Tupelo Honey Ginormous Biscuits
These are the biscuits I turn to when I want something honest, flaky, and unapologetically buttery. They come together fast, rely on a few purposeful techniques, and reward you with tall, tender layers that take a good smear of Tupelo honey beautifully. No fuss—just the kind of biscuit you can serve alongside breakfast, brunch, or a weeknight bowl of soup.
I use bread flour for structure, frozen butter grated directly into the flour for quick cold pockets, and a touch of sour cream to keep the crumb tender. The method is simple but precise: keep the butter cold, don’t overwork the dough, and place the biscuits on the pan exactly how you want their sides to look.
Below you’ll find the ingredient breakdown, the step-by-step direction list (unchanged and in order), practical equipment notes, troubleshooting, and storing tips so these giant biscuits come out great every time. Read through the watch-outs before you start—small habits make a big difference.
What Goes In
Ingredients
- 2 cups bread flour — higher protein for structure and taller rise compared with all-purpose.
- 1 tablespoon baking powder — primary leavening; make sure it’s fresh for a reliable lift.
- 1/4 teaspoon baking soda — helps with final lift and browning when combined with sour cream.
- 2 tablespoons sour cream — adds tang and keeps the crumb tender.
- 1/2 teaspoon salt — balances sweetness and enhances butter flavor.
- 3/4 cup unsalted butter, frozen — grated for quick, cold butter pockets; the key to flaky layers.
- 2/3 to 3/4 cup buttermilk — liquid to bind; start with 2/3 cup and add up to 3/4 if the dough needs it.
- 1 tablespoon butter, melted — brushed on after baking for shine and extra flavor.
Tupelo Honey Ginormous Biscuits in Steps
- Place an oven rack in the upper third (top rack) and preheat oven to 450°F (230°C).
- In a large bowl, whisk together 2 cups bread flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
- Add 2 tablespoons sour cream to the dry ingredients and stir briefly to distribute.
- Using the large holes of a cheese grater, grate 3/4 cup frozen unsalted butter directly into the flour mixture. If the butter warms while grating, return it to the freezer for a few minutes.
- Add the grated butter to the flour mixture and quickly stir, then cut the butter into the flour with a fork until the mixture resembles coarse crumbs with some pea-sized pieces. Work quickly to keep the butter cold.
- Pour in 2/3 cup buttermilk and stir gently until the dough just comes together. If the dough seems too dry, add more buttermilk up to a total of 3/4 cup, a little at a time, until it holds together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Fold it a couple of times and use a rolling pin or your hands to roll/press it to 1-inch thickness.
- Using a 3-inch biscuit cutter, cut 6 biscuits by pressing straight down without twisting. Gather scraps, gently re-pat to 1-inch thickness, and cut remaining biscuits as needed to total 6.
- Place the biscuits on a baking sheet (touching edges if you prefer taller sides, or spaced slightly apart) and transfer to the preheated oven on the top rack.
- Bake for 12 minutes. While the biscuits bake, melt 1 tablespoon butter.
- Remove the biscuits from the oven after 12 minutes, brush the tops with the melted butter, then return them to the oven and bake an additional 1 to 2 minutes, or until the tops are golden brown.
- Remove biscuits from the oven and let cool briefly on the baking sheet before serving.
What Makes This Recipe Special
There are three technique-driven features that set these biscuits apart: the choice of bread flour, the grated frozen butter, and the sour cream. Bread flour gives the dough more gluten structure so the biscuits rise tall without collapsing. Grating frozen butter creates small, uniformly cold bits that melt in the oven to form flaky layers. Sour cream contributes fat and acidity, which tenderize the crumb and deepen flavor.
Another detail: baking on the upper third of the oven encourages quick top browning without overbaking the centers. Brushing with melted butter after the initial bake gives a glossy, buttery finish that looks as good as it tastes—especially when you pair with a drizzle of Tupelo honey.
