Trade rolls for buttermilk biscuits! The best recipe + fall honey butter to go with

Mix up the Thanksgiving table with buttermilk biscuits!

Rolls may be a Thanksgiving classic, but this southern-style biscuit will steal the show. Add a few Thanksgiving-themed butters to take it over the top!

Amy Richardson shared a darling idea to set the table, and her recipe for buttery, flaky buttermilk biscuits that is surprisingly easy to make! The key is in the consistency—aim for a chunky texture when mixing your dough. It might look a little messy, dry, or uneven, but that’s a good sign! The biscuits will come out perfectly when they’re baked.  

Amy shared a classic southern trick for the flakiest biscuits: stacking the dough. This simple step helps create extra layers. Before rolling the dough out, gently pat it into a square shape. Then, cut the dough into four smaller squares. Stack them on top of each other, like building a little dough tower. Once stacked, press the dough back out into a square and then cut or shape your biscuits as usual. This method boosts the flakiness and makes for a deliciously layered biscuit! 

But don’t stop there—bring extra flavor to the table by serving them with Thanksgiving-themed butters. They’ll add a burst of extra flavor and make your biscuits even better. The process is simple: melt your butter in a glass dish, mix in your favorite flavorings (Amy’s recipe is linked below) and let the butter set up for a little while.  

Amy’s Flaky Buttermilk Biscuits

INGREDIENTS

• 3 1/2 cups flour
• 2 tbsp sugar
• 3 1/2 tsp baking powder
• 1 3/4 tsp salt
• 3/4 tsp soda
• 1 1/4 cup cold butter,  cut into pieces
• 1 1/4 cup buttermilk
• 1/2 tsp flaky sea salt 

METHOD

1. Heat oven to 425.
2. Line a baking sheet with parchment paper, set aside.
3. In a medium sized bowl, whisk together dry ingredients.
4. Using a pastry blender, or food processor, cut in butter until mixture is crumbly.
5. Stir in buttermilk until it resembles a shaggy dough.
6. Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths.
7. Stack each fourth on top of each other, and pat into a rectangle again. Repeat cutting and stacking procedure.
8. Roll dough into a 8 x 7 inch rectangle about inch thick.
9. Cut into 16 small rectangles. Arrange dough about 1/4 inch apart on prepared baking sheet. Freeze until cold, about 10 minutes. Or refrigerate overnight, or until ready to bake. Brush with egg; sprinkle with salt, if desired.
10. Bake for 14-15 minutes or golden brown. 

Recipe by Amy Richardson 

Find Amy’s Thanksgiving-themed butters on her website, here.

Find more recipes and ideas from Amy on Instagram, @amyparkerrichardson, or on her website, greattastebuds.wordpress.com.