Honey Butter Buttermilk Biscuits
Fluffy, flaky, mile-high buttermilk biscuits topped with luscious honey butter that melts into every layer. These are the biscuits that Southern grandmothers are famous for - now you can make them too!
Prep Time
20m
Cook Time
15m
Servings
12
Difficulty
Medium
Nutrition Per Serving
fat
16
carbs
32
fiber
1
protein
5
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Ingredients
Shop- For the biscuits:
- 3 cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 3/4 cup cold butter, cubed
- 1 1/4 cups cold buttermilk
- 2 tablespoons melted butter (for brushing)
- For the honey butter:
- 1/2 cup butter, softened
- 1/4 cup honey
- Pinch of salt
Instructions
Add cold cubed butter. Using a pastry cutter or your fingers, work butter into flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Those butter pieces create flaky layers!
Make a well in center. Pour in cold buttermilk all at once.
Stir with a fork just until dough comes together. It should be shaggy and slightly sticky - don't overmix!
Turn dough onto a floured surface. Gently pat into a 1-inch thick rectangle.
Fold dough in half, pat back to 1-inch thickness. Repeat this folding process 3-4 times - this creates those beautiful layers.
Pat dough to 3/4-inch thickness. Using a 2.5-inch round cutter, cut straight down without twisting (twisting seals edges and prevents rise).
Place biscuits on prepared baking sheet , sides touching for soft sides, or 2 inches apart for crispy sides.
Gather scraps, pat gently, and cut remaining biscuits.
Brush tops with melted butter. Bake 12-15 minutes until golden brown and risen tall.
While biscuits bake, make honey butter: Beat softened butter, honey, and salt until light and fluffy.
Brush hot biscuits with more melted butter. Serve warm with honey butter.
Chef's Comfy Tip
Three secrets to sky-high biscuits: 1) Keep everything COLD - even chill your flour if your kitchen is warm. 2) Don't twist the biscuit cutter - push straight down. 3) Handle the dough as little as possible. Your warm hands can melt the butter, and overworking develops gluten, making tough biscuits. These freeze beautifully before baking - just add 2-3 extra minutes to baking time!
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