Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine sea salt, plus more for topping
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¾ cup whole milk
- 2 tbsp honey
- 1 large egg
- Optional: 2 tbsp finely chopped crystallized ginger or chopped candied orange peel
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- In a small bowl, whisk milk, honey, and egg. Pour into dry ingredients and stir until just combined. (If using ginger or orange peel, fold in now.)
- Turn dough onto a lightly floured surface and gently knead 3–4 times. Pat into a ¾-inch-thick round.
- Use a 2½-inch biscuit cutter to cut circles, rerolling scraps once.
- Place on baking sheet, spacing 1 inch apart. Brush tops with milk and sprinkle with flaky sea salt.
- Bake 12–14 minutes until golden brown. Cool 5 minutes on pan, then transfer to a wire rack.
Notes
- For extra richness, swap half the milk for heavy cream.
- Store in an airtight container for up to 2 days—though they rarely last that long!
- Freeze unbaked biscuits for up to 1 month; bake Frozen, adding 1–2 minutes to bake time.
- Prep Time: 15 min
- Cook Time: 14 min
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 Kcal
- Sugar: 6 g
- Sodium: 165 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
