Salted Honey Butter Buttermilk Biscuits (Print Version)
# Ingredients:
→ Buttermilk Biscuit Dough
01 -
170 grams cold salted butter
02 -
420 grams all-purpose flour
03 -
53 grams granulated sugar
04 -
15 grams baking powder
05 -
7 grams fine salt
06 -
320 millilitres cold buttermilk
07 -
1 egg
08 -
15 millilitres whole milk or water, for egg wash
→ Honey Butter Topping
09 -
57 grams salted butter, melted
10 -
45 millilitres honey
11 -
Flaky sea salt, to finish
→ Homemade Buttermilk Alternative (if needed)
12 -
15 millilitres apple cider vinegar or lemon juice
13 -
320 millilitres milk of choice
# Instructions:
01 -
Preheat oven to 190°C. Line a baking tray with parchment paper and set aside.
02 -
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until homogenous.
03 -
Grate cold butter directly into the flour mixture. Stir gently with a wooden spoon until butter pieces are evenly coated and distributed.
04 -
Form a well in the centre of the mixture. Pour in half of the cold buttermilk and stir until shaggy. Gradually add the remaining buttermilk, mixing until dough starts to come together but remains crumbly.
05 -
Transfer dough to a floured surface. Using hands, knead gently and fold the dough over itself 4 to 6 times, pressing and rotating between each fold to ensure flaky layers. Use a rolling pin if desired.
06 -
Roll dough into a 4 cm thick rectangle. Using a sharp knife or biscuit cutter, divide dough into 8 uniform biscuits.
07 -
Arrange biscuits on prepared tray. Whisk egg with milk or water to create an egg wash, then brush the tops of the biscuits evenly.
08 -
Bake for 35–40 minutes, rotating tray halfway through, until biscuits are tall and exhibit a deep golden brown exterior.
09 -
While baking, whisk together melted salted butter and honey in a small bowl until well blended.
10 -
Remove biscuits from oven and immediately brush tops with honey butter. Finish with a sprinkle of flaky sea salt. Serve warm.
# Notes:
01 -
Use a coarse grater for cold butter to achieve a perfect flaky texture.
02 -
Work quickly with the dough to keep ingredients cold, preventing the butter from melting and ensuring optimal flakiness.
03 -
If buttermilk is unavailable, combine vinegar or lemon juice with milk and let stand for several minutes to curdle before using.