Prep time: 20 mins | Cook time: 15 mins| Total time: 35 mins | Servings: 8 BISCUITS
These biscuits are fluffy with flaky layers. A homemade Buttermilk Biscuits topped with simple sweet honey butter. A six-ingredient biscuit recipe that you can make in a breeze!
2 tsp honey
2 ½ c. all-purpose flour
1 tsp salt
2 tbsp aluminium-free Baking Powder
1 c. plus 3 tbsp cold Buttermilk
1/2 c. very cold butter, equal to 1 stick
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, combine the flour, baking powder, and salt until well blended.
Step 3: Into cubes, cut the cold butter, then add the cubes to the bowl. Work it using a pastry cutter or the back of a fork until you form coarse crumbs.
Step 4: In the middle of the dry mixture, create a hole. Add the cold butter and honey in it, then gently stir using a silicone spatula until just combined.
Step 5: To a floured surface, knead the dough using your hands to form a 9-inches long rectangle. Into the middle, fold the left side, then the right.
Step 6: Turn the dough so it is horizontal, then flatten it gently into a rectangle, folding again. Do this twice before forming the dough into about a 1-inch thickness 10 x 7-inch rectangle.
Step 7: Cut 6 circles using a 3-inch cookie cutter. Make sure not to twist the cutter or it will seal the edges, preventing airflow. In between, lightly flour the inside of the butter.
Step 8: Now, roll the dough into 1-inch thickness again before cutting 2 more biscuits. At this point, you should have a total of 8 biscuits.
Step 9: Place the biscuits in a buttered 10-inch cast-iron skillet, every piece almost touching each other. Alternately, you can lay the biscuits close together on parchment paper on top of a baking sheet.
Step 10: Place in the preheated oven and bake the biscuits for about 15 minutes or until the tops are golden brown.
Step 11: Mix the honey with melted butter, then brush the warm biscuits with it. I suggest baking the biscuits for additional 5 minutes at 450 degrees for more browning.
Step 12: Place the biscuits in an airtight container and keep them in the fridge for up to 5 days. If desired, you can freeze any leftover biscuits.
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