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Ingredients
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Biscuit Dough
Honey Butter
Finishing
Method
Biscuit Dough
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place a rack in the upper-middle position.
- 2
Combine dry ingredients
Whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and granulated sugar in a large bowl until evenly distributed.
- 3
Cut in cold butter
Cut the very cold unsalted butter into roughly 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. (Alternatively pulse briefly in a food processor — 6–8 quick pulses.)
- 4
Add cold liquids
Make a well in the center of the flour-butter mixture and pour in the cold buttermilk and cold heavy cream. Gently fold with a rubber spatula or wooden spoon until the dough just comes together. Do not overmix; a shaggy, slightly sticky dough is desired.
- 5
Turn out and fold
Turn the dough out onto a lightly floured work surface. With floured hands or a bench scraper, gently press the dough into a rough rectangle about 1-inch thick. Fold the dough over onto itself 2–3 times (this creates layers), then gently press it to 1-inch thickness again. If the dough is very sticky, dust lightly with flour — avoid adding too much.
- 6
Cut biscuits
Using a 2 1/2-inch round biscuit cutter (or a floured glass), press straight down through the dough without twisting to cut biscuits. Press scraps together gently and repeat until you have about 8–10 biscuits. Place the biscuits on the prepared baking sheet so they are just touching for taller sides, or spaced apart for crisper edges.
- 7
Brush and bake
Brush the tops lightly with the extra heavy cream. Bake in the preheated oven for 12–16 minutes, until the tops are deep golden brown and a skewer inserted into the center comes out clean. Rotate the sheet once halfway through baking if your oven heats unevenly.
- 8
Cool slightly
Remove biscuits from the oven and let rest on the baking sheet for 5 minutes to set the crumb. Transfer to a wire rack for 2–3 additional minutes before serving warm.
Honey Butter
- 9
Make honey butter
While the biscuits bake, place the softened unsalted butter in a small bowl. Add the honey and 1/4 teaspoon fine sea salt. Use a fork or small whisk to beat until smooth and fully combined. Taste and adjust honey or salt as desired. Transfer to a small serving dish and refrigerate briefly if you prefer a firmer spread.
Finishing & Serving
- 10
Season and serve
Serve the warm biscuits with a generous spoonful of honey butter. Sprinkle a light pinch of Maldon sea salt flakes and a tiny dusting (about 1/8–1/4 tsp per biscuit, total 1/4 tsp) of Espelette pepper over the buttered top of each biscuit for a subtle heat and smoky-fruity note. If desired, drizzle an additional 1/2 teaspoon honey over each for extra sweetness.
- 11
Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze cooled biscuits in a freezer bag for up to 2 months. Reheat frozen or room-temperature biscuits in a 350°F (175°C) oven for 8–10 minutes until warmed through. Bring honey butter to room temperature before serving.