10 tablespoons unsalted butter, frozen, plus 4 tablespoons, melted
1¾ cup buttermilk (plus a few tablespoons, if necessary)*
2 tablespoons honey
Instructions
Preheat the oven to 400 degrees.
Whisk flour, sugar, baking powder, and salt in a bowl. Using the coarse side of a box grater, grate frozen butter into flour mixture. Mix to combine.
Add buttermilk and mix until a soft dough forms.
Transfer dough to a lightly floured surface. Pat into a rectangle a little more than an inch thick. Use a biscuit cutter to cut out biscuits, reusing the dough scraps as needed.
Place biscuits on a parchment paper-lined baking sheet. Bake until golden, 18-20 minutes.
Stir melted butter and honey in a bowl. Brush over the hot biscuits. Return biscuits to the oven and cook until golden, 3-5 minutes more.
Notes
*If you find your dough is still a little dry after stirring in the buttermilk, add a few tablespoons more until dough sticks together when stirred.
I used a 3-inch biscuit cutter and got 14 biscuits out of my dough. You can place unbaked biscuits on a tray lined with wax paper, and put in the freezer until biscuits are frozen. Transfer frozen biscuits to a freezer bag. Bake them directly from frozen, adding a few minutes to the baking time. Recipe from Saveur Magazine.
Recipe by the ringers at https://www.theringers.co/2015/03/the-best-buttermilk-biscuits/