Buttermilk Biscuits
Ingredients:
2 and 1/2 cups (312g) all-purpose flour, (spoon & leveled)
2 Tablespoons baking powder (yes, Tablespoons!)
1 teaspoon salt
1/2 cup (115g) unsalted butter, very cold and cubed
1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
2 teaspoons honey
2 Tablespoons melted butter + 1 Tablespoon honey (for glaze)
2 Tablespoons baking powder (yes, Tablespoons!)
1 teaspoon salt
1/2 cup (115g) unsalted butter, very cold and cubed
1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
2 teaspoons honey
2 Tablespoons melted butter + 1 Tablespoon honey (for glaze)
Directions:
Preheat oven to 425°F (218°C).
Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
Make a well in the center of the mixture. Pour 1 cup of buttermilk (240ml) on top, then the honey. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly.
Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.
Gently roll the dough out with a rolling pin until it’s about 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)
Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
Remove from the oven and brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
Make a well in the center of the mixture. Pour 1 cup of buttermilk (240ml) on top, then the honey. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly.
Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.
Gently roll the dough out with a rolling pin until it’s about 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)
Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
Remove from the oven and brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
Notes:
Put the cubed butter and flour in the freezer for a half hour. The colder the butter, the flakier the biscuits.
When you are cutting the circles of dough, don't twist the cutter. If you twist the cutter, the biscuits will not rise as well.
Put the biscuit dough in the pan with the sides touching so they get a better height when baking.
Baking the biscuits in a cast iron pan will give crisper bottoms.
You can substitute cold milk with 2 Tablespooons of apple cider vinegar for the buttermilk. Let the milk sit with the vinegar for a few minutes until it starts to curdle/thicken.
When you are cutting the circles of dough, don't twist the cutter. If you twist the cutter, the biscuits will not rise as well.
Put the biscuit dough in the pan with the sides touching so they get a better height when baking.
Baking the biscuits in a cast iron pan will give crisper bottoms.
You can substitute cold milk with 2 Tablespooons of apple cider vinegar for the buttermilk. Let the milk sit with the vinegar for a few minutes until it starts to curdle/thicken.