Bobby Flay Buttermilk Biscuits with Butter and Honey

These buttermilk biscuits are soft, buttery, and perfect with honey. They have a light, flaky texture and are easy to make with simple ingredients. Serve them warm with butter and a drizzle of honey for a delicious treat!

Ingredients Needed:

• 2 cups all-purpose flour, sifted, plus more for surface
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick cold unsalted butter, cut into small pieces, plus more for serving
• 1/2 cup buttermilk
• 1/2 cup heavy cream
• Freshly ground black pepper, optional
• Honey, for serving

How To Make Buttermilk Biscuits with Butter and Honey?

1. Preheat the Oven: Set oven to 350°F and line a baking sheet with parchment paper.
2. Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in the Butter: Add cold butter pieces and use your fingers or a fork to mix until the texture looks like coarse crumbs.
4. Add the Buttermilk: Pour in buttermilk gradually and mix gently with your hands or a fork until a soft dough forms. Do not overmix.
5. Shape the Dough: Lightly flour a surface and press the dough into a 1-inch thick round.
6. Cut the Biscuits: Use a round cutter or a glass (about 2.5 inches) to cut out the biscuits. You can re-roll leftover dough, but those biscuits may be denser.
7. Brush and Bake: Place biscuits on the baking sheet and brush the tops with heavy cream. Sprinkle with black pepper if desired. Bake for 12-15 minutes, until golden brown.
8. Serve and Enjoy: Enjoy warm with butter and honey!

Recipe Tips:

• Use Very Cold Butter: Cold butter is key for flaky biscuits. Cut it into small pieces and keep it in the fridge until ready to use. Warm butter will make the biscuits dense instead of light and airy.
• Do Not Overmix the Dough: Gently mix the dough just until it comes together. Overmixing makes the biscuits tough instead of soft and fluffy.
• Press, Don’t Roll the Dough: Instead of rolling, press the dough with your hands to keep it light and airy. Rolling can make the biscuits too dense.
• Use a Sharp Cutter: A clean, sharp cutter helps the biscuits rise properly. Press straight down—do not twist—so they bake evenly.
• Bake Until Golden Brown: The biscuits should be golden on top and lightly browned on the bottom. If underbaked, they may be doughy in the middle.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover biscuits cool completely at room temperature. Then, store them in an airtight container or a resealable bag in the fridge for up to 5 days.
• Freeze: Once the biscuits are cool, place them in a freezer-safe bag or container. Freeze for up to 2 months.
• Reheat: Set the air fryer to 300°F. Place the biscuits in the basket and heat for 3-4 minutes until warmed through.

Nutrition Facts:

• Calories: 230 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 220mg
• Potassium: 65mg
• Total Carbohydrate: 26g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 4g

Try More Bobby Flay Recipes:

• Bobby Flay Buttermilk Biscuits
• Bobby Flay Buttermilk Waffles with Buttermilk Fried Chicken Tenders
• Bobby Flay Biscuits And Gravy

Bobby Flay Buttermilk Biscuits with Butter and Honey

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Breakfast Recipe Keys: B Buttermilk Biscuits with Butter and Honey

Difficulty:BeginnerPrep time: 15 minutesCook time: 12 minutesRest time: 5 minutesTotal time: 30 minutesServings:7 servingsCalories:230 kcal Best Season:Suitable throughout the year

Description

These buttermilk biscuits are soft, buttery, and perfect with honey. They have a light, flaky texture and are easy to make with simple ingredients. Serve them warm with butter and a drizzle of honey for a delicious treat!

Ingredients

• 2 cups all-purpose flour, sifted, plus more for surface
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick cold unsalted butter, cut into small pieces, plus more for serving
• 1/2 cup buttermilk
• 1/2 cup heavy cream
• Freshly ground black pepper, optional
• Honey, for serving

Instructions

1. Preheat the Oven: Set oven to 350°F and line a baking sheet with parchment paper.
2. Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in the Butter: Add cold butter pieces and use your fingers or a fork to mix until the texture looks like coarse crumbs.
4. Add the Buttermilk: Pour in buttermilk gradually and mix gently with your hands or a fork until a soft dough forms. Do not overmix.
5. Shape the Dough: Lightly flour a surface and press the dough into a 1-inch thick round.
6. Cut the Biscuits: Use a round cutter or a glass (about 2.5 inches) to cut out the biscuits. You can re-roll leftover dough, but those biscuits may be denser.
7. Brush and Bake: Place biscuits on the baking sheet and brush the tops with heavy cream. Sprinkle with black pepper if desired. Bake for 12-15 minutes, until golden brown.
8. Serve and Enjoy: Enjoy warm with butter and honey!

Notes

• Use Very Cold Butter: Cold butter is key for flaky biscuits. Cut it into small pieces and keep it in the fridge until ready to use. Warm butter will make the biscuits dense instead of light and airy.
• Do Not Overmix the Dough: Gently mix the dough just until it comes together. Overmixing makes the biscuits tough instead of soft and fluffy.
• Press, Don’t Roll the Dough: Instead of rolling, press the dough with your hands to keep it light and airy. Rolling can make the biscuits too dense.
• Use a Sharp Cutter: A clean, sharp cutter helps the biscuits rise properly. Press straight down—do not twist—so they bake evenly.
• Bake Until Golden Brown: The biscuits should be golden on top and lightly browned on the bottom. If underbaked, they may be doughy in the middle.

Keywords:Bobby Flay Buttermilk Biscuits with Butter and Honey