If you checked out my Red Lentil Pumpkin Soup recipe, you may have noticed adorable little biscuits holding its hand. Now these are no ordinary biscuits. These little guys have layers upon layers of biscuity goodness.
Really, it’s everything what you could even want out of a biscuit recipe. The touch of sweetness from the honey is perfect combined with the buttery layers. They sit wonderfully next to a hearty soup and make an even better fried egg sandwich.
Or completely alone—ok, ok maybe with a drizzle of honey.
Flaky Buttermilk Biscuits
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup buttermilk
3 tablespoons honey
Combine the flour, baking powder and salt in a large bowl. Cut in the butter with a pastry blender. Chill 10 minutes
Whisk together the buttermilk and honey in a small bowl. Add the buttermilk mixture to the flour mixture and stir until just moist.
Turn the dough out onto a lightly floured surface and knead lightly 4 times. Roll dough into a 9 x 5-inch rectangle and dust with flour. Fold dough crosswise into thirds—like you are folding a piece of paper to fit into an envelope. Roll out dough again and fold once more.
Cut dough with a 1 3/4-inch biscuit cutter and place on a Silpat. Bake at 400°F for 12 minutes. Serve warm.
Recipe: Cooking Light