Floral SeparatorButtermilk Biscuits Recipe

Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture, then use a pastry blender or fork to incorporate it until the mixture resembles coarse meal.

Stir honey into buttermilk until well blended.

Add the buttermilk mixture to the flour mixture and stir just until moist. Turn the dough out onto a lightly floured surface and gently form it into a ball.

Fold the dough into thirds (as if folding a piece of paper to fit into an envelope). Gently re-roll the dough into a rectangle, 1/2 inch thick.

Cut the dough with a biscuit or cookie cutter to form 10-12 biscuits. Place them 1 inch apart on a baking sheet lined with parchment paper.

Bake at 400°F (200°C) for 10-12 minutes or until golden and cooked through. Remove from the pan and cool on wire racks.

Store biscuits at room temperature for 1-2 days, or for best results, wrap them in plastic wrap and freeze leftover biscuits in an airtight container for up to 3 months.

Ingredients:

– 2 cups all-purpose flour – 2 1/2 teaspoons baking powder – 1/2 teaspoon salt – 5 tablespoons butter, frozen – 3/4 cup buttermilk – 3 tablespoons honey

Instructions:

1. Preheat oven to 400°F (200°C).

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