I had the most exciting weekend thanks to Gone Girl. Have you guys seen that movie?? Holy honey biscuits, after watching Gone Girl, I just realized I haven’t seen a good movie in a really really longgggg time… It is THAT good! I’m totally out of touch with pop culture etc., I didn’t even know it was based on a book until I saw the credit at the bottom of the screen. Gillian Flynn just went on my list of authors to google and to obsess over. Thank you!
So that summarizes my weekend. Now back to the main topic of this post, honey buttermilk biscuits. The first time I had honey biscuits was from one of those Pillsbury’s biscuit tubes thingy many many years ago. I think it was honey grand biscuits or something like that. And I know you can’t buy it just anywhere, because I looked and looked and I haven’t seen it since that one time. Hence, honey biscuits went on my to-make list, for-like-ever, until now.
I waited because I needed to learn how to make biscuit first, duh! So after the success of these buttermilk biscuits, I adapted the same recipe to make these honey buttermilk biscuits! Yum! And yes, they were super yummy! Sweet, tender and golden brown! You don’t even need butter with these beauties. You can eat them for breakfast, snack, lunch, dinner or dessert (maybe with ice cream??). And they smell oh so good baking in the oven. This recipe makes 6 very large biscuits, but you can easily adjust the size of the biscuits to your liking. They would make a wonderful addition to your Thanksgiving menu. 😉
- 2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 3 oz unsalted butter (6 tablespoons) – cold & cubed
- 3/4 cup buttermilk – cold
- 1/4 cup honey
- Extra buttermilk for brushing
- Turbinado sugar for sprinkling
- Preheat the oven to 425°F.
- Add flour, salt, baking soda and baking powder into a large mixing bowl, whisk to combine.
- Cube the cold butter and add to the flour mixture, toss to coat all the butter pieces with flour and cut with a pastry blender or a fork until butter is about pea size and mixture resembles coarse crumbs. Or you could use your fingers and rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
- Make a well in the middle of the flour mixture and pour in the buttermilk and honey. Fold the flour into the milk using a spatula until a dough form. The dough should be wet and sticky, this will yield moist biscuits.
- Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 4 times. Shape into a rectangle.
- Roll the dough out to 1/2” – 3/4” thick, try to keep the rectangular shape, it should be about 6”x8”, but it doesn’t have to be perfect.
- Cut the dough into 6 pieces with a floured serrated knife. You could use a round biscuit cutter to cut out the biscuits, but you’ll need to reroll the scrap.
- Place biscuits on a baking sheet (lined or unlined if it’s very non-stick) so that they are about 1/2" apart.
- Brush the top of biscuits with extra buttermilk, sprinkle liberally with turbinado.
- Bake for 18 - 20 minutes until the top is golden brown.
- Transfer biscuits to a large bowl and wrap in a towel until ready to serve.