The Best Buttermilk Biscuits
These biscuits are soft and flaky with a touch of sweetness. Perfect for having on their own, or topping with homemade sausage gravy.
Servings: 7
Ingredients
For the biscuits
- 2.5 cups King Arthur AP flour
- 2 tbs baking powder
- 1 teaspoon salt
- 1 cup buttermilk COLD
- 1 stick unsalted butter cubed and COLD
- 2 tbs honey
For the topping
- 2 tbs butter melted
- 2 tbs honey
Instructions
- Put the buttermilk and butter in the freezer for 10–15 minutes. Meanwhile, combine the flour, salt and baking powder and throw that in the freezer for a little also. You want COLD ingredients.
- Preheat the oven to 450 degrees F. Add the flour mixture and butter to a food processor and pulse for about 10 seconds, or until it becomes crumbly.
- Pour the flour mixture into a bowl and make a well in the center. Add the buttermilk and honey to the well and stir to combine. Don't overmix, just make sure it's combined.
- Pour the mixture on to a clean and floured work surface. Flatten the dough into a rectangle and fold the sides like an envelope over itself (this helps make the flaky layers). Rotate the dough, flatten it again and fold the sides in again. Repeat this 4 times.
- Roll out layered dough. Using a biscuit cutter (or a cup, in my case ha!) cut out biscuits and place them in a cast iron skillet. Brush tops with a little buttermilk and make about 18 minutes or until golden. Meanwhile, combine the honey and melted butter. Once done, brush tops with a the melted butter a honey mixture.