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–+ servings
Golden brown biscuits stacked on wooden tray with butter knife and pink cloth nearby.

Mother’s Day Biscuits

These Mother’s Day biscuits are tall, flaky, and loaded with buttery layers—the kind that quietly steal the spotlight from whatever else is on the table. Cold butter, tangy buttermilk, and a touch of honey make these foolproof and very much worth trusting.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Side Dish
Servings 8

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup very cold unsalted butter cut into cubes
  • 1 cup cold buttermilk
  • 2 teaspoons honey
  • 2 tablespoons cold buttermilk reserved for brushing
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon honey

Instructions

  • Preheat the Oven: Set the oven to 425°F so it’s fully hot before baking. High heat helps the biscuits rise tall and bake evenly.
  • Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  • Cut in the Butter: Add the cold butter cubes straight from the fridge or freezer. Cut them into the flour using a pastry cutter or pulse in a food processor until the mixture looks like coarse crumbs with visible butter pieces.
  • Add Buttermilk and Honey: Pour in 1 cup of cold buttermilk and drizzle in the honey. Gently mix just until a shaggy, crumbly dough forms. Do not overmix—the dough should look rough.
  • Shape the Dough: Turn the dough onto a lightly floured surface and gently bring it together with your hands. Pat it into a rectangle about ¾ inch thick.
  • Fold for Flaky Layers: Fold the dough in thirds like a letter, rotate it 90 degrees, and flatten again. Repeat this folding process two more times, then flatten the dough one last time to about ¾ inch thick.
    Hands folding floured biscuit dough on marble countertop for flaky layers preparation.
  • Cut the Biscuits: Press straight down with a biscuit cutter without twisting. Gather and re-roll scraps as needed. You should end up with about 8 to 11 biscuits, depending on cutter size.
  • Arrange and Brush: Place the biscuits close together on a baking sheet or in a cast iron skillet so they help each other rise. Lightly brush the tops with the reserved buttermilk.
    Pastry brush spreading buttermilk over biscuit dough rounds in cast iron skillet before baking.
  • Bake Until Golden: Bake for 18 to 20 minutes, until the tops are golden brown and the biscuits have risen tall.
  • Finish with Honey Butter: Stir the melted butter and honey together, then brush over the hot biscuits for a glossy, lightly sweet finish. Serve warm.