Buttermilk Biscuits
Freeze the butter, sift the flour, and fold the buttermilk in about five or six times. No more. They bake snug together in a buttered skillet so the sides stay tender, then get pulled apart while warm and drizzled with Mike's Hot Honey.
Ingredients
- 2 1/2 cups all-purpose flour, plus more for the counter
- 3 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 8 tbsp unsalted butter, plus more for greasing the skillet
- 1 1/2 cups whole buttermilk
- Mike's Hot Honey
Featuring
Directions
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Cube the butter and freeze it. Preheat the oven to 425°F and butter the skillet.
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Sift the flour into a bowl and whisk in the baking powder and salt.
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Work the cold butter into the flour mixture until pea-sized pieces form.
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Gently fold in the buttermilk with about 5-6 folds, taking care not to overmix.
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Turn the dough onto floured parchment, give it 2-3 gentle folds with light flouring, and press to 1" thickness. Cut with a floured biscuit cutter.
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Arrange the biscuits snug together in the skillet and bake for 20 minutes until golden. Separate while warm and drizzle with Mike's Hot Honey.
