Buttermilk Biscuits

1 stick Butter

2 1/2 cups Flour, 

         plus extra for hands and work surface
2 Tablespoons Baking Powder
1 teaspoon Salt
1 cup cold Buttermilk,

         + 2 Tablespoons for brushing tops
2 teaspoons Honey

Cut up butter into 1/2 inch cubes and place in the freezer for 15 minutes.

Preheat oven to 450.

In a food processor add flour, baking powder and salt.  Pulse until combined.  Add cubed butter and pulse several times until coarse crumbs form.  Pour mixture into a large bowl.

Make a well in the center for the flour mixture in the large bowl.  Pour 1 cup buttermilk into well and drizzle honey on top.  Fold everything together until it begins to come together.  DO NOT overwork the dough.  Biscuit dough should be uneven and barely stay together.  This helps create the air pockets of buttery goodness!

Pour the dough and any crumbles onto a floured work surface and gently bring together with generously floured hands.  If dough ever starts to stick to your hands add more flour to your hands.  

Flatten dough to 3/4 inch thick rectangle.  Fold one side into the center, then the other side.  Gently flatten into a 3/4 inch thick rectangle again.  Repeat folding again.  This should be done a total of 4 times.  

Cut biscuits out using a 3 inch biscuit cutter, DO NOT twist the biscuit cutter when pressing down into the dough.  Re-roll scraps until all the dough is used.  You should have 8-10 biscuits.  Arrange in a cast iron pan, make sure the biscuits are touching.  Placing them close together will help them push each other up.

Brush tops with 2 Tablespoons buttermilk.  

Bake 15-20 minutes or until tops are golden brown.  DO NOT open the oven to look at them part way through baking.  Take them out when they are bronze, flakey, and sky-high!

Cover left overs tightly and store at room temperature for up to 5 days.