Honey Buttermilk Biscuits

  • Serves

    makes 6 LARGE BISCUITS


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.


  • 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


Step 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.

Step 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.

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