I have to admit that I’m not very loyal when it comes to biscuit recipes. While I do have a personal preference for buttermilk biscuit recipes, or any recipe that calls for buttermilk, I still lack that “go-to” recipe. This recipe for buttermilk biscuits with honey butter from my epicurious recipe box may change my mind.
I didn’t have any bread in the house, and needed to put something together with what I had, which was eggs, butter, and buttermilk. I was amazed by the soft flaky layers, and how easy it was to achieve these lovely layers. When forming the dough, you simply fold it about four or five times. But it has to be done gently. You never want to handle biscuit dough too much, or you’ll end up with tough hockey pucks. I also had to add a little creative food substitution for this recipe. I ran out of unsalted butter, and only had salted on hand. After a few minutes of googling, I discovered that a stick of butter contains about ¼ teaspoon of salt. So I made adjustments, and hoped for the best. The honey butter was super yummmm. I even slathered some on the biscuits after spitting them open. I think the only thing missing from this light nosh was sliced ham.
buttermilk biscuits with honey butter
for the biscuits:
- 1 tablespoon plus 1 ½ teaspoons sugar
- 4 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- ½ 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 ¼ cups buttermilk
for the honey butter:
- ½ cup 1 stick unsalted butter, softened
- 2 tablespoons honey
- 2 teaspoons flaky sea salt plus more for serving
- A 2 ½ inch-diameter round cutter or glass
make the biscuits:
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.
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.
Pat dough into a scant 3/4" round. Cut out rounds with 2 1/2 inch 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.
Bake biscuits, rotating sheet halfway through, until golden brown, 22–24 minutes.
make the honey butter:
Stir butter, honey, and 2 teaspoons sea salt in a medium bowl until well combined.
Top biscuits with honey butter; serve warm or at room temperature.