These Homemade buttermilk & honey browned butter biscuits are soft, flaky and out of this world and brown buttery layers and the classic tang of buttermilk. Sweetened with delicate honey, tall and done in no time. This recipe is a must have in your recipe box.
Oh biscuits. How did I go so many years not knowing how easy it was to make biscuits from scratch? After we moved to Africa, and thinks like biscuits and cinnamon buns didn’t exist in pop cans, I was pretty surprised when I realized these things were simple to make. Now, biscuits make a regular appearance in our week, as they only require minimal ingredients that we always have on hand, and don’t take much time or effort whatsoever.
What are Biscuits?
As an American, we consider biscuits to be flaky quick bread. In other parts of the world, you may consider biscuits to be cookies, and you may know these as scones.
Why this recipe?
My recipe is completely unique, using browned butter to create more flavor and buttery goodness. This is uncommon in biscuits, as one usually uses very cold or frozen butter to create dough. We use a different method, which results in a similarly flaky biscuit – but with so much more flavor.
Ingredients in these Biscuits
You only need 6 basic ingredients for my homemade biscuits recipe:
- All-purpose Flour
- Baking Powder
- Browned Butter
- Cold Buttermilk
Tips for incredible biscuit flavor
- Browned butter: Brown butter is a simple one ingredient sauce, which is simply butter melted in a sauce pan, until it becomes intoxicatingly fragrant with a foam and slight caramel color. You can see it below in the blue sauce pan. Adding browned butter to biscuits to our buttermilk biscuits adds so much rich flavor.
- Buttermilk & Honey for Flavor: Real buttermilk creates tender biscuits and that notorious tang in biscuits, and quality honey will add the bit of sweetness needed to balance the biscuit out.
- Freeze your dough: For flaky layers and pockets, freeze your dough for a few minutes after it’s formed. When little pieces of butter melt as the biscuits bake, they release steam and create little pockets of air– this makes the biscuits airy and flaky on the inside while remaining crisp on the outside.
Tips for perfect biscuit texture
- Don’t Over Mix: Overworking and over-handling biscuit dough will result in tough, hard, and flat biscuits. Mix the ingredients together until combined.
- Fold method for thick, flaky biscuits: I like to fold the biscuit dough into each other several times to create fluffy layers. Essentially you’re just creating a square with your biscuit dough, folding it into itself, and then folding into itself again. Then rolling it out flatter, yet still thick (1″) and repeating this process after cutting some biscuits from your dough until you’ve used all of your biscuit dough.
- Bake Close Together: Biscuits rise up nice and tall when they are touching. If you space them out, they may become lopsided when baking. Let them snuggle up. 🙂
Other recipes you may enjoy:
- Strawberry cobbler with browned butter biscuits
- Lavender buttermilk pancakes
- Lavender and blueberry honey granola
Tools you may want for this recipe:
We have a simple kitchen, with the only electric item being our stove. We mix, kneed, and create everything by hand. Here are some tools you may benefit from in this recipe.
Now onto the Homemade buttermilk & honey browned butter biscuits recipe!
- 2 and 1/2 cups (313g) all-purpose flour, plus extra for hands and work surface
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick; 115g) salted butter, browned
- 1 cup + 2 Tablespoons (270ml) cold buttermilk
- 2 teaspoons honey
- Honey butter topping:
- 2 Tablespoons melted butter and 2 tablespoons honey, brushed on before and after baking
Preheat oven to 425°F (218°C).
Brown butter by slicing your butter and add it to a thick sauce pan. Warm it over medium heat until it becomes fragrant and browned. Turn off heat. Let cool.
In a medium bowl, whisk your dry ingredients together - flour, baking powder, baking soda, and salt.
Pour buttermilk and honey into cooled butter and mix until well combined.
Add buttermilk, butter and honey mixture into dry ingredients and combine.
Place biscuits in freezer for several minutes (15) before folding and cutting.
Cut into 3-inch circles with a biscuit cutter or using a cup. Re-roll scraps until all the dough is used. You should have about 6 large biscuits.
Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.
Brush the tops with honey butter topping.
Bake for 15-20 minutes or until tops are golden brown.
Remove from the oven, brush warm tops with optional honey butter, and enjoy warm.
Cover leftovers tightly and store at room temperature or in the refrigerator for 3-5 days.