Buttermilk Biscuits with Honey Butter

More people would make homemade biscuits if they knew how easy it really is. For the honey butter, any butter you like will work, but for a real treat, try an Irish butter, available in most supermarkets, or a French butter, which you can find at high-end stores.
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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 12 biscuits
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For the Biscuits:

2 cups all-purpose flour, plus more for dusting

2 tablespoons baking powder

3 tablespoons sugar

1 teaspoon kosher salt

1 large egg

3/4 cup buttermilk or heavy cream

1 stick (1/2 cup) cold unsalted butter, cubed

3 tablespoons heavy cream

For the Honey Butter:

1 stick (1/2 cup) unsalted butter, softened

6 tablespoons honey


  1. For the biscuits: Preheat the oven to 350 degrees F.
  2. Combine the flour, baking powder, sugar and salt in a large bowl.
  3. In a separate bowl, whisk together the egg and buttermilk. I usually measure the buttermilk in a liquid measuring cup and add the egg to it. Why dirty another bowl?
  4. Pinch the cold butter into the dry ingredient mixture with your fingers until it becomes crumbly and all the butter is in small pieces. (You can also use a pastry cutter or a pair of spoons for this job, but I prefer to get my hands in the dough.)
  5. Add your blended liquid ingredients and fold the mixture with your hands to form the biscuit dough. Knead the dough in the bowl for about 3 minutes. You don't want to overdo it.
  6. Lightly dust a rolling pin with flour. On a lightly floured surface, roll out the dough until it's about 1 inch thick. You can cut it into circles with a biscuit or cookie cutter or use a knife to cut it into squares to make 12 biscuits (see Cook's Note). Brush the tops with the 3 tablespoons heavy cream.
  7. Bake the biscuits on a baking sheet for 12 to 14 minutes. The tops and bottoms should be golden brown and firm to the touch. (If you have a convection oven, this is a good time to use it. The convection helps the dough rise and makes for a better biscuit. Baking will take only 8 to 10 minutes using a convection setting).
  8. For the honey butter: Whisk the honey and butter together in a small bowl until they combine. Serve with the biscuits.

Cook’s Note

If you don't have the right size cookie cutter, you can use a plastic cup to cut the dough into circular biscuits. One of my culinary instructors always said that fancy tools weren't necessary. He used an empty wine bottle as his rolling pin.

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