* Exported from MasterCook *
Biscuits with Honey Butter, Easy Homemade Buttermilk
Recipe By :Kelly Senyei
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
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FOR THE BISCUITS:
4 cups all-purpose flour
2 Tablespoons baking powder
3 Tablespoons sugar
3/4 teaspoon kosher salt
1 cup unsalted butter -- cold (2 sticks)
1 1/2 cups buttermilk -- cold, plus additional for
brushing biscuits
FOR THE BUTTER:
1/2 cup unsalted butter -- at room temp (1 stick)
1 Tablespoon fresh chives -- chopped
1/4 teaspoon kosher salt
2 1/2 Tablespoons honey
2 Tbsp orange Zest -- from one orange (to 3 Tbsp)
So grab a few pantry staples, skip the refrigerated tubes-o-dough and
bake your way to the best-ever buttermilk biscuits.
PREP: 10 MINUTES
COOK: 15 MINUTES
Line a baking sheet with parchment paper or a Silpat baking mat.
In a large bowl, whisk together the flour, baking powder, salt and sugar.
Using a box grater, grate the cold butter into the flour mixture and
gently use your hands to mix it together, working the butter into the
flour mixture with your fingers.
Stir in the buttermilk, mixing just until combined.
Lightly flour your work surface. Transfer the dough to your work
surface then gently knead it just until it comes together.
Using a rolling pin, roll the dough until it is 1/2" thick. Fold it
in half and then in half again (to form layers) then roll out the
dough again until it is 3/4" thick.
Using a 3" circular cookie cutter, cut the dough into biscuits then
transfer them to the prepared baking sheet. (Scraps can be rerolled
one time; See Notes)
Brush the tops of the biscuits with buttermilk then place the baking
sheet in the freezer for 15 minutes. (See Note)
Preheat the oven to 425F.
Bake the biscuits on the center rack for about 15 minutes or until
they have risen and are golden brown. Remove them from the oven and
allow them to cool slightly before serving with Honey Butter (recipe follows).
MAKE THE BUTTER: Combine all of the ingredients in a small bowl and
stir to combine.
Refrigerate until ready to use.
NOTES: Prior to baking, the biscuits can be wrapped securely in
plastic wrap and frozen for up to three months. There is no need to
thaw them before baking. Simply arrange them on a parchment
paper-lined baking sheet and bake them in a 425F oven for 20 to 25
minutes or until they have risen and are golden brown.
When cutting out the biscuits with a cookie cutter, simply press the
cookie cutter down into the dough to form the biscuits. Do not twist
it. Twisting the cookie cutter seals the edges of each biscuit and
prevents them from properly rising while baking.
Review: My husband made these this morning and they are perfection!
They're buttery and flaky; I told my husband he should make them
every week for us!
Review: Love these. So good even from frozen.
S(Internet address):
https://www.justataste.com/easy-homemade-buttermilk-biscuits-honey-butter-recipe/
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Per Serving (excluding unknown items): 593 Calories; 36g Fat (53.4%
calories from fat); 8g Protein; 61g Carbohydrate; 2g Dietary Fiber;
95mg Cholesterol; 655mg Sodium. Exchanges: 3 Grain(Starch); 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 7 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 0423