Buttermilk Honey Biscuits


  • 2 cups 
    all-purpose flour
  • ½ tsp. 
    kosher salt
  • ¼ tsp. 
    baking soda
  • 1 Tbsp. 
    baking powder
  • 3 oz 
    unsalted butter
  • ¾ cup 
  • ¼ cup 
    BeeMaid honey

extra buttermilk for brushing


    Preheat the oven to 425°F.⠀⠀⠀⠀⠀⠀⠀⠀
    Add flour, salt, baking soda and baking powder into a large mixing bowl, stir to combine.⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Cube the cold butter and add to the flour mixture, toss to coat all the butter pieces with flour and cut with a pastry blender (or fork) until butter is about pea size. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Make a well in the middle of the flour mixture and pour in the buttermilk and BeeMaid Honey. Fold the flour into the milk using a spatula until a dough form. The dough should be wet and sticky, this will yield moist biscuits.⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Turn the dough out onto a well-floured counter. Be sure to flour the top of the dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 4 times. Shape into a rectangle.⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Roll the dough out to 1/2”–3/4” thick, try to keep the rectangular shape.⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Use a round biscuit cutter to cut out the biscuits, but you’ll need to reroll the scrap.⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Place biscuits on a parchment lined baking sheet so that they are about 1/2" apart. Brush the top of biscuits with extra buttermilk.⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Bake for 18 - 20 minutes until the top is golden brown.