buttermilk biscuits

Delicious with jam, honey, nutella or spread of your choice.  You can totally dip em’ in soup too.


I remember the times when I used to buy biscuits from a fast food chain.  I used to feel so disgusting after consuming it.  Now that I make my own biscuits, I can never go back to canned or restaurant ones.  These are pretty good. Honey adds just the right amount of sweetness to it.  And seriously it’s a foolproof recipe. I hope you give it a try.


Just remember the trick to have really light flaky biscuits is to have sticky dough. Try not to add too much flour while rolling and folding dough.

You will need:

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

Preheat oven to 400 F

In a large bowl combine all the dry ingredients

add butter cubes and cut with pastry blender or using fork until it resmbles course meal.

Refrigerate for 10 mins.

Combine buttermilk and honey in a measuring cup and then add it to flour mixture. Stir until combined.

Turn dough onto a lightly floured surface

Knead lightly 3-4 times.

Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.

Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).

Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.

Fold dough crosswise into thirds; 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 for 12 minutes or until golden.


Source: myrecipes


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