December 23, 2014

EAT: buttermilk biscuits with salted honey butter

Get 'em while they're HOT!  I love biscuits.  Actually, I love just about any delicious carb out there but biscuits are definitely near the top of that list.  Such a comfort food and perfect for a winter breakfast with coffee.  I prefer mine with butter and honey, so for the batch I made I also whipped up some salted honey butter to slather on.  Make sure you eat them while hot - or if warming up, warm up until hot.  Enjoy!

Recipe (adapted from Something Swanky)


- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1 tbsp sugar
- 1 1/2 tsp baking powder
- 3/4 cup buttermilk
- 1 egg, beaten
- 1/8 cup shortening
- 1/4 cup cold water
- 1 stick cold or frozen butter, cubed

For the salted honey butter:
- 3/4 cup butter, room temperature
- 1/4 cup honey
- Sea salt to taste


- Preheat oven to 425 degrees.  Line a baking sheet using parchment paper or a nonstick baking mat.

- In a large bowl, mix together the flour, salt, sugar and baking powder.  

- Create a well in the middle of the bowl and add the buttermilk, egg, shortening and 2 tbsp of the cold water into the well.  Use a wooden spoon to start mixing and "cutting" to form a dough.  Make sure to not over mix.

- Add the cubes of butter and use your hands to knead the butter into the dough (no more than 7-8 times).   Some of the butter will help moisten the dough, but you'll want most of it to remain in small chunks throughout the dough (this will make the biscuits fluffy).

- Turn the dough out onto a non-stick surface.  You can use cooking spray if you need to but avoid using flour as that will dry out the biscuits.  Press into a 1 1/2 inch thick layer, making it as level as you can.

- Use a round cutter to cut the biscuits out.  Use only an up and down motion and do not twist the cutter in the dough as that seals off the edges and make it harder for the biscuit to rise.  Place each biscuit on the cookie sheet with the edges touching each other.

- Sprinkle salt over the top of the biscuits.  Bake for 12-15 minutes, until the outer edges start turning golden brown.  Serve piping hot if possible.  Leftovers can be stored at room temperature for up to 2 days.

- For the salted honey butter, simply mix the butter and honey until smooth.  Salt to taste.  Store covered in the fridge.

 xoxo, NB


  1. Yummy. This is definitely unique , i believe it is really crispy and salty in taste. I want to eat these biscuits, i will try this at home someday:)

  2. Thank you for this wonderful receipt. I think it could be used for family breakfast. Now we have some weekend days after New Year and I'm writing rating of . I have a little time and I need to spend a little time for cooking. These buttermilk biscuits with salted honey butter are perfect for me this time.