Servings 8 biscuits
Ingredients
For the biscuits:
- 4 cups all-purpose flour
- 2 Tablespoons baking powder
- 3 Tablespoons sugar
- 3/4 teaspoon kosher salt
- 1 cup unsalted butter, cold
- 1 1/2 cups buttermilk, cold, plus additional for brushing biscuits
Optional honey butter topping:
- 1/2 cup unsalted butter, at room temp
- 1 Tablespoon chopped fresh chives
- 1/4 teaspoon kosher salt
- 2 1/2 Tablespoons honey
- Zest of one orange
Instructions
Make the biscuits:
- Line a baking sheet with parchment paper or a Silpat baking mat.
- In a large bowl, whisk together the flour, baking powder, salt and sugar.
- Using a box grater, grate the cold butter into the flour mixture and gently use your hands to mix it together, working the butter into the flour mixture with your fingers.
- Stir in the buttermilk, mixing just until combined.
- Lightly flour your work surface. Transfer the dough to your work surface then gently knead it just until it comes together.
- Using a rolling pin, roll the dough until it is 1/2-inch thick. Fold it in half and then in half again (to form layers) then roll out the dough again until it is 3/4-inch thick.
- Using a 3-inch circular cookie cutter, cut the dough into biscuits then transfer them to the prepared baking sheet. (Scraps can be rerolled one time; See Notes)
- Brush the tops of the biscuits with buttermilk then place the baking sheet in the freezer for 15 minutes. (See Note.)
- Preheat the oven to 425°F.
- Bake the biscuits on the center rack for about 15 minutes or until they have risen and are golden brown. Remove them from the oven and allow them to cool slightly before serving with Honey Butter (recipe follows).
For the honey butter:
- Combine all of the ingredients in a small bowl and stir to combine.
- Refrigerate until ready to use.
Notes
- Make-ahead instructions: Prior to baking, the biscuits can be wrapped securely in plastic wrap and frozen for up to three months. There is no need to thaw them before baking. Simply arrange them on a parchment paper-lined baking sheet and bake them in a 425°F oven for 20 to 25 minutes or until they have risen and are golden brown.
- Cutting the biscuits: When cutting out the biscuits with a cookie cutter, simply press the cookie cutter down into the dough to form the biscuits. Do not twist it. Twisting the cookie cutter seals the edges of each biscuit and prevents them from properly rising while baking.
- Buttermilk: If you don't have buttermilk, you can make a homemade buttermilk substitute. Add 1 tablespoon lemon juice or vinegar to 1 cup of milk—let it sit for 5 minutes before using.
- Storage: Once cooled, biscuits can be stored in an airtight container or resealable bag at room temp for up to 3 days. I like to wrap them in foil to keep them soft and tender.
- Biscuits and gravy: These fluffy biscuits were made for my homemade sausage gravy!
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