Buttermilk Biscuits

Crisp on the outside and soft within, these buttermilk biscuits deliver classic comfort with a rich, buttery flavor and light, layered texture. A touch of honey adds subtle sweetness, making them equally delicious topped with jam, honey butter, or savory gravy.

Recipe Information

Total Time:

Yield:

16 biscuits

Ingredients

2⅓ cups all-purpose flour, plus additional for dusting

2 tablespoons baking powder

1 teaspoon coarse kosher salt

½ cup cold salted butter, cubed

1 cup plus 2 tablespoons cold buttermilk, divided

1 tablespoon honey

Flaky sea salt

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Directions

Preheat oven to 425°F. Line a large rimmed baking pan with parchment paper; set aside.
In a food processor, place 2⅓ cups flour, baking powder and salt. Cover and pulse until combined. Add cold butter; cover and pulse until mixture resembles coarse crumbs.
Transfer flour mixture to a large bowl. Make a well in the center of the mixture. Pour in 1 cup buttermilk and honey. Stir together with a wooden spoon until well combined.
On a lightly floured surface, gently press the mixture together with floured hands. Using a rolling pin, gently roll into a ½-inch-thick rectangle. Fold one short side up and over to the center, then fold other side to the center. Rotate dough a half turn. Repeat rolling to a ½-inch-thick rectangle, folding and rotating dough 2 more times.
Gently roll dough to ½-inch thickness. Using a 2½-inch biscuit cutter, cut dough into rounds. Reroll scraps to cut additional rounds. Place rounds 1 inch apart in prepared baking pan. Brush the tops with remaining
2 tablespoons buttermilk and sprinkle with sea salt.
Bake for 10 to 12 minutes or until tops are light golden brown. Serve warm.