Biscuit Bar Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Chill a bench scraper or biscuit cutter in the freezer for a few minutes if desired.

Dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt, and 1 tablespoon granulated sugar until evenly combined.

Cut in butter

Add 1 cup very cold cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (this creates flaky layers).

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until dough just comes together and is shaggy — do not overmix. If dough is very dry, add up to 1-2 tablespoons additional cold buttermilk.

Fold and pat

Turn the dough out onto a lightly floured surface. Gently bring it together and pat or roll to about 3/4-inch thick. Fold the dough over onto itself 2 times (this creates layers), then gently pat again to 3/4–1/2-inch thickness for mini biscuits.

Cut biscuits

Using a 2-inch round cutter (or a small chilled biscuit cutter), press straight down without twisting to cut out biscuits. Gently reroll scraps once and cut additional biscuits. Place cut biscuits close together on the prepared baking sheet for taller sides, or spaced apart for crispier edges.

Brush and bake

Brush the tops lightly with 2 tablespoons heavy cream. Bake in the preheated oven for 12–15 minutes, rotating the pan halfway through, until tops are golden brown and biscuits are cooked through. Remove from oven and transfer to a wire rack to cool slightly.

While biscuits bake, place 1/2 cup softened unsalted butter in a mixing bowl. Add 1 tablespoon bourbon, 1 tablespoon powdered sugar, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine salt. Beat with a hand mixer or whisk until smooth, light, and fully combined. Taste and adjust salt or bourbon (add up to 1/2 teaspoon more bourbon if desired, but do not liquefy the butter). Transfer to a small serving dish and chill briefly for firming. Sprinkle with a pinch of coarse sea salt just before serving if desired.

In a small bowl, combine 1/2 cup softened unsalted butter with 2 tablespoons honey and 1/8 teaspoon fine salt. Beat until smooth and fluffy. Adjust honey to taste. Transfer to a serving dish and chill slightly to firm.

If using fresh strawberries, macerate 1/2 cup finely chopped strawberries with 1 tablespoon powdered sugar and 1/2 teaspoon lemon juice for 10–15 minutes to draw out juices. Drain excess liquid if present. In a bowl, combine 1/2 cup softened unsalted butter with the macerated strawberries and any concentrated juices; beat until evenly mixed but still slightly chunky. Taste and adjust sugar or lemon. Chill before serving so the butter firms slightly.

Arrange about 1 cup assorted jams in small ramekins or jars. Keep refrigerated until serving. When ready to serve, bring butters and jams to just below room temperature so they are spreadable (about 10–15 minutes at room temp). Warm biscuits can be served whole or split with a fork; offer small spoons or butter knives for spreading. Replenish biscuits and toppings as needed to maintain a fresh biscuit bar.