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Buttermilk Biscuits with Honey Butter Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 biscuits
  • Category: Baking
  • Method: Baking
  • Cuisine: American Southern

Description

Classic homemade buttermilk biscuits with a tender, flaky texture achieved through folding cold butter into the dough and baking in a cast iron skillet. These biscuits are lightly sweetened with honey and brushed with a honey-butter glaze for a golden, flavorful 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

Wet Ingredients

  • ½ cup very cold butter (1 stick)
  • 1 cup + 3 tablespoons cold buttermilk
  • 2 tablespoons honey
  • 1 tablespoon butter (for brushing)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the biscuits evenly.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Stir until the mixture is uniform, providing the base for your biscuit dough.
  3. Cut In Butter: Cut the cold butter into small cubes and add them to the bowl. Use a pastry cutter or the back of a fork to work the butter into the flour mixture until it resembles coarse crumbs, which is key for the biscuits’ flakiness.
  4. Add Wet Ingredients: Make a well in the center of the dry mixture and pour in the cold buttermilk and honey. Gently stir with a silicone spatula until just combined; the dough should be crumbly, so avoid overmixing to keep the biscuits tender.
  5. Fold Dough: Transfer the dough to a floured surface and pat into a 9-inch rectangle. Fold the left side into the center, then the right side over it. Rotate and flatten back into a rectangle. Repeat this folding two more times to create layers.
  6. Cut Biscuits: Flatten the dough to about 1 inch thick. Using a 3-inch cookie cutter, cut out biscuit rounds without twisting the cutter to ensure proper rise. Lightly flour the cutter between each cut. Chill the cut biscuits in the refrigerator to keep them cold before baking.
  7. Arrange and Bake: Place the biscuits in a buttered 10-inch cast iron skillet, positioning them almost touching for soft sides. Bake for 15 minutes until golden brown and cooked through.
  8. Glaze and Finish: Mix honey and melted butter together. Brush the warm biscuits with this honey-butter glaze. For extra browning and flavor, bake for an additional 3-5 minutes at 450°F (230°C).

Notes

  • Keep all ingredients, especially the butter and buttermilk, very cold to ensure flaky biscuits.
  • Do not twist the biscuit cutter when cutting out rounds to prevent sealing the edges which inhibits rising.
  • Folding the dough several times creates layers that result in tender, flaky biscuits.
  • Chilling the biscuits before baking helps them hold their shape and enhances rise.
  • Use a cast iron skillet for even heat distribution and a crispy bottom crust.
  • Adjust baking time if using a different size or thickness of biscuits.

Find it online: https://slsrecipes.com/buttermilk-biscuits-with-honey-butter-recipe/