This is THE only recipe for Buttermilk Biscuits you’ll need, I promise – I’ve tried a few. This is easy and they are so, so good. Really delicious. We had them last night, and I’m seriously thinking about making them again tonight to go with our Summer Corn and Bacon chowder.
2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup buttermilk
3 tablespoons honey
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives (I use my hands) until mixture resembles coarse meal. You will still have chunks of butter; it’s ok! Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. (You want to be careful not to overwork/knead the dough here so the biscuits stay tender and don’t become tough.) Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter (or use a child sized cup if you don’t have a cutter) to form 10 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
Thank you, Sisters Cafe. These were heavenly!
Makes 10 biscuits, each biscuit = 166 calories, 6 g fat, trace fiber (4 WW points)