These Easy Homemade Biscuits with buttermilk use simple ingredients to create flaky biscuits that can be served as a snack or as an easy side dish with your favorite soups and chilis!
Preheat your oven to 390 degrees. Place parchment paper over your cookie sheet and set aside.
In a large bowl, combine all of your dry ingredients and whisk together.
Grab your cold butter and coat it with your flour mixture to make it easier to grate, and then grate it into the bowl. Once all the butter has been grated, mix a bit until combined.
Add in the margarine and mix until combined using your fingertips.
Make a well in the middle of your mixture and add in the milk and honey. Mix with your hands until you form a dough. Once again, try not to overmix.
Add some flour onto your work surface and place your dough on top. Extend it using a rolling pin until your dough is about 1 inch thick. If you want thicker biscuits, you can make them 1 ½ inches, just keep in mind you will probably have fewer biscuits from your dough.
Using your pastry cutter (I used 2 ½ inch in diameter) cut as many biscuits as possible. Once they are cut out, place them on your baking trays.
Gather what is left of the dough, and repeat this last step until you have finished all of your dough.
Once you are done, place biscuits on your cookie sheets. Whisk your egg and then with a pastry brush, brush some egg on top of the biscuit (this will help your biscuits to reach a nice golden brown when they are done).
Place the trays in the oven and bake for 12 – 15 minutes until well risen and the top is golden.
Once your biscuits are golden brown, remove them from the oven and let them cool on a wire rack until they are cool enough to handle. Serve and enjoy!
Notes
To Store: Your easy homemade biscuits can be kept at room temperature for 1-2 days as long as they are stored in an airtight container.TIP #1: Make sure your butter is very cold. If you want, you can even pop it into the freezer for 15 – 20 mins before grating. This can also make it a bit easier to grate without smushing.TIP #2: Be sure not to overmix. If you mix the dough too much, it will overdevelop the gluten and can result in biscuits that are tough or unpleasantly chewy (you know the kind).TIP #3: If you don't have a biscuit cutter, you can use a cup! Simply dip the mouth of your cup into some flour and use it as a cookie cutter. If you find that the biscuit dough gets stuck in the cup, just give it a bit of a whack on the side and the dough should pop out.