Description
Classic Southern-style buttermilk biscuits that are tender, flaky, and buttery. These biscuits are made with cold butter and buttermilk, gently folded to create layers, then baked to a golden brown. Perfect for breakfast or as a side for any meal.
Ingredients
Scale
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
- ½ cup very cold butter (1 stick), cut into cubes
- 1 cup + 3 tablespoons cold buttermilk
Finishing
- 2 tablespoons honey
- 1 tablespoon butter, melted
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Stir until evenly mixed.
- Cut in Butter: Add the cold butter cubes to the dry mixture. Using a pastry cutter or the back of a fork, work the butter into the flour until the texture resembles coarse crumbs.
- Add Wet Ingredients: Create a well in the center of the dry mixture. Pour in the cold buttermilk and honey, then gently stir with a silicone spatula until just combined. The dough will be crumbly; avoid overmixing to keep it tender.
- Fold the Dough: Transfer the dough to a floured surface and pat it into a 9-inch rectangle. Fold the left side into the center, then fold the right side over it. Rotate the dough, flatten it again, and repeat the folding two more times to create layers.
- Cut Biscuits: Flatten the dough to about 1 inch thick. Using a 3-inch cookie cutter, cut out biscuits without twisting the cutter. Lightly flour the cutter between each cut. Chill the cut biscuits in the refrigerator to keep them cold before baking.
- Arrange and Bake: Place the biscuits in a buttered 10-inch cast iron skillet, arranging them so they nearly touch. Bake in the preheated oven for 15 minutes or until golden brown.
- Add Honey Butter Glaze: Combine honey and melted butter. Brush this honey-butter mixture over the warm baked biscuits. For extra browning and sweetness, bake for up to 5 more minutes at 450°F (230°C).
Notes
- Use aluminum-free baking powder to avoid any metallic taste.
- Keep ingredients, especially butter and buttermilk, very cold for flakier biscuits.
- Do not twist the biscuit cutter to ensure even rising edges.
- Folding the dough multiple times creates flaky layers similar to a pastry.
- Chilling the cut biscuits before baking helps maintain their shape and flakiness.
