In celebration: 20% off sitewide for Jo’s birthday! Shop the sale.

Good things go quickly—psst, we're almost out of these spring favorites. Shop spring best sellers.

Find something to celebrate all the women in your life. Shop Mother's Day gifts.

Annie Starke's Grandma Moo’s Baking Powder Biscuits

Grandma Moo’s Baking Powder Biscuits

byAnnie Starke
Total 1 hour and 35 minutes
Active 25 mins
Makes 6 biscuits
Honey butter
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1/4 cup honey, preferably dark wildflower
  • 2 cups all-purpose flour, plus extra for rolling and cutting
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 1/3 cup very cold unsalted butter, cut into pieces
  • 3/4 cup whole milk
  • Flaky smoked sea salt or regular flaky salt, optional
    1. To make the honey butter: Place the butter and honey in a small bowl. Use a handheld mixer or spoon to whip or mash until smooth. Place a piece of parchment paper on the counter, then spoon the butter mix on top. Mould the butter into a log, then roll it up in the parchment paper, securing both ends. Refrigerate the butter until solid, at least 1 hour. Allow it to come to room temperature before serving.
    2. To make the biscuits: Preheat the oven to 450°F. Line a baking sheet with parchment paper.
    3. Sift the flour, baking powder, and salt together into a medium bowl. Add the butter (make sure it’s very cold) and mix it into the flour with a pastry cutter until the butter is about the size of peas. Work quickly to keep the butter cold. Add the milk and stir until just combined. Use your hands to form the dough into a ball in the bowl.
    4. Flour a work surface and place the dough on it. With a floured rolling pin, gently roll the dough out into an 8-inch circle. Fold in half. Repeat 3 times, working quickly so the butter stays cold. Roll the dough into an 8-inch square, then use a 3-inch biscuit cutter, jar top or glass to cut out 6 rounds. Arrange the biscuits on the prepared baking sheet.
    5. Bake for 12 to 14 minutes, or until the biscuits have risen and the tops are golden brown. Serve hot spread with the honey butter and a sprinkle of flaky smoked salt or regular sea salt if desired.