Instructions
1. Preheat Oven:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
2. Make the Biscuits:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Stir in cold buttermilk just until dough comes together (do not overmix).
3. Shape & Bake:
- Turn dough onto a lightly floured surface and gently knead 2–3 times.
- Pat or roll out to about 1-inch thickness.
- Cut into rounds with a biscuit cutter and place on the baking sheet.
- Bake for 12–15 minutes, or until golden brown on top.
4. Make the Honey Butter:
- In a small bowl, combine softened butter, honey, and a pinch of salt. Mix until smooth and creamy.
5. Serve:
- Serve warm biscuits with a generous smear of honey butter.
- Perfect alongside breakfast, fried chicken, or just on their own.
Tips:
- For extra fluffy biscuits, handle the dough gently and don’t twist the cutter when cutting rounds.
- You can drizzle extra honey over the biscuits for a sweeter treat.
- Refrigerate leftover honey butter and bring to room temperature before spreading again.
If you like, I can also give you a 5-minute stovetop skillet biscuit version—perfect when you want fresh biscuits without using the oven.
Do you want me to share that version?
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