What better way to usher in the new year than by making a delicious homemade breakfast? I made these buttermilk biscuits on a lazy, snowy morning and we all loved them. Not only are they extraordinarily simple to make, but they’re fully customizable, as you can add in any herbs, spices, or fruits you like.
These are flaky and best served warm; they’re not overly sweet, but they have a lightly scented sweetness about them that comes from the honey.
I spread one with butter and raspberry jam, and topped another with a fried egg, but feel free to try a more adventurous combination, like adding cheddar and chives, or raisins and orange zest to your dough.
Yields: 6 large or 8 small biscuits
Why I love this recipe: buttermilk reacts with baking soda and powder to make these biscuits rise high and fluffy, and folding the biscuit dough like puff pastry makes these flaky and evenly disperses the butter.
Variations: you can substitute some of the flour for whole wheat or spelt flour. Use an equal amount of honey in place of the sugar.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 stick (8 tablespoons) cold unsalted butter
- 3/4 cup cold buttermilk
- 3 tablespoons honey or sugar
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the butter cubes, and cut in the butter until the mixture resembles coarse meal.
- Stick the bowl in your refrigerator to chill for 10 minutes.
- Meanwhile, whisk together the buttermilk and honey in a measuring cup. Add to the bowl with the butter/flour mixture and stir gently just until the dry ingredients are moistened.
- Turn the dough onto a lightly floured work surface and knead gently about 3-4 times to bring it together.
- Roll the dough into a rectangle about 1/2-inch thick. Fold the dough into thirds like a business letter.
- Once again, roll the dough into a rectangle about 1/2-inch thick, and again fold it into thirds like a letter.
- Roll the dough out to 3/4-inch thickness Using a biscuit cutter or glass, cut biscuits from the dough, with a straight up and straight down motion and transfer to the prepared baking sheet, leaving about 1 inch of space between them.
- Bake for about 11-12 minutes, or until the biscuits have risen and are golden brown on top.
- Allow to cool for a few minutes and serve warm with butter, jam or eggs.