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Southern Buttermilk Biscuits with Honey Butter

Southern buttermilk biscuits are folded for flaky layers, then baked at 450°F until risen and golden brown. Serve them warm with smooth honey butter.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Southern
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the biscuits
  • 2 cup all-purpose flour
  • 2 tbsp all-purpose flour for shaping
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp kosher salt
  • 6 tbsp unsalted butter cold and cut into small cubes
  • 0.75 cup buttermilk cold
For the honey butter
  • 4 tbsp unsalted butter softened
  • 2 tbsp honey
  • 0.13 tsp kosher salt

Equipment

  • 1 13x18-inch rimmed baking sheet
  • 1 2 1/2-inch biscuit cutter

Method
 

Make the biscuits
  1. Heat the oven to 450°F.
  2. Line a 13x18-inch rimmed baking sheet with parchment paper.
  3. Whisk 2 cups of the flour with the baking powder, baking soda, and 3/4 teaspoon salt in a large bowl.
  4. Cut in the cold butter with a pastry cutter or your fingertips until the pieces are about pea-size.
  5. Pour in the buttermilk and stir just until a shaggy dough forms.
  6. Use the remaining flour to lightly dust the work surface and a 2 1/2-inch biscuit cutter.
  7. Pat the dough into a 3/4-inch-thick rectangle, fold it in half, turn it 90 degrees, and repeat once.
  8. Pat the dough back to 3/4 inch.
  9. Cut straight down into rounds and reroll the scraps once.
  10. Arrange the biscuits close together on the prepared baking sheet.
  11. Bake at 450°F for 12-15 minutes, until risen and golden brown on top.
Make the honey butter
  1. While the biscuits bake, stir the softened butter, honey, and 1/8 teaspoon salt together until smooth.
Serve
  1. Let the biscuits rest on the baking sheet for 5 minutes.
  2. Serve warm with the honey butter.

Notes

Handle the cold butter quickly to keep the biscuits flaky. Store leftovers in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use plant-based butter and an unsweetened dairy-free buttermilk alternative.