The finished buttermilk biscuits are tender and flaky with buttery sweetness.
For breakfast, try these biscuits with honey butter. You may also top it with sausage gravy. Breakfast sandwiches with egg and sausage on biscuits are among of my favorites.
Delicious and simple to whip up, this honey butter is sure to please. Slathered on a warm biscuit, it is very delicious.
Method for preparing Honey Butter Buttermilk Biscuits!
Set oven temperature to 425 degrees. Line a baking sheet with parchment paper or coat it with nonstick cooking spray.
In a big basin, combine the flour, baking soda, sugar, and salt by sifting them.
Toss in some cooled butter cubes. Combine until crumbly, then use your hands or a pastry cutter to break up any lumps.
To make a sticky ball, add the buttermilk and stir until combined.
In a floured surface, flatten the dough ball into a rectangle that is about 1 inch thick.
Reroll it after folding it. Proceed with the same steps four more times.
Reroll the dough to a thickness of about 1 inch. Flour a glass or use a biscuit cutter to make the cuts.
Make sure the biscuits contact when you place them on the baking sheet. Finish baking for 15 minutes, or until top is golden brown.
Melt the butter in a small bowl and stir in the honey until well mixed.
Take the biscuits out of the oven and serve them warm with honey butter.
What you need:
2.5 cups of flour that rises on its own
half a cup of buttermilk
1/2 teaspoon of salt (I omitted this),
1/3 of a stick of frozen butter
Combined melted butter and honey, 2 tablespoons plus 1 tablespoon.
Here are the directions:
When the flour and grated butter are blended with your fingers, it should resemble cornmeal in texture. Next, add the cool buttermilk mixture and stir until well incorporated.
After that, transfer to a clean surface, fold the dough over five times, and use a 2.5-inch cookie cutter to cut it out.
Bake for 18–20 minutes at 375 degrees on a prepared baking pan.
Warm biscuits are best served with a brush of honey butter after baking.
Savor it.