Buttermilk Biscuits Topped With Honey Butter

How to make Buttermilk Biscuits with Honey Butter!

Preheat oven to 425 degrees Spray a baking sheet with non stick cooking spray or use a baking liner.

Sift flour, baking powder, sugar and salt into a large bowl.

Add cubes of cold butter. Using your hands or a pastry cutter mix just until it becomes a loose crumble.

Add in the buttermilk and mix until it becomes a sticky ball.

Place the dough ball on a floured surface and roll out into a rectangle about 1 inch thick.

Fold it over and roll it out again. Repeat 4 more times.

Roll out the dough again about 1 inch thick. Cut biscuits using a biscuit cutter or floured glass.

Place biscuits on baking sheet, making sure they touch. Bake 15 minutes or until golden brown on top.

In a small bowl add softened butter and honey and mix until combined.

Removes biscuits from oven serve warm with honey butter.

Ingredients:

2 cups selfrising flour

1 cup buttermilk

1/2 tsp salt (i didnt use any)

3/4 stick frozen butter

2 tbsp butter +1 tbsp honey melted and mixed together .

Directions:

Mix flour ,grated butter together with your fingers until crunmbly like cornmeal then add cold butter milk mix until combined .

Then turn out on a clean counter fold atleast 5 times then cut out with a 2.5 inch cookie cutter.

Place in a greased bakinging pan bake at 375 for 18 to 20 minutes.

After baking brush honey butter ontop of biscuits serve warm.

Enjoy.

Nutrition Information:

Buttermilk Biscuits:

YIELDS: 12 | SERVING SIZE: 1 biscuit

Honey Butter:

YIELDS: 12 | SERVING SIZE: 1 tablespoon

Frequently Asked Questions:

Can I use a different type of flour instead of self-rising flour?

Yes, you can use all-purpose flour instead of self-rising flour.

If you use all-purpose flour, make sure to add baking powder and a bit of salt to the dry ingredients according to a substitution ratio of approximately 1 teaspoon of baking powder and 1/4 teaspoon of salt per cup of all-purpose flour.

Why do I need to fold and roll the dough multiple times?

Folding and rolling the dough multiple times creates layers in the biscuits, leading to a flakier texture.

This technique helps distribute the butter evenly throughout the dough, resulting in a tender and delicious biscuit.

Can I make the honey butter ahead of time?

Yes, you can prepare the honey butter ahead of time and store it in the refrigerator.

Just remember to bring it to room temperature before serving so that it’s easy to spread onto the warm biscuits.

Is there a way to make the biscuits without a biscuit cutter?

If you don’t have a biscuit cutter, you can use a floured glass or even improvise by shaping the biscuits using your hands. Just make sure to maintain a consistent size for even baking.

Can I freeze the unbaked biscuits for later?

Yes, you can freeze the unbaked biscuits for later use. After cutting out the biscuits, place them on a baking sheet and freeze until solid.

Then transfer them to a freezer-safe bag or container.

When ready to bake, you can place them directly from the freezer onto a baking sheet and add a few extra minutes to the baking time.

Can I substitute other types of milk for buttermilk in this recipe?

While buttermilk adds a tangy flavor and helps with the biscuits’ rise, you can substitute it with regular milk.

To mimic the acidity of buttermilk, you can add a teaspoon of lemon juice or white vinegar to the milk and let it sit for a few minutes before using.

Is it necessary to use frozen butter for the biscuits?

Using frozen butter helps create flaky layers in the biscuits during baking.

The cold butter creates steam pockets as it melts, resulting in a tender texture.

If you prefer, you can chill the butter in the freezer for a short time before using it.

Can I make the biscuit dough ahead of time?

While the dough is best when made fresh, you can prepare it in advance and keep it covered in the refrigerator for a few hours.

This allows you to have the dough ready to roll and bake when you’re ready to serve.

What’s the purpose of folding and rolling the dough multiple times?

Folding and rolling the dough multiple times creates layers, similar to puff pastry.

This technique contributes to the flakiness of the biscuits.

Each fold creates more layers, resulting in a light and airy texture.

Can I make these biscuits without honey butter?

Absolutely! While honey butter adds a delicious touch, you can skip it if you prefer or use plain butter.

You can also consider making a different flavored butter, like garlic or herb butter, to complement the biscuits.