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Buttermilk Biscuits


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  • Author: khaoula belabess
  • Total Time: 25 minutes
  • Yield: 8 biscuits 1x
  • Diet: Vegetarian

Description

Deliciously flaky and buttery, these buttermilk biscuits are easy to make and perfect for breakfast or as a side for any meal. With a hint of sweetness from honey and a golden-brown top, they are sure to impress family and friends.


Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 tablespoons aluminum-free baking powder (not baking soda)
  • 1 teaspoon salt
  • 2 teaspoons honey
  • 1/2 cup very cold butter (1 stick)
  • 1 cup + 3 tablespoons cold buttermilk

Topping

  • 2 tablespoons honey
  • 1 tablespoon butter

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a large mixing bowl, combine the flour, baking powder, and salt. Stir until well-combined.
  • Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter or the back of a fork to work it in until coarse crumbs form.
  • Create a hole in the middle of the dry mixture and add the cold buttermilk and honey. Use a silicone spatula to gently stir until just combined. Don’t overmix; the mixture should be crumbly.
  • Transfer the dough to a floured surface and form a rectangle about 9 inches long.
  • Fold the left side into the middle, then the right side. Rotate the dough horizontally and flatten into a rectangle again, repeating the folding process 2 more times.
  • Form into a 10 x 7 inch rectangle about 1-inch thick.
  • Use a 3-inch cookie cutter to cut 6 circles. Do not twist the cutter to avoid sealing the edges.
  • Roll the dough back out to 1 inch thick again and cut 2 more biscuits, yielding about 8 biscuits total.
  • Butter a 10-inch cast iron skillet and place the biscuits inside, almost touching.
  • Bake for 15 minutes or until the tops are golden brown.
  • Combine the honey and melted butter, then brush the warm biscuits with this mixture. For more browning, bake for an additional 5 minutes at 450°F (230°C).
  • Store in an airtight container or refrigerate for up to 5 days. You can also freeze leftover biscuits.

Notes

  • For the best texture, make sure your butter is very cold.
  • Do not twist the cookie cutter when cutting the biscuits to ensure they rise properly.
  • Prep Time: 10 minutes
  • Cook Time: 15 mins
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 180
  • Sugar: 4g
  • Sodium: 230mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 20mg