Honey Buttermilk Biscuits
The famous biscuits from the Island Creek Oyster Bar in Boston are sweet, buttery, flaky, and pillowy soft. Get the recipe for Honey Buttermilk Biscuits ». Todd Coleman

Chef Jeremy Sewall of the Island Creek Oyster Bar in Boston shared with us his secret for his excellent biscuits: Use grated frozen butter in the batter to prevent the dough from getting overworked and tough. This recipe first appeared in our Jan/Feb 2013 issue along with our article Island Creek Oyster Bar Biscuits.

Yield: makes 6 LARGE BISCUITS


  • 5 cups flour
  • 1 tbsp. kosher salt
  • 5 tbsp. sugar
  • 1 tbsp. baking powder
  • 16 tbsp. unsalted butter, frozen
  • 1 34 cups buttermilk
  • 2 tbsp. honey
  • 1 tbsp. finely chopped rosemary


  1. Heat oven to 400°. Whisk flour, salt, sugar, and baking powder in a bowl. Using a box grater, grate 10 tbsp. butter into flour mixture, and gently mix with your hands. Add buttermilk, and gently fold to combine to form a soft dough.
  2. Turn dough onto a floured surface; pat into an 8″ x 6″ square (about 2″ thick). Cut into 6 squares; place 3″ apart on a parchment paper—lined baking sheet. Bake until puffed and cooked through, about 20 minutes. Melt remaining butter in a small pan; mix with the honey and rosemary. Brush over hot biscuits; return to oven until golden brown, about 10 minutes more.