Dozen Biscuits Recipe

Preheat and prepare

Preheat the oven to 450°F (230°C). Place a baking sheet or cast-iron skillet in the oven while it heats to get a hot surface for the biscuits.

Combine dry ingredients

In a large bowl, whisk together 4 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1 tbsp granulated sugar until evenly mixed.

Cut in the butter

Cut 1 cup (cold) unsalted butter into 1/2-inch cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining (important for flaky layers).

Add buttermilk

Make a well in the center of the flour-butter mixture and pour in 1 3/4 cups cold buttermilk. Stir gently with a spatula or wooden spoon until the dough just comes together and is shaggy. Do not overmix; some dry streaks are okay.

Turn out and fold

Turn the dough onto a lightly floured work surface. Gently fold the dough over itself 3–5 times to build layers, pressing down, then folding — again, handle minimally to keep biscuits tender. Pat the dough into a rectangle about 3/4- to 1-inch thick.

Cut biscuits

Using a 2 1/2-inch round biscuit cutter or a floured drinking glass, press straight down without twisting to cut biscuits. Gather scraps, gently press once, and cut remaining biscuits to yield 12 total. If dough is sticky, chill briefly (10–15 minutes) until manageable.

Bake

Carefully remove the hot baking sheet or cast-iron skillet from the oven. Place biscuits close together (touching) on the hot surface for higher rise and soft sides, or spaced apart for crispier edges. Brush tops with 2 tbsp heavy cream. Bake in the preheated oven for 12–15 minutes, or until golden brown on top and bottom. Rotate the pan halfway through if your oven bakes unevenly.

Finish

Remove biscuits from the oven and transfer to a wire rack. Let rest 5 minutes before serving so centers set but remain warm.

Prepare whipped honey butter

In a small bowl, combine 1/4 cup softened unsalted butter with 2 tbsp honey and 1/8 tsp salt (from the 1/4 tsp listed). Beat with a fork or small whisk until light and fluffy, about 1–2 minutes. Transfer to a small ramekin for serving.

Prepare herbed compound butter

In a separate small bowl, combine 1/4 cup softened unsalted butter with 1 tbsp finely chopped fresh parsley, 1 tbsp finely chopped fresh chives, 1/2 tsp lemon zest, and 1/8 tsp salt. Mash and mix until uniformly combined. Shape into a small log or transfer to a second ramekin and chill briefly if too soft.

Serve

Arrange 12 warm biscuits on a platter with the two small ramekins of whipped honey butter and herbed compound butter on the side. Offer additional honey or softened butter if desired. Each ramekin provides two small sides of spread as described.