Hot Honey Glazed Biscuits
Cold butter worked in until it is still in pea-sized pieces, a fold or two for layers, and that is the whole technique. Sides touching for soft edges, apart for crisp. Melted butter on the warm tops, then Mike's Hot Honey.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- Mike's Hot Honey (for drizzling)
- Melted butter (for brushing)
Featuring
Directions
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Preheat the oven to 425°F and line a baking sheet with parchment paper. Whisk together the flour, baking powder, and salt.
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Work the cold cubed butter into the flour mixture with a pastry cutter or your fingers until it resembles coarse crumbs with small pea-sized pieces of butter remaining.
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Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
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Turn the dough onto a lightly floured surface and pat into a 1" thick rectangle. Fold once or twice to create layers, then cut into rounds with a biscuit cutter.
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Place the biscuits on the baking sheet, sides touching for soft edges or spaced apart for crispier edges, and bake 15-18 minutes until golden brown.
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Brush the warm tops with melted butter, then finish with a drizzle of Mike's Hot Honey and serve immediately.
