Description
These classic buttermilk biscuits are flaky, buttery, and subtly sweetened with honey. Perfectly golden and tender, they’re great for breakfast, brunch, or as a side with any meal. Made with simple ingredients and a straightforward folding technique, these biscuits come out light and fluffy every time.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons aluminum-free baking powder (not baking soda)
- 1 teaspoon salt
Butter and Liquids
- ½ cup very cold butter (1 stick)
- 1 cup + 3 tablespoons cold buttermilk
Sweeteners and Finishing
- 2 teaspoons honey (for dough)
- 2 tablespoons honey (for brushing)
- 1 tablespoon butter (for brushing, melted)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, aluminum-free baking powder, and salt until fully combined.
- Cut in the butter: Cube the very cold butter and add it to the dry mixture. Using a pastry cutter or fork, cut and mix the butter into the flour until the texture resembles coarse crumbs with pea-sized butter pieces.
- Add wet ingredients: Make a well in the center of the dry mixture and pour in the cold buttermilk along with 2 teaspoons of honey. Gently stir with a silicone spatula just until the dough comes together and remains crumbly. Avoid overmixing.
- Fold the dough: Transfer the dough onto a floured surface and shape it into a 9-inch rectangle. Fold the dough by bringing the left side into the center, then folding the right side over the top. Rotate the dough and flatten again. Repeat this folding process two more times to create flaky layers.
- Cut biscuits: Pat the dough to about 1 inch thickness. Using a 3-inch round cookie cutter, cut out biscuit rounds without twisting the cutter to maintain layers. Re-flour the cutter between each cut. Chill the cut biscuits in the refrigerator to keep them cold before baking.
- Arrange and bake: Place the biscuits close together in a buttered 10-inch cast iron skillet. Bake at 425°F (220°C) for 15 minutes, or until the tops are golden brown.
- Finish with honey butter: While biscuits bake, melt 1 tablespoon butter and mix with 2 tablespoons honey. Once biscuits come out warm, brush them generously with the honey-butter mixture. For an extra golden finish, return biscuits to the oven and bake for up to 5 more minutes at 450°F (230°C).
Notes
- Using cold butter and cold buttermilk helps create flaky layers in the biscuits.
- Do not overwork the dough to avoid tough biscuits.
- Folding the dough several times creates layers for flakiness.
- Chilling the cut biscuits before baking helps them hold their shape and rise properly.
- A cast iron skillet helps biscuits bake evenly and get a golden crust.
- Brushing with honey butter adds sweetness and a glossy, rich finish.
