Published December 17, 2020

When I make a homemade Popeyes crispy chicken sandwich I usually have leftover buttermilk that I’m not sure what to do with.

So for this week’s blog, I decided to do some research for recipes that require buttermilk.

I found Sally’s Baking Addiction’s homemade biscuit recipe. I’ve never made biscuits from scratch, so I decided to challenge myself and follow her recipe for homemade honey butter biscuits.

Ingredients for Cast Iron Honey Butter Biscuits

I was drawn to this recipe since it didn’t require yeast for the biscuits. Since I already had buttermilk from my previous recipe, I had all of the ingredients I needed to get started.

How to Make Cast Iron Honey Butter Biscuits

Tools for the Dish

• Large bowl

• Measuring cups, spoons, and rubber spatula

• Rolling pin

• Biscuit cutter (or a large glass cup)

• Cast iron pan

• Measuring cup and brush (for honey butter topping)

Cooking Notes

Mixing Biscuit Dough

Sally’s Baking Addiction uses a food processor with detailed instructions for folding the dough before cutting it out.

Y’all know I like to wing-it when cooking, so I just used my hands to combine the ingredients for the crumbly base for the dough. I added in the wet ingredients and used a rubber spatula to fold the dough until it came together.

You’ll see in my how-to video that there is still a bit of flour in the bottom of the bowl that didn’t combine with the dough. Don’t worry, as you flatten the dough to cut, the flour will become incorporated.

Sally’s Baking Addiction said to fold the dough in on itself — as if you were making croissants — before cutting out your biscuits.

I flattened mine into my estimated biscuit width, as I didn’t want to overwork the dough and melt the chunks of butter. Then I rolled to my desired thickness and shaped the edges before cutting into biscuits.

Cutting the Dough into Biscuits

If you have a biscuit cutter on hand, you can start cutting your biscuits. Your dough should give you 8-10 biscuits. You’ll flatten and roll your dough again once you cut your first batch.

I don’t own a biscuit cutter, so I took one of my sturdy drinking glasses and poked it into my dough to make the biscuit shape. The goal is to have evenly shaped circles, so feel free to use anything you have on hand.

Sally’s Baking Addiction says not to twist the cutter as it will impact how the biscuits rise while baking.

Cast Iron Biscuits

Once I used up my honey butter biscuit dough, I lined my biscuits in a medium cast iron pan. Make sure the biscuits touch in the pan as it will help them bake.

I had three biscuits that wouldn’t fit in the cast iron pan, so I baked them close together on an ungreased cookie sheet. These biscuits were crispier on the bottom, but they still baked well.

The Final Product

I was excited to try these crumbly honey butter biscuits. I baked my biscuits until they were golden on top, before brushing them with melted honey butter.

I served my honey butter biscuits with raspberry preserves and room temperature butter. The biscuits are best hot from the oven, though I’ve served them at room temperature for dinner.

You can also reheat them for a few minutes in the oven if you’d like to serve them warm the next day. I imagine these would be a good addition to use in The Pioneer Woman’s Biscuits and Sausage Gravy recipe.

Recipe Score

I would give Sally’s Baking Addiction’s cast iron honey butter biscuits a 10/10 for the following:

• Recipe Level

  • Easy: Since these biscuits don’t require yeast, it’s easy to fold together all of the ingredients to create the dough.
    
    Be careful not to overwork the dough and melt the butter before baking. You can use food processors and other tools, or your hands to bring your dough together.

• Ingredients

  • The honey butter biscuit ingredients are easily found at your local grocery store. If you enjoy baking, you probably already have them in your pantry. You may have to go to the store to get buttermilk, unless you had leftovers from another recipe (like I did).

• Prep

  • You only need to preheat your oven for this recipe. All of the dairy ingredients should be cold for the best honey butter biscuits.

• Flavor

  • 10/10: The biscuits are soft and buttery, with subtle hints of honey. They’re savory enough to serve with dinner, and can be dressed up with jams and cream, as if you were serving High Tea.

K. Martinelli Makes Cast Iron Honey Butter Biscuits

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