Description
Deliciously flaky and tender buttermilk biscuits made with cold butter and buttermilk, this classic Southern recipe yields golden brown biscuits brushed with a sweet honey-butter glaze for a perfect balance of rich flavor and light texture. Ideal for breakfast, brunch, or alongside savory meals.
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 (for dough)
- ½ cup very cold butter (1 stick), cubed
- 1 cup + 3 tablespoons cold buttermilk
Topping
- 2 tablespoons honey
- 1 tablespoon butter, melted
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) ensuring it’s fully heated before baking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, aluminum-free baking powder, and salt until evenly combined.
- Cut in Butter: Add the very cold, cubed butter to the dry mixture and use a pastry cutter or fork to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Mix Wet Ingredients: Make a well in the center of the dry mixture. Add the cold buttermilk and 2 teaspoons honey. Stir gently with a silicone spatula just until the dough comes together; it will be crumbly. Avoid overmixing to keep biscuits tender.
- Shape Dough: Transfer dough onto a floured surface and gently pat it into a roughly 9-inch rectangle. Fold the left side into the center, then the right side over it. Rotate the dough 90 degrees and repeat the folding process two more times to create flaky layers.
- Cut Biscuits: Flatten the folded dough to about 1 inch thick. Use a 3-inch round cookie cutter, pressing straight down without twisting, to cut out biscuit rounds. Flour the cutter between cuts to prevent sticking. Chill cut biscuits in the refrigerator to keep them cold before baking.
- Form and Bake: Lightly butter a 10-inch cast iron skillet. Arrange biscuits in the skillet so they are close but not touching. Bake in the preheated oven for 15 minutes or until golden brown on top.
- Add Topping: While the biscuits are warm, mix together 2 tablespoons honey and 1 tablespoon melted butter. Brush this honey-butter mixture generously over the biscuits. For an extra golden and caramelized finish, bake for an additional 3-5 minutes at 450°F (230°C).
Notes
- Use very cold butter and buttermilk to achieve flaky layers in the biscuits.
- Do not twist the biscuit cutter when cutting to maintain biscuit height.
- Folding the dough multiple times creates tender layers similar to laminated dough.
- Chilling the biscuits before baking helps prevent shrinking and promotes even rising.
- A cast iron skillet helps the biscuits bake evenly and develop a crispy crust.
- The honey butter glaze adds a subtle sweetness and beautiful shine.
