No surprise, Christmas flew by in the blink of an eye. It was so nice to take a few days off from work and spend time at my parents’ place. I single-handedly completed a 1,000-piece puzzle, watched a mediocre movie with my dad, played with my 2-year old nephew … and, of course, gorged on a lot of good food.
My brother and sister-in-law brought over two massive pizzas from Mountain Mike’s on Christmas Eve. The next night, we feasted on Rachael Ray’s kiss-of-lemon roast turkey, one-pan mushroom cornbread stuffing, mashed potatoes and gravy, sweet potatoes, and sautéed spinach. And the morning after that, my mom made a big pot of turkey jook to have for lunch.
As if that wasn’t enough, I whipped up these honey buttermilk biscuits when I got back home. Whether eaten as is or slathered with jam, they’re sure to be a hit. I mean, just look at the layers … who could resist?
Serve honey buttermilk biscuits for breakfast, brunch or afternoon tea, preferably with your favorite hot beverage. Or pair them with fried chicken for a quick and comforting meal.
Recipe adapted from Wild Wild Whisk.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 6 tablespoons unsalted butter, cold, cut into small pieces
- ¾ cup buttermilk (see notes)
- ¼ cup honey
- buttermilk
- 1 tablespoon Demerara sugar
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, baking soda and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal.
- In a separate bowl, combine the buttermilk and honey; mix well. Add the wet mixture to the dry mixture and stir until just combined.
- Turn out dough onto a lightly floured work surface and pat into a 1"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a 1"-thick rectangle. Repeat the process 3 more times, flouring your work surface as necessary to prevent sticking.
- Fold the dough into thirds, like a business letter, and pat into a 1"-thick rectangle. Repeat the process 1 more time, flouring your work surface as necessary to prevent sticking.
- Using a sharp knife or bench scraper, cut the dough into 6 smaller rectangles and transfer to the prepared baking sheet. Freeze biscuits for 15 minutes.
- Remove biscuits from the freezer and brush tops with buttermilk. Sprinkle with Demerara sugar.
- Bake for 15-18 minutes or until golden brown. Serve warm or at room temperature.
