Buttermilk Biscuits with Honey Butter
By Simple Comforts: Reprinted with permission of Andrews McMeel Publishing
Buttermilk Biscuits with Honey Butter
By Simple Comforts: Reprinted with permission of Andrews McMeel Publishing
Yield/Serves:
Makes 8 biscuits
- For biscuits:
- 2 cups unbleached all-purpose flour
- ½ teaspoons baking soda
- 1¼ tablespoon baking powder
- ¼ teaspoon kosher salt
- ½ cup cold unsalted butter, cut into ½ inch cubes
- ¾ cup buttermilk
- 1 large egg, beaten
- For the honey butter:
- ½ cup unsalted butter, softened
- ¼ cup honey
- ¼ teaspoon kosher salt
It should take no time to whip up a bunch of these fluffy, tender biscuits which are great with chicken but could also be served for breakfast, lunch or supper.
Preheat oven to 425°F and position rack in the center. Line a rimmed baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk to combine the flour, baking soda, baking powder and salt. Scatter the butter over the top and mix with a fork to coat the pieces. Using a pastry blender or two butter knives, cut the butter into the dry ingredients. Continue cutting until the butter is pea-size and the dough resembles coarse meal. Make a well in the center, add the buttermilk and mix with a fork until the mixture forms large clumps and starts to come together.
Transfer the dough to a floured counter and gently knead just until the mixture holds together. Pat the dough into a 7-inch round about 1-inch thick. Using a round, 2-inch cutter or water glass, cut biscuits and transfer to the prepared sheet, spacing about 2 inches apart. Repeat until all the dough is used. Brush the tops with a thin coating of the beaten egg.
Transfer the biscuits to the preheated oven and bake until golden-brown and cooked through, about 12 to 14 minutes. Transfer the biscuits to a rack and let cool for at least 5 minutes. Serve warm or at room temperature.
For the 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.
Preheat oven to 425°F and position rack in the center. Line a rimmed baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk to combine the flour, baking soda, baking powder and salt. Scatter the butter over the top and mix with a fork to coat the pieces. Using a pastry blender or two butter knives, cut the butter into the dry ingredients. Continue cutting until the butter is pea-size and the dough resembles coarse meal. Make a well in the center, add the buttermilk and mix with a fork until the mixture forms large clumps and starts to come together.
Transfer the dough to a floured counter and gently knead just until the mixture holds together. Pat the dough into a 7-inch round about 1-inch thick. Using a round, 2-inch cutter or water glass, cut biscuits and transfer to the prepared sheet, spacing about 2 inches apart. Repeat until all the dough is used. Brush the tops with a thin coating of the beaten egg.
Transfer the biscuits to the preheated oven and bake until golden-brown and cooked through, about 12 to 14 minutes. Transfer the biscuits to a rack and let cool for at least 5 minutes. Serve warm or at room temperature.
For the 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.