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Buttermilk Honey Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 6 reviews
  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These Buttermilk Biscuits are a flaky, buttery delight perfect for breakfast or any time you crave a homemade classic. Made with simple ingredients like flour, cold butter, and buttermilk, these biscuits are tender inside with a golden-brown crust. The dough is folded multiple times for layered flakiness and the final biscuits are baked in a cast iron skillet to enhance their rise and texture. Brushed with a honey-butter glaze, these biscuits deliver a subtle sweetness and a gorgeous shiny finish.

Ingredients

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 2 tablespoons aluminum-free baking powder (not baking soda)
  • 1 teaspoon salt
  • 2 teaspoons honey (to mix with dry ingredients)

Wet Ingredients

  • ½ cup very cold butter (equal to 1 stick), cut into cubes
  • 1 cup + 3 tablespoons cold buttermilk
  • 2 tablespoons honey (for glaze)
  • 1 tablespoon butter (melted, for glaze)

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the biscuits.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, and 2 teaspoons honey. Stir until well mixed.
  3. Cut in Butter: Add the cold cubed butter to the dry mixture. Using a pastry cutter or fork, work it in until the mixture resembles coarse crumbs.
  4. Add Wet Ingredients: Make a well in the center of the mixture and pour in the cold buttermilk along with the specified honey. Gently stir with a silicone spatula until just combined; the dough will be crumbly—do not overmix.
  5. Shape Dough Rectangle: Transfer the dough onto a floured surface and shape it into a rectangle about 9 inches long.
  6. Fold Dough: Fold the left edge of the rectangle toward the center, then fold the right edge over the left fold.
  7. Rotate and Repeat Folding: Turn the dough so it's horizontal, gently flatten it into a rectangle again, and repeat the folding process two more times to create flaky layers.
  8. Final Rectangle: Form the dough into a 10 x 7 inch rectangle about 1 inch thick.
  9. Cut Biscuits: Using a 3-inch biscuit cutter, cut 6 circles without twisting the cutter to avoid sealing edges. Lightly flour the cutter between each cut and refrigerate the cut biscuits to keep them cold.
  10. Cut Additional Biscuits: Roll the leftover dough back to 1 inch thickness and cut 2 more biscuits, totaling about 8 biscuits.
  11. Prepare to Bake: Butter a 10-inch cast iron skillet and place biscuits inside so they are nearly touching to promote rising. Alternatively, arrange biscuits close together on parchment paper on a baking sheet.
  12. Bake Biscuits: Bake in the preheated oven for 15 minutes or until the tops are golden brown.
  13. Glaze and Optional Browning: Mix melted butter and honey, then brush onto warm biscuits. For deeper browning, bake for an additional 3-5 minutes at 450°F.
  14. Storage: Store leftovers in an airtight container or refrigerator for up to 5 days, or freeze for longer storage.

Notes

  • Do not overmix the dough; it should remain crumbly to ensure flaky biscuits.
  • Folding the dough multiple times creates layers, resulting in light, flaky texture.
  • Do not twist the biscuit cutter when cutting to maintain biscuit rise.
  • Keeping the butter and dough cold is key for flakiness.
  • Baking biscuits close together helps them rise higher and stay soft on edges.
  • Biscuits can be reheated in the oven or toaster oven to refresh texture.

Find it online: https://meallora.com/buttermilk-honey-biscuits-recipe/