Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Pretzel Biscuits
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 8 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 403
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 5 g
- Cholesterol
- 93 mg
- Sodium
- 1214 mg
These buttery, flaky biscuits combine the best parts of a soft pretzel and a melt-in-your-mouth buttermilk biscuit. A quick dip in a baking soda and molasses solution gives them their signature pretzel flavor and deep mahogany color, while a sprinkle of pretzel salt adds crunch. Serve them warm with an easy whipped honey butter for a deliciously unexpected addition to any meal.
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 8 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 403
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 5 g
- Cholesterol
- 93 mg
- Sodium
- 1214 mg
Ingredients
Pretzel Coating:
Biscuits:
Honey Butter:
Topping:
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Directions
- For the pretzel coating: Bring 1 cup of water to a boil in a small, deep saucepan. Add the baking soda and whisk until dissolved, 30 seconds to 1 minute; the mixture will bubble vigorously at first. Remove from the heat and stir in the molasses. Pour into a small bowl and set aside until ready to use.
- For the biscuits: Preheat the oven to 450 degrees F. Position a rack in the upper third of the oven. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until only pea-size bits of butter remain. Pour in the buttermilk and stir with a rubber spatula just until a shaggy dough forms. The mixture may look somewhat dry, but don’t overmix it.
- Turn the dough out onto a lightly floured work surface and gently pat it into a 1/2-inch-thick rectangle. Cut the rectangle into thirds and stack the pieces on top of one another, pressing gently to adhere (it's okay if the dough is crumbly and doesn't completely hold together). Pat the dough back into a 1/2-inch-thick rectangle and repeat the stacking process once more. Finally, pat the dough into a 3/4-inch-thick rectangle measuring roughly 4 by 8 inches. Using a floured bench scraper or sharp knife, cut the dough into 8 equal pieces. Place on the prepared baking sheet and freeze for 30 minutes.
- For the honey butter: Beat the butter and honey with an electric mixer on medium-high speed until smooth and creamy, 1 to 2 minutes. Set aside.
- For the topping: Whisk the egg with 1 teaspoon water in a small bowl until smooth. Working one biscuit at a time, briefly dip the top and sides into the cooled baking soda solution, avoiding getting the bottom wet. Return the dipped biscuits to the baking sheet. Brush the tops with the egg wash and sprinkle with the pretzel salt.
- Bake the biscuits in the upper third of the oven until puffed and deeply golden brown, 18 to 20 minutes, rotating the pan halfway through. Cool the biscuits on the pan for 5 minutes. Serve them warm with the honey butter.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
