Buttermilk Biscuits with Honey Butter

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3/4 cup buttermilk
• 1 egg for brushing

Steps

1. 1 Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. 2 In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
3. 3 Cut in the cold butter until the mixture resembles coarse crumbs.
4. 4 Stir in buttermilk until just combined. Gently knead the dough a few times on a floured surface.
5. 5 Pat the dough to 1-inch thickness and cut out biscuits with a round cutter.
6. 6 Place biscuits on the prepared baking sheet, brush with beaten egg, and bake for 12-15 minutes until golden.
7. 7 For honey butter: Mix 1/2 cup softened butter with 2 tablespoons honey until well combined.

Equipment

• Baking sheet
• Parchment paper
• Round biscuit cutter

Variations

• Add cheese or herbs to the dough for savory biscuits.

Substitutions

• Use coconut milk as a buttermilk substitute for a dairy-free option.

Pairings

• Fresh fruit salad
• Country ham

Nutrition

Tips

• Keep all ingredients cold for the flakiest biscuits.
• Don't overwork the dough to ensure tender biscuits.

Storage

Store biscuits in an airtight container at room temperature for up to 2 days. Reheat in a warm oven.

Freezing: Freeze unbaked biscuits on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a hearty breakfast or as a side to a comforting bowl of soup.

FAQ