Easy Buttermilk Biscuits

One dough, two sweet and savory variations of the most perfectly flaky Buttermilk Biscuits – savory cheddar chive, and sweet honey butter! 

Looking for more sides to accompany your favorite meal? Try Roasted Brussels Sprouts with Parmesan and Balsamic, Crispy Parmesan Green Beans, and Best Simple Tossed Salad. 

Here’s How You Make It

1. First, preheat the oven to 450 degrees and then put down parchment paper onto a baking sheet. (not pictured)
2. Next, take out a large bowl and in it, whisk together the dry ingredients (flour, salt, baking soda, and baking powder). Take out two of the cups of this mixture and put them into another large bowl. (photo 1)
3. Add garlic powder, cheese, and chives to the first flour bowl and stir to combine. Use a box grater to grate 6 tablespoons of cold butter right into the flour and cheese mixture. Add half of the buttermilk and stir till you have a nice, soft dough. (Alternately you can use a food processor for this step.) (photo 2)
4. Now take the dough and move it to a lightly floured surface and knead it for 1-2 minutes or until it comes together nicely. Then, using a rolling pin, roll the dough out to a nice, thick rectangle (about 1-inch-thickness) and use a 2 ½-inch round cookie or biscuit cutter to cut the dough into 6 biscuits. Place them next to each other (sides touching) on the baking sheet. (photos 5-6, 8-9)
5. Next, move on to the sweet biscuits. In the second bowl of the flour mixture, whisk in 2 teaspoons of sugar, grate the butter, and stir it all together. Then add the buttermilk and stir again until a soft dough forms. (photos 3-4)
6. Knead the sweet dough on a lightly floured surface for about 1-2 minutes, or until the dough just comes together. Use a rolling pin to roll the dough into 1 inch thick, and then use the same cookie cutter to cut out another 6 biscuits. Place these side by side on a different baking sheet or the same one that has the savory biscuits — up to you, but make sure the sides of the biscuits are touching. (photo 7)
7. Brush the tops of the buttermilk biscuits all with leftover or extra buttermilk and pop them in the oven to bake for 15-18 minutes or until the tops are golden brown. (photo 10)
8. While the biscuits are baking, make the honey butter by creaming together the butter, honey, and cinnamon. (not pictured)
9. Let the homemade biscuits cool for 2-3 minutes and then add the honey butter to the tops of the sweet biscuits and serve right away. (not pictured)

Why This Recipe Works

Two-for-one — With just one simple buttermilk biscuit dough and one pan, you are getting two varieties of biscuits after baking – cheddar and chive for the savory biscuit fans and golden honey butter for those who just can’t resist that hint of cinnamon honey sweetness. 

Simple ingredients — I stick to easy-to-find ingredients like flour, butter, cheese, honey, and spices you already have in your spice cabinet. 

Easily doubles — Got a crowd? These will have you covered. This recipe makes 12 (6 sweet and six savory) but you can easily double (or triple) for those special occasions…or when you just need all the leftovers. 

Done in 40 minutes — If you don’t have a lot of time, that’s okay, these flaky biscuits only take 20 minutes to prep and about 20 to cook, so you can have these hot and on the table in no time!

Expert Tips 

• Don’t separate these easy buttermilk biscuits on the baking sheet. Biscuits should be touching on the sides – this helps them to rise high and develop those deliciously flaky layers we love!
• For easier cutting-in of the butter for the biscuits, use a box grater to shave the butter into the flour mixture rather than using a fork or pastry cutter. Once you try it this way, you’ll never go back! 
• Although I like to spread the honey butter on top of the buttermilk biscuits right out of the oven, there’s nothing that says you shouldn’t make a little extra honey butter and serve it on the side. A little on top, a little inside…a whole lotta delicious. 
• When cutting out the biscuits, be sure to only press down and pull back up — do not twist the cutter as it will seal the edges of the biscuits and not allow them to rise to their full potential!
• Want to make a cheddar and rosemary variation? Simply omit the chives and add 1 tablespoon finely chopped fresh rosemary. 

More Simple and Delicious Side Dish Recipes

• Best Baked Potato Wedges
• Creamy Parmesan Spinach Orzo
• Honey Brown Sugar Roasted Carrots
• One Hour Buttermilk Dinner Rolls
• Olive Garden Breadsticks
• Red Lobster Cheddar Bay Biscuits

Did you make these easy homemade buttermilk biscuits? YAY! Please rate the recipe below!