the Best Biscuits ever

Hey there friends & happy Saturday! 

Last night on my personal Facebook, I shared pictures of some of our recent foods & why my husband is a food snob . It got a ton of responses I wasn’t expecting! And the most repeated one was “what’s your biscuit recipe?!”. Well, dear readers, I had actually planned on sharing it months ago, but never sat down to type it out. So, with my breakfast casseroles for the freezer baking, and my two little boys down for a rest, I’m sitting on my front porch with my iced coffee and going to give that to you right now! 

These are the best biscuits you will ever have. Seriously! The trick is in the folding. You have to fold lots of layers if you like flaky biscuits! A mile high, full of yummy flaky goodness, the perfect vehicle for homemade butter, jam or even homemade applesauce! Pro tip: these are amazing even plain! That’s how I eat them. 

Buttermilk Biscuits

2 1/2 cups flour (I use organic unbleached white)

2 tbsp. baking powder 

1 tsp. salt

2 tsp. honey (sometimes it’s more like a tbsp but you do not want a ton- more is not better in this recipe)

1/2 cup of very cold butter 

1 cup & 3tbsp cold buttermilk (yes, go buy or make buttermilk. Do not substitute)

Preheat oven to 425. 

Whisk together the flour,  baking powder, and salt in a large bowl. Cut in the cold butter until it forms coarse crumbs. Create a hole in the middle of the dry mixture and add buttermilk & honey. Using a spoon, gently stir until just combined- do not over mix. Dump out onto floured work surface and create a rectangle; flouring the dough & your hands as needed so it’s that perfect consistency to work with. It should not be sticky, but should not be stiff either. Fold rectangle in half THREE TIMES. Sometimes I do a fourth or fifth fold just for good measure. Gently flatten rectangle 1-2 inches thick. The perfect gauge? A ball mason jar lid (not wide mouth). Using that mason jar lid, cut circles out and DO NOT TWIST. Arrange biscuits close together, but not quite touching, on greased baking sheet. Bake for 12-15 minutes. This recipe makes 11-12 biscuits, depending on how thin you make them.

This recipe is SO EASY and really will become second nature the more you do it. The folding of the dough is just so therapeutic for me. 

So tell me….what are your Saturday plans? Please let me know if you tried my recipe! 

Oh, and stay tuned. I hope to share with you how to make butter so you’ve always got buttermilk to make these biscuits with! 

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