Buttermilk biscuits
Breakfast • Bread
Prep time: 5 mins
Cook time: 12 mins
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Ingredients
- 2 ¾ cups all purpose flour (+ a little bit of bench flour for your work surface)
- 1 heaping tbsp baking powder
- 1 heaping tbsp sugar
- 1 tsp salt
- ½ cup unsalted butter frozen (+ to grease your pan and a couple more tbsp melted to brush on top at the end)
- 1 ¼ cups cold buttermilk
- 1 ½ tsp honey
Directions
- Preheat oven to 425°
- Prepare a cast iron skillet by greasing it with unsalted butter and set aside.
- Add flour, baking powder, sugar, and salt to a large bowl and whisk to combine.
- Using a box grater, grate the frozen stick of butter into the dry ingredients. Using your hand, gently move the shredded butter throughout the dry mixture to ensure it’s combined. After it has been spread throughout the dry mixture, add the cold buttermilk.
- Using your hand, combine all ingredients and gently work into a loose dough.
- Turn dough out of bowl onto a lightly floured work surface.
- Work the loose, dry dough into a rectangle and fold it over onto itself several times and pat back out into a rectangle and fold back over onto itself. Repeat this, as this creates the layers of the biscuits. After completing this 3 or 4 times, form into one final rectangle, pat into desired thickness and cut with a circle cutter. (I typically get 6 or 7 biscuits per batch)
- Arrange each of the circle biscuits in the greased cast iron skillet and place biscuits in the oven for 10-12 minutes, depending on the size of your circle cutter and biscuits.
- Melt butter and combine with honey.
- When biscuits are about 1 minute from being golden brown, brush with honey butter and finish in the oven.
- I sprinkle the biscuits with Maldon salt when they come out.
Notes
- These make insane breakfast sandwiches and are also so good with your favorite jam or sausage gravy.
