Flaky Buttermilk Biscuits

Flaky Buttermilk Biscuits
That's something addictive about these flaky buttermilk biscuits. The first time I saw them I knew I have to give them a try as soon as I get the chance. 
Very simple recipe, some folding and rolling over the dough and you get the most wanted layers you can get in a biscuit. The layers on my biscuits  apparently aren't so visible maybe because I didn't noticed the direction that say not to twist the cutter into the dough, which I am sure I did :P (my mistake), but the biscuits are so delicious, soft and flaky, they can make a perfect breakfast or a perfect snack for a friend/family gathering.  You can serve them as they are, or use them to create sandwich or simple with jam and milk. 
The fact they have honey and buttermilk, not incredible much butter makes them quite healthy and if you try them with whole wheat is even better. Make sure not to add more flour than required other wise they won't be as fluffy. In any case this is definitely a recipe that worth trying as is much much better than the traditional English scones. 


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  • Makes about 12-14 biscuits
  • 2 cups (250 g) flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 tbsp (70 g) cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 3 tbsp honey
  • Optional
  • 1 egg yolk
  • Sesame and flex seeds
  1. Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
  2. In a medium-large bowl, whisk together the flour, baking powder, and salt. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas. Refrigerate the bowl to chill for 10 minutes.
  3. Meanwhile, whisk together the buttermilk and honey. Add over the  butter/flour mixture and stir until the dry ingredients are moistened. Knead gently about 3-4 times to bring it together.
  4. Lightly dust with flour the working surface and roll the dough into a 9x5-inch rectangle and about 1/2-inch thick. Fold the dough into thirds like a business letter,using the long sides of the rectangle. Repeat this step,  roll the dough into a 9x5-inch rectangle about 1/2-inch thick, and again fold it into thirds like a letter.
  5. Finally roll the dough out to 3/4-inch thickness. Using a 2 inch round cutter, cut biscuits from the dough (don't twist the cutter, use a straight up and straight down motion).
  6. Transfer to the prepared baking sheet, leaving about 1 inch of space between them. Beat the egg yolk and brush the biscuits. Sprinkle sesame and flex seeds on top of each.
  7. Bake for about 11-12 minutes, or until the biscuits have risen and are golden brown on top.
  8. Transfer the biscuits to a wire rack to cool for a few minutes and serve warm. 
Nutrition facts 1 Biscuit - Calories:141, Fat:5.1 g, Saturated Fat:3.1 g, Carbohydrates:21.5 g, Sugar:5.1g, Fiber:0.6 g, Protein:2.7 g, Cholesterol:13 mg, Calories from Fat 46, Sodium 149mg, Vitamin A 3%, Vitamin C 0%, Calcium 7%, Iron 6%, Nutrition Grade C+, Daily Percent Values are based on a 2000 calorie diet.
On June 07, 2013 at 11:14 am, Liz said...
Your towering biscuits look magnificent. Thanks for reminding me of this folding technique...I've used it before, but I'd forgotten the exact method!
On June 07, 2013 at 10:02 pm, Kayle (The Cooking Actress) said...
Ooooh yay! You made the biscuits! Yours are absolutely gorgeous, love <3

I really like this recipe, I've made it already for four or five times as some friends came around. Served them as mini sandwiches.. was a real success.

On June 13, 2013 at 01:15 pm, Rosa said...
What beautiful biscuits! They look perfect and would make delicious sandwiches. Cheers, Rosa
On June 25, 2013 at 07:33 pm, Nami | Just One Cookbook said...
Your homemade biscuits look even better than ones we can buy from stores/bakeries! WOW!!!
On July 09, 2015 at 02:46 pm, Maria said...
Does the measurement for the things change if we add their substitute? I used buttermilk substitute (milk+few drops lemon) as buttermilk was not available. When I added 3/4 cups of it in the flour and butter mixture it turned out it was way too much. I had to add at-least 2 more cups of flour in order to get a dough that could be kneaded. Is it because of the quantity or there has been some mistake while posting the recipe? Plus, can i freeze the dough in air tight container and use it later? Would be waiting for your response, Stay Blessed!

The recipe didn't work because you used milk instead of buttermilk. To substitute buttermilk with milk and lemon juice you have to use 1 tablespoon of lemon juice to 1 cup of milk, and let it stand for 10 to 15 minutes before using. It will be slightly thickened. A better quick replacement for buttermilk is to use  about 3/4 cup plain yogurt with 1/4 cup milk for 1 cup of buttermilk. Hope this helps.

On June 01, 2016 at 03:16 am, Azza said...
Hi ella,love your recipe,simple,deliciou and to a certain point heathy, You mentioned that i can substitute the white flour with whole flour,do i use same recipe & method,,thanks for the recipes provided

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