Recently a great woman passed away. She was a kind, loving, and inspirational person. And boy could she cook. She was my husband’s grandmother and we all loved her very much. I have memories of going to her house many times and having the most incredible and memorable meals. One of my favorite things she would make were her homemade biscuits, and not just for breakfast. They would grace the lunchtime meal table and were the perfect accompaniment. They were flaky, delicate, and delicious! She will be greatly missed, as will her amazing cooking. In honor of her memory, I am posting my own homemade biscuit recipe with homemade honey butter. I think of her growing up on a farm and eating freshly churned butter and biscuits with fresh buttermilk and real ingredients. Although my recipe is modernized a bit, it is meant to pay homage to the way she grew up and the culinary legacy she left behind.
We love you Grandma and although we will miss you greatly, your memory lives on through all and everyone you touched in your life.
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
2 cups heavy cream
2 to 3 Tbsp. honey
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 3 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 3 minutes. At this point, they should be done and lightly browned on top and bottom.
Add the 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 remaining liquid, which is buttermilk*). Mix the butter and 2 tbsp honey, using a spatula or hand mixer (add more if you want it sweeter). That is it! Wrap it in wax or parchment paper and store in the fridge for several days (or freezer for longer storage). You can make this while the biscuits are baking or ahead of time.
-* 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, and doesn’t contain the additives you will find in store bought varieties.
#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.