I can’t say I grew up with hot homemade biscuits. Homemade biscuits weren’t really my mom’s thing. We were more of a Pillsbury biscuit family with creamy cheese grits and bacon.
I was always intimidated at the thought of making my own homemade biscuits; that’s why I never tried till most recently.
The key to a good biscuit recipe is COLD butter and just enough flour. Anyone can make beautiful delicious homemade biscuits.
I made probably 6 batches of biscuits before I landed on this gem. A tweak to the amount of flour and a bit more milk, I had a winner. The first few batches were flat (due to me over-processing, the butter melted) the next one was good but bland, don’t be scared of the salt or sugar in the recipe.
These homemade buttermilk biscuits are brushed with honey butter and bake up tall and fluffy. They are great alone, with jelly, or with pan fried sausage, jelly, cheese, and a fried egg. (My husband prefers the latter!)
Another bit of good news: they reheat like a dream. I mean, a few minutes in the microwave and they are still soft and fluffy.
My next mission is to throw a thin, crispy fried piece of chicken between a biscuit and savor every bite of homemade chicken biscuit goodness.
Buttermilk Biscuits with Honey Butter
Yield 12 biscuits
Fluffy buttermilk biscuits brushed with honey butter. They pull apart for the perfect breakfast sandwich or are ready to be topped with jam!
1 stick of butter, cut the butter into small cubes)
3 1/4 C Flour + 1/4 C for kneading
1 tbsp baking powder
1 tsp sugar
1 tsp salt
1 tsp baking soda
3 1/2 C buttermilk or (3 1/2 C Milk + 3 tbsp vinegar; let sit for 5 mins)
2 tbsp butter, melted
1 tsp honey
Preheat the oven to 425 degrees.
In a large bowl or food processor, mix the dry ingredients (flour, baking powder, sugar, salt, and baking soda.)
Cut in the butter (use a pastry cutter, a food processor, or 2 knives and just “cut at the butter” till it becomes pea sized and is well incorporated into the dry ingredients.
Add the buttermilk. Stir till just combined; it might still be wet, thats ok.
Sprinkle some of the reserved flour on a clean counter or table. Transfer the dough. (don’t forget to use some flour on your hands!)
Knead and fold the dough for a few minutes. Add some of the reserved flour as needed. (kneading: push the dough into a square shape. Fold the dough and repeat a couple times.)
Use a biscuit cutter or rim of a drinking glass to cut the biscuits out.
Place 1/2 an inch apart on a baking sheet. Brush the tops and all sides of the biscuit with honey butter.
Bake for 18 mins. Remove from oven and brush with more honey butter. Bake for an additional 1- 2 mins.
Don’t over-handle the dough. A gentle kneading and a couple folds is plenty. The more you handle the dough, the butter begins to melt. The butter = air pockets.
You can substitute the honey for maple in the butter topping.
If you have a lazy weekend coming up, get in the kitchen and take the bit of time it takes to make some homemade biscuits. It’s impressive! I LOVE when ya’ll send me y’all creations! Take a pic and tag me, it makes my day.
If you’re looking for another delicious breakfast recipe, try my English Muffin French Toast !