The recipe for these flaky biscuits, a staple at Minnesota's Chef Camp, comes from Honey & Rye Bakehouse in Minneapolis. Try them with Mushroom Gravy (also on

Source: Midwest Living


Recipe Summary

15 mins
1 hr 5 mins
8 biscuits


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°. In a medium bowl, combine flour, baking powder, sugar, salt and baking soda. Add cubed butter. Using a pastry blender or your fingertips, cut or rub butter into flour mixture until mixture looks like bread crumbs, with a few remaining pieces of butter larger than pea-size. Drizzle in buttermilk, tossing with your hand or a fork to incorporate.

  • Turn dough out onto a floured surface. Gently knead a few times until dough holds together, drizzling a little additional buttermilk over dry, floury bits if needed. Pat out dough to a 1-inch thickness. Quarter dough, stack the pieces, then press to flatten. If needed, dust surface with additional flour, then roll or pat dough to a 5x8-inch rectangle, about 1-inch thick. Cut dough with a floured 2 1/2-inch round cutter or use a knife to cut into 8 squares. Dip cutter into flour between cuts and reroll scraps as needed.

  • Place biscuits 2 inches apart on a baking sheet lined with parchment paper. Chill 10 to 15 minutes. Brush tops of biscuits with cream. Bake until golden brown, 20 to 25 minutes. Serve immediately.

Nutrition Facts

432 calories; fat 25g; cholesterol 67mg; saturated fat 15g; carbohydrates 45g; mono fat 7g; poly fat 1g; trans fatty acid 1g; insoluble fiber 1g; sugars 3g; protein 7g; vitamin a 779.2IU; vitamin c 0.3mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 3.3mg; folate 102.6mcg; vitamin b12 0.1mcg; sodium 555mg; potassium 115mg; calcium 121mg; iron 2.7mg.