Buttermilk Biscuits


Mmmm, delicious buttermilk biscuits!

We love these tasty treats; they go great with any savoury meal and are perfect for soaking up any leftover gravy from your plate. 

We borrowed this recipe from our friends over at Douce Diner.


  • 5 ¼ cups all-purpose flour
  • 5 Tbsp baking powder
  • 1 Tbsp + 1 tsp fine salt
  • 10.5 oz cold butter
  • 24 fl oz (700ml) buttermilk
  • 4 fl oz (125ml) honey2
  • Tbsp soft butter for brushing

  • Combine the flour, baking powder and salt (Part A) into a large bowl.
  • Using a coarse hand grater, push the butter (Part B) through quickly to make small grated pieces that are about the size of peas. Toss into the flour mixture and break up any large clumps of butter so that the flour coats the butter evenly.
  • In a separate bowl, combine the buttermilk and honey (Part C) until incorporated. Add to the flour/butter mixture and mix gently with a spatula until the liquid is absorbed. It’s important not to overwork the dough.
  • Turn out onto a floured prep table and fold gently until a soft, sticky dough forms. Use a bench scraper to help pick up the dough and fold over itself.
  • Pat the dough into a rectangle that is approximately 1 inch thick.
  • Use a 2x3” biscuit cutter and cut into squares.
  • Place onto a parchment-lined bake tray, allowing ample space between each. Place no more than 12 on a half sheet pan.
  • Place in the fridge for approximately 30 minutes before baking.
  • Preheat oven to 375-400° F.
  • Remove biscuits from the fridge. Lightly brush the tops of the biscuits with butter.
  • Bake for 20 to 25 minutes, depending on the heat in the oven.
  • Rotate half way through the baking time. The tops should be golden brown, and biscuits should have puffed up nicely.

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