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Flaky Buttermilk Biscuits Recipe with Easy Honey Butter Drizzle

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These flaky buttermilk biscuits with a simple honey butter drizzle are quick and easy to make, perfect for brunch or a comforting snack. The buttery, flaky layers combined with the sweet honey butter create an irresistible flavor.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (about 315 grams), sifted
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup cold unsalted butter (113 grams), cubed
  • 1 cup cold buttermilk (240 ml) (or 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit 5 minutes)
  • Honey butter drizzle:
  • 4 tablespoons unsalted butter, softened (57 grams)
  • 2 tablespoons honey (use mild wildflower honey for best flavor)
  • Pinch of sea salt (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together sifted flour, baking powder, baking soda, and salt.
  3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter or forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
  4. Pour in cold buttermilk and stir gently until the dough just comes together. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Pat or roll into a ¾-inch (2 cm) thick rectangle. Fold the dough over onto itself 2-3 times to build layers, then pat out again to the same thickness.
  6. Use a 2 ½-inch (6 cm) round biscuit cutter to cut biscuits, pressing straight down without twisting. Place biscuits close together on the baking sheet.
  7. Bake for 12-15 minutes until golden brown and hollow sounding when tapped.
  8. While baking, beat softened butter with honey and a pinch of sea salt until smooth and creamy.
  9. Remove biscuits from oven and immediately brush or drizzle honey butter over the warm tops.
  10. Serve warm.

Notes

Keep butter and buttermilk cold to ensure flaky layers. Do not overmix the dough to avoid tough biscuits. Use a sharp cutter and press straight down without twisting to maintain layers. Fold dough 2-3 times to build flaky layers. Apply honey butter drizzle immediately after baking for best flavor. Dough can be refrigerated for up to 24 hours before baking. Freeze unbaked biscuits for up to 3 months.

Nutrition

Keywords: buttermilk biscuits, flaky biscuits, honey butter drizzle, easy biscuits, brunch recipe, quick biscuits, homemade biscuits

Find it online: https://evabakery.com/flaky-buttermilk-biscuits-recipe-with-easy-honey-butter-drizzle/