Flakey Buttermilk Biscuits

Local honey gives a hint of sweetness to these biscuits. Pair them with homemade jam, sausage gravy, or simply butter for a delightful addition to any meal. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 10 minutes
Total Time 32 minutes
Course Bread, Breakfast, Brunch, Side Dish
Cuisine American
Servings 6
Calories 287 kcal

Ingredients
  

  • 2 cups all-purpose flour*
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 tbsp butter frozen
  • 3/4 cup buttermilk or 3/4 cup regular milk with 3/4 teaspoon vinegar or lemon juice added
  • 3 tbsp honey*
  • herbs* optional for seasoning

Instructions
 

  • Preheat oven to 400 degrees. In a large bowl combine flour, baking powder, and salt. If using fresh or dried herbs add them now. Stir to combine. Grate frozen butter into flour mixture, then use a pastry blender to incorporate butter into flour. The finished product should look like coarse crumbs. Set in the fridge to chill for 10 minutes.
  • In a separate bowl, stir honey into buttermilk. After the flour and butter mixture has chilled for 10 minutes remove it from the fridge. Stir the buttermilk into the mixture until it just comes together and forms a shaggy dough.
  • Remove dough from bowl and place on a floured surface. Shape the dough gently into a ball. Use a rolling pin, or pat with your hands, to make a rectangle about 1/2 inch thick.
  • Fold rectangle into 1/3 like you are folding a letter. Roll into a rectangle again and repeat the 1/3 fold. Roll or pat the finished rectangle until it is 3/4 inches thick.
  • Use a round cutter to cut out biscuits, or slice rectangle into squares. Set biscuits 1 inch apart on a parchment lined baking sheet. Bake for 10-12 minutes until golden brown.
  • If using a biscuit cutter, you can gently reshape the dough to a 3/4 inch round and cut more biscuits. Be careful not to overwork the dough or your biscuits will be tough.
  • Biscuits can be stored at room temperature for 1-2 days, or frozen for up to 3 months.

Notes

Recipe from Tastes Better From Scratch
Food Photography and Styling by Sierra Buchholz

Nutrition

Calories: 287kcalCarbohydrates: 42gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 478mgPotassium: 94mgFiber: 1gSugar: 10gVitamin A: 341IUVitamin C: 0.1mgCalcium: 142mgIron: 2mg
Keyword bread, butter, herbs, holiday, honey, jam, milk