Flaky Golden Brown Buttermilk Biscuits

Preheat the oven to 450 degrees (F). Lightly grease a 10” cast iron skillet with oil. Set the pan aside.

In a large bowl, whisk together both flours, baking powder, baking soda, and salt. Grate the frozen butter into the flour using the coarse side of a box grater. Using a rubber spatula, stir the butter into the flour mixture until evenly incorporated.

In a large glass measuring cup, combine the egg, buttermilk, and honey, and whisk well to combine.

Stir the buttermilk mixture into the flour and mix with a rubber spatula until a shaggy dough has formed. Don’t over mix here!

Dump the mixture onto a lightly floured surface and gently knead, 8 to 10 times, just until it comes together. Then gently pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter. Repeat this process two more times.

Pat the dough into a 1-and-1/4-inch thick rectangle (it’ll be approximately 8-and-1/2 inches by 6 inches). Cut as many biscuits out as you can using a 2 1/2-inch round biscuit cutter. Try not to twist the cutter at all, instead press firmly down and life straight up. Twisting can reduce the flakiness and rise. Gently re-roll any scraps of dough and cut out more biscuits.

Place the biscuits in the prepared skillet, arranging them close to one another. Press together the remaining scraps of dough and cut out more biscuits. Place the skillet in the refrigerator for exactly 20 minutes.

Remove the skillet from the fridge and lightly brush the biscuit tops with buttermilk.

Bake for 6 minutes, then reduce the oven to 375 degrees and continue baking for 13 to 15 minutes, or until they’ve puffed up and the tops are lightly browned.

Remove from the oven, brush warm tops with melted honey butter, sprinkle with sea salt, and enjoy warm.

In a small pan over medium heat, melt the butter. Remove from heat and whisk in the honey. Using a pastry brush, brush the warm honey butter on top of the warm biscuits. Sprinkle biscuits with flaky sea salt and serve.