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Buttermilk Biscuits with Honey Butter Recipe

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3.9 from 2 reviews

These classic buttermilk biscuits are flaky, tender, and perfect for any meal. Made with cold butter and buttermilk, they feature a slightly sweet touch of honey and a golden, buttery finish. Ideal for breakfast, brunch, or as a side, these biscuits come together with simple ingredients and baking techniques to produce light, fluffy rounds with a crisp exterior.

Ingredients

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 2 tablespoons aluminum-free baking powder (not baking soda)
  • 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
  • 2 tablespoons honey (for brushing)
  • 1 tablespoon butter (melted, for brushing)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F to ensure it reaches the right temperature for baking flaky biscuits.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, aluminum-free baking powder, and salt. Stir well until evenly mixed.
  3. Incorporate Butter: Add the cold butter cubes to the dry mix and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
  4. Add Wet Ingredients: Make a well in the center of the dry mixture and add the cold buttermilk and 2 teaspoons honey. Gently stir with a silicone spatula just until combined; the dough will be crumbly and should not be overmixed.
  5. Shape Dough: Turn the dough onto a floured surface and gently press into a 9-inch long rectangle.
  6. Fold the Dough: Fold the left side of the dough into the middle, then fold the right side over the top, creating layers as shown in the process shots.
  7. Rotate and Repeat: Rotate the dough horizontally, gently flatten into a rectangle again, and repeat the folding process two more times to develop layers.
  8. Final Dough Shaping: Form the dough into a 10 x 7-inch rectangle about 1 inch thick, ready for cutting.
  9. Cut Biscuits: Use a 3-inch cookie cutter to cut 6 biscuits without twisting to prevent sealing the edges, which could hinder rising. Flour the cutter between cuts and refrigerate biscuits as you cut to keep them cold.
  10. Cut Remaining Biscuits: Gather scraps, reroll to 1 inch thickness, and cut 2 more biscuits, totaling about 8 biscuits.
  11. Prepare Baking Surface: Butter a 10-inch cast iron skillet and arrange biscuits inside so they almost touch each other, promoting better rise. Alternatively, place biscuits close on a parchment-lined baking sheet.
  12. Bake: Bake in the preheated oven for 15 minutes until golden brown on top.
  13. Brush with Honey Butter: Mix the 2 tablespoons honey with 1 tablespoon melted butter and brush over the warm biscuits for added flavor and shine.
  14. Optional Extra Browning: For more browning, bake for up to 5 additional minutes at 450°F.
  15. Storage: Store leftover biscuits in an airtight container or refrigerate up to 5 days. Biscuits also freeze well for longer storage.

Notes

  • Use aluminum-free baking powder to ensure best biscuit rise and avoid metallic taste.
  • Keep butter and buttermilk very cold to create a flaky texture.
  • Do not overmix the dough; a crumbly texture is normal and key to flaky biscuits.
  • Do not twist the biscuit cutter when cutting to avoid sealing edges and preventing proper rise.
  • Refrigerate cut biscuits if they warm too much before baking to help achieve a better rise.
  • Close placement of biscuits encourages them to rise taller by supporting each other.
  • Biscuits can be enjoyed fresh or warmed up; freeze leftovers to extend freshness.

Find it online: http://bitezly.com/buttermilk-biscuits-with-honey-butter-recipe/