Description
These Buttermilk Biscuits are tender, flaky, and perfectly golden, making a delightful addition to any meal. Made with cold butter and buttermilk, they combine a hint of sweetness from honey and a buttery finish, baked to a light and fluffy texture. Perfect for breakfast, brunch, or as a side for dinner.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon salt
Wet Ingredients
- 2 teaspoons honey (for dough)
- ½ cup very cold butter (1 stick), cut into cubes
- 1 cup + 3 tablespoons cold buttermilk
Topping
- 2 tablespoons honey
- 1 tablespoon butter, melted
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the biscuits.
- Prepare Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, aluminum-free baking powder, and salt, stirring until they are thoroughly mixed.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or the back of a fork, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Mix Wet Ingredients: Make a well in the center of the dry mixture and add the cold buttermilk along with 2 teaspoons of honey. Gently stir with a silicone spatula just until combined; the dough should remain crumbly and not overmixed.
- Shape Dough: Transfer the dough onto a floured surface and pat it into a 9-inch rectangle. Fold the left side toward the center, then fold the right side over the left. Rotate the dough and flatten it again into a rectangle. Repeat these folds two more times to build layers.
- Cut Biscuits: Flatten the folded dough to about 1 inch thick. Using a 3-inch cookie cutter, cut round biscuit shapes without twisting the cutter. Lightly flour between cuts and chill the cut biscuits to keep them cold and firm.
- Form and Bake: Arrange the biscuits closely in a buttered 10-inch cast iron skillet so they almost touch. Bake for about 15 minutes or until the tops are golden brown.
- Add Topping: Combine 2 tablespoons honey with 1 tablespoon melted butter. Brush this honey-butter mixture over the warm biscuits. For additional browning and a sticky, sweet finish, return the biscuits to the oven and bake at 450°F (230°C) for up to 5 more minutes.
Notes
- Keep all ingredients, especially butter and buttermilk, very cold to ensure flaky biscuits.
- Do not twist the cutter to maintain biscuit layers and rise.
- Folding the dough multiple times creates desirable layers for flakiness.
- You can use a cast iron skillet or a baking sheet, but a skillet helps achieve a crispy bottom crust.
- Honey in the dough adds a subtle sweetness; you can omit or adjust according to preference.
- For a dairy-free version, substitute butter and buttermilk with appropriate alternatives.
