Description
Bake golden, flaky buttermilk biscuits with a soft, buttery center and sweet honey glaze. This is a simple recipe that yields tender, layered biscuits.
Ingredients
- 2½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon fine salt
- ½ cup cold unsalted butter, cubed
- 1 tablespoon honey (for dough)
- 1 cup plus 3 tablespoons cold buttermilk
- 2 tablespoons melted butter (for topping)
- 2 teaspoons honey (for topping)
Instructions
- Preheat oven to 425°F. Lightly grease a cast iron skillet or line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, and salt.
- Cut cold butter into the flour using a pastry cutter or fork until coarse crumbs form.
- Add honey and cold buttermilk to the center. Gently stir with a spatula until a shaggy dough forms. Do not overmix.
- Turn dough onto a lightly floured surface. Pat into a 10-inch rectangle. Fold the left side into the center, then the right. Rotate, pat out again, and repeat twice to build flaky layers.
- Shape into a 1-inch-thick rectangle. Cut out 8 biscuits using a 3-inch cutter, pressing straight down without twisting.
- Arrange biscuits close together in the prepared skillet.
- Bake for 15 minutes or until golden brown on top. For extra color, bake 3–5 minutes more at 450°F.
- Whisk melted butter and honey, then brush over warm biscuits before serving.
Notes
- Do not overmix the dough.
- Press the biscuit cutter straight down without twisting for higher rise.
- For extra color, increase the temperature to 450°F for the last few minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American