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buttermilk biscuits
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Buttermilk Biscuits

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 510 grams all-purpose flour 4 ⅛ cups
  • 1.5 tablespoons sugar
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2 sticks of butter
  • 1.75 cups buttermilk may need up to an additional 1/2 cup

Honey Butter:

  • 1 stick room temperature butter
  • ½ cup honey

Instructions

  • Step 1: Dust a sheet tray with 60 grams (½ cup) of the flour
  • Step 2: Grate the butter (215 grams) onto the flour dusted tray and freeze. You can freeze until hardened (~30 minutes or leave overnight).
    buttermilk biscuits
  • Step 3: Preheat your oven to 350 F
  • Step 4: Whisk together the dry ingredients- the remaining flour (450 grams or 3 ⅝ cups), sugar, baking powder and salt.
  • Step 5: Using your hands, lightly toss the chilled, grated butter into the dry ingredients until crumbly
    buttermilk biscuits
  • Step 6: Using your hands or a spatula, fold in the buttermilk just until combined but evenly mixed (dough will be shaggy, but make sure not to over mix)
    buttermilk biscuits
  • Step 7: Take a large cookie scoop to shape the mixture into round biscuits, weighing each to 190 grams (6.6 ounces)
    buttermilk biscuits
  • Step 8: Bake for 30 minutes, rotating every 10 minutes (checking for them to be a golden brown)
  • Step 9: Brush the biscuits with butter (or honey butter) right after taking out of the oven
  • Honey Butter: Whip room temperature butter and honey until creamy and lightly fluffy. We like using a mixer for this as it gets the honey butter nice and fully, but even a spoon will do the trick.

Notes

Adapted from buttermilk kitchen in atlanta, ga