Ingredients:

  • 2.5 cups all purpose flour (312g)
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 0.5 cup unsalted butter, frozen (113g)
  • 1.06 cups cold buttermilk (255ml)
  • 1 tablespoon honey

Instructions:

  1. Preheat the oven. Set your oven to 425°F (218°C) and line a baking sheet with parchment. Note: A hot oven is vital for that immediate steam burst.
  2. Whisk dry ingredients. Combine 2.5 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl.
  3. Grate the frozen butter. Use the large holes of a box grater to shred the 0.5 cup frozen butter directly into the flour. Work quickly until the butter looks like wood shavings.
  4. Toss the fat. Use a fork to gently coat the butter shreds in flour so they don't clump together.
  5. Add liquids. Whisk 1 tablespoon honey into 1.06 cups cold buttermilk, then pour it into the flour mixture.
  6. Form a shaggy dough. Stir with a spatula until the flour is just moistened and looks messy. Stop before it becomes smooth!
  7. Laminate the dough. Turn the dough onto a floured surface. Pat into a rectangle, fold it in half, turn it 90 degrees, and repeat 5 times. Note: This creates the physical layers.
  8. Cut the rounds. Pat the dough to 1 inch thickness. Use a 2.5 inch cutter to press straight down. Do not twist the cutter or you will seal the edges and prevent the rise.
  9. Bake to perfection. Place biscuits on the tray so they are just touching. Bake for 12 minutes until the tops are deeply golden and the kitchen smells like a bakery.
  10. Brush with butter. Optional but highly recommended, brush the tops with extra melted butter immediately after removing from the oven.