Buttermilk Biscuits Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Position a rack in the upper-middle of the oven. Line a baking sheet with parchment paper or a silicone mat.

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon granulated sugar until evenly combined.

Cut in butter

Grate or cut 1/2 cup cold unsalted butter into small pieces. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until pea-sized crumbs remain (some pieces should be about the size of small peas). Keep mixture cold.

Combine wet ingredients

In a separate bowl, whisk together 1 cup cold buttermilk, 1/4 cup cold heavy cream, and 1 large egg until blended.

Form dough

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, fold gently until the dough just comes together and most of the flour is incorporated. Do not overmix; dough should be shaggy and slightly sticky.

Turn out and fold

Lightly flour a work surface and turn the dough out onto it. Gently pat to about 1-inch thickness. Fold the dough in half onto itself and press down to 1-inch thickness again — repeat 2 to 3 folds total. These folds build flaky layers. If the dough gets warm, chill 10 minutes.

Cut biscuits

Using a 2.75-inch round biscuit cutter (or a glass), press straight down without twisting to cut rounds. Press scraps together gently and repeat — avoid overworking. You should yield about 8 medium biscuits; for this menu assume each order is 2 biscuits.

Bake

Place biscuits on the prepared sheet close but not touching for taller sides. Brush the tops lightly with 1 tablespoon melted butter. Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and the interiors register about 200°F (93°C) if using a thermometer.

Finish

Remove from oven and optionally brush again with a little melted butter. Transfer to a wire rack and let rest 5 minutes before serving.

While biscuits bake, combine 2 tablespoons softened unsalted butter, 1 tablespoon honey, and 1/8 teaspoon fine sea salt in a small bowl. Beat with a fork until smooth and slightly fluffy. Taste and adjust honey or salt. Portion into a small ramekin for serving two biscuits.

Cook 2–3 strips of bacon until crisp (pan fry or bake at 400°F/200°C for 12–15 minutes). Drain on paper towels and finely chop to measure about 2 tablespoons. In a small bowl combine 2 tablespoons softened unsalted butter, 2 tablespoons finely chopped bacon, 1/2 teaspoon maple syrup, and 1/8 teaspoon freshly ground black pepper. Stir until well combined. Adjust seasoning. Serve room temperature so butter is spreadable.

Split warm biscuits horizontally and serve two biscuits per order with a choice of Honey Butter or Bacon Butter. If serving both, provide small portions of each butter. Biscuits are best served warm; if needed, rewarm 3–4 minutes at 350°F (175°C) wrapped in foil.