Warm Buttermilk Biscuits Recipe

Preheat and prepare

Preheat your oven to 450°F (230°C). Position a rack in the center. Line a baking sheet with parchment paper or lightly flour a baking sheet. Keep a measuring cup of cold water in the refrigerator if you need to chill tools.

Combine dry ingredients

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

Cut in the butter

Grate the 1/2 cup (very cold) unsalted butter on a box grater or cut into small cubes. Using a pastry cutter, two forks, or your fingertips, quickly cut the butter into the dry mix until you have pea-sized pieces and some a few larger flakes. The mixture should look coarse and sandy with visible bits of butter.

Add buttermilk

Make a well in the center of the flour-butter mixture and pour in 1 cup cold buttermilk. Using a wide spatula or wooden spoon, fold the mixture just until it comes together — the dough should be shaggy and slightly sticky. Do not overmix to keep the biscuits flaky.

Turn out and fold

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Fold the dough over onto itself 2 to 3 times (this creates layers), then pat again to about 1-inch thickness. If dough is very sticky, dust lightly with flour but avoid adding too much.

Cut biscuits

Use a 2.5-inch round biscuit cutter (or the rim of a glass) dipped in flour to cut straight down without twisting to preserve rise. Press scraps together gently and re-roll once to cut additional biscuits; aim for 8 to 10 biscuits total from this recipe.

Brush and bake

Place biscuits on the prepared baking sheet so they just barely touch for taller sides, or spaced apart for crisper edges. Brush the tops with 2 tablespoons extra buttermilk or heavy cream. Bake in the preheated 450°F (230°C) oven for 12 to 15 minutes, or until golden brown on top and cooked through. Rotate the pan halfway through if your oven bakes unevenly.

Finish

Remove biscuits from the oven and transfer to a wire rack. For softer tops, brush again with a little melted butter (optional). Let rest 5 minutes before serving so the interior sets.

Allow the 1/4 cup softened sea-salted butter, 1/4 cup Big Island honey, and 1/2 cup seasonal local jam to come to room temperature so they are easily spreadable.

Split the warm biscuits in half. Serve immediately with a generous pat of the sea-salted butter, a drizzle of Big Island honey, and a spoonful of seasonal local jam. Offer additional honey and jam at the table. The combination of warm flaky biscuit, salty butter, floral honey, and bright jam creates a balanced and seasonal accompaniment.