Soft Buttermilk Biscuits with Salted Honey butter
These buttermilk biscuits are so soft and tender, and pair perfectly with the salted honey butter. Perfect for brunch and serves 8 biscuits!
Servings: 8 Biscuits
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 2 cups cake flour
- 2 tbsp baking powder
- ½ tsp baking soda
- 2 tsp kosher salt
- 8 tbsp salted butter, cold 1 stick
- 2 cups buttermilk, cold
- 2 tbsp salted butter, melted for brushing the tops of the biscuits!
For the honey butter:
- 8 tbsp salted butter, room temperature 1 stick
- ¼ cup honey
- ¼ tsp vanilla extract
Instructions
For the biscuits:
- Preheat the oven to 475° and prepare a baking sheet with sides with nonstick cooking spray. In a large bowl stir together both flours, baking powder, baking soda, and salt together. Use a pastry blender to cut butter into the flour mixture until the butter is in small pea-sized pieces. Pour in buttermilk and mix with a rubber spatula until just barely combined. Do not over mix! (You can also mix the dough in a food processor: Pulse to combine flour, baking powder, baking soda, and salt. Add butter and pulse until it resembles small pea-sized pieces. Pour in buttermilk through the feed tube and pulse until just barely combined.)
- Turn the dough out onto a lightly floured surface. Flour your hands and lightly press the dough down into a square. Cut in half, layer on top of the other dough, and press down gently again. Give the dough a small turn and repeat four or five times. (You do not want to overwork the dough)
- Add more flour to your hands and lightly push out the dough to be evenly ¾ inch thick. Use a 3-inch round cutter dipped in flour and cut out the biscuits. Only press straight down, do not twist or they will not bake evenly! Layer the leftover dough on top of each other and lightly press down again to ¾-inch. Repeat until all of the dough has been used.
- Place the biscuits on the prepared baking sheet. To keep the biscuits extra soft, I place them so they are touching. Any side not touching will become crispy, so it's up to you and how you like your biscuits! Brush each biscuit with melted butter before baking.
- Bake for 15-17 minutes, or until just golden brown. Do not over bake or the biscuits will not be as soft!
For the salted honey butter:
- While the biscuits are baking, make the salted honey butter. In a medium-sized bowl combine room temperature butter, vanilla, and honey. If you aren't using salted butter, add ½ tsp kosher salt. Using a handheld mixer or whisk, beat together the ingredients until smooth and set aside.
- Once the biscuits are baked through, pull from the oven and let cool on the pan for 3 minutes. Slice in half and spread on honey butter.
Notes
These are best served the day of but will stay fresh for 3 days!