Buttermilk Biscuit Recipe

Cube ½ cup butter and place back into the refrigerator while prepping dry ingredients.

Preheat the oven to 425°F. Butter the bottom and sides of a 10-inch cast-iron skillet or bottom of a cookie sheet.

Place the flour (and salt and baking powder if needed) in a large mixing bowl.

Use a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.

Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened and a shaggy dough forms.

Turn out the dough onto a floured surface and gently press until it becomes a cohesive dough.

Fold the dough over on itself a 3-4 times (laminate the dough).

Roll or pat out to roughly ¾-1-inch thickness. Use a 2-2½-inch biscuit cutter or drinking glass to cut into rounds. Place on prepared pan.

Melt remaining 2 tablespoons of butter and brush over the tops of the biscuits. Bake for 17-20 minutes until they are puffy and golden.

Store biscuits in an airtight container for 2 days or freeze for up to one month.

Chocolate Honey Butter: Beat ½ cup (113g) butter until creamy, about 30-60 seconds with a hand mixer. Slowly mix in ½ cup (57g) powdered sugar, ¼ cup honey, and 1 tablespoon (5g) unsweetened cocoa until combined. Serve room temperature so it’s spreadable, store in refrigerator.