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Buttermilk Biscuits with Honey Butter

Prep

Cook

Total

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!

Ingredients

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)

honey butter

2 tbsp butter, melted

1 tsp honey

Instructions

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.

Notes

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.

Courses Breakfast

Recipe by First and Full at https://firstandfull.com/honey-buttermilk-biscuits-from-scratch/