Active Time

　　25 minutes

　　Total Time

　　1 hour

　　Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.

　　

Ingredients

Makes 14 biscuits

　　

For the biscuits:

1 tablespoon plus 1 1/2 teaspoons sugar

　　4 teaspoons baking powder

　　1 1/2 teaspoons kosher salt

　　1/2 teaspoon baking soda

　　3 cups all-purpose flour, plus more for surface

　　3/4 cup plus 2 Tbsp. (1 3/4 sticks) chilled unsalted butter, cut into small cubes

　　1 1/4 cups buttermilk

　　

For the Honey Butter:

1/2 cup (1 stick) unsalted butter, softened

　　2 tablespoons honey

　　2 teaspoons flaky sea salt, plus more for serving

　　

Special equipment:

A 2 1/2-inch-diameter round cutter or glass

　　

For the biscuits:

Step 1

Position rack in middle of oven and preheat to 425°F. Whisk sugar, baking powder, kosher salt, baking soda, and 3 cups flour in a large bowl. Cut in butter using a pastry cutter or 2 butter knives until pea-sized lumps form. Stir in buttermilk until a shaggy dough forms.

　　

Step 2

Gather dough into a ball. On a lightly floured surface, press into an 8" square. Fold sides over like a letter. Turn 90º and fold sides again, forming a small square. Press or roll to an 8" square and repeat once, adding flour as needed to prevent sticking.

　　

Step 3

Pat dough into a scant 3/4" round. Cut out rounds with 2 1/2" cutter; transfer to a parchment-lined rimmed baking sheet. Gather scraps and repeat patting and cutting (you should have 14). Freeze until chilled, about 15 minutes.

　　

Step 4

Bake biscuits, rotating sheet halfway through, until golden brown, 22–24 minutes.

　　

For the Honey Butter:

Step 5

Stir butter, honey, and 2 tsp. sea salt in a medium bowl until well combined.

　　

Step 6

Top biscuits with Honey Butter and sprinkle with sea salt; serve warm or at room temperature.