Prep time: 20 mins | Cook time: 15 mins | Total time: 35 mins | Servings: 8 BISCUITS
Make this flaky and fluffy with sweet honey butter topping Buttermilk Biscuits in no time using only simple six ingredients. Even if you are not a pro-baker, I am confident that you can easily throw these together.
Ingredients
1/2 c. very cold butter, equal to 1 stick
2 tbsp aluminium-free Baking Powder
2 ½ c. all-purpose flour
2 tsp honey
1 c. plus 3 tbsp cold Buttermilk
1 tsp salt
Topping:
1 tbsp butter
2 tbsp honey
How to make Buttermilk Biscuits
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: To a large mixing bowl, place the flour, baking powder, and salt. Mix well until combined.
Step 3: Into cubes, cut the cold butter, then add to the bowl. Mix using a pastry cutter or the back of a fork until you have formed coarse crumbs.
Step 4: In the centre of the dry mixture, create a hole, then add the cold buttermilk and honey in it. Gently stir using a silicone spatula until just mixed. Make sure to not overmix the batter.
Step 6: To a floured surface, add the dough and make about a 9-inches long rectangle using your hands. Into the middle, fold the left side of the dough, then the right side. Next, rotate so the dough is horizontal, then fatten it gently into a rectangle. Repeat to fold the dough twice, then make it into a 10 x 7-inch (about an inch thick) rectangle.
Step 7: Cut 6 circles using a 3-inch cookie cutter, making sure not to twist it as it will seal the edges preventing airflow from hindering the circles from rising. In between, ensure to lightly flour the inside of the cutter.
Step 8: Now, roll the dough again until it’s 1-inch thick, then cut 2 more biscuits. You can get a total of 8 biscuits.
Step 9: Grease a 10-inch cast-iron skillet using butter. Lay the biscuits inside, almost touching each other. Bake the biscuits in the preheated oven for about 15 minutes or until the tops are golden brown.
Step 10: In the meantime, whisk the honey and melted butter. Remove the biscuits from the oven and brush them with the honey and melted butter mixture. You can bake them for additional 5 minutes at 450 degrees if you want the tops to brown some more.
Step 11: After cooling the biscuits, place them in an airtight container or store them in the fridge for up to 5 days. For the leftovers, they are great to freeze, too.
Notes:
For this recipe, you can also use 1 tbsp baking powder plus half tsp baking soda.
To measure the flour properly, scoop the flour into the measuring cup and level off the top using a knife.
You can also weigh the flour. 300 grams is 2 ½ cups all-purpose flour. Just make sure to deduct the measuring cup from the weight.
For this recipe, I used salted butter. But if you want to use unsalted butter, that’s okay, too.
Use an equal amount of sugar if honey is not available. You can also simply brush the tops of the biscuits with butter.
Remember not to overmix the dough as it will be too dense. We want flaky and soft biscuits.
Buttermilk Substitutes:
4 tbsp milk plus enough sour cream to make a cup
2 tbsp milk plus enough plain yoghurt to make a cup
1 tbsp white vinegar plus enough milk to make a cup (allow it to sit for about 5-10 minutes)
1 tbsp lemon juice plus enough milk to make a cup (allow it to sit for about 10 minutes. It’ll look curdled. Simply give it a good stir to combine.)
Nutrition Facts:
Calories: 299kcal, Carbohydrates: 38g, Protein: 5g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 440mg, Potassium: 393mg, Fiber: 1g, Sugar: 7g, Vitamin A: 448IU, Vitamin C: 1mg, Calcium: 175mg, Iron: 2mg
Ingredients
- 1/2 c. very cold butter, equal to 1 stick
- 2 tbsp aluminium-free Baking Powder
- 2 ½ c. all-purpose flour
- 2 tsp honey
- 1 c. plus 3 tbsp cold Buttermilk
- 1 tsp salt
- Topping:
- 1 tbsp butter
- 2 tbsp honey
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: To a large mixing bowl, place the flour, baking powder, and salt. Mix well until combined.
Step 3: Into cubes, cut the cold butter, then add to the bowl. Mix using a pastry cutter or the back of a fork until you have formed coarse crumbs.
Step 4: In the centre of the dry mixture, create a hole, then add the cold buttermilk and honey in it. Gently stir using a silicone spatula until just mixed. Make sure to not overmix the batter.
Step 6: To a floured surface, add the dough and make about a 9-inches long rectangle using your hands. Into the middle, fold the left side of the dough, then the right side. Next, rotate so the dough is horizontal, then fatten it gently into a rectangle. Repeat to fold the dough twice, then make it into a 10 x 7-inch (about an inch thick) rectangle.
Step 7: Cut 6 circles using a 3-inch cookie cutter, making sure not to twist it as it will seal the edges preventing airflow from hindering the circles from rising. In between, ensure to lightly flour the inside of the cutter.
Step 8: Now, roll the dough again until it’s 1-inch thick, then cut 2 more biscuits. You can get a total of 8 biscuits.
Step 9: Grease a 10-inch cast-iron skillet using butter. Lay the biscuits inside, almost touching each other. Bake the biscuits in the preheated oven for about 15 minutes or until the tops are golden brown.
Step 10: In the meantime, whisk the honey and melted butter. Remove the biscuits from the oven and brush them with the honey and melted butter mixture. You can bake them for additional 5 minutes at 450 degrees if you want the tops to brown some more.
Step 11: After cooling the biscuits, place them in an airtight container or store them in the fridge for up to 5 days. For the leftovers, they are great to freeze, too.
Notes
For this recipe, you can also use 1 tbsp baking powder plus half tsp baking soda. To measure the flour properly, scoop the flour into the measuring cup and level off the top using a knife. You can also weigh the flour. 300 grams is 2 ½ cups all-purpose flour. Just make sure to deduct the measuring cup from the weight. For this recipe, I used salted butter. But if you want to use unsalted butter, that’s okay, too. Use an equal amount of sugar if honey is not available. You can also simply brush the tops of the biscuits with butter. Remember not to overmix the dough as it will be too dense. We want flaky and soft biscuits. Buttermilk Substitutes: 4 tbsp milk plus enough sour cream to make a cup 2 tbsp milk plus enough plain yoghurt to make a cup 1 tbsp white vinegar plus enough milk to make a cup (allow it to sit for about 5-10 minutes) 1 tbsp lemon juice plus enough milk to make a cup (allow it to sit for about 10 minutes. It’ll look curdled. Simply give it a good stir to combine.)
