- 2 ½ c (312g) all-purpose flour, spooned & leveled
- 2 tbsp baking powder (yes, Tablespoons!)
- 1 tsp salt
- ½ c (115g) unsalted butter, very cold and cubed
- 1 c + 2 T (270ml) cold buttermilk, divided
- 2 tsp honey
- Optional for Spreading: 2 T melted butter + 1 T honey
Preheat oven to 425°F (218°C). Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
Make a well in the center of the mixture. Pour 1 C of buttermilk (240ml) on top, then the honey. Stir everything together until just about combined; do not overwork the dough. The dough will look like shreds and be very crumbly.
Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.
Gently roll the dough out with a rolling pin until it’s 1 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)
Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
Cold Fat: For flaky layers and pockets, use cold butter. When little pieces of butter melt as the biscuits bake, they release steam and create little pockets of air. This makes the biscuits airy and flaky on the inside while remaining crisp on the outside.
Buttermilk & Honey for Flavor: Real buttermilk and a teeny drizzle of honey balance out the salt. Buttermilk creates the most tender biscuit!
Don’t Over Mix: Never overwork biscuit dough. Overworking and over-handling biscuit dough will result in tough, hard, and flat biscuits. Mix the ingredients together *just* until combined. Dough will be crumbly; that’s normal.
Fold & Flatten Method: The most important step of all is folding the dough together. Turn the scrappy looking dough out onto a work surface and mold it together with your hands. Form into a rectangle.
Don’t Twist the Biscuit Cutter: When cutting the dough with a biscuit cutter, do not twist the cutter. Press the cutter down into the dough firmly. Twisting it will seal off the biscuit edges, preventing the biscuits from rising.
Bake Close Together: Biscuits rise up nice and tall when they are touching, pressed snuggly against one another in the oven.
Flour: Starting with cold flour helps guarantee taller biscuits. If you can remember, place the flour in the freezer 30 minutes before beginning. You won’t regret it!
Butter: While you’re placing the flour in the freezer (note above), place the cubed butter in there too! Partially frozen butter is the BEST for biscuits.
Make Ahead Instructions: Baked biscuits freeze well for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before enjoying. You can also freeze the biscuit dough. Prepare the dough through step 3. Wrap up tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and continue with step 4. Also, after step 3, you may wrap up the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 4.