Homemade Flaky Buttermilk Biscuits
Learn how I make these flaky buttermilk biscuits that are far superior than the popular pop open can that you buy at the store + they are homemade! Minimal ingredients, no weird fillers and preservatives.
They key is to learn to work with the semi sticky dough and not over flour the dough so your biscuits will be nice and moist and flaky. Using COLD butter is key as it’ll melt into the biscuit in the oven. This delicious recipe comes from Melissa K Norris– a fabulous homesteader and recipe creator.
Ingredients:
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup cold butter (one stick)
- 2 teaspoons honey
- 1 cup buttermilk
Directions:
- In a small bowl mix together your baking soda, baking powder & salt
- In another larger bowl place your two cups of flour and pour the previous mixture on top
- Unwrap your cold butter, using a knife slice it in half, flip it over slice it in half again
- Using your knife cut off chunks/cubes and place the butter in your flour mixture
- Using a dough/pastry cutter or a large fork cut your butter into the flour until pea sized clumps form
- Add in your honey and buttermilk and mix
- Using a large spoon or spatula stir to mix together
- It will be fairly sticky and messy however if it’s to much so add a bit more flour and work in
- Lightly dust your counter top and dump the dough out onto it
- Start patting out, dusting your hands or counter with very minimal amount if needed
- Pat out into a rectangle shape and fold in thirds, repeat the rectangle shop and folding for 3 times total this is how the layers are formed in the biscuit.
- Using a 2 inch cutter (or something similar) cut out your biscuits, each time wrapping the tails back into the dough to keep creating the circles
- Place your biscuits in a cast iron skillet (or baking sheet) and place in a preheated oven at 400 degrees F for 15 minutes or until golden on top.
