Honey Milk Biscuits
Honey Milk Biscuits
Yield: 8 Biscuits
Prep time: 30 MinCook time: 20 MinInactive time: 3 HourTotal time: 3 H & 50 M
Most of us are familiar with the southern classic, the buttermilk biscuit. It is flakey, buttery, and great with spreads or gravy. It also shockingly, can be made without buttermilk. While most recipes call for it, you can make a comparable biscuit using plain milk and baking powder. In fact, the lack of buttermilk will make baking powder only recipes turn out less acidic, since you lack excess acid from the buttermilk. This recipe does just that with an added generous amount of honey for some light sweetness.
Ingredients
Instructions
- Into a mixing bowl, chop butter into thin slabs and add flour. Using your hands, mix the butter and flour, pinching the butter into small pebbles. The goal is to create pebbles of flour coated cold butter. You won't get a dough, but you will see crumbles of butter in loose flour.
- Measure and pour the salt, honey, and baking powder into the mixing bowl with the flour. Using a spatula, spoon, or your hands, toss the ingredients together to mix them evenly without breaking up the butter into smaller pieces.
- A quarter of a cup at a time, pour in the milk and then mix together with your hands. This works best by pouring into a small hole in the flour and then tossing it together. Once you get to the last 1/4 cup you will see a dough start to form. Work this dough together until all the flour is mixed in. You may see cracks and a small amount of flour on the exterior, this is okay.
- Wrap the dough up and store in the fridge for 30-60 minutes. This ensures the butter firms back up before we roll it out.
- Flour both a flat work surface and smooth cylindrical rolling pin. Place the dough on the work surface and roll to a 1/2-3/4 inch thickness in the shape of a rectangle. Once rolled, fold this dough letter style. This is done by folding 1/3 inwards over the middle 1/3 section then folding the remaining 1/3 over the rest.
- Roll the dough back to a 1/2-3/4 inch thickness then store in the fridge, wrapped, for another 30-60 minutes. Repeat the previous process one more time then finish with one more chill before baking.
- Pre-heat your oven to 425 degrees Fahrenheit. Line a baking sheet with a silicon mat or parchment paper. This will help with clean-up. I highly recommend non-stick for this.
- Remove the dough from the fridge and using the same process before, roll out to a 1/2-3/4 inch thickness in the shape of rectangle. Cut the dough into 8 equal sized squares using a knife or bench scrapper. Arrange on a baking tray evenly.
- Using an egg wash or heavy cream, brush the tops of the biscuits lightly to coat them. This will cause the top of the biscuits to brown. Egg wash will result in a more golden brown while heavy cream or milk will give a darker brown. This is purely personal preference.
- Bake in the oven at 425 degrees Fahrenheit for 15-20 minutes. Remove from the oven when browned to your liking. Look for browning on the center of the biscuit's top. Remove from the oven and let cool for 5-10 minutes.
