If you like tender, flaky, easy-to-make biscuits, these Buttermilk Honey Biscuits are for you! They’re actually not very sweet, even with the honey—they might just have the very slightest hint of sweetness, but I think the honey slightly mellows out the tang of the buttermilk, and the buttermilk helps give the biscuits a tender texture.
If you don’t make biscuits often, here are a few biscuit-making tips:
- When cutting the dough with a biscuit cutter, or a glass or jar rim, do not twist the cutter! Just press it firmly into the dough; if you twist it, that will seal off the edges of the biscuits, which prevent the biscuits from rising and the result will be flatter biscuits.
- When placing the biscuits on your baking sheet, place them close together, so they’re just touching—that will also help the biscuits rise nicely as they bake.
The photo above shows the biscuits placed on a parchment paper-lined baking sheet, ready to bake! I was able to cut 13 biscuits from the dough, using the scraps. The photo below shows the biscuits just out of the oven and brushed with the Butter and Honey Glaze.
Serve these flakey biscuits with butter and either a drizzle of honey or dollop of your favorite jam!
Buttermilk Honey Biscuits
BUTTERMILK HONEY BISCUITS by NancyC
Makes 12 to 13 biscuits
2 1/2 cups all-purpose unbleached flour
2 Tablespoons baking powder
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes.
1 cup buttermilk
2 teaspoons honey
BUTTER AND HONEY GLAZE: Mix together 2 Tablespoons melted butter PLUS 2 teaspoons honey, for brushing on top
Preheat oven to 350˚F. Grease or spray a 10×15″ baking sheet, or line with parchment paper; set aside.
In large bowl, whisk together flour, baking powder, and salt. Add in cubes of butter and blend into the flour mixture with a pastry blender or fork until mixture is crumbly.
Mix in the buttermilk and honey, and form dough into a ball.
Place the dough ball on a floured surface and knead about 5 times, then roll or pat dough into a rectangular shape, about 3/4″ thick. Cut into 2 1/2″ round biscuit shapes—you can use a biscuit or cookie cutter, or a glass or jar rim, coated with flour. You’ll need to re-roll the scraps of dough to get enough biscuits—just form the scraps into a smaller rectangle or square and roll and cut remaining dough. You should be able to cut a total of 12 to 13 rounds of biscuit dough.
Place biscuits on baking sheet, with edges of biscuits touching, and bake at 350˚F for 20 to 22 minutes, until golden. Remove from oven and brush with the Butter and Honey Glaze. Serve while still warm.
Recipe from NancyC | nancy-c.com
I’m a big biscuit fan and there’s nothing like a warm biscuit or two for breakfast! Are you a fan of biscuits too?
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