Buttermilk Biscuits
User Reviews
5
Buttermilk Biscuits
Description
The Buttermilk Biscuits recipe blends cold butter into a flour mixture with baking powder and salt, incorporating buttermilk and honey to bring moisture and subtle sweetness. The dough is handled carefully, using folds rather than extensive mixing, to create layers that bake into a tender and flaky texture. The biscuits are cut with a floured cutter to preserve lift during baking. The topping of melted butter and honey adds a gentle sweetness and a shiny glaze right after baking. This recipe yields six 3-inch biscuits with a soft crumb and a flaky exterior.
The folding technique helps develop distinct layers without toughening the dough, providing a tender texture. The use of an aluminum-free baking powder ensures a clean taste by avoiding any chemical aftertaste sometimes present in other leaveners. The honey in both the dough and the topping enhances the flavor without overwhelming the biscuits.
These biscuits serve well at breakfast or alongside main dishes where a softly sweet bread complements savory flavors. The recipe notes provide tips for ingredient accuracy and alternatives for buttermilk, and instructions for refrigerating or freezing dough ahead of time, making this a versatile recipe for advance preparation.
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons baking powder not baking soda, aluminum free
- 1 teaspoon salt
- 2 teaspoons honey
- 1/2 cup butter equal to 1 stick, very cold
- 1 cup buttermilk 3 tablespoons, cold
Topping
- 2 Tablespoons honey
- 1 Tablespoon butter
Instructions
- Preheat oven to 425°.
- Add the flour, baking powder, and salt to a large mixing bowl. Stir until well-combined.
- Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form.
- Create a hole in the middle of the dry mixture and add the cold buttermilk and honey. Use a silicone spatula to gently stir until just combined. Don’t overmix. It will be crumbly.
- Add the dough to a floured surface and create a rectangle with your hands about 9 inches long.
- Fold the left side into the middle, then the right side. (See process shots.)
- Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.
- Form into a 10 x 7 inch rectangle about 1-inch thick.
- Use a 3-inch cookie cutter to cut 6 circles. Do not twist the cutter, it will seal the edges and prevent airflow which will hinder them from rising. Lightly flour the inside of the cutter in between. I like to store them in the fridge as I cut them to prevent them from getting too warm.
- Roll the dough back out until it’s 1 inch thick again and cut 2 more biscuits. You should end up with about 8 biscuits total.
- Butter a 10-inch cast iron skillet and place the biscuits inside so that they are almost touching. The close proximity makes them rise better. You could also place them close together on parchment paper on top of a baking sheet.
- Bake for 15 minutes or until the tops are golden brown.
- Combine the honey and melted butter and brush the warm biscuits with it. For more browning on top, bake for up to 5 more minutes at 450°.
- Store in an airtight container or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.
Notes
- Use aluminum-free baking powder to prevent any bitter aftertaste in the biscuits.
- Measure flour by spooning into the cup and leveling with a knife for accuracy or weigh 300 grams for 2½ cups.
- Salt should be non-iodized for baking to avoid bitterness; salted or unsalted butter may be used.
- Honey adds flavor in the dough and as a topping; sugar can replace honey if needed, but honey is preferred.
- Do not overmix the dough to maintain flakiness and softness.
- Buttermilk can be substituted with combinations of milk and sour cream, yogurt, vinegar, or lemon juice as outlined.
- The dough can be refrigerated up to 2 days after cutting or frozen for up to 3 months before baking.
- Store baked biscuits in an airtight container and refrigerate up to 5 days for best moisture retention.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Biscuits
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 440mg | 18% |
| Potassium | 393mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 448IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 175mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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