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Buttermilk Biscuits ~ Southern Style


Author's Recipe Notes:

It's cold in Alaska and we love our layers, and food is no different. A bit of honey and sage with fresh cracked pepper add notes of golden warmth that are perfect with any meal. The secret to achieving biscuit perfection with buttery layers is by pressing the butter into the dry ingredients. Trust us it works, it's similar to the layering effect achieved with croissants or puff pastry with half the work. The concept is simple, when the dough is baked, the water content within the butter turns to steam, forcing the dough to separate creating light and flaky layers of deliciousness. Also note when starting the recipe, cut the cold butter first and keep it in the freezer for 15 minutes while you assemble the rest of the ingredients.
Servings: 14

Buy these ingredients in our shop: Alaska Wild Fireweed Honey, Mt. Hope Farm Preserves


  1. 1) Preheat oven to 450 degrees.
  2. 2) Whisk dry ingredients together in a large bowl.
  3. 3) Add the chilled lard to the flour mixture and using a pastry blender cut the lard until it resembles the size of peas.
  4. 4) Add the chilled butter to the mixture and toss to coat. Press each piece of butter between your thumb and middle finger into flat, nickel-size pieces until all the butter is incorporated. (This step is well-worth the extra time involved.)
  5. 5) Add the cold buttermilk and honey to mix the dough just until everything is combined and holds together in a ragged ball.
  6. 6) Fold the dough 5-6 times without overworking the dough.
  7. 7) Shape the dough into a rectangle that is about 1/2 - inch in thickness.
  8. 8) Cut dough into 3" x 3" squares or use a 3" biscuit cutter pressing straight down and avoid twisting.
  9. 9) Place biscuits on parchment-lined baking sheets, spacing them apart by 1".
  10. 10) Bake for 12-14 minutes or until the tops are golden in color.
  11. 11) Remove biscuits from the oven and brush with melted butter, serve warm with raw honey and good jam.

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