Impress your guests with these flaky, buttery, savory, layer-on-top-of-layer buttermilk biscuits. Serve ’em with breakfast, lunch, or dinner!
If you’ve wandered around my little slice of the internet before, you’re well aware that I’m not much of a baker. I prefer savory over sweet, and I usually add or substitute with what I have on hand… which doesn’t bode well with the specific measurements that baking calls for. However with biscuits… I’m totally on board. Give me some flour and let’s make a delicious mess in the kitchen! 😉
THE BEST BUTTERMILK BISCUITS:
Ya’ll know I like to put my own flair on things when I’m cooking. These came together because I had a bunch of leftover scallions from a previous recipe and I thought… why not throw them into the batter? To enhance those flavors even more, Mr. Paprika was added into the honey butter equation and made this entire ensemble over-the-top delicious. Here’s what you’ll need:
FOR THE BISCUITS:
- All Purpose Flour
- Baking Powder
- Chopped Scallions
- Salted Butter
FOR THE PAPRIKA HONEY BUTTER:
- Salted Butter
- Garlic Powder
We served these alongside a chicken and dumpling inspired patina porridge (more on that coming soon), but other tasty ideas include slathering them with Pimento Cheese, dunking into my Scratch-Made Cream of Celery Soup, or nestled alongside my Famous Sweet Potato Chili.
TIPS AND VARIATIONS:
BUTTER: It’s important to freeze one stick of butter so you can grate it. This allows the butter to sporadically disperse throughout the dough, resulting in fluffier, tastier biscuits with layers.
DO NOT OVERWORK THE DOUGH: You’ll mix the flour and grated butter until it almost creates a sand-like consistency. Next you’ll slowly add the buttermilk and mix together with a fork or whisk. I do not suggest mixing with your hands until the very end, as your body heat will melt the butter.
MILK: Personally I like the flavor that buttermilk brings to these little gems, but I’m sure regular whole milk would also work just fine.
ADD-INS: While I prefer the scallions, you could also swap them for fresh herbs, jalapeño slices, or shredded cheese. Just note, cheese will make a more dense biscuit.
OTHER RECIPES TO CHECK OUT:
- 3 cups All Purpose Flour
- 1 tbsp. Baking Powder
- 1 tsp. Salt
- 1 tbsp. Sugar
- ½ cup Sliced Scallions (about 1 bunch)
- 12 tbsp. Salted Butter, divided
- 1 cup Buttermilk + more if needed
- 1 stick Salted Butter
- 1 tsp. Paprika
- 1 tsp. Garlic Powder
- 2 tbsp. Honey
- Preheat oven to 425F.
- Whisk together the flour, baking powder, salt, and sugar to a large mixing bowl.
- Grate 8 tablespoons (1 stick) of frozen butter and add it to the mixing bowl. Mix together with a fork until it forms a sand-like consistency.
- Slowly stir in the buttermilk and continue to whisk with the fork until a dough forms.
- Using your hands, knead the dough carefully until pliable. Transfer the dough to a floured cutting board and flatten into an oval shape. Top the dough with the sliced scallions and fold together into three to four layers.
- Flatten the dough for a second time with a rolling pin and repeat folding together into three to four layers. Then once again flatten the dough so you can shape the biscuits.
- Cut out 7 biscuits using a wide mouth mason jar. Make sure not to twist the jar, as this will seal the flaking layers around the edges.
- Place the biscuits in a buttered cast-iron oven safe skillet. Cut the remaining 4 tablespoons of butter into small pats and place on the top of the the biscuits.
- Bake for 20 - 25 minutes, or until the tops are golden brown.
- While the biscuits bake, mix together the ingredients for the paprika honey butter and set aside.
- Once the biscuits are finished, drizzle each with the paprika honey butter. Enjoy immediately.
NOTES ON BUTTERMILK BISCUITS:
- If you decide to mix-in different ingredients besides the scallions, do so at step 5.
- Since I don’t bake much, I use a wide mouth mason jar, which creates roughly 7 biscuits. If you prefer to use a biscuit cutter… go for it! It might alter the size a bit, so just keep an eye when baking as they might cook faster if they’re smaller.
- If serving later on, wait to drizzle on the paprika honey butter. I prefer it melted, but you could also whisk together the butter at room temperature and smear it on the biscuits instead.
- Want to add a little heat? Go ahead and add your favorite hot sauce (like tabasco) or use hot honey instead of regular!