Golden tall buttermilk biscuits on a baking sheet, drizzled with raw honey

← All recipes Pantry · Honey · Baking

Buttermilk Biscuits with Raw Honey

Name: Buttermilk Biscuits with Raw Honey
Prep time: 15 min
Cook time: 13 min
Total time: 40 min
Yield: 12 biscuits
Cuisine: American

Tall biscuits with shaggy, pull-apart layers, a golden top, and enough butter that you don't need to add more. Then a drizzle of raw wildflower honey from our bees on the bench above the wash. This is what Sunday mornings are supposed to smell like.

Prep

15 min

Chill

15 min

Bake

13 min

Makes

Ingredients

2 cupsall-purpose flour, plus more for the board
1 tbspbaking powder
½ tspbaking soda
1 tspkosher salt
1 tbspsugar (optional, but helps browning)
8 tbsp (1 stick)cold unsalted butter, cut into ¼-inch cubes
¾ cupSunset Farms whole milk or buttermilk, very cold
1 tbsplemon juice (if using whole milk to make a quick buttermilk)
2 tbspmelted butter, for brushing
Sunset Farms raw wildflower honeyfor serving

Cold fat, tall biscuits The secret to flaky, tall biscuits is cold butter and a light hand. Warm butter melts into the flour before baking and you lose the layers. Freeze your cubed butter for 10 minutes before you start. Work fast. Touch the dough as little as possible.

Method

If using whole milk: combine the milk and lemon juice, stir, and let it sit 5 minutes until slightly thickened. That's your buttermilk.
Whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl. Add the cold butter cubes. Using your fingertips, quickly flatten each cube into the flour until the mixture looks like coarse crumbs with some larger, pea-sized pieces of butter remaining. Stop before it's uniform.
Pour in the cold buttermilk all at once. Fold with a spatula or wooden spoon just until the dough barely comes together. It will look shaggy and rough. That's exactly right.
Turn out onto a lightly floured surface. Pat (don't roll) into a rough 1-inch-thick rectangle. Fold it in thirds like a letter, then pat back out to 1 inch. Repeat the fold one more time. This is what makes layers.
Pat the dough out to 1 inch thick. Cut with a sharp 2½-inch biscuit cutter, pressing straight down — don't twist. Twisting seals the edges and kills the rise. Gather scraps, gently pat, and cut again.
Place biscuits on a parchment-lined baking sheet, touching each other. Touching biscuits rise taller because they push against each other. Refrigerate 15 minutes while the oven heats.
Heat oven to 450°F. Brush tops with melted butter. Bake 12 to 14 minutes until the tops are deep golden brown and the sides have puffed up and pulled apart.
Brush again with melted butter the moment they come out. Serve warm with a generous drizzle of raw honey.

Other ways to eat them

Split and fill with a fried egg and a slice of our ham steak for a breakfast sandwich worth planning a morning around. Or make a simple cream gravy with pan drippings and pour it over the whole plate. Either way, you're going to need more biscuits than you think.

Raw honey straight from the hive tastes like the flowers it came from. Put it on a warm biscuit and you'll understand why we keep bees. From the bench above the wash

Cook the rest of the week

Buttermilk Biscuits with Raw Honey

Method

Other ways to eat them

More from the farmhouse table.

Farmhouse Eggs, Cream & Cheddar

Honey-Glazed Ham Steaks, Cast Iron

Tomato & Basil, Nothing Else