Sandra This Bobby Flay Buttermilk Biscuits recipe is a flaky and soft recipe, which is made with cold butter and real buttermilk. It’s a classic, foolproof recipe, ready in about 30 minutes.
Bobby Flay Buttermilk Biscuits Recipe Ingredients
- 2 cups all-purpose flour, sifted, plus more for surface
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into small pieces, plus more for serving
- 1/2 cup buttermilk
- 1/2 cup heavy cream
- Freshly ground black pepper, optional
- Honey, for serving
How To Make Buttermilk Biscuits with Butter and Honey
- Preheat and Prep: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the sifted flour, baking powder, baking soda, and salt.
- Cut in the Butter: Add the small pieces of cold butter to the flour mixture. Using your fingertips, a pastry blender, or a fork, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Buttermilk and Form Dough: Gently pour in the buttermilk and mix with your hands or a fork just until a soft, slightly shaggy dough forms. Be careful not to overmix.
- Shape and Cut Biscuits: Turn the dough out onto a lightly floured surface. Gently press the dough together into a 1-inch thick round. Using a 2.5-inch round cutter, press straight down to cut out the biscuits.
- Brush and Bake: Place the biscuits on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with black pepper, if desired. Bake for 12-15 minutes, until the tops are golden brown.
- Serve Warm: Serve the biscuits warm with extra butter and a generous drizzle of honey.
Recipe Tips
- How to get extra flaky biscuits? Using very cold butter is the most important secret. The small pieces of cold butter create steam as they melt in the oven, which creates the flaky layers. Keep your butter in the fridge until the very last second.
- How do I keep my biscuits from being tough? Do not overmix the dough. As soon as the flour is just moistened and a shaggy dough comes together, stop mixing. Overworking the dough develops the gluten, which leads to tough, dense biscuits instead of soft, fluffy ones.
- Should I roll the dough with a rolling pin? It’s better to gently press the dough into shape with your hands. This keeps the dough light and airy. A rolling pin can compact the dough, making the biscuits denser.
- What’s the best way to cut biscuits? Use a sharp biscuit cutter or the rim of a thin glass. Press straight down firmly and pull straight up. Do not twist the cutter, as this can seal the edges of the biscuit and prevent it from rising to its full height.
What To Serve With Buttermilk Biscuits
These versatile biscuits are a perfect addition to almost any meal.
- With sausage gravy for a classic breakfast.
- Alongside fried chicken for a Southern-style dinner.
- Split and filled with ham and cheese for a quick sandwich.
- With your favorite jam or fruit preserves.
How To Store & Reheat Leftovers
Refrigerate: Let the biscuits cool completely, then store them in an airtight container or a resealable bag at room temperature for up to 3 days, or in the fridge for up to 5 days. Freeze: Once the biscuits are completely cool, place them in a freezer-safe bag. They can be frozen for up to 2 months. Reheat: For the best result, reheat the biscuits in an air fryer at 300°F for 3-4 minutes until warmed through and slightly crispy. You can also warm them in a 350°F oven for 5 minutes.
Bobby Flay Buttermilk Biscuits Nutrition Facts
- Serving: 1 biscuit
- Calories: 230 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 220mg
- Protein: 4g
- Total Carbohydrate: 26g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is usually caused by either over-mixing the dough, which makes it tough, or by twisting the cutter when cutting the biscuits, which seals the edges and prevents a high rise.
Yes. If you don’t have buttermilk, you can make a quick substitute. For every 1 cup of milk, stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it has slightly curdled, then use it as directed in the recipe.
This is almost always a result of the butter being too warm or overworking the dough. The butter must be very cold to create steam pockets for flakiness, and the dough should be handled as little as possible to keep it tender.
Try More Recipes:
- Bobby Flay Rib-Eye Marinated in Garlic, Chiles and Oregano Recipe
- Bobby Flay Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco Recipe
- Bobby Flay Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce Recipe
Bobby Flay Buttermilk Biscuits with Butter and Honey Recipe
Description
A classic recipe for incredibly soft, flaky, and buttery buttermilk biscuits that rise high and are perfect for any meal, especially when served warm with honey.
Ingredients
Instructions
- Preheat oven to 350°F. Whisk together all the dry ingredients (flour, baking powder, baking soda, salt).
- Cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Gently stir in the buttermilk until a soft dough just comes together. Do not overmix.
- On a floured surface, gently press the dough to a 1-inch thickness.
- Cut out biscuits with a 2.5-inch round cutter, pressing straight down without twisting.
- Place on a parchment-lined baking sheet, brush the tops with heavy cream.
- Bake for 12-15 minutes until golden brown. Serve warm with butter and honey.
Notes
- Using very cold butter is the most important secret to creating light, flaky layers in your biscuits.
- Be careful not to overmix the dough; mix only until it just comes together for the most tender result.
- When cutting the biscuits, press the cutter straight down and pull straight up. Twisting the cutter will seal the edges and prevent them from rising tall.
- Brushing the tops with heavy cream before baking gives them a beautiful golden-brown color and a slightly richer crust.
