Biscuits
Yield: 12 -14 biscuits
Ingredients:
3 cups Henry Wood and Company bread flour
1 ½ tablespoons baking powder
1 teaspoon baking soda
3 teaspoonschilled chilled honey
1 1/2 teaspoons salt
3/4 cup frozen unsalted butter
1 cup + 3 tablespoons chilled buttermilk
¼ cup melted unsalted butter
¼ cup heavy cream
Toppings:
Warm honey
Melted butter
Jam
Marmelade
Gravy
Directions:
Sift flour, baking powder, baking soda, and salt into a large bowl.
Whisk sifted mixture to be certain all ingredients are evenly distributed.
Grate frozen butter into the bowl of flour.
Whisk butter into flour.
Whisk honey and buttermilk together until honey dissolves in the buttermilk.
Make a well in the center of the flour and add chilled buttermilk and honey.
Stir with a fork 10 times or until dough forms a rough ball.
Chill dough for 10 minutes.
Preheat oven to 400° F.
Turn the dough out onto a lightly floured board.
Cook’s Note: Handle the dough as little and as gently as possible. Do not roll out the dough as it will flatten the necessary layering of the dough and toughen the final product.
Gently knead the dough 4 times, turning over each time.
Pat, do not roll, dough out until 1/2″ thick
Fold the dough over itself 10 times by dividing the dough in the middle and folding one
half over the other. The dough will roughly form a ball by the end of the folding
process.
Gently pat the dough outward to form a roughly 1” thick circle.
Flour the inside and rim of a 2” round biscuit cutter, tin can with both ends removed,
or glass tumbler.
Cut biscuits.
Place on ungreased plate(s) as a single layer.
Gently reform any remaining dough into a 1” thick circle and continue cutting until
dough is used.
Preheat oven to 400° F.
Chill biscuits for 10 minutes.
Dip each biscuit in melted butter. Allow butter to drain off before placing on an
ungreased cookie sheet.
Brush top of each biscuit with heavy cream.
Place biscuits in oven and bake 15-20 minutes or until lightly browned and baked
through.
Remove from oven and place bisucits in a lined bread basket. Cover biscuits with the
liner to keep warm.
Serve warm with preferred topping.