Flaky Buttermilk Biscuits

Flaky Buttermilk Biscuits

  • 9 oz all-purpose flour (about 2 cups)
  • 2 1/2 t baking powder
  • 1/2 t salt
  • 5 T chilled butter, cut into small pieces
  • 3/4 cup fat-free buttermilk
  • 3 T honey

1. Preheat oven to 400°.

2. Weigh or lightly spoon 9 oz (about 2 cups) flour into dry measuring cups, and level with knife. Combine flour, baking powder, and salt in a large bowl; cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn the dough out onto a lightly floured surface, and knead lightly 4 times. Roll the dough into a 1/2-inch thick 9×5 rectangle, and dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a 1/2-inch thick 9×5 rectangle, and dust top of dough with flour. Fold the dough crosswise into thirds, and gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove biscuits from pan immediately, and cool 2 minutes on wire racks. Serve warm.

Cooking Light Quick BakingYield: 14 servings

From: Cooking Light Quick Baking Magazine

Katie: Gray has been the chief biscuit maker for us recently, and I wanted to try my hand at it. I have made biscuits in the past, but never with success like Gray’s last biscuits. Of course, that was Alton Brown’s recipe! When going through this cookbook, I found this recipe for biscuits with honey in them! I was intrigued! I decided to give it a try. My biscuits turned out very well, and were nice and flaky! I rolled the dough a bit too thin, so they aren’t very thick, but tasty! The honey gives the biscuits a very unique flavor!

Gray: These were fantastic!  You could smell the honey while they were baking and the honey flavor was very good.  Not overpowering, but just enough so you knew it was there.  These were moist and flaky and definitely worth trying.

This entry was posted in Breads, Breakfast/Brunch, Weekly Recipes and tagged , , , , , . Bookmark the permalink.

1 Response to Flaky Buttermilk Biscuits

  1. Pingback: James Beard’s Baking Powder Biscuits | A New Recipe Each Week

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