Soft Buttermilk Biscuits with Salted Honey butter
Ingredients
*For the biscuits:*
- 2 cups all-purpose flour
- 2 cups cake flour
- 2 tbsp baking powder
- ½ tsp baking soda
- 2 tsp kosher salt
- 8 tbsp cold salted butter 1 stick
- 2 cups cold buttermilk
- 2 tbsp melted salted butter for brushing the tops of the biscuits!
*For the honey butter:*
- 8 tbsp room temperature salted butter 1 stick
- ¼ cup honey
- ¼ tsp vanilla extract
Instructions
*For the biscuits:*
- Preheat the oven to 475°F and grease a sided baking sheet with nonstick cooking spray.
- In a large bowl, mix both flours, baking powder, baking soda, and salt.
- Use a pastry blender to cut the cold butter into the flour mixture until it forms small pea-sized pieces.
- Pour in the cold buttermilk and mix with a rubber spatula until just combined. Avoid overmixing!
- Turn the dough onto a lightly floured surface, gently press it into a square, cut in half, layer, and press down again.
- Repeat the process four or five times, being careful not to overwork the dough.
- With floured hands, press the dough to an even ¾-inch thickness and cut out biscuits with a 3-inch round cutter.
- Place the biscuits on the prepared baking sheet, ensuring they touch for extra softness.
- Brush each biscuit with melted butter and bake for 15-17 minutes until golden brown. Avoid overbaking for the softest texture!
*For the salted honey butter:*
- While the biscuits bake, prepare the salted honey butter by combining room temperature butter, vanilla, and honey in a bowl.
- If using unsalted butter, add ½ tsp kosher salt.
- Use a handheld mixer or whisk to beat the ingredients until smooth. Set aside.
- Once the biscuits are baked, let them cool for 3 minutes on the pan, then slice in half and spread on the delightful honey butter.
Notes
These biscuits are at their best on the day they’re made but will stay fresh for up to 3 days!