Rustic Homemade Biscuits with Sweet Honey Butter. Crunchy on the outside, soft and flakey on the inside. Best southern breakfast you can have anywhere, even in the midwest.
A ‘quickbread’ that can be done in under an hour with no rise time and simple ingredients. A real treat for the family… any time of the day. This homemade recipe is great for impressing a crowd. It can be easily halved for just a small family for dinner.
Homemade biscuits can seem intimidating, however once you’ve done it, its really pretty simple. And they are SO good. Feel old fashioned in a way, since no one seems to bake them anymore. I put on my apron and just feel transported to another time… when things were simpler, yet there’s still kids screaming in the background :-).
I’ve made some mistakes before… not using a scale for my flour, or leaving them too long in the fridge to cool, pulsing them too long in the food processor {which is just I just use my hands… plus I hate cleaning that thing}. You just have to find what works for you.
Cut that butter into the flour mixture.
Add the buttermilk and work into a shaggy dough. Dump on the counter, and knead gently into a cohesive mass.
Make a square and cut in half.
Stack the dough. Then cut in half again. Making 4 pieces on top of each other. Those layers make it flakey!
Chill for 30 minutes.
Roll out to one inch thick.
Cut how you see fit. This is my no fuss option.
Egg wash is totally optional. I think it looks better.
Now for the sweet honey butter. This is DYNAMITE. Texas Roadhouse Style.
Spread it on when biscuits are warm!
Watch them disappear!
Buttermilk Biscuits
Ingredients
- 5 cups all purpose flour 600 grams
- 1 teaspoon salt
- 2 tablespoons baking powder
- 1 1/2 sticks of butter
- 1 3/4 cups buttermilk plus more as needed
- 1 stick butter
- 2 tablespoons powdered sugar
- 2 tablespoons honey warmed in microwave
- 1 teaspoon cinnamon
Instructions
- In a large bowl, sift together flour, salt and baking powder.
- Cube up the butter into small squares and toss in the flour mixture to coat them. Then use a pastry cutter or your fingers to work the butter into the dough. I work them until they’re pea to walnut size.
- Make a well and pour in one cup of the buttermilk. Stir into a shaggy dough. Slowly add 1/2 cup more buttermilk and keep stirring. You don’t want this too wet! Add more buttermilk if needed.
- When Dough is moistened, dump it onto the counter. Work the dough into a cohesive mass. Sprinkling with flour as needed to keep it from sticking.
- Shape into a square, then cut in half. Stack the two pieces and press into another square. Cut in half again. You should have 4 pieces stacked on top of each other.
- Press down into a square again and cover with saran wrap.
- Place in fridge 30 minutes. 45 minutes max.
- Heat oven to 400 degrees.
- Flour the dough and roll out with a rolling pin until 1 inch thick.
- Cut into square or desired shapes.
- Place biscuits on parchment paper.
- Brush with an egg wash (optional)
- Bake for 16-18 minutes or until tops are browning
- 1 stick butter
- 2 tablespoons powdered sugar
- 2 tablespoons honey (warmed in microwave)
- 1 teaspoon cinnamon
- Add all ingredients to a bowl and whip with an electric mixer until light and fluffy.
If you’re looking for the how-to video,
check out my Instagram reel for this recipe.
