These buttermilk biscuits use self-rising flour, cold buttermilk and grated frozen butter. Fold the dough gently to build layers, then finish the warm biscuits with honey butter.
Recipe Details
- Cutter: 2½ inches
- Oven: 375°F (190°C)
- Bake: 18–20 minutes, until golden
Ingredients
Biscuits
- 2 cups self-rising flour
- 1 cup cold buttermilk
- ¾ stick butter (6 tablespoons), frozen and grated
- ½ teaspoon salt, optional; the original cook omitted it
Honey Butter
- 2 tablespoons butter, melted
- 1 tablespoon honey
How to Make Buttermilk Biscuits
Prepare the oven and butter
Heat the oven to 375°F (190°C). Grease a baking pan. Grate the frozen butter and keep it cold until mixing.
Make the dough
Combine the self-rising flour, optional salt and grated butter with your fingertips until crumbly. Add the cold buttermilk and mix just until the dough comes together.
Fold and cut
Turn the dough onto a lightly floured counter. Pat it into a rectangle, fold it over and repeat about 5 times, working gently. Pat to about 1 inch thick, then cut with a floured 2½-inch cutter. Place the biscuits close together in the pan.
Bake and brush with honey butter
Bake for 18–20 minutes, until golden on top and baked through. Mix the melted butter with the honey and brush over the warm biscuits. Serve warm.
Tips and Common Mistakes
- Use self-rising flour for this version; no extra baking powder is listed.
- Keep the butter and buttermilk cold and handle the dough lightly.
- Press the cutter straight down instead of twisting it.
- Gently gather scraps rather than repeatedly kneading them.
Storage and Make-Ahead Tips
Cool leftovers before covering. Rewarm briefly before serving. For longer storage, freeze the cooled biscuits and reheat only the portion needed.
Frequently Asked Questions
Can I use plain all-purpose flour instead?
It does not contain the raising agents found in self-rising flour. A direct swap would require a separately measured leavening formula.
Do I need the extra salt?
It is optional here because self-rising flour already contains salt; the original ingredient note omitted the additional ½ teaspoon.
When is the honey butter added?
Brush it onto the biscuits after baking, while they are warm.