I love biscuits. I’m not from the South but I still just love biscuits…is that allowed! :) Mom used to whip them up now and then to go with dinner and I would slather them with butter and jam… aahh, yum! This time I wanted to try a new recipe with buttermilk – hoping to find one that was flaky and buttery and delicious. Well I’ll tell ya, this one I found on All Recipes is THE winner. It is fantastic!! I think I had about 4 straight out of the oven (I choose not to think about fat grams at times like that). The bit of honey in the ingredients gives them just a hint of sweetness. They are incredibly flaky due to the way you fold the dough over on itself several times – genius! I also think they turned out so well for me this time because I broke my pastry blender so I had to cut the butter into the flour with two knives. I was so bugged with the tediousness of it that I thought I quit a little early since the butter seemed to be in kind of big chunks! Obviously it was just right and to be honest I think I usually cut it in way too much… ok I admit it, I definitely do! I remember Mom telling me often “oh honey, that’s a little too much but it’s ok – I’m sure it will still be delicious”!! :) So learn from my mistakes and don’t cut the butter in too much. Also minimize how much you handle the dough, otherwise you’ll end up with tough biscuits!
2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.