flaky buttermilk biscuits

How To Make flaky buttermilk biscuits

• 1

  Preheat oven to 375°.
• 2

  Weigh or lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
• 3

  Combine buttermilk and honey (if using), stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
• 4

  Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.
• 5

  Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
• 6

  Bake at 375° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
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