Maggie's Buttermilk Biscuits
Warm, flaky buttermilk biscuits with Maggie's touch of honey — 7 ingredients, 25 minutes, golden and perfect. The Saturday morning biscuit from Nana Ruth's kitchen.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 6 tbsp cold butter, cubed must be cold
- 3/4 cup cold buttermilk
- 1 tbsp honey optional — Maggie's touch
Instructions
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Preheat oven to 450°F. Cut cold butter into small cubes and keep refrigerated until ready to use.
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Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
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Cut cold butter into flour mixture using fingers or pastry cutter until it resembles coarse breadcrumbs with pea-sized pieces remaining.
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Pour in cold buttermilk and honey. Stir with wooden spoon until just combined — dough should look shaggy. Do not overmix.
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Turn dough onto floured surface. Fold in half, turn, and repeat 3-4 times to create flaky layers. Pat to 1-inch thick.
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Cut with 2.5-inch round cutter (or glass), pushing straight down without twisting. Place on baking sheet touching each other.
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Bake 12-15 minutes until golden on top. Let cool briefly and serve warm with butter.
Recipe Notes
Cold butter is non-negotiable. Don't twist the cutter. Let biscuits touch on the sheet — they rise better together. Leftover biscuits split and toasted in cast iron with butter are almost better than fresh.