Ingredients:

  • 2 ½ cups (315g) all-purpose flour, plus extra for dusting
  • 1 tablespoon (12g) baking powder
  • ½ teaspoon (3g) baking soda
  • 1 teaspoon (6g) salt
  • 1 tablespoon (14g) granulated sugar
  • 8 tablespoons (113g) cold unsalted butter, cut into ½-inch cubes
  • 1 cup (240ml) cold buttermilk
  • 1 tablespoon (15ml) honey
  • 2 tablespoons melted butter for brushing (optional)

Instructions:

  1. Preheat oven to 450°F (232°C). Line baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. Cut cold butter into the dry ingredients using a pastry blender or food processor until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together cold buttermilk and honey.
  5. Gently pour the buttermilk mixture into the flour mixture. Stir just until the dough comes together. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently knead 5-6 times to bring the dough together.
  7. Roll the dough to about ½-inch thickness. Cut out biscuits using a 2 ½ inch biscuit cutter. Press straight down – twisting seals the edges and prevents rising.
  8. Place biscuits on prepared baking sheet, close together (they'll rise higher).
  9. Place the baking sheet in the refrigerator for 15 minutes.
  10. Bake for 15-20 minutes, or until golden brown.
  11. Brush with melted butter immediately after baking (optional).
  12. Transfer to a wire rack to cool slightly before serving.