This is one of the most beloved recipes from the METRO-BILLY JOURNALS; our BUTTERMILK BISCUITS are rich, delicious, stratified layers of southern pastry perfect with butter and jam, our High South venison sausage gravy, or just all by themselves.

MBJ'S BUTTERMILK BISCUITS

Serves 6 to 8 | Prep: 10 Minutes | Cook: 25 to 30 Minutes

INREDIENTS

3 teaspoons baking powder

2 teaspoons kosher salt

2 teaspoons sugar

¼ teaspoon baking soda

3½ cups all-purpose flour, plus additional for surface

(2 sticks chilled unsalted butter, cut into small pieces, plus more, melted, for brushing

1 cup chilled buttermilk

1 tbsp honey

TECHNIQUE

Preheat oven to 400°. Combine and mix together baking powder, salt, sugar, baking soda, and 3½ cups our in a food processor.. Add chilled butter and pulse until panko bread crumb sized. Transfer to a large bowl and slowly drizzle buttermilk, tossing with a fork as incorporated. Knead mixture a few times in bowl until a shaggy dough forms, then turn out onto a clean surface and pat into flat square.

Cut and divide dough into 4 equal sized squares. Stack pieces on top of one another, , press down to flatten. Lift dough and add flour if necessary. Roll dough into a 2"-thick rectangle ,cut and divide into 12 biscuits. Transfer to a parchment-lined baking sheet, spaced apart, then freeze for 15 minutes.

Melt approximately 3 tablespoons butter with honey then brush on top of chilled biscuits. Bake biscuits until deep golden brown, approximately 20–25 minutes.