Mom Honey Biscuits

 

Mom Honey Biscuits this Saturday morning  

• 2 c flour
• ▢½ c unsalted butter (one stick)
• ▢¾ c whole milk
• ▢3 T honey
• ▢1 T baking powder
• ▢1 teaspoon sea salt
• Preheat oven to 425°F. Before starting, freeze your butter for at least 20 minutes for best results. Also make sure your milk is ice cold. 
• In a medium bowl, whisk together flour, sea salt and baking powder. Using a box grater, grate the butter and add into the bowl with the flour. If you don't have a grater, you can use a pastry cutter. Gently stir the butter into the dry ingredients trying not to overwork it or break it down.
• In a large measuring cup or small bowl, whisk together the milk and honey. Pour the milk into the flour and butter mixture and gently stir to combine. This will still be sort of chunky and in piece. On a flour covered surface, pull the dough together as one. If it seems a bit sticky, just dust with some extra flour. Very gently, press the dough out and fold it over. Press out once again, turn 90 degrees, and fold it again. Do this step 4-5 times. Press the dough out gently to about 1 inch in height. Using a biscuit cutter (or another round object that will cut into the dough), make close cuts into the dough and place the biscuits on a parchment lined baking sheet. Gently pull the excess dough together and press it out once again. Cut the remaining biscuits. 

  • Bake for about 12 minutes or until a very light golden brown on top. Enjoy warm with an extra drizzle of honey, butter or however else you prefer your biscuits! I typically get about 6-8 biscuits out of this recipe, depending on what I use to cut the biscuits.