Vanilla-honey buttermilk biscuits

Breakfast, lunch, dinner, snack – any time is a good time for flakey, sweet, savory biscuits!

Biscuits, biscuits, biscuits, y’all! As a true southerner, biscuits hold a special place in my heart. Whether it’s the bookends of a fried chicken cutlet, or slathered with butter and strawberry jelly, or just on its own fresh out the oven, I never met biscuit I didn’t like.

First things first. Place your butter in the freezer for at least 30 minutes. You want very cold butter to mix into the flour mixture.

You’ll then combine all dry ingredients together in a bowl or food processor. I personally like using a FP because, ya know, lazy.

Add in your super cold sliced butter to the flour mixture and pulse to get the butter to a pea size, and well dispersed into the flour mix. If doing by hand, you’ll use a pastry cutter or fork to break down and mix the butter into the flour.

I then dump the contents of my food processor into a bowl, make a hole in the center of the mix, and add in buttermilk and honey. Use a flat plastic spatula to blend the wet and the dry together. Be careful not to over mix, go slow folding the dough over itself; dough should be clumpy/chunky.

Use your hands to mold the dough into a rectangle about 10 inches long, quarter of an inch thick.

Fold the right side to the middle, the left side to the middle, then fold the right over the left. Rotate the dough and mold it out back to the original rectangle. Repeat this 2-3 more times.

Once back in the final rectangle form. Cut two 3-inch sized biscuits and place on a parchment paper lined baking sheet. Form your rectangle and again and cut two more biscuits – repeat this process until all dough is gone or there’s not enough left to form anymore biscuits.

Place baking sheet in fridge for 20-30 minutes.

Place biscuits in a buttered cast iron skillet, and bake for 15 minutes at 425 degrees.

When done, brush the tops with vanilla honey and enjoy warm!

Vanilla-Honey Buttermilk Biscuits

  • Servings: 6-7
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Perfect for breakfast, dinner and every craving in between!


Ingredients

  • 2.5 cups all-purpose flour
  • 2tbsp baking powder
  • 1tsp salt
  • 1tsp honey
  • 1tbsp sugar
  • 1 stick very cold butter
  • 1 cup + 3 tbsp buttermilk, chilled
  • topping – vanilla, honey, butter

Directions

  1. Place your butter in the freezer for at least 30 minutes. Preheat oven to 425 degrees.
  2. Combine all dry ingredients together in a bowl or food processor.
  3. Take butter out of freezer, slice into table spoons sizes and add to dry mixture.
  4. If using a FP, pulse to mix and break up butter into pea-sized chunks, or with a pastry cutter if using a bowl.
  5. Pour mix into a bowl, make a hole in the center and pour in honey and chilled buttermilk. Use a plastic spatula to roll the buttermilk and honey into the dry mix, but don’t over mix – dough should look clumpy.
  6. Lightly flour a dry flat surface and place dough on top. Flour your hands and mold the dough into a rectangle about 10 inches long, quarter of an inch thick.
  7. Fold the right side to the middle, the left side to the middle, then fold the right over the left. Rotate the dough and mold it out back to the original rectangle. Repeat this 2-3 more times.
  8. Once back in the final rectangle form. Cut two 3-inch sized biscuits and place on a parchment paper lined baking sheet. Form your rectangle and again and cut two more biscuits – repeat this process until all dough is gone, or there’s not enough left to form anymore biscuits.
  9. Place baking sheet in fridge for 20-30 minutes.
  10. Place biscuits in a buttered cast iron skillet, and bake for 15 minutes at 425 degrees. During the baking time, combing your topping ingredients into a small bowl, and microwave for 1 minute. I do this in the last 3-4 minutes before biscuits are done.
  11. Remove biscuits from oven once done and brush with the vanilla honey butter.
  12. 12.Enjoy!

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