Is there anything bread and butter can’t fix? As Simon Cowell once (or twice) said…it’s a no from me.
This weekend, after a family Thanksgiving and two Friendsgivings, I thought for sure the last thing I would want to do is cook. Yet, I found myself back in my quaint apartment kitchen with flour on my hands, music in the background, and buttermilk biscuits baking in my oven. It was definitely an on-a-whim sort of thing, because apparently that’s what I do in the midst of a post-Thanksgiving minor quarter life crisis. I bake on a whim and think about the fact that the only thing that came to mind when asked “what’ve you been up to lately, Rachel?” at Thanksgiving was “just working a lot” and nothing else. Cue the questioning of every life choice leading me up to this point. Anyone else been here?
Anyway, I whipped up a batch of these buttermilk biscuits for the heck of it because sometimes you just need something to be easy, fun, stress-free, and certain when everything else feels so not. These biscuits are exactly that and then some.
With only eight ingredients total, these honey-buttered biscuits are super easy to make. And I guarantee you already have everything you need in your kitchen right now. There are no fancy ingredients, complicated steps, and there’s absolutely no pressure to be perfect here. Whether they come out a little lopsided or more rectangular than square, they’ll still be a delicious way to start the morning (or cure your post-Thanksgiving quarter life crisis ;)). I mean, look at those layers!
A couple helpful tips before getting started:
- For best results, use frozen butter. It’s easier to grate and will ensure that flaky/fluffy combo you want in a biscuit. If you’re like me and have frozen butter on hand, just pop in it the freezer the night before or an hour before if you remember. Or just do it while you prep your workspace and other ingredients.
- If you don’t have buttermilk, you can DIY it. It’s 1 Tbsp of white vinegar or lemon juice to 1 cup of whole milk. First pour your Tbsp of vinegar or lemon juice into a liquid measuring cup. Then top it off with milk until it reaches the 1 cup fill line. Whisk together and let sit for about 10 minutes.
I hope you enjoy!
Small Batch Buttermilk Biscuits with Whipped Honey Butter
For the buttermilk biscuits
- 2½ cups all-purpose flour
- 1 Tbsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- ½ cup unsalted butter frozen
- 1 cup buttermilk
For the whipped honey butter
- ½ cup unsalted butter softened
- 2 Tbsp honey
- pinch salt
- Preheat oven to 450° F. Line a baking sheet with parchment paper.
- Over a small bowl or plate, grate ½ cup (1 stick) frozen butter. Place it back in the freezer to keep it cold while you prepare the rest of your ingredients.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Add the frozen grated butter and use a pastry cutter to cut it in to the flour mixture until crumbly. (The butter should end up being roughly the size of a pea.
- Pour in the buttermilk and use a rubber spatula to gently fold the ingredients together until loosely combined.
- Dump the dough onto a lightly floured surface and use your hands to work the dough into a ball. Use a bench scraper or a sharp knife to cut the ball in half. With your fingers, gently flatten the two halves and layer on top of each other. Repeat this process about 4-5 times.
- Once you've finished layering the dough, gently use your fingers to shape the dough into a 6-inch circle or square. Cut the dough into 6 equal pieces and place them your prepared baking sheet. Pop them into the freezer for 10-15 minutes before baking.
- Bake for about 18-20 minutes or until the tops of the biscuits start to get golden.
- While your biscuits are baking, prepare your whipped honey butter. Simply combine the softened unsalted butter, honey, and a pinch of salt in a small bowl using a whisk or rubber spatula. Combine until light and fluffy.