Buttermilk Biscuits with Honey Butter
By Tested and perfected in the Sur la Table kitchen
Buttermilk Biscuits with Honey Butter
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 8 4" biscuits
Biscuits:
Honey butter:
- 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
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.
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.