Salted Honey Butter Biscuits (Print Version)
# Ingredients:
→ Biscuit Dough
01 -
320 millilitres cold buttermilk
02 -
15 grams baking powder
03 -
170 grams cold salted butter
04 -
7 grams fine salt
05 -
420 grams all-purpose flour
06 -
1 egg
07 -
15 millilitres whole milk or water (for brushing dough)
08 -
53 grams granulated sugar
→ Topping: Honey Butter
09 -
Flaky sea salt for sprinkling
10 -
57 grams salted butter, melted
11 -
45 millilitres honey
→ Simple Buttermilk Swap (optional)
12 -
320 millilitres any milk you like
13 -
15 millilitres apple cider vinegar or lemon juice
# Instructions:
01 -
Crank your oven up to 190°C and grab a baking tray. Line it with baking paper, then just set it aside for a minute.
02 -
Grab your biggest bowl and toss in the flour, sugar, salt, and baking powder. Whisk that all around so it's completely mixed.
03 -
Take your cold butter and grate it right into your bowl. Give it a little stir with a wooden spoon until those buttery bits are everywhere.
04 -
Make a little hole in the middle of your mix and pour in about half the buttermilk. Stir until it looks messy. Add the rest slowly till you see a rough, crumbly dough coming together.
05 -
Dump your dough on a floured counter and gently knead it a few times with your hands. Flip and fold the dough about 4–6 times, pressing and turning every now and then to help build up layers. Use your rolling pin if you want.
06 -
Roll out the dough to roughly 4 cm thick. Cut it into 8 even pieces with a sharp knife or biscuit cutter.
07 -
Pop your biscuits onto the lined tray. Mix the egg with a bit of milk or water and give the tops a good brush with this wash.
08 -
Slide your tray into the oven and let them cook for 35–40 minutes. Spin the tray around halfway through. They're ready when they stand tall and have a deep golden shell.
09 -
While they're baking, combine melted butter with honey in a small bowl and whisk till smooth and blended.
10 -
As soon as you pull the biscuits out, brush the tops with the honey butter. Throw on some flaky salt and enjoy them warm.
# Notes:
01 -
Use the biggest holes on your grater for getting butter into the dough for extra flakiness.
02 -
Handle your dough quickly so the butter stays cold. That's the secret for flaky layers.
03 -
No buttermilk? Just stir vinegar or lemon juice into your milk and give it a few minutes before using.