Description
One bite of these biscuits and you’ll never go back to canned again.
Ingredients
Scale
- 3 cups flour
- 1 tsp kosher salt
- 3 tbsp baking powder
- ¾ cups butter (very cold)
- 2 eggs
- ¼ cup hot honey
- 1 ½ cups full fat buttermilk
Instructions
- Cut the butter into very small cubes and keep in refrigerator until needed.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. We prefer the latter!
- In a large mixing bowl, whisk together flour, salt and baking powder.
- In a small bowl, whisk together buttermilk, honey and eggs. Wash your hands!
- Add cold butter cubes to the flour mixture. Use a pastry cutter to combine the mixture until pea-sized crumbs form.
- Add the milk, honey, and egg mixture. Combine with your hands until you have a moist, consistent mass. Wash your hands again!
- Flour a clean work surface. Place the dough on it and roll out to about ¾ inch thick. Fold in thirds and roll again to about ¾ inch thick. Fold one more time. Roll the dough out again.
- Use a 3” round cutter to cut the dough into biscuits… or go old-school-grandma and use a sturdy drinking glass. Gather scraps and roll one more time to cut more biscuits.
- Place the biscuits on the baking sheet. We like crisp biscuits, so place them ½ inch apart. Bake until golden brown and crisp, which is between 10 and 15 minutes.
- Serve immediately or let cool and then cover until you’re ready to eat! Slather them with butter and honey…hot or otherwise. You could try crème fraiche or clotted cream or mascarpone instead of butter. Fruit jams are always nice, too, if you prefer them to honey.