- 2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)*
- 2 Tablespoons baking powder (yes, Tablespoons!)
- 1 teaspoon salt
- very cold: 1/2 cup unsalted butter OR 6 Tbs lard
- 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
- 2 teaspoons honey
- optional for spreading: 2 Tablespoons melted butter + 1 Tablespoon honey
- Preheat oven to 425°F
- Place the flour, baking powder, and salt together in a large bowl. Stir combined.
- Add the cubed butter or lard and cut into the dry ingredients with a pastry cutter.
- Make a well in the center of the mixture. Pour 1 cup of buttermilk on top, then the honey. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly.
- Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold 4 times.
- Press until it’s about 3/4 inch thick and looks like you can make 8 three inch biscuits. Cut into 3-inch circles. Re-roll any scraps until you get those 8 biscuits. Arrange in a 10-inch cast iron skillet. Make sure they’re touching.
- Brush the tops with remaining buttermilk.
- Bake for 20-25 minutes or until biscuits are golden brown on top.
- Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm.