Homemade Biscuits (Print Version)
# Ingredients:
→ For the Biscuits
01 -
2 and 1/2 cups (313g) all-purpose flour, plus extra for handling
02 -
1 Tablespoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1 teaspoon salt
05 -
1/2 cup (113g) very cold unsalted butter, cubed
06 -
1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
07 -
2 teaspoons (14g) honey
→ Honey Butter Topping
08 -
2 Tablespoons (28g) melted butter
09 -
1 Tablespoon (21g) honey
# Instructions:
01 -
Heat your oven to 425°F (218°C). Have your baking tools ready - either a 10-inch cast iron skillet or a parchment-lined baking sheet.
02 -
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. You can also use a food processor for this step if preferred.
03 -
Add the cold cubed butter to the flour mixture. Using a pastry cutter or food processor, work the butter into the flour until you have coarse crumbs.
04 -
Make a well in the center of your mixture. Pour in 1 cup of the cold buttermilk and drizzle with honey. Gently fold everything together until just combined - the dough will look shaggy and crumbly.
05 -
Turn the dough onto a floured surface and gently form into a 3/4-inch thick rectangle. Fold like a letter into thirds, then turn 90 degrees. Repeat this folding process two more times to create layers.
06 -
Pat dough to 3/4-inch thickness and cut with a 2.5 or 3-inch biscuit cutter, pressing straight down without twisting. Place biscuits touching each other in your pan.
07 -
Brush tops with remaining buttermilk and bake for 20-21 minutes until golden brown. For extra indulgence, brush hot biscuits with honey butter mixture.
# Notes:
01 -
Store in an airtight container for up to 5 days
02 -
Can be frozen for up to 3 months
03 -
Dough can be made ahead and refrigerated for 2 days