Buttermilk Biscuits with Honey Butter Recipe | Sur La Table

By Tested and perfected in the Sur la Table kitchen
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Buttermilk Biscuits with Honey Butter Recipe | Sur La Table
Serves
Makes 8 4" biscuits
Ingredients
  • Biscuits:
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon granulated sugar
  • 1 stick (4 ounces) unsalted butter, frozen
  • 1 cup cold buttermilk
  • 1 large egg, beaten
  • Honey butter:
  • 1 stick (4 ounces) unsalted butter, softened
  • 1/4 cup honey
  • 1/4 teaspoon sea salt
Procedure
Preheat oven to 400°F. Line a rimmed quarter-baking sheet with parchment paper or a silicone mat.

To prepare biscuits: To a large bowl, add the flour, baking powder, and salt; whisk to combine. Using the largest holes on a cheese grater, grate the frozen butter into the flour and mix with a fork to coat the butter with the flour. Make a well in the center and add the buttermilk; use the fork to mix just until the mixture forms large clumps and starts to come together. Turn the biscuit dough onto a lightly floured surface and roll into a 1-inch-thick rectangle. Using a 4-inch round biscuit cutter, cut out 8 rounds and transfer them to prepared baking sheet. Brush with beaten egg and transfer the biscuits to the oven. Bake until golden-brown and cooked through, 12 to 14 minutes.

Transfer the biscuits to a rack and let cool for at least 5 minutes.

To prepare honey butter: In a small bowl, stir together the softened butter, honey, and salt using a fork. Set aside.

To serve: Transfer biscuits to a large warmed platter and serve immediately with honey butter.

Buttermilk Biscuits with Honey Butter Recipe | Sur La Table

By Tested and perfected in the Sur la Table kitchen
Serves
Makes 8 4" biscuits
Ingredients
  • Biscuits:
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon granulated sugar
  • 1 stick (4 ounces) unsalted butter, frozen
  • 1 cup cold buttermilk
  • 1 large egg, beaten
  • Honey butter:
  • 1 stick (4 ounces) unsalted butter, softened
  • 1/4 cup honey
  • 1/4 teaspoon sea salt
Procedure
Preheat oven to 400°F. Line a rimmed quarter-baking sheet with parchment paper or a silicone mat.

To prepare biscuits: To a large bowl, add the flour, baking powder, and salt; whisk to combine. Using the largest holes on a cheese grater, grate the frozen butter into the flour and mix with a fork to coat the butter with the flour. Make a well in the center and add the buttermilk; use the fork to mix just until the mixture forms large clumps and starts to come together. Turn the biscuit dough onto a lightly floured surface and roll into a 1-inch-thick rectangle. Using a 4-inch round biscuit cutter, cut out 8 rounds and transfer them to prepared baking sheet. Brush with beaten egg and transfer the biscuits to the oven. Bake until golden-brown and cooked through, 12 to 14 minutes.

Transfer the biscuits to a rack and let cool for at least 5 minutes.

To prepare honey butter: In a small bowl, stir together the softened butter, honey, and salt using a fork. Set aside.

To serve: Transfer biscuits to a large warmed platter and serve immediately with honey butter.