while you prepare the dry ingredients.
Note: the colder the butter and buttermilk, the flakier your biscuits will be.
2. Preheat the oven
Set your oven to 450°F. Line a baking sheet with parchment paper or use a nonstick baking pan.
3. Mix the dry ingredients
In a food processor (or a large mixing bowl), add the flour, baking soda, baking powder, and salt. Pulse to combine (or whisk if mixing by hand).
4. Cut in the butter
Add the cold butter cubes to the food processor and pulse until the mixture resembles coarse crumbs.
If mixing by hand, use a pastry cutter or two forks to work the butter into the flour.
5. Add the buttermilk
Transfer the flour‑and‑butter mixture to a large bowl and make a well in the centre. Pour in the cold buttermilk and add the honey. Stir gently until the dough comes together. It should feel slightly sticky/tacky.
If it’s very sticky, sprinkle in a little extra flour.
6. Shape the dough
Turn the dough out onto a floured surface. Gently pat it into a rectangle about 8–9 inches long and 1 inch thick.
Avoid overworking..this is where the flaky layers are born.
7. Cut the biscuits
Cut the dough into even square‑shaped biscuits.
Tip: skipping the traditional round cutter means less re‑rolling, which keeps the dough tender and extra flaky.
8. Bake
Place the biscuits on your prepared baking sheet and bake at 450°F for 12–15 minutes, or until the tops are golden and the layers look beautifully puffed.
Serving Suggestions
These biscuits are wonderfully versatile, which is why I love keeping a batch on hand. Here are a few of my favourite ways to enjoy them:
Sweet & Simple: a drizzle of local honey, a smear of jam, or a spoonful of warm apple compote.
Savoury & Cozy: topped with scrambled eggs, melted cheese, or a slice of tomato with a sprinkle of sea salt.
Next‑Day Magic: warm them in the oven for a few minutes..they crisp right back up and taste as fresh as the day you baked them.
Snack‑Time Treat: split one open and enjoy it plain… the buttery layers speak for themselves.
Join the Conversation
If you give these biscuits a try, I’d love to hear how they turned out for you. Did you keep them classic, or add your own sweet or savoury twist? Share your version in the comments and help keep the Growing Our Plate conversation going.
