Big news you guys, Once Upon a Time season 3 is on Netflix, finally!! I’ve been waiting for a very very long time! And other news, I made buttermilk biscuits, a lot of it. We were eating biscuits for weeks. And I made Lucille’s BBQ copycat apple butter, because biscuits and gravy just doesn’t quite do it for me. There is no doubt I have sweet teeth!
I LOVE Lucille’s biscuits and butter, I’d go there just for the biscuits (the BBQ is not quite the main attraction for me, I know I’m weird…) and that butter, oh boy, I would put it on everything if I could… mmm… If you’ve never had Lucille’s BBQ apple butter, you have gotta try this. It’s not APPLE butter, it’s BUTTER, sweet butter with a hint of apple. SOOOO delicious! It adds a little something extra to them biscuits.
These biscuits are fluffy and moist, they’re good for breakfast with butter and jam, or with bacon and egg if you like yours on the savory side. They’re good for lunch, for dinner, even for a snack if you make them small enough that you can just pop them in your mouth. I made these in two different sizes using a 3” round biscuit cutter and a 2” round biscuit cutter. This recipe will yield half a dozen 3” biscuits and about a dozen 2” biscuits (snack size!! oh yeah!!).
If you like your biscuits on the sweeter side, you could even increase the amount of sugar and sprinkle MORE sugar on top before baking. Next time, I think I will try honey biscuits for the sweet variety.
Buttermilk Biscuits and Honey Apple Butter
For the biscuits:
- 2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1.5 oz unsalted butter (3 tablespoons – cold & cubed)
- 1.5 oz shortening (3 tablespoons – cold & cubed)
- 1 cup buttermilk – cold
- Extra buttermilk for brushing
- Regular sugar or turbinado sugar for sprinkling (optional)
For the butter:
- 4 oz unsalted butter (1 stick – room temperature)
- 2 tablespoon apple butter
- 1 teaspoon honey
- Preheat the oven to 450°F.
- To make the biscuits, measure the flour, salt, sugar, baking soda and baking powder into a large mixing bowl.
- Add butter and shortening to the flour mixture and rub it into the flour with your fingers until all the pieces are about pea size, working quickly as not to melt the fat.
- Make a well in the middle of the flour mixture and pour in the buttermilk. Fold the flour into the milk using a spatula until a dough form. The dough should be slightly wet, this will yield moist biscuits.
- Turn the dough out onto a well-floured board, pat into a disk, fold the dough in half and pat out into a disk again, repeat 4 times more, work with the heel of your hands.
- Then pat the dough out to about 1” thick. Cut with a 3” round biscuit cutter, gather the scraps and continue cutting, or just cut with a knife to avoid having to form the dough the second time. This will form 6 biscuits.
- Place biscuits on a baking sheet so that they are about 1/4" apart on all sides so they can support each other when they rise in the oven.
- Brush the top of biscuits with buttermilk, sprinkle with turbinado sugar for a little more sweetness or skip for savory biscuits.
- Bake for 15 minutes until the top is golden brown.
- Transfer biscuits to a large bowl and wrap in a towel until ready to serve.
- To make the honey apple butter, use soften room temperature butter but not melted, cream the butter until fluffy. Then add apple butter and honey, mix thoroughly. Transfer to a jar and store in the fridge.
- Calories are for the larger size biscuits without the extra butter.
- A 2” biscuit cutter will make a dozen biscuits. Reduce baking time to about 12 minutes.