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Tudor's Biscuit World Biscuit Recipe

Tudor’s Biscuit World Biscuit Recipe

Make fluffy and buttery Tudor’s Biscuit World Biscuit Recipe at home with simple ingredients, easy steps, and delicious Southern-style flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 People
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup cold unsalted butter cubed
  • ¾ cup cold buttermilk
  • 1 tablespoon honey
  • 2 tablespoons melted butter

Equipment

  • Mixing bowl
  • Pastry cutter or fork
  • Measuring cups and spoons
  • Baking tray
  • Parchment paper
  • Biscuit cutter
  • Pastry brush
  • Oven

Method
 

Step 1: Prepare Dry Ingredients
  1. Mix flour, baking powder, baking soda, and salt together evenly in a large bowl until fully combined.
    Mixing Dry Ingredients for Homemade Biscuits
Step 2: Cut in Butter
  1. Add cold butter cubes and mix gently using a pastry cutter until crumbly texture forms.
    Cutting Butter Into Biscuit Dough
Step 3: Add Buttermilk
  1. Pour buttermilk and honey into the mixture, then stir lightly until soft dough starts forming together.
    Adding Buttermilk to Biscuit Dough
Step 4: Shape the Dough
  1. Transfer dough onto a floured surface and fold gently several times for flaky biscuit layers.
    Folding Biscuit Dough on Countertop
Step 5: Cut the Biscuits
  1. Roll dough slightly thick and cut round biscuits using a biscuit cutter without twisting it.
    Cutting Homemade Biscuit Shapes
Step 6: Bake Until Golden
  1. Place biscuits on baking tray and bake at 425°F for about fifteen minutes until golden brown.
    Arranging Biscuit Dough on Baking Tray
Step 7: Brush with Butter
  1. Brush freshly baked biscuits with melted butter for extra flavor and a soft shiny finish.
    Folding Biscuit Dough on Countertop

Notes

Use very cold butter and cold buttermilk for the fluffiest biscuit texture.