Flaky buttermilk biscuits made with frozen grated butter and a little honey. Fold the dough for layers, cut into rounds, and bake until golden.
More recipes to try: Breakfast Casserole · Blueberry Lemon Pancakes · Easy Sourdough Bread Recipe
Ingredients
Method
- Preheat oven to 400 degrees.
- Combine flour, baking powder, and salt in a large bowl.
- Grate the frozen butter into the flour mixture and incorporate with a fork or pastry knife until mixture is crumbly.
- Refrigerate for 10 minutes.
- Mix honey and buttermilk until combined.
- Add buttermilk mixture to flour mixture and stir until moist.
- Transfer the dough to a lightly floured surface and form into a ball. Roll out the dough into a rectangle 1/2 inch thick.
- Fold the dough into thirds then re-roll dough into a rectangle 1/2 inch thick. Fold the dough into thirds one more time and re-roll to a rectangle 3/4 inch thick.
- Cut dough with a biscuit cutter to form 10 biscuits. Place the biscuits on a parchment lined baking sheet 1 inch apart.
- Bake 10-12 minutes until golden and cooked through. Remove from pan to cool on wired racks.
A little help in the kitchen
Lori’s ingredient notes: Keep the butter frozen until grating and use the buttermilk called for here. Stop mixing once the flour is moistened so the dough stays tender.
Make it breakfast: Add scrambled eggs and fresh fruit, or split a biscuit and spoon on Sausage Gravy.
Prep ahead: Measure the dry ingredients the night before. Grate the butter when ready to mix and keep the recipe’s short refrigerator rest.
Save some for later: Cool baked biscuits completely, then freeze individually. Split and toast a leftover biscuit for an easy egg sandwich or a little butter and jam.
For those buttery biscuit layers: An OXO box grater with a removable zester is useful for grating the frozen butter called for in this recipe. The little shreds are easier to distribute through the flour. Keep the butter cold as you work, and let those biscuit layers do their thing.
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