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Preheat oven to 425 degrees.
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In a medium-large bowl, mix flour, baking powder and salt together.
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With a pastry cutter or fork, work the butter into the flour mixture until the mixture is crumbly (and resembles coarse crumbs).
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Whisk honey or sugar into the 3/4 cup of buttermilk. Drizzle half of the buttermilk into the flour mixture, and gently mix until the liquid is absorbed. Drizzle the rest of the 3/4 cup buttermilk into the mixture, and mix until combined.
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Turn the dough out onto a lightly floured surface and knead the dough 3-4 times, or until the dough has just come together. (If the dough is really sticky, add in a little more flour, 1 Tbsp at a time.)
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Flatten into a small rectangle, about 1” in thickness.
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Fold the left side of the dough over to the center, then fold the right side of the dough on top (see pictures in post for visual detail).
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Rotate the dough 90 degrees. Gently flatten the dough into a rectangle and repeat folding. Rotate again, and repeat folding 1 more time (this create the buttery, flaky layers).
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Gently flatten dough into a rectangle, about 1” in thickness**.
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Using a 2” circular biscuit cutter (or a biscuit cutter similar in size), gently cut out biscuits (you will probably get about 3-4 on the first time).
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Gently re-work the dough scraps into a rectangle, and repeat cutting out biscuits until you have used most/all of the dough.
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Alternatively, you can use a knife to cut biscuits into equal squares.
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You can bake biscuits in a cast iron skillet or on a baking sheet (greased or lined with parchment paper). If baking in a cast iron skillet, the biscuits will bake into each other, like cinnamon rolls. If using a baking sheet, space them evenly apart (because the biscuits are so flaky, the tops of the biscuits might be a bit uneven).
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Brush the tops of the biscuits with the 1/4 cup of buttermilk.
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Bake for 12-15 minutes, until biscuits have risen and are golden brown on top.