| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 10 biscuits |
Ingredients
- 1 cup (2 sticks) unsalted butter, plus additional melted butter, for brushing
- 2 1/2 cups all-purpose flour, plus a bit more for rolling
- 1 cup grated Cheddar
- 1 tablespoon baking powder
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon sea salt, plus more for sprinkling
- 3/4 cup buttermilk (see Cook’s Note)
- Spiced Honey Butter, recipe follows
- 2 sticks unsalted butter, softened to room temperature
- 2 tablespoons honey
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Cut the butter into small dice and freeze until ready to use. Combine the flour, Cheddar, baking powder, pepper and salt in a bowl. Add the frozen butter and blend in using a pastry cutter until the butter is in pieces no larger than green peas. Add all of the buttermilk at once and stir with a wooden spoon until just combined. (The mixture will look a little dry and uneven.) Turn the dough onto a well-floured work surface and knead for 3 to 4 minutes to make a smooth dough; add flour as needed if the dough is too sticky.
- With well-floured hands and working on a well-floured surface, press the dough into a flat sheet, about 1 inch thick. Fold lengthwise into thirds (as you would fold a letter). Repeat this process 2 more times.
- After folding the dough the third time, roll the dough into a 3/4-inch-thick sheet using a rolling pin. Cut rounds out of the dough using a 3-inch cutter and place them on the prepared baking sheet. Gather the scraps and reroll until all the dough is used. (Cut biscuits can be refrigerated overnight.)
- Bake until golden and risen, about 15 minutes. Remove from the oven and immediately brush with melted butter and sprinkle with sea salt. Serve with Spiced Honey Butter.
- Combine the butter, honey, salt, garlic and cayenne in a mixing bowl. Beat with a wooden spoon or electric mixer until smooth. Transfer to ramekins, then chill to firm slightly, 10 to 15 minutes. Remove from the refrigerator 30 minutes before serving. Spiced Honey Butter keeps, tightly wrapped and refrigerated, up to 3 weeks.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 514 |
| Total Fat | 42 g |
| Saturated Fat | 26 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 112 mg |
| Sodium | 266 mg |
Reviews
A little too salty
The butter had too much contrast. The salt and honey didn’t work together
The butter had too much contrast. The salt and honey didn’t work together
OMG. These were SO delicious! A little effort to make, more than, say, cookies, but worth every bit. Best when right out of the oven, piping hot and crispy around the edges. I made them with goat cheddar and it worked great. The spicy-sweet butter is a keeper, too. I’ll be putting that with cornbread this weekend. I divided the biscuits so I made two batches of butter but, for the second batch, I ran out of honey, so I used real maple syrup. Just as good! I had to nudge my husband to eat one but, once he did, he said they were blue-ribbon worthy. These are going in my recipe box 🙂
Absolutely love this recipe. Making it made me feel like I could make something a professional chef would make. I use to buy the red lobster biscuit mix, this is better. The butter I have used for so many other dishes. It goes great with chicken, pasta, anything.
This biscuit is a go to recipe in my house now. The class was great also. Really good at explaining how to fold the dough and make the biscuit flaky. Thank you for this class.
This biscuit is a go to recipe in my house now. The class was great also. Really good at explaining how to fold the dough and make the biscuit flaky. Thank you for this class.