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Ingredients
Biscuits
- 2 1/2 cup All-purpose flour, 300 g
- 1 tbsp Baking powder
- 1/2 tsp Baking soda
- 3/4 tsp Kosher salt
- 1 tbsp Granulated sugar
- 1/2 cup Unsalted butter, very cold and cubed, 113 g
- 1 cup Cold full-fat buttermilk, 240 ml
- 2 tbsp Honey
Honey Butter
- 3 tbsp Unsalted butter, melted
- 1 tbsp + 1 1/2 tsp Honey
- 1 pinch Flaky or fine sea salt
Instructions
Preheat oven to 450°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the very cold cubed butter. Cut the butter into the flour until pea-sized and slightly larger pieces remain.
In a small bowl or measuring cup, whisk the cold buttermilk and 2 tablespoons honey until reasonably combined. The honey does not need to dissolve perfectly.
Pour the honey-buttermilk mixture into the flour mixture. Stir gently until a shaggy dough forms.
Turn the dough onto a lightly floured surface and bring it together gently.
Pat into a rectangle approximately 1 inch thick. Fold the dough into thirds, rotate 90 degrees, flatten gently, and repeat the fold twice more.
Pat the finished dough approximately 3/4–1 inch thick.
Cut with approximately a 2 1/2-inch biscuit cutter. Cut straight down — do not twist.
Arrange biscuits with their sides nearly touching.
Bake approximately 14–17 minutes until golden and risen.
While the biscuits bake, combine the melted butter, honey, and a small pinch of salt. Stir until smooth.
Remove golden biscuits from the oven. Immediately brush each warm biscuit lightly with honey butter. Allow the honey butter to soak into the tops for a minute or two. Serve warm.
Nutrition per serving
230
Calories
5g
Protein
30g
Carbs
11g
Fat
