Buttermilk Biscuits with Honey Butter Glaze

The secret to tender biscuits is to sift together the dry ingredients, cut in ice cold butter, properly hydrate the mixture with buttermilk, and not overwork your dough while shaping. Space evenly in a buttered cast iron pan and brush with buttermilk. Your biscuits will melt in your mouth.

Top the biscuits with the honey butter glaze, your favorite jam. Or, go savory and top with caramelized onions.

Learn how to combine the ingredients.

For the biscuits:

2 cups All-Purpose Flour

1 tablespoon plus 1 teaspoon Baking Powder

1/4 teaspoon Salt

1/3 cup Butter + 1 teaspoon

3/4 cup Buttermilk

Place the flour, baking powder and salt into a bowl. Sift the ingredients together.

Cut the 1/3 cup butter into small cubes.

Place 1/3 cup of the butter in the flour. Using a fork, cut the butter into the flour until it looks like coarse crumbs.

Grab a handful of flour and squeeze together. If the flour/butter mixture sticks together and holds its shape after squeezing, then the flour to butter ratio is correct. If not, add more butter.

Pour the buttermilk into the flour and butter mixture. Stir gently until combined. Your flour should be slightly sticky to the touch after mixing. Add extra buttermilk if necessary. Do not knead or overwork your dough.

Place the dough on a floured surface and roll out gently until 2 inches thick.

Cut into 4 inch rounds.

Using a teaspoon of butter, rub the butter over the inside surface of a 12 inch cast iron pan until all the butter is used.

Place the biscuit rounds evenly spaced on the bottom of the cast iron pan.

Brush the tops of the biscuits with buttermilk.

Place the pan inside a 425 Fahrenheit oven for 15 minutes or until the biscuits have risen and are golden brown.

Honey Butter Glaze

1/4 cup Butter

1/4 cup Honey

Melt the butter and stir in the honey while the butter is still warm.

Pour over the top of the biscuits as soon as they come out of the oven.