buttermilk biscuit

Sally McKenney describes American-style biscuits as a quick bread with a denser, flakier texture than dinner rolls. This account selects her updated buttermilk preparation using both baking powder and baking soda.

Cold unsalted butter is cut into the flour, leaveners and salt with a pastry cutter until coarse crumbs form. Buttermilk and honey are then folded in until the dough begins to come together.

On a floured surface, floured hands bring the shaggy dough together. Flattening, folding and turning build layers before rounds are cut; the scraps are rerolled into the same biscuit dough.

The rounds touch on the selected parchment-lined sheet. Remaining buttermilk from the same divided supply is brushed on top before baking until golden.

This selection adds the optional topping by whisking a separate melted butter supply with honey and brushing the warm biscuits. They are served warm; the source describes buttery flavor and tender, flaky layers with crisp edges.