“Remain in me, and I will remain in you. For a branch cannot produce fruit if it is severed from the vine, and you cannot be fruitful unless you remain in me.” John 15:4 NLT
Everyone needs to know how to made a classic, buttery biscuit from scratch. You might need to serve them for a brunch with a big pot a sausage gravy or as a yummy dinner roll. Let me show you how I make my Honey Buttermilk Biscuits.
This recipe has everything a biscuit should be: soft, flaky, and golden with just the right touch of sweetness. I make these with a rich buttermilk and drizzle honey in the dough. They bake up warm and fluffy on the inside and crisp on the edges. Eat yours for breakfast with butter and jam, or as a warm side to your favorite comfort meal.
Pro Tip: Cube or grate your cold butter and freeze it while you are measuring out the other ingredients. I sometimes freeze the butter with the dry ingredients after crumbling them with my fingers. The more you touch the butter, the more it’ll melt because of your body heat. If you can, freeze the butter before rolling and shaping the dough. It makes a big difference for flaky, risen, soft biscuits!
Honey Buttermilk Biscuits
Ingredients
Method
- In a large bowl, mix together dry ingredients and add in cold cubed butter. Cut the butter into a coarse crumble until it's pea shaped size.
- In a separate small bowl, mix together buttermilk and honey. Pour buttermilk mixture into dry ingredients and mix until dough starts to form.
- Dump your dough onto a table and fold a couple of times to make sure everything is combined. Do not overtax or knead the dough!
- Shape into an eve rectangle about ½ to ¾ inch thick. Using a cookie cutter or round glass, cut out your biscuits from the dough. Reform the rectangle again with the scraps and continue shaping biscuits until dough is gone.
- Line biscuits on a baking tray lined with parchment paper. Brush biscuits with buttermilk and bake at 400℉ for 12-15 minutes.
- Remove from oven when biscuits are golden brow on top and crisp.
