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Buttermilk Biscuits and Honey Butter

/5
COOK TIME
20 min
TOTAL TIME
20 minutes
SERVINGS

“Now, buttermilk biscuits here we go. Zip the flour roll the dough. Clap your hands and stomp your feet. Move your butt to the funky beat.” Anyone else know that song? Sir Mix a lot circa early 90s? Sorry, I had to. I can’t think of anything else when I say Buttermilk Biscuits.

I am now fully aware that if you want good biscuits, you need a recipe from a southerner. So I went to the Magnolia cookbook for these bad boys. Then added my own little honey butter concoction to them. These biscuits are amazing. A little bit of sweet and a little bit salty and the perfect flaky biscuit consistency that you want. I was quite impressed with myself, actually. The best part is that I had everything I needed already in my kitchen.

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Buttermilk Biscuits and Honey Butter

Warm biscuits with butter and honey are sent straight down from heaven, no question. These biscuits are amazing and whatever you decide to put on them, whether it be butter, honey, jam or sausage gravy. (we tried that too, ah.ma.zing) I am already planning to add these to our menu.

Prep time:   |  Cook time: 20 min  |  Total: 20 minutes

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Ingredients

4 cups self-rising flour, plus more for the work surface

2 Tablespoons baking powder

1 teaspoon baking soda

3 sticks salted butter, cold and cut into ½-inch pieces or grated (I like to grate mine)

2 large eggs, beaten, plus 1 large egg for brushing

1½ cups buttermilk, and more if needed. Plus 1 tablespoon for brushing

Instructions

  1. In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry cutter to cut the butter into the flour until the pieces are even and about the size of peas.
  2. Add in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky ball. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
  3. After dough is chilled, preheat oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat mat.
  4. Scrape the dough onto a floured work surface. Use your floured hands to press and roll out dough into 14 inches across and about ½ inch thick.
  5. Use a floured 2¾- inch round cookie cutter to cut out biscuits. Makes about 20. Continue to roll and pat out dough until you get all 20 biscuits.
  6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
  7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
  8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.
  9. Biscuits are best the day they are made and even better when still warm. But if needed, store leftovers in an airtight container at room temperature for up to 2 days.

Notes

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