These homemade buttery and flaky buttermilk biscuits are incredibly delicious. Pile on the honey berries and top with a generous dollop of fresh whipped cream. YUM!

This is one of those recipes that I’ve always wanted to master. And trust me on this – these biscuits are perfection! SOOO flaky and buttery. They come together in less than 20 minutes and it’s the only recipe you’ll ever need.

These biscuits are sandwiched between a freshly whipped cream and honey berries. A step up from the usual biscuits with butter and a must make for the weekend!

Tips for the most delicious Buttermilk Biscuits:

Freeze and grate your butter for extra flaky and buttery biscuits.
Adding lemon zest enhances all the flavors.
Use the well technique for adding wet ingredients to the dry ingredients. And make sure your buttermilk is COLD.
Use a biscuit cutter to cut the dough but don’t twist the cutter; it prevents the biscuits from rising.
Don’t overmix the batter! Over working the batter will result in dry and flat biscuits.

As always, if you loved this recipe, leave a comment and rate. Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day.

Happy Baking! x

Buttermilk Biscuits

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Author: Rosana | Yoga of Cooking
Total Time: 22 minutes
Yield: 12 biscuits

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Description

These homemade buttery and flaky buttermilk biscuits are incredibly delicious. Pile on the honey berries and top with a generous dollop of fresh whipped cream. YUM!

Ingredients

3 1/2 cups all purpose flour
3 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tbsp sugar
Zest of 1 lemon or lime (optional)
12 tbsp unsalted butter, very cold & grated (or cubed)
1 cup buttermilk + more for brushing

For the Whipped Cream:

1/3 cup powdered sugar
1 cup heavy cream, chilled
1 tsp vanilla extract

For the Honey Berries*

1/2 cup honey
1 tsp vanilla
1/4 tsp sea salt
A few sprigs of thyme
1 cup berries (I did a mix of blueberries & blackberries)

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Instructions

Preheat the oven to 450F. Line 2 baking sheets with parchment paper.
In a large bowl, place the flour, baking soda, baking powder, salt, sugar and lemon zest (if using). Whisk until combined.
Add the grated butter into the flour and toss together. If the butter is cubed instead of grated, use a fork to combine. The dough will be crumbly and look like coarse sand. Chill for 10 minutes.
Make a well in the center of the butter and flour mixture, pour the buttermilk in. Bring the dough together using a spatula, don’t overwork.
Turn the dough onto a lightly floured working surface. Flour your hands and mold the dough into a rectangle, until it’s about 1/2 inch thick.
Cut into 2.5″ circles using a biscuit cutter. Re-work any scraps until you have 12 biscuits.
Transfer to prepared baking sheet, and brush the tops with buttermilk.
Bake for about 12 minutes, until the tops are golden brown. Remove from the oven and allow to cool.

For the Whipped Cream:

In the bowl of a stand mixer with the whisk attachment, whisk all ingredients until stiff peaks form. Refrigerate until ready to use

For the Honey Berries:

In a small saucepan over low heat, combine the honey, vanilla, salt and thyme. Allow to come to a soft boil. Remove from heat and pour over berries. Let sit for 10 minutes.

Assemble: