I hope everyone is having a wonderful spring, and Happy May! I had to step away for a few weeks, and am looking forward to catching up!
What’s not to love about homemade biscuits? They are one of my favorite indulgences, and I am always coming up with new varieties, including blueberry, cinnamon, feta and spinach cheese, and cheesy beer biscuits. The possibilities are endless. But, back to the reason for this post….buttermilk biscuits. I first shared these 2 years ago, and just had to share them again. 😀 They are the perfect flaky, salty, and buttery accompaniment to any breakfast food. We love them with honey butter, honey, nut butters, and molasses…yes, molasses! When my husband’s grandmother was little, her mother would poke a hole inside the biscuit and pour molasses into it. It was the perfect way to play and have dessert at the same time. I used to love hearing her tell this story, and the taste even more. There are different types of molasses, resulting from the boiling process of sugar cane, so pick your favorite! I like blackstrap molasses, because it is very high in potassium, iron, and calcium. It is very unique to have a sweetener containing actual nutrition. The taste is very intense though. You can also try them with homemade honey butter (see below), which is super easy to make.
I hope you enjoy these biscuits as much as we do. They are not difficult to make, and can be made from start to finish in around 40 minutes.
½ stick cold unsalted butter (¼ cup) and 1 Tbsp for brushing on biscuits
1 cup buttermilk or milk (2% milk fat or higher)
oil for greasing pan
Preheat the oven to 450 degrees. Lightly grease a pan and set aside.
Sift the flour and baking powder together, and then add the sugar and salt, and whisk together well.
Cut the butter into small cubes and add to the flour. Now you will need to 'cut' the butter into the flour. I use a pastry blender and manually perform this step, until the butter is well incorporated into the flour, and only little pieces are seen within the flour mixture.
Once this is complete, add the milk.
It is important not to over mix, just give it a quick couple of stirs until the milk is incorporated. Drop the dough onto a well floured surface. Sprinkle flour on top to ensure that all wet and sticky areas are covered.
Lightly and consistently flatten the dough, being mindful of any sticky areas. Flatten to your desired thickness (approx 3/4 in.). Cut your biscuits and place on the pan and in the oven. Set the timer for 12 minutes and then melt the remaining butter. When they are about 5 minutes away from being done, remove the biscuits from the oven and pause the timer. Quickly and lightly brush the biscuits with the melted butter. Place back in the oven for the remaining 5 minutes. At this point, they should be done and lightly browned on top and bottom.
Homemade Honey Butter
Making homemade honey butter is super easy. Add 2 cups heavy cream to a food processor, and let it run until the liquid begins to separate from the butter (about 10 minutes). Drain the liquid and squeeze the butter (but save the liquid, which is buttermilk (This is not the same as the buttermilk you find at the store, as it will not be as acidic. However, it works well in pancakes and biscuits.)).
Mix the butter and 2 Tbsp honey, using a spatula or hand mixer (add more if you want it sweeter). Wrap it in wax or parchment paper and store in the fridge for several days (or freezer for longer storage).
#1 Make the biscuit dry ingredients ahead of time. Anytime I am having guests, I will make this several days ahead.
#2 Make the biscuit dough ahead of time and freeze. They should hold up in the freezer for a couple of months, if packaged well. Take out, defrost, and bake! You can also bake and then freeze. Simply take out and let defrost, and then heat through.