Ingredients
- 2½ cups all-purpose flour
- 2 Tbsp baking powder
- 1 tsp salt
- ½ cup unsalted butter, very cold or frozen
- 1 cup + 2 tsp cold buttermilk, divided
- 2 tsp honey
- 2 Tbsp melted butter + 1 Tbsp honey (Can be mixed ahead of time.)
Method
Preheat oven to 425°F. Place the flour, baking powder, and salt together in a large bowl. Whisk until combined.
Grate butter. Keep it as cold as you can!
Add the grated butter and cut into the dry ingredients with a pastry cutter until coarse crumbs form.
Make a well in the center of the mixture. Pour I cup of buttermilk on top, then the honey. Stir everything together until just about combined — do not overwork the dough. The dough will look like shreds and be very crumbly.
Turn the dough out onto a lightly floured surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it's long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it's long horizontally once more. Gently flatten. Repeat the folding one more time.
Gently roll the dough out with a rolling pin until it's about ½ to ¾ inch thick. Cut into 2 to 3 inch circles. Re-roll scraps until you have 9 to 10 bicuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they're touching.)
Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
Serve with honey butter.
