Description
Buttery, flaky homemade biscuits with simple pantry ingredients and a fold-and-press technique for perfect layers.
Ingredients
- 2 cups all‑purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (8 Tbsp; 113 g) unsalted butter, cubed and very cold
- 1 cup + 2 Tablespoons (270 ml) cold buttermilk
- 2 teaspoons honey
Instructions
- Preheat oven to 425 °F (218 °C).
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add cold cubed butter; cut into flour using a pastry cutter (or pulse in a food processor) until mixture resembles coarse crumbs.
- Pour in cold buttermilk and drizzle honey over; fold gently with a spatula just until a shaggy, slightly sticky dough forms—do not over-mix.
- Turn the dough onto a lightly floured surface. Pat into a rectangle about 1 inch thick.
- Fold the dough in half, press again into a 1 inch rectangle; repeat folding/pressing 4–5 times to build flaky layers.
- Pat into final 1‑inch thick rectangle. Use a bench scraper or biscuit cutter to cut into 8 biscuits (or squares).
- Place biscuits close together on a parchment‑lined baking sheet.
- Bake for 20 minutes or until golden brown on top and flaky.
- Optionally brush warm biscuits with melted butter and a bit of honey before serving.
Notes
- Keep butter and buttermilk very cold—cold fat creates flaky layers by melting into steam during baking :contentReference[oaicite:2]{index=2}.
- Avoid overworking the dough to prevent tough biscuits—fold rather than knead :contentReference[oaicite:3]{index=3}.
- Using both baking powder and a bit of baking soda enhances browning, rise, and flavor :contentReference[oaicite:4]{index=4}.
- Brushing with melted butter (and honey) adds rich flavor and shine :contentReference[oaicite:5]{index=5}.
- Bake biscuits closely touching to help them rise tall and even :contentReference[oaicite:6]{index=6}.
Nutrition
- Serving Size: 1 biscuit
- Calories: Approx. 200 kcal
- Sugar: ≈ 2 g
- Sodium: ≈ 300 mg
- Fat: ≈ 10 g
- Saturated Fat: ≈ 6 g
- Unsaturated Fat: ≈ 4 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 22 g
- Fiber: ≈ 1 g
- Protein: ≈ 3 g
- Cholesterol: ≈ 25 mg
