Using King Arthur flour, which promises more gluten to end up with a more structured and stable biscuit, these are the ultimate in flaky buttermilk biscuits.
Although best when served immediately, you can make these ahead to save time.
Warm them just before serving in a 300-degree oven for 10-15 minutes and they’ll be good as fresh.
Learn how to make this honey butter you can also use for pancakes, French toast, waffles, or as an addition to your oatmeal.
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Buttermilk Biscuits with Honey Butter
- Prep Time: 50
- Cook Time: 25
- Total Time: 1 hour 15 minutes
- Yield: 9 1x
Description
These flakey buttermilk biscuits use King Arthur flour which has more gluten, resulting in more structured and stable biscuits. They are made even more delicious by the addition of honey butter.
Ingredients
3 cups King Arthur all-purpose flour
2 tablespoons sugar
4 tablespoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1 cup (2 sticks) unsalted butter, frozen for 30 minutes
1 1/4 cups buttermilk, chilled
Honey Butter
1 cup unsalted butter, softened
1/3 cup honey
1/2 teaspoon kosher salt
Instructions
- Line a rimmed baking sheet with parchment paper and set aside.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Coat both sticks of butter in the flour mixture, then grate 7 tablespoons from each stick on the large holes of a box grater directly into the flour mixture. Toss gently to combine. Reserve the remaining 2 tablespoons of butter.
- Add the buttermilk to the flour mixture and fold with a spatula until just combined—the dough will look dry. Transfer to a well-floured work surface. Sprinkle the dough with more flour and flour your hands, then press dough into a rough 7-inch square.
- Roll the dough into a 12×9-inch rectangle with the short side parallel to the counter’s edge. Starting at the bottom, fold dough into thirds like a business letter. If needed, use a bench scraper or metal spatula to release dough from the counter. Press top of the dough firmly to seal folds and turn 90 degrees clockwise. Repeat rolling into a rectangle, folding into thirds, and turning 4 more times until you have completed 5 folds in total.
- Roll dough into an 8 1/2-inch square, about 1 inch thick. Transfer dough to the prepared baking sheet, cover with plastic wrap and refrigerate for 30 minutes.
- Set oven rack in upper-middle position and heat to 400°F.
- Transfer dough to a lightly floured cutting board. Use a floured knife to trim 1/4-inch from each side of the square and discard. Cut the remaining dough into 9 squares, flouring the knife between cuts. Place the biscuits on a baking sheet, at least 1 inch apart.
- Melt remaining 2 tablespoons of butter and brush on top of biscuits.
- Bake until the tops are golden brown, about 22-25 minutes, rotating baking sheet halfway through. Transfer biscuits to a wire rack and allow to cool for 15 minutes before serving.
- Make the honey butter by mixing all three ingredients until combined. Spread on the warm biscuits when ready to serve.
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