Homemade Honey Butter Biscuits
Buttery, soft, and made completely from scratch, this easy homemade biscuit recipe deserves a permanent place in your recipe repertoire. This recipe is made with all butter, no shortening! With just 6 ingredients that I bet you already have on hand, these homemade biscuits are so simple to make and I’ve included plenty of tips (and a video!) to make sure you end up with perfect biscuits every single time.
Two reasons I’m super excited to share this homemade biscuit recipe with you today: One: because homemade biscuits are delicious (obviously) and they’re so easy to make. So many people buy the canned version without realizing that they already have all of the ingredients to make them from scratch in their pantry. The taste of a pre-made biscuit doesn’t hold a candle to a homemade biscuit. Not. even. close. Preservatives and artificial flavors, you aren’t welcome here.
2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tbsp baking powder
6 tablespoon cold butter
1 cup buttermilk
Honey Butter ( 4 tbsp butter 2 tbsp honey melted)
Mix all dry ingredients using a whisk or fork.
Add butter (in very small cubes or using a large grater.
Use your hand to incorporate butter until mixture looks crumbled
Add in buttermilk (spoon mix until fully incorporated). The buttermilk for this recipe need to be as cold as possible for fluffy and soft biscuits. I freeze my butter before using it and recommend keeping the buttermilk in the refrigerator right up until it’s time to add it to the dry ingredients.
Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable
Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour.
Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your buttered cast iron skillet or baking sheet.
Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet.
Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
Bake on 450F for 15 minutes or until tops are beginning to just turn lightly golden brown.
If desired, brush with melted salted honey butter immediately after removing from oven. Serve warm and enjoy.
Don’t overwork the dough! Keep in mind that you want your butter to stay as cold as possible when making these biscuits, and the more you have your hands on the dough the softer the butter will become. Definitely don’t use an electric mixer for this recipe.
We’re going to do a little bit of laminating. This means folding the dough over itself multiple times (5-6 times here) to encourage flaky layers in our biscuits. You can watch the video below to see exactly how this is done.
Don’t use a rolling pin, use your hands to gently work the dough into a flat rectangle before cutting out your biscuits. Don’t be afraid to add flour to the dough if it’s too sticky while you are handling it (and make sure to work on a lightly floured surface
Find Homemade Butter Biscuit video here.
Recipe credits: IG: @overthechainwithjoe