FLAKY BUTTERMILK BISCUITS

FLAKY BISCUITS
This link gives some really good tips.  These turned out pretty good for me.  I should have got the butter smaller.  Next time I will try food processor.  Cooked in round stoneware - worked perfect!  Made 8 biscuits using glass cup.

http://sallysbakingaddiction.com/2017/03/24/flaky-buttermilk-biscuits/

• 2 and 1/2 cups (312g) all-purpose flour, spoon & leveled¹
• 2 Tablespoons baking powder (yes, Tablespoons!)
• 1 teaspoon salt
• 1/2 cup (115g) unsalted butter, very cold and cubed²
• 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
• 2 teaspoons honey
• optional for spreading: 2 Tablespoons melted butter + 1 Tablespoon honey

1. Preheat oven to 425°F (218°C). Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
2. Make a well in the center of the mixture. Pour 1 cup of buttermilk (240ml) on top, then the honey. Stir everything together until just about combined-- do not overwork the dough. The dough will look like shreds and be very crumbly. See photo above for a visual.
3. Turn the dough out onto a work surface and gently mold it into a rough looking rectangle using your hands. Use the photos above as a guide. Fold one side into the center, then the other side. Turn the dough so it's long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it's long horizontally once more. Gently flatten. Repeat the folding one more time.
4. Gently roll the dough out with a rolling pin until it's 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 12-14 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they're touching.)
5. Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
6. Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

Make-ahead tip: Baked biscuits freeze well for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before enjoying. You can also freeze the biscuit dough. Prepare the dough through step 3. Wrap up tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and continue with step 4. Also, after step 3, you may wrap up the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 4.

1. Starting with cold flour is a handy tip! If you can remember, place the flour in the freezer 30 minutes before beginning.
2. While you're placing the flour in the freezer (note above), place the cubed butter in there too! Partially frozen butter is the BEST for biscuits.