Ingredients:

  • 1 cup warm buttermilk
  • 2 tbsp granulated sugar
  • 2 ¼ tsp active dry yeast
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp fine sea salt
  • ½ cup unsalted butter, chilled and cubed

Instructions:

  1. Whisk together the warm buttermilk, sugar, and yeast in a mixing bowl. Let it sit for 5-10 minutes until foamy and bubbling. Note: This proves the yeast is active.
  2. Sift together the flour, baking powder, baking soda, and salt. Note: Sifting prevents clumps of baking soda from leaving bitter spots.
  3. Gradually stir the yeast mixture into the dry ingredients. Use a spoon until a shaggy dough forms.
  4. Use a pastry cutter or your fingers to work the chilled cubed butter into the dough. Stop until it resembles coarse crumbs with a few pea sized lumps of butter remaining.
  5. Turn the dough onto a lightly floured surface. Knead lightly for about 2 minutes, then place in a greased bowl. Cover and allow to rise for 1 hour until doubled in size.
  6. Roll out the dough on a floured surface to about 1 inch thickness. Use a 2 inch circular cutter to cut the biscuits. Note: Do not twist the cutter.
  7. Place the rolls on a parchment lined rimmed baking sheet. Bake for 15 minutes until the tops are golden and they sound hollow when tapped.
  8. Brush the warm biscuits immediately with the melted butter and honey mixture until they have a glossy sheen.