Buttermilk Biscuits Recipe
Tender and flaky with rich buttery layers, these classic buttermilk biscuits are enhanced with a sweet honey-butter glaze. They come together in just over half an hour and require only a handful of basic ingredients.
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Ingredients
- 2 teaspoons honey
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons aluminum-free baking powder
- ½ cup unsalted or salted butter very cold (1 stick)
- 1 cup plus 3 tablespoons cold buttermilk
Topping
- 1 tablespoon butter
- 2 tablespoons honey
Instructions
- Preheat your oven to 425°F. In a large bowl, thoroughly mix the flour, baking powder, and salt. Add cubed cold butter and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs. Form a well in the center, pour in the buttermilk and honey, and gently stir with a silicone spatula until loosely combined—the dough should remain crumbly.
- Turn the mixture onto a floured surface and pat into a 9-inch rectangle. Fold the left third over the center, then fold the right third over the top. Rotate the dough horizontally, press into a rectangle, and repeat this folding process two more times to build layers.
- Shape the dough into a 10-by-7-inch slab approximately 1 inch thick. Using a 3-inch round cutter, press out 6 biscuits without twisting. Lightly flour the cutter between uses and chill cut biscuits to keep them cool. Gather the remaining dough, re-roll, and cut 2 additional biscuits to yield a total of 8.
- Butter a 10-inch cast iron skillet and arrange the biscuits inside with sides almost touching for optimal rise. Alternatively, place them close together on a parchment-lined baking sheet. Bake for 15 minutes or until golden on top.
- Melt the topping butter and mix with honey, then brush over the warm biscuits. For deeper browning, optionally bake for 5 additional minutes at 450°F.
Notes
Use aluminum-free baking powder to avoid a chemical taste. To measure flour correctly, spoon it into your measuring cup and level with a knife or weigh to 300g. Cold, shredded butter can also be used. Substitute honey with sugar if needed, though honey enhances flavor.
To make ahead, either refrigerate the formed dough up to 2 days before baking or freeze cut biscuits for up to 3 months. Thaw overnight in the fridge before baking. Store baked biscuits in an airtight container in the refrigerator for up to 5 days for best freshness.