📝 About This Recipe
These biscuits are the ultimate shortcut to bakery-quality bread, offering a craggy, golden-brown exterior and a remarkably tender, pillowy crumb. Unlike traditional rolled biscuits, the high hydration of this dough creates steam pockets that result in an incredibly airy texture without the fuss of a rolling pin. Infused with rich butter and tangy buttermilk, they are the perfect rustic accompaniment to any comforting meal.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (spooned and leveled)
- 1 tablespoon Baking powder (ensure it is fresh)
- 1/4 teaspoon Baking soda
- 1 teaspoon Granulated sugar (to aid in browning)
- 1 teaspoon Kosher salt
- 1/4 teaspoon Garlic powder (optional, for a savory kick)
Wet Ingredients
- 8 tablespoons Unsalted butter (cold, cut into 1/2-inch cubes)
- 1 cup Full-fat buttermilk (cold)
- 1 teaspoon Honey (whisked into the buttermilk)
The Finishing Touch
- 2 tablespoons Unsalted butter (melted, for brushing)
- 1 pinch Flaky sea salt (for topping)
- 1 tablespoon Fresh chives (finely minced)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Position a rack in the center of the oven and line a large heavy-duty baking sheet with parchment paper or a silicone baking mat.
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2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and garlic powder until thoroughly combined and aerated.
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3
Add the cold, cubed butter to the dry mixture. Use a pastry cutter or two knives to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
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4
Place the bowl in the freezer for 5 minutes. Chilling the flour and butter at this stage ensures the flakiest possible texture.
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5
While the dry mix chills, whisk the honey into the cold buttermilk until fully dissolved.
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6
Remove the bowl from the freezer. Make a well in the center of the flour mixture and pour in the cold buttermilk mixture all at once.
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7
Using a rubber spatula, gently fold the ingredients together just until a shaggy, sticky dough forms. Do not overmix; stop as soon as there are no more streaks of dry flour.
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8
Using a large spoon or a 1/4-cup spring-loaded ice cream scoop, portion the dough into 10-12 mounds onto the prepared baking sheet, spacing them about 2 inches apart.
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9
Keep the mounds 'craggy' and rough—those jagged edges will turn into crispy, delicious bits in the oven.
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10
Bake for 12 to 15 minutes, or until the tops are deeply golden brown and the biscuits feel light when lifted.
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11
While the biscuits bake, melt the remaining 2 tablespoons of butter and stir in the minced chives.
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12
Immediately upon removing the biscuits from the oven, brush the tops generously with the chive butter and sprinkle with a touch of flaky sea salt.
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13
Allow the biscuits to cool on the baking sheet for 5 minutes to set their structure before serving warm.
💡 Chef's Tips
Always use ice-cold butter and buttermilk; the steam released from cold butter hitting a hot oven is what creates the lift. Avoid overworking the dough—overmixing develops gluten which leads to tough, hockey-puck biscuits. If you don't have buttermilk, add 1 tablespoon of lemon juice to 1 cup of whole milk and let it sit for 10 minutes. For extra crispy bottoms, bake the biscuits in a preheated cast-iron skillet instead of a baking sheet. Measure your flour by weight if possible, or use the 'spoon and level' method to avoid packing the flour.
🍽️ Serving Suggestions
Serve warm with a thick slab of salted butter and a drizzle of wildflower honey. Pair with a hearty sausage gravy for a classic Southern biscuits and gravy breakfast. Use as a topping for a savory chicken pot pie or beef stew. Split them open and use as the base for a decadent breakfast sandwich with fried eggs and crispy bacon. Serve alongside a bowl of spicy chili to balance the heat with buttery goodness.