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Recipe: Buttermilk & Bourbon’s Honey-glazed biscuits

Buttermilk & Bourbon’s Honey-glazed biscuits
Buttermilk & Bourbon’s Honey-glazed biscuitswww.KenGoodmanPhotography.com

Makes 12 large biscuits

1cup unsalted butter, melted
5cups self-rising flour, plus extra for shaping
1cup chilled unsalted butter, cut into ¼-inch pieces
1cup unsalted butter, cut into ½-inch pieces
3cups full-fat ice-cold buttermilk
Honey for serving
Large flaked sea salt for

1. Preheat oven to 375 degrees. Using a 10-inch-by-12-inch baking pan that is 2 inches deep, add the melted butter and evenly distribute. Set aside.

2. Sift flour into a mixing bowl, then add the ¼-inch butter cubes and using your fingers, snap the butter into the flour until the mixture is humbly. Add the ½-inch butter cubes and snap until nothing bigger than a bean remains. Do not take more than 5 minutes or the butter will start to melt. Add the cold buttermilk and mix gently until the dough just barely forms, then turn the mixture onto a floured surface and pat and shape the dough into a ¾-inch-thick sheet. (Do not overmix.)


3. Using a flour-dusted 3-inch ring mold, cut the biscuits and place in the baking pan. Bake for 30 to 40 minutes, depending on how brown you like the top to be. When done, brush with warm honey and sprinkle with sea salt. Serve warm with your favorite condiment (such as
pimento cheese or cinnamon butter). From “Buttermilk & Bourbon:
New Orleans Recipes With a Modern Flair”