Buttermilk Biscuits

Ingredients

• 2 cups All-Purpose Flour (Plus more for dusting the surface. Use unbleached for best texture and a lighter crumb. Spoon and level when measuring.)
• 2 ½ teaspoons Baking Powder (Ensure it is fresh (check the expiration date) for best rise. Double-acting is recommended.)
• ½ teaspoon Salt (Table salt or fine sea salt. Balances the sweetness and enhances flavor.)
• 5 tablespoons Unsalted Butter (Frozen and then grated (about 2.5 ounces or 70 grams). Freezing is crucial! Cut into small pieces before freezing if grating isn't convenient.)
• ¾ cup Buttermilk (Cold. The acidity tenderizes the gluten. For a substitute, mix 3/4 cup milk with 2 1/4 teaspoons lemon juice or white vinegar and let sit for 5 minutes.)
• 3 tablespoons Honey (Adds a subtle sweetness and softness. Can substitute with maple syrup or agave nectar.)

Instructions

1. Preheat oven to 400°F (200°C). Place a rack in the center of the oven for even baking. Line a baking sheet with parchment paper to prevent sticking. This also aids in cleanup.
2. In a large bowl, combine the flour, baking powder, and salt using a whisk. Whisking ensures even distribution of the baking powder for a better rise. Set aside briefly.
3. Grate the completely FROZEN butter into the flour mixture using a box grater (on the coarse side) or a food processor with a grating attachment. The smaller pieces of frozen butter create steam during baking, resulting in flaky layers. Work quickly to prevent melting.
4. Use a pastry blender or fork to cut the grated butter into the dry ingredients. Work quickly until the mixture resembles coarse meal with small butter pieces remaining (about pea-sized). Avoid overworking the mixture, which can melt the butter.
5. Place the bowl in the refrigerator for 10 minutes. This chill time keeps the butter cold, crucial for preventing it from melting before baking and ensuring flaky biscuits. Cover the bowl loosely with plastic wrap.
6. In a liquid measuring cup, stir the honey into the cold buttermilk until well blended. Ensure the honey is fully dissolved into the buttermilk. A fork works best.
7. Remove the flour mixture from the refrigerator. Create a well in the center of the dry ingredients and pour the buttermilk-honey mixture into the well.
8. Stir gently, just until the dough comes together. Use a light hand and be careful not to overmix; a few streaks of flour are okay. Stop when the dough is shaggy and slightly sticky. Overmixing develops gluten, leading to tough biscuits.
9. Turn the dough out onto a lightly floured surface. Use your hands or a rolling pin to gently form it into a rectangle approximately 8x6 inches, being careful not to overwork the dough. Maintain a thickness of about ½ inch.
10. Fold the dough into thirds, as if folding a letter (also known as a book fold). This creates layers that contribute to the flakiness of the biscuits. Use a bench scraper to help lift the dough if needed.
11. Gently re-roll the dough into a rectangle, again approximately 8x6 inches, and again maintain a thickness of about ½ inch. This second rolling and folding step enhances the flaky layers.
12. Fold the dough into thirds one more time to create even more flaky layers.
13. Gently roll to 3/4-inch thickness. Thicker biscuits will be softer, while thinner ones will be crisper. Aim for uniformity.
14. Cut dough using a biscuit cutter (2-3 inches). Dip the cutter in flour before each cut to prevent sticking. Do not twist the cutter; press straight down firmly to maintain layers and promote even rising. Twisting seals the edges and prevents optimal lift.
15. Place biscuits 1 inch apart on the prepared baking sheet. Biscuits can be placed close together for softer edges, especially if using a cast-iron skillet.
16. Optional: Brush the tops of the biscuits with melted butter or a mixture of buttermilk and egg wash for a golden-brown finish.
17. Bake at 400°F (200°C) for 10-12 minutes, or until golden brown and cooked through. The tops and edges should be lightly browned. Rotate the baking sheet halfway through for even baking.
18. Remove from the baking sheet and cool on wire racks before serving. Enjoy warm with butter, jam, honey, or gravy. They are best served fresh.