The Warm Kitchen Journal

These buttermilk biscuits come together quickly and easily, making them perfect for both slow weekend mornings and busy weeknights. There’s something so comforting about pulling a skillet of golden biscuits from the oven, their tops lightly crisp and their centers soft and tender. The simple ingredients transform into layers of buttery goodness that fill your kitchen with the most welcoming aroma. Whether served with a pat of melting butter, a drizzle of honey, or alongside a cozy family dinner, these biscuits are the kind of recipe that brings everyone to the table.

Ingredients

• 2 cups flour *fluffed and spooned into measuring cup
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 cup salted or unsalted butter
• 1 cup cold buttermilk plus about 3tbs for brushing biscuit tops

Preheat your oven to 450°F. In a large bowl, whisk together the flour, salt, and baking powder. Add the cold butter and work it into the flour until the pieces are about pea-sized and lightly flattened — this is what creates those tender, flaky layers.

Slowly stir in the buttermilk with a spoon, mixing just until combined. Turn the dough out onto a lightly floured countertop and gently fold it over itself a few times to incorporate any remaining flour and build soft layers. Pat the dough into a thick rectangle and lightly dust the top with flour if it feels sticky.

Cut out 6 large biscuits (or make them smaller for more), and place them snugly in a cast iron skillet. Brush the tops with a little buttermilk for that beautiful golden finish. Bake for 15–18 minutes, or until the tops are golden brown.

Serve warm with butter, honey, jam, or your favorite cozy topping.

Notes from my kitchen

*I like to use salted butter for a more savory taste but if you like less salt then stick with unsalted

*keep an eye on the biscuits as you want just a nice golden color and not to dark as that can make them dry.

*Have leftover biscuits? They freeze well for up to 3 months and stays fresh for a week in the refrigerator.

*Want to make it even easier keep grated butter in the freezer for quick mixing.