Name: Buttermilk Biscuits With Honey Butter
Cook time: 25 minutes
Total time: 1 hour
Yield: Makes 14 biscuits
Ingredients: 1 tablespoon plus 1 1/2 teaspoons sugar; 4 teaspoons baking powder; 1 1/2 teaspoons kosher salt; 1/2 teaspoon baking soda; 3 cups all-purpose flour, plus more for surface; 3/4 cup plus 2 Tbsp. (1 3/4 sticks) chilled unsalted butter, cut into small cubes; 1 1/4 cups buttermilk; 1/2 cup (1 stick) unsalted butter, softened; 2 tablespoons honey; 2 teaspoons flaky sea salt, plus more for serving; A 2 1/2-inch-diameter round cutter or glass

A pile of flaky laminated biscuits on a black platter beside a small dish of swirly honey butter.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi

Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.

Recipe information

Total Time
1 hour
Yield
Makes 14 biscuits

Ingredients

For the biscuits:

1 tablespoon plus 1 1/2 teaspoons sugar

4 teaspoons baking powder

1 1/2 teaspoons kosher salt

1/2 teaspoon baking soda

3 cups all-purpose flour, plus more for surface

3/4 cup plus 2 Tbsp. (1 3/4 sticks) chilled unsalted butter, cut into small cubes

1 1/4 cups buttermilk

For the Honey Butter:

1/2 cup (1 stick) unsalted butter, softened

2 tablespoons honey

2 teaspoons flaky sea salt, plus more for serving

Special equipment:

A 2 1/2-inch-diameter round cutter or glass

Preparation

For the biscuits:
Step 1
Position rack in middle of oven and preheat to 425°F. Whisk sugar, baking powder, kosher salt, baking soda, and 3 cups flour in a large bowl. Cut in butter using a pastry cutter or 2 butter knives until pea-sized lumps form. Stir in buttermilk until a shaggy dough forms.
Step 2
Gather dough into a ball. On a lightly floured surface, press into an 8" square. Fold sides over like a letter. Turn 90º and fold sides again, forming a small square. Press or roll to an 8" square and repeat once, adding flour as needed to prevent sticking.
Step 3
Pat dough into a scant 3/4" round. Cut out rounds with 2 1/2" cutter; transfer to a parchment-lined rimmed baking sheet. Gather scraps and repeat patting and cutting (you should have 14). Freeze until chilled, about 15 minutes.
Step 4
Bake biscuits, rotating sheet halfway through, until golden brown, 22–24 minutes.
For the Honey Butter:
Step 5
Stir butter, honey, and 2 tsp. sea salt in a medium bowl until well combined.
Step 6
Top biscuits with Honey Butter and sprinkle with sea salt; serve warm or at room temperature.

TagsBiscuit Pastries Buttermilk Dairy Breakfast Brunch Nut Free Vegetarian Baking Kwanzaa Epicurious

Recipe notes

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