Recipe courtesy of Jason Smith
Honey Biscuits
- Level: Easy
- Yield: 12 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 261
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 31
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 36
- Sodium
- 190
- Total: 45 min (includes chilling time)
- Active: 15 min
Ingredients
3 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
3/4 cup (12 tablespoons) unsalted butter, frozen then grated, plus more for serving
1 cup whole milk
1/4 cup honey
1/2 teaspoon vanilla bean paste or vanilla powder
1/4 cup buttermilk, for brushing
Whipped sweet cream and berries, for serving
Directions
Special equipment:
a 2-inch biscuit cutter- Put the flour, baking powder, salt and soda in a mixing bowl and stir to combine. Add the butter to the flour mixture and toss with a very light hand until it looks like crumbly cornmeal. Put in the fridge for 15 minutes (this firms the butter back up).
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Mix the milk, honey and vanilla in a small bowl.
- Make a well in the middle of the flour mixture and pour in the milk mixture. With a light hand, mix just until combined. Flour a work surface and turn out the dough. Pat into a 3/4-inch-thick round or square. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with the buttermilk. Bake until golden brown, 12 to 14 minutes. Serve with butter, whipped sweet cream and berries.
Cook’s Note
When working with the dough, you need to use a very light hand or the biscuits will be tougher than shoe leather. The buttermilk on tops makes them brown and shine.