Description
These homemade biscuits are fluffy, buttery, and tender, perfect for breakfast or as a side to any meal. Using cold butter and buttermilk ensures a light, flaky texture, and folding the dough several times creates layers that help the biscuits rise beautifully. Brushed with a honey butter glaze, they offer a delicious balance of savory and sweet.
Ingredients
Dry Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Butter and Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold
- 1 cup + 2 Tablespoons (270ml/g) cold buttermilk, divided
- 2 teaspoons (14g) honey
- 2 Tablespoons (28g) butter, melted
- 1 Tablespoon (21g) honey
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to ensure it's hot and ready for baking the biscuits.
- Combine Dry Ingredients: In a large bowl or food processor, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or pulse in the food processor until the mixture resembles coarse crumbs, with pieces of butter about the size of small peas.
- Add Buttermilk and Honey: If using a processor, transfer the mixture to a large bowl. Make a well in the center, pour in 1 cup of cold buttermilk, and drizzle 2 teaspoons of honey on top. Gently fold with a large spoon or spatula just until the dough begins to come together, still shaggy with some wet spots. Avoid overmixing.
- Shape the Dough: Turn the dough onto a floured work surface. Using generously floured hands, gently bring the dough together; it will be sticky. Flatten it into a roughly 3/4-inch-thick rectangle. Fold one side into the center, then fold the other side on top. Rotate the dough 90 degrees and flatten again. Repeat this folding and flattening process two more times for a total of four folds, each time flattening to about 3/4-inch thickness.
- Cut Biscuits: Using a 2.5- or 3-inch biscuit cutter, cut circles from the dough without twisting the cutter to keep edges from sealing. Re-roll scraps and continue cutting until you have 8 to 11 biscuits. Arrange them touching in a 10-inch cast iron skillet or close together on a parchment-lined baking sheet.
- Brush with Buttermilk and Bake: Brush the tops of the biscuits with the remaining buttermilk. Bake for 18 to 20 minutes, or until the tops turn a lovely golden brown.
- Apply Honey Butter Topping: While the biscuits are warm, whisk together the melted butter and 1 tablespoon of honey. Brush this honey butter glaze generously over the tops to add sweetness and shine.
- Store Leftovers: Allow biscuits to cool slightly, then cover them tightly. Store at room temperature or refrigerate for up to 5 days, reheating gently before serving.
Notes
- Use cold butter and cold buttermilk to ensure tender, flaky biscuits.
- Do not twist the biscuit cutter when cutting to prevent sealing the edges, which affects rising.
- If you don’t have a cast iron skillet, using a baking sheet lined with parchment paper is a great alternative.
- Folding the dough creates layers that help biscuits rise and become fluffy.
- Honey can be adjusted or omitted in the dough and glaze if you prefer less sweetness.
