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