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Flaky Honey Buttermilk Biscuits
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5 from 6 votes

Flaky Honey Buttermilk Biscuits

There's nothing as delicious as homemade Flaky Honey Buttermilk Biscuits----believe me! They make for the perfect side, breakfast meal with a bit of jam or butter, or even as a snack.
Course Breakfast, Brunch, Side Dish, Snack
Keyword baked, biscuits, breakfast, brunch, buttermilk, crispy, easy, flaky, honey, side dish, snack, soft, southern
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time: 15 minutes
Total Time 35 minutes
Servings 10 biscuits
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 4 cups organic all-purpose flour
  • 1 ½ Tbsps baking powder
  • 1 teaspoon sea salt
  • ¼ teaspoon baking soda
  • Pinch of ground cinnamon
  • 1 cup COLD unsalted butter, cubed
  • 2 ¼ cups Buttermilk (I use organic heavy cream + 2 Tbsps lemon juice)
  • 2 Tbsps raw honey + 1 Tbsp
  • 2 Tbsps melted unsalted butter, for brushing

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

TO MAKE HOMEMADE BUTTERMILK:

  • If making your own buttermilk, add the organic heavy cream and lemon juice together in a measuring cup, stirring to combine and allowing it to sit for 2-3 minutes until mixture has thickened.

TO MAKE THE BISCUITS:

  • In a bowl, add the flour, baking powder, baking soda, cinnamon, and salt, whisking them all together until combined.
  • Add the cubed butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold buttermilk and 2 Tbsps honey and stir (working it together with one hand) until the dry ingredients are moistened and able to form into a ball. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold heavy cream at a time, until it’s moistened BUT not too wet!
  • Add the dough onto a lightly floured surface and gently pat (or roll using a rolling pin) into an 8-inch square (about 1-inch thick). Then use a bench scraper (or large knife) to cut the dough into 4 equal squares. Stack the squares atop each other and pat or roll into an 8-inch square again. Repeat this process about 2 more times (patting/rolling and stacking).
  • Use the bench scraper (or large knife) to cut the dough into 8-10 squares, placing them unto the prepared baking sheet (about ½-inch apart). Once done, add to the fridge for 10-15 minutes to chill slightly.
  • Remove from the fridge and brush the tops with melted butter and honey (mixed together).
  • Bake in the oven 15-18 minutes or until golden brown and everything looks crispy. Remove from oven and let cool until warm. Serve and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be stored in an airtight container for up to 1 week in the refrigerator. To serve warm in the oven or heat in the microwave.
  • FREEZE: For longer storage–the biscuits can be stored in the freezer. After they have baked and are completely cooled, simply individually wrap the biscuits with foil paper or plastic wrap and add them to a zip loc bag and freeze.
  • FOOD PROCESSOR FOR DOUGH: If using a food processor to incorporate buttermilk to flour/butter mixture, ONLY ADD ¼ cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. 
  • GRATED + CUBED BUTTER: To create a beautifully crumbly and flaky biscuit, I suggest grating 1 stick of butter and cutting the second stick into cubes. To grate your butter, add the 1 stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces. 
  • SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, you can omit the salt as an ingredient.
  • SWEETENER OPTION: You can always substitute the honey with maple syrup if you'd like.
  • DAIRY-FREE OPTION: To make these flaky honey buttermilk biscuits dairy-free, simply substitute the butter with vegan butter (cold + cut into pieces) and make your own dairy-free 'buttermilk' by mixing plant-based milk with lemon juice.