Buttermilk and Honey Biscuits

How good is a hot fluffy biscuit? Ok- pretty amazing. But then slather some butter on it and then top that with a generous amount of raspberry jam. I am pretty much drooling just talking about this.

Buttermilk and Honey Biscuits

I have had a bit of a biscuit fixation this year, but noticed that I was really leaning towards the savory the last few times I made them.

Buttermilk and Honey Biscuits

And I think I have been missing out. Because these biscuits made with buttermilk and honey are dreamy. I feel like there should be a big hot batch on the table every Saturday morning for the rest of my life.

Buttermilk and Honey Biscuits

I am making these for Pia for breakfast tomorrow because they are her favorite, and I am grappling with mom guilt as I get ready to leave for a week. Jeez, is there anything worse than mom guilt? Blech.

Buttermilk and Honey Biscuits

My little ones will be well looked after by wonderful grandparents, but still, you know?

And I will be happily making my way through book signings in New York, DC/Arlington and Boston. I can’t wait! Please, please come see me. I have to confess that I have nightmares (only I am awake) that I will just be sitting there by myself and no one will come. Ak! PLEASE come see me!!

BY THE WAY!
TOMORROW I WILL BE SIGNING AT STUHLBERGS (ON QUEEN ANNE) from 10:30-12:30

Buttermilk and Honey Biscuits

Ok. Enjoy these biscuits.

To make them, this is what you do:

Preheat the oven to 400 degrees, and prepare a sheet pan with a silpat or piece of parchment.
In a small bowl beat the buttermilk, honey and egg together with a fork. In a medium bowl, combine all of the dry ingredients, and then cut in the butter and shortening with a pastry cutter or two forks. When the flour and fat creates a coarse, crumb like texture add the buttermilk, honey–egg mixture. Stir until the flour is just moist. Turn the dough out onto a well floured surface, and gently knead the dough until it is soft and somewhat smooth, about 15 times and form into a disc.

Buttermilk and Honey Biscuits

Roll out the dough until it is about 1″ thick. Cut the biscuits with a round cutter or juice glass and place on the baking sheet. Rub the milk over the top of the biscuits.

Buttermilk and Honey Biscuits

Bake the biscuits for 8-10 minutes or until just golden. Serve hot.

Buttermilk and Honey Biscuits

Recipe: Buttermilk and Honey Biscuits

Ingredients

  • -1/4 cup shortening
  • -1/4 cup cold butter
  • -2/3 cup buttermilk
  • -2 Tablespoons honey
  • -1 egg
  • -2 cups AP flour
  • -4 teaspoons baking powder
  • -1 teaspoon salt
  • -1 tablespoon milk

Instructions

  1. 1) Preheat the oven to 400 degrees, and prepare a small sheet pan by lightly spraying it with non-stick baking spray.
  2. 2) In a small bowl beat the buttermilk, honey and egg together with a fork.
  3. 3) In a medium bowl, combine all of the dry ingredients, and then cut in the butter and shortening with a pastry cutter or two forks.
  4. 4) When the flour and fat creates a coarse, crumb like texture add the buttermilk, honey–egg mixture. Stir until the flour is just moist.
  5. 5) Turn the dough out onto a well floured surface, and gently knead the dough until it is soft and somewhat smooth, about 15 times.
  6. 6) Roll out the dough until it is about 1″ thick. Cut the biscuits with a round cutter or juice glass and place on the baking sheet.Rub the milk over the top of the biscuits.
  7. 7) Bake the biscuits for 8-10 minutes or until just golden. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

 

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Categorized: Baked Goods, Breakfast
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Buttermilk and Honey Biscuits

How good is a hot fluffy biscuit? Ok- pretty amazing. But then slather some butter on it and then top that with a generous amount of raspberry jam. I am pretty much drooling just talking about this.

Buttermilk and Honey Biscuits

I have had a bit of a biscuit fixation this year, but noticed that I was really leaning towards the savory the last few times I made them.

Buttermilk and Honey Biscuits

And I think I have been missing out. Because these biscuits made with buttermilk and honey are dreamy. I feel like there should be a big hot batch on the table every Saturday morning for the rest of my life.

Buttermilk and Honey Biscuits

I am making these for Pia for breakfast tomorrow because they are her favorite, and I am grappling with mom guilt as I get ready to leave for a week. Jeez, is there anything worse than mom guilt? Blech.

Buttermilk and Honey Biscuits

My little ones will be well looked after by wonderful grandparents, but still, you know?

And I will be happily making my way through book signings in New York, DC/Arlington and Boston. I can’t wait! Please, please come see me. I have to confess that I have nightmares (only I am awake) that I will just be sitting there by myself and no one will come. Ak! PLEASE come see me!!

BY THE WAY!
TOMORROW I WILL BE SIGNING AT STUHLBERGS (ON QUEEN ANNE) from 10:30-12:30

Buttermilk and Honey Biscuits

Ok. Enjoy these biscuits.

To make them, this is what you do:

Preheat the oven to 400 degrees, and prepare a sheet pan with a silpat or piece of parchment.
In a small bowl beat the buttermilk, honey and egg together with a fork. In a medium bowl, combine all of the dry ingredients, and then cut in the butter and shortening with a pastry cutter or two forks. When the flour and fat creates a coarse, crumb like texture add the buttermilk, honey–egg mixture. Stir until the flour is just moist. Turn the dough out onto a well floured surface, and gently knead the dough until it is soft and somewhat smooth, about 15 times and form into a disc.

Buttermilk and Honey Biscuits

Roll out the dough until it is about 1″ thick. Cut the biscuits with a round cutter or juice glass and place on the baking sheet. Rub the milk over the top of the biscuits.

Buttermilk and Honey Biscuits

Bake the biscuits for 8-10 minutes or until just golden. Serve hot.

Buttermilk and Honey Biscuits

Recipe: Buttermilk and Honey Biscuits

Ingredients

  • -1/4 cup shortening
  • -1/4 cup cold butter
  • -2/3 cup buttermilk
  • -2 Tablespoons honey
  • -1 egg
  • -2 cups AP flour
  • -4 teaspoons baking powder
  • -1 teaspoon salt
  • -1 tablespoon milk

Instructions

  1. 1) Preheat the oven to 400 degrees, and prepare a small sheet pan by lightly spraying it with non-stick baking spray.
  2. 2) In a small bowl beat the buttermilk, honey and egg together with a fork.
  3. 3) In a medium bowl, combine all of the dry ingredients, and then cut in the butter and shortening with a pastry cutter or two forks.
  4. 4) When the flour and fat creates a coarse, crumb like texture add the buttermilk, honey–egg mixture. Stir until the flour is just moist.
  5. 5) Turn the dough out onto a well floured surface, and gently knead the dough until it is soft and somewhat smooth, about 15 times.
  6. 6) Roll out the dough until it is about 1″ thick. Cut the biscuits with a round cutter or juice glass and place on the baking sheet.Rub the milk over the top of the biscuits.
  7. 7) Bake the biscuits for 8-10 minutes or until just golden. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

 

Recipe by Heather Christo (http://heatherchristo.com)