Honey Butter Buttermilk Biscuits - Tender, Flaky, and Lightly Sweet

Ingredients

• 2 1/4 cups all-purpose flour (plus extra for dusting)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon granulated sugar
• 3/4 teaspoon fine salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1 cup cold buttermilk (plus 1–2 tablespoons if needed)
• 1 teaspoon vanilla extract (optional, for a hint of warmth)
• For the honey butter: 3 tablespoons melted unsalted butter + 2 tablespoons honey + pinch of salt

Instructions

1. 1

   Preheat and prep. Heat oven to 450°F (232°C). Line a baking sheet with parchment paper.

2. 2

   Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt.

3. 3

   Cut in the butter. Add cold butter cubes. Use a pastry cutter or fingertips to work butter into the flour until pea-sized bits remain. Keep it cold.

4. 4

   Add buttermilk. Stir in buttermilk (and vanilla, if using) just until the dough clumps. If dry flour remains, add 1 tablespoon more buttermilk.

5. 5

   Turn out and fold. Tip dough onto a lightly floured surface. Pat into a 3/4-inch thick rectangle. Fold in thirds like a letter. Turn, pat out again, and repeat 1–2 times for layers.

6. 6

   Shape and cut. Pat to 1-inch thick. Use a 2 1/2-inch round cutter, pressing straight down without twisting. Gather scraps gently and cut again.

7. 7

   Bake. Arrange biscuits close together (touching) on the sheet for higher rise. Bake 12–15 minutes, until tall and golden.

8. 8

   Finish with honey butter. Mix melted butter, honey, and a pinch of salt. Brush over hot biscuits. Serve warm.