Allergy-Friendly Substitutes
- Dairy (butter, buttermilk, sour cream) — For butter, use a cold vegan block-style baking fat measured 1:1; freeze before grating if possible. For buttermilk, mix 2/3 cup unsweetened plant milk with 1 tablespoon lemon juice or vinegar and let it sit 5–10 minutes to thicken, then use as the liquid. For sour cream, try 2 tablespoons of a thick plant-based yogurt or vegan sour cream alternative.
- Gluten — Bread flour is important here for structure. If you need gluten-free, use a high-quality 1:1 gluten-free baking flour that contains xanthan gum and follow the same technique, but expect a slightly different texture and possibly a shorter rise. Press rather than roll if the dough is delicate.
- Milk proteins — If you’re avoiding lactose specifically, use lactose-free buttermilk or the plant-milk + acid substitute above. The sour cream role can be replicated by lactose-free or plant-based versions to keep acidity and tenderness.
Equipment & Tools
- Oven — must reach 450°F (230°C).
- Baking sheet — any rimmed sheet; line with parchment if you want easy cleanup.
- Large mixing bowl — for whisking dry ingredients and combining the dough.
- Cheese grater (large holes) — used to grate the frozen butter quickly and evenly.
- Rolling pin or hands — to press the dough to the 1-inch thickness.
- 3-inch biscuit cutter — pressing straight down gives the clean edges and height described in the method.
- Fork or pastry blender — to cut butter into flour if you prefer a tool to the fork.
- Pastry brush — to apply melted butter after the first bake.
Watch Outs & How to Fix
Too dense or flat
If the biscuits turn out heavy or flat, check your baking powder—old leavening fails. Also, avoid overworking the dough. Mix until it just comes together and handle it gently when folding and cutting. If the dough got warm, chill it briefly before cutting.
Unruly spread (too thin)
That’s usually melted butter before the oven. Keep the butter frozen until grating and work quickly. If you find your butter softened while assembling, pop the bowl in the freezer for 5–10 minutes before proceeding.
Dry crumb
If the biscuits are crumbly and dry, you likely didn’t add enough buttermilk. The recipe gives a range—start with 2/3 cup and add up to 3/4 cup as needed. Humidity and flour brand can change absorption slightly.
Browned too quickly on top
Ovens vary. If tops brown but centers aren’t done, move the pan to a lower rack for the final minute or decrease oven temperature by 25°F (about 15°C) next time and extend bake by a couple of minutes.
Seasonal Ingredient Swaps
These biscuits are versatile. In spring, fold in a tablespoon of finely grated lemon zest into the dry mix for a bright lift that pairs well with fresh strawberries and honey. In fall, add a pinch of cinnamon and a tablespoon of brown sugar to the dry mix for a warm note—serve with apple butter.
Summer is the time to serve them with sliced stone fruit and a little cream. In winter, try savory additions: a tablespoon of chopped fresh chives or a pinch of smoked paprika mixed into the flour before adding butter will make them excellent alongside a hearty stew.
Behind the Recipe
This version grew from wanting a biscuit that was simple yet reliably tall and flaky. I tested grating frozen butter after seeing pastry chefs favor cold shreds over cubed pieces. It speeds the process and gives uniform pockets of butter that steam during baking. The addition of sour cream came from a Southern family recipe; it keeps the crumb soft and has a subtle tang that complements sweet toppings like Tupelo honey.
As a writer who cooks for family and friends, I lean on techniques that reduce variables. Keep the butter frozen, measure the liquid carefully, and use the top rack—and you’ll win every time. These are the biscuits I make when I want an impressive, no-fuss result.
Storing Tips & Timelines
Store completely cooled biscuits at room temperature in an airtight container for up to 2 days. For longer storage, freeze them: wrap each biscuit individually in plastic wrap or foil, then place in a freezer bag for up to 3 months.
