Can you reroll dough for biscuits?

You can... but they won't be as good as the first time around. I don't like to waste food, so I try my best to gently reform the scraps by hand to make additional biscuits. They won't be as pretty, but they still taste great! The most important thing is to try not to over-handle the dough. That will cause the butter to melt and the biscuits won't be as flaky. You can probably see in the photo below which biscuits were made from the scraps.

What causes biscuits to have a flaky texture?

Flakiness in biscuits and other baked goods like croissants and pie crusts is achieved by keeping the butter cold and in distinct layers. The heat of the oven causes the butter to melt, which creates steam, which then creates little air pockets. And when you have lots of tiny little air pockets throughout the dough, that creates a flaky texture.

Flaky Honey Butter Biscuits with Thyme Compound Butter -

Flaky Honey Butter Biscuits with Thyme Compound Butter

stack of 5 biscuits with honey dripping down the side

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5 from 2 reviews

With so many buttery flaky layers, these honey butter biscuits are simply the best! Adding a little bit of savory thyme balances out the sweetness of the honey. And brushing the tops with honey-butter helps create a beautiful golden brown color and glossy sheen.

They're delicious on their own, or served with a homemade thyme compound butter that's quick and easy to make (recipe below).

Author: Kelly @ Butter and Thyme
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8-10 biscuits 1x

Ingredients

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For the Honey Butter Biscuits

2.5 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon fresh thyme (or sub 3/4 teaspoon dried thyme)
1 teaspoon salt
1/2 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, chilled, separated*
1 cup buttermilk, chilled
2 tablespoon + 1 teaspoon honey, separated

For the Thyme Compound Butter

1/4 cup honey
1/2 cup unsalted butter, room temperature
1/2 teaspoon flaky sea salt (or sub. any salt to taste)
1/2 teaspoon fresh thyme

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Instructions

Adjust oven rack to upper-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together flour, baking powder, thyme, salt, and baking soda.
Using the large side of a box grater, grate at least ¾ of the stick of butter (6-7 tablespoons) directly into the bowl with the flour mixture (set the remaining 1-2 tablespoons of butter aside– you will be using it later). Gently fold with rubber spatula or toss a couple times with your hands to coat the butter pieces evenly with the flour.
Combine buttermilk + 2 tablespoons of honey in a liquid measuring cup or small bowl and mix with fork to completely combine. Add the buttermilk mixture to the bowl with the flour mixture and fold gently with a rubber spatula until just combined (dough will be very crumbly, that’s good! Don’t over-mix!)
Turn dough onto a floured countertop and form a rough square about ½” thick. Using a bench scraper, carefully fold dough in half and then in half again to create a smaller square. Press out dough using your hands or a rolling pin until dough is about ½” thick again. Repeat the folding process one more time so your dough has been folded twice and is rolled to ½-¾” even thickness.
Using a round 3-inch biscuit cutter or the rim of a glass about the same size, stamp out as many biscuits as you can (should be around 6) and transfer to the prepared baking sheet. Gently reform scraps to the same thickness trying not to overwork the dough and stamp out additional biscuits (should be able to get 2-3 more).
Melt the remaining 1-2 tbsp of butter in a microwave-safe dish. Add remaining 1 teaspoon honey + 1 teaspoon water and stir to combine. Using a pastry brush, brush the tops of the biscuits evenly with melted honey butter.
Bake until the tops are a deep golden brown, about 18-20 minutes, rotating sheet halfway through baking. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Make Thyme Compound Butter (optional): Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment, or combine by hand using a spoon.

Notes

Tips for Grating the Butter:

Freeze the butter for about 15 min before making biscuits.
Coat the stick of butter lightly in the flour mixture before grating. It will create a barrier from the warmth of your hands so it won't melt as easily. Less messy!

Tips for Folding and Rolling Biscuit Dough:

Coat everything in flour to prevent sticking-- your hands, the rolling pin, the bench scraper, and the countertop/ surface.
For more details on the folding process, see photos and explanations above in the "How to Make" section.

Find it online: https://butterandthyme.com/honey-butter-biscuits/