Salted Honey Butter Buttermilk Biscuits
Indulge in the heavenly delight of these Salted Honey Butter Buttermilk Biscuits! These biscuits are a testament to perfection, towering high with flaky layers and boasting a deep golden brown exterior that promises irresistible flavor in every bite. Made with the finest ingredients, including buttermilk for tangy richness and a touch of salted honey butter for sweetness, these biscuits are a true culinary experience.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
All-purpose flour
Granulated sugar
Baking powder
Salt
Buttermilk
Honey
Flaky sea salt
Tips for Salted Honey Butter Buttermilk Biscuits:
Cold Ingredients: Ensure all ingredients, especially butter and buttermilk, are cold. Cold ingredients create steam when baked, resulting in flaky layers.
Flour Handling: Handle the flour gently and avoid over-mixing the dough to prevent gluten development, which can make the biscuits tough.
Layering Technique: Fold the dough gently to create layers. This technique helps to create flaky biscuits.
Proper Cutting: Use a sharp biscuit cutter to cut the dough without twisting. Twisting the cutter can seal the edges and inhibit rising.
Close Placement: Place the biscuits close together on the baking sheet. This encourages them to rise upwards rather than spreading outwards.
Egg wash: Brush the tops of the biscuits with an egg wash before baking. This adds flavor and helps achieve a golden brown color.
Honey Butter: Brush the baked biscuits with a mixture of melted honey butter immediately after they come out of the oven. This adds flavor and a glossy finish.
Salted Honey Butter: Use a combination of salted butter and honey for the glaze. The salt balances the sweetness of the honey, enhancing the overall flavor.
Serve Warm: Enjoy the biscuits fresh from the oven while still warm for the best texture and flavor.
How to store or prepare ahead Salted Honey Butter Buttermilk Biscuits:
Room Temperature: Allow the biscuits to cool completely, then store them in an airtight container or resealable plastic bag at room temperature for up to 2 days. Reheat in the oven or microwave before serving to revive their flakiness.
Refrigerator: Place cooled biscuits in an airtight container or resealable plastic bag and store them in the refrigerator for up to 1 week. Reheat in the oven or toaster until warmed through before serving.
Freezer: Wrap individual cooled biscuits tightly in plastic wrap, then place them in a freezer-safe bag or container. Store in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator, then reheat in the oven until warmed through.
Pre-baked: Alternatively, you can freeze unbaked biscuit dough. Cut the dough into biscuits and arrange them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen biscuit dough to a freezer-safe bag or container. When ready to bake, place the frozen biscuits on a baking sheet and bake according to the original recipe instructions, adding a few extra minutes to the baking time.
FAQs:
Q: How do I achieve tall, flaky biscuits?
A: To achieve tall, flaky biscuits, make sure to use cold ingredients, handle the dough gently, and fold it to create layers. Also, preheat the oven to a high temperature to encourage rapid rising.
Q: Can I substitute buttermilk with another ingredient?
A: Buttermilk can be substituted with a mixture of milk and lemon juice or vinegar. See recipe below.
Q: How thick should I roll out the biscuit dough?
A: Roll out the biscuit dough to about 1 to 1 1/2 inch thickness. Thicker dough will result in taller biscuits, while thinner dough will yield more biscuits with a shorter height.
Q: How can I prevent my biscuits from spreading too much during baking?
A: Placing the biscuits close together on the baking sheet can help prevent them from spreading too much. This encourages them to rise upwards rather than outwards.
Q: Can I freeze the biscuit dough for later use?
A: Yes, you can freeze the biscuit dough for later use. Cut the dough into biscuits, then freeze them on a baking sheet until solid. Once frozen, transfer the biscuits to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
Q: How do I store leftover biscuits?
A: Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Reheat before serving for best results.
Q: Can I make the biscuits ahead of time?
A: Yes, you can make the biscuit dough ahead of time and refrigerate or freeze it until ready to bake. Alternatively, you can bake the biscuits ahead of time and reheat them before serving.
Q: Can I serve the biscuits with other toppings besides honey butter?
A: Yes, you can serve the biscuits with a variety of toppings, such as jam, gravy, or cheese. Get creative and experiment with different flavor combinations to suit your taste preferences.
Check out my other breakfast recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these salted honey butter buttermilk biscuits. Happy baking!