To reheat, unwrap and warm in a 350°F (175°C) oven for 8–10 minutes from refrigerated, or 12–15 minutes if frozen (no need to thaw). If you like a fresh buttery finish, brush with a little melted butter before serving. Microwaving is fast but can make them slightly chewy; a quick oven refresh is best.
Tupelo Honey Ginormous Biscuits FAQs
Q: Can I use all-purpose flour instead of bread flour?
A: Yes. You’ll still get good biscuits, but they may be a touch shorter and softer. Bread flour gives extra structure for taller rise.
Q: Why grate frozen butter instead of cubing it?
A: Grating creates many fine, cold pieces that distribute evenly, making consistent pockets for steam and flaky layers. It’s also faster than cutting cubes by hand.
Q: Can I make the dough ahead of time?
A: You can prepare the dough, shape it into a slab, and refrigerate it wrapped for up to 24 hours. If chilled, bring it back to very cold before cutting (you want the butter still firm). For longer storage, freeze unbaked biscuits arranged on a sheet, then transfer to a bag; bake from frozen adding a few extra minutes.
Q: What’s the best way to get taller biscuits?
A: Cut straight down without twisting, place biscuits touching on the pan to encourage upward rise, and keep the butter cold throughout handling.
Next Steps
Make a batch this weekend and serve them warm with Tupelo honey drizzled over the top and a slab of softened butter on the side. If you want to scale the recipe, double all ingredients and work in batches when grating the butter so it stays cold.
Keep a kitchen thermometer handy to verify your oven temperature and make a note of any changes you make (different flours, additions like herbs or cheese). A little record-keeping helps you repeat success. Enjoy—the simple, golden biscuit is one of the best things to make when you want something both humble and celebratory.
Tupelo Honey Ginormous Biscuits
Ingredients
Ingredients
- 2 cupsbread flour
- 1 tablespoonbaking powder
- 1/4 teaspoonbaking soda
- 2 tablespoonssour cream
- 1/2 teaspoonsalt
- 3/4 cupunsalted butter ,frozen
- 2/3 to 3/4 cupbuttermilk
- 1 tablespoonbutter ,melted
Instructions
Instructions
- Place an oven rack in the upper third (top rack) and preheat oven to 450°F (230°C).
- In a large bowl, whisk together 2 cups bread flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
- Add 2 tablespoons sour cream to the dry ingredients and stir briefly to distribute.
- Using the large holes of a cheese grater, grate 3/4 cup frozen unsalted butter directly into the flour mixture. If the butter warms while grating, return it to the freezer for a few minutes.
- Add the grated butter to the flour mixture and quickly stir, then cut the butter into the flour with a fork until the mixture resembles coarse crumbs with some pea-sized pieces. Work quickly to keep the butter cold.
- Pour in 2/3 cup buttermilk and stir gently until the dough just comes together. If the dough seems too dry, add more buttermilk up to a total of 3/4 cup, a little at a time, until it holds together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Fold it a couple of times and use a rolling pin or your hands to roll/press it to 1-inch thickness.
- Using a 3-inch biscuit cutter, cut 6 biscuits by pressing straight down without twisting. Gather scraps, gently re-pat to 1-inch thickness, and cut remaining biscuits as needed to total 6.
- Place the biscuits on a baking sheet (touching edges if you prefer taller sides, or spaced slightly apart) and transfer to the preheated oven on the top rack.
- Bake for 12 minutes. While the biscuits bake, melt 1 tablespoon butter.
- Remove the biscuits from the oven after 12 minutes, brush the tops with the melted butter, then return them to the oven and bake an additional 1 to 2 minutes, or until the tops are golden brown.
- Remove biscuits from the oven and let cool briefly on the baking sheet before serving.
Equipment
- 3-inch biscuit cutter
Notes
Be sure to measure the flour correctly. Fluff it up some in the bag and then scoop it with a spoon into a measuring cup. Use the back of a knife to level it off.
