Flakey Buttermilk Biscuits

I have been searching for years for that one great biscuit recipe and I found it a couple of months ago over at the Recipe Shoebox.Now these biscuits are made with butter and let me tell you they are awesome. None of that shortening flavor you get with ones made with shortening. Now I have tried to make these with shortening just for food storage purposes and they are fine but if you want a real yummy flakey buttery biscuit give this recipe a try and follow the directions to a T. You will not be disappointed I promise!!!

Flakey Buttermilk Biscuits

2 cups flour
2-1/2 tsp. baking powder
1/2 tsp. salt
5 Tbs. chilled butter, cut into small pieces
3/4 cup buttermilk
3 Tbs. honey


Preheat oven to 375 degrees. Combine flour, baking powder, and salt in large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes. In a small bowl, combine buttermilk and honey, stirring with a whisk until well-blended. Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a 1/2-inch thick 9x5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a 1/2-inch thick 9x5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds again; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1-3/4-inch biscuit cutter to form 10 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper or you can just grease the cookie sheet with Pam. Bake at 375 degrees for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm. Enjoy!

Note:I always double the recipe for my family of 5 I find that it doesn't always make ten biscuits like the recipe says because we like ours a little bit fatter!!!
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