Buttermilk Biscuits

Biscuits

1. Preheat oven to 425°.

2. Add the flour, baking powder, and salt to a large mixing bowl. Stir until well-combined.

3. Cut the cold butter into cubes & add it to the bowl. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form.

4. Create a hole in the middle of the dry mixture & add the cold buttermilk & honey. Use a silicone spatula to stir gently until it is just combined. Don’t overmix. It will be crumbly.

5. Add the dough to a floured surface and create a rectangle with your hands about 9 inches long.

6. Fold the left side into the middle, then the right side.

7. Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.

8. Form into a 10 x 7 inch rectangle about 1-inch thick.

9. Use a 3-inch cookie cutter to cut 6 circles. Do not twist the cutter. It will seal the edges & prevent airflow, which will hinder them from rising. Lightly flour the inside of the cutter in between. I like to store them in the fridge as I cut them to prevent them from getting too warm. Cookie cutter 6-pieces: https://amzn.to/45iS2Y9

10. Roll the dough back out until it’s 1 inch thick again & cut 2 more biscuits. You should end up with about 8 biscuits total.

11. Butter a 10-inch cast iron skillet & place the biscuits inside so that they are almost touching. The close proximity makes them rise better. You could also place them close together on parchment paper on top of a baking sheet.

12. Bake for 15 mins or until the tops are golden brown.

13. Combine the honey and melted butter & brush the warm biscuits with it. For more browning on top, bake for up to 5 more mins at 450°.

14. Store in an airtight container or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.

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