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Buttermilk Biscuits

Servings: 10 to 12 biscuits


  • 2 ½ cups all-purpose flour, plus more for surfaces
  • 4 tsp baking powder
  • 2 tsp sugar
  • 1 ¼ tsp kosher salt
  • 4 Tbsp cold unsalted butter, diced, plus 3 Tbsp for brushing
  • 1 cup buttermilk
  • 3 thyme sprigs
  • 2 tsp honey
  • Flake salt, to taste


  1. Preheat the oven to 425°. Place an 8-inch cast iron skillet in the fridge to chill for 30 minutes.
  2. In the bowl of a food processor, combine the flour, baking powder, sugar, and salt and pulse until mixed.
  3. Add the 4 tablespoons cold, diced butter and pulse until the butter is about the size of peas.
  4. Place the mixture in a large mixing bowl. Fold in the buttermilk until a soft dough is formed.
  5. Turn the dough out onto a lightly floured work surface, and form it into a ½-inch thick rectangle.
  6. Fold the left side into the center, and then fold the right side over it. Gently pat it down until it’s a ½-inch thick again, and then repeat the folds.
  7. Pat the dough down a final time, until it’s an inch thick. Using a lightly floured ring mold or circular cookie cutter, cut the dough into biscuits. Be careful not to twist the cutter while cutting — just press straight down, and then twist to release. Gather any leftover dough together and cut out the remaining biscuits.
  8. Lightly spray the chilled cast iron skillet with cooking spray and arrange the biscuits in the pan so they are touching on all sides.
  9. Bake the biscuits for 12 minutes.
  10. Meanwhile, in a small saucepan, melt the remaining 3 tablespoons of butter. Stir in the thyme and honey. Brush the butter mixture over the biscuits and bake for an additional 7 minutes or until golden brown.
  11. Sprinkle with flake salt and serve warm.

These biscuits are perfect with a simple slathering of butter. But you could smear on some apple butter, or make biscuits and gravy, eggs benedict, a sausage breakfast sammie — whatever floats your yolk.