Description
These Flaky Honey Biscuits are tender, buttery, and lightly sweetened with honey, perfect for breakfast or as a side with any meal. Featuring a simple method that creates layers of flaky goodness, these biscuits combine the classic comfort of homemade dough with a touch of natural sweetness, baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup whole milk (or buttermilk)
- 3 tablespoons honey
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar to evenly distribute all the dry components, setting the foundation for tender biscuits.
- Cut in Butter: Add the cubed cold unsalted butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture looks like coarse crumbs. Keeping the butter cold is essential for flaky biscuit layers.
- Combine Wet Ingredients: In a separate small bowl, stir together the whole milk and honey until fully combined, creating a sweetened liquid to gently bind the biscuit dough.
- Form Dough: Pour the milk and honey mixture into the flour and butter mixture. Stir just until the dough begins to come together, being careful not to overwork it to maintain a tender texture.
- Layer Dough: Turn the dough out onto a floured surface. Gently roll the dough into a rectangle, then fold it into thirds like a letter and turn it over. Repeat this rolling and folding process 2 to 3 times to develop flaky layers.
- Cut Biscuits: Roll the dough out to approximately 1-inch thickness. Using a biscuit cutter or a floured glass, cut out biscuits and place them spaced on a parchment-lined baking sheet.
- Bake Biscuits: Bake in a preheated oven at 425°F (220°C) for 12 to 15 minutes, or until the biscuits are puffed and golden brown on top. Remove and serve warm for best flavor and texture.
Notes
- For extra flaky biscuits, keep the butter very cold and handle the dough gently.
- Buttermilk can be substituted for whole milk for a tangier flavor and softer texture.
- Honey adds natural sweetness; you can adjust the amount to taste or replace it with maple syrup if preferred.
- Do not overmix the dough to avoid tough biscuits.
- Biscuits are best served fresh but can be wrapped and frozen before baking for later use.
