buttermilk honey biscuits

Let’s start with the classic eye-roll question: “If you were stranded on a desert island and could only bring one food item, what would it be?” Most people would naturally respond with their favorite food item, but I have come to terms with the fact that I am not your average bear.  I am what you would call fickle. Also known as “indecisive disease” or “changing-your-mind-constantly” syndrome, and if there was a cure, Josh would sign me up instantly since we have too many conversations that go like this: “What should I make for dinner? I’m thinking pasta with caramelized shallots and some Romano cheese, well actually, I have some leeks in the fridge that I need to use soon, maybe I’ll braise those….ehhh I’m not really in the mood for leeks though. I guess I’ll just make chocolate ice cream.” Thus concludes our conversation, or should I say my thought process thinly veiled as a conversation topic. But I digress.

If you asked me this question right now, at this very moment I would say: bread. Well I would probably change my mind multiple times before settling indecisively on bread. Mom’s buttermilk biscuits to be more specific. I grew up eating these and they were always the most anticipated part of my meal. Hot biscuits with butter melting into the steamy crevices of the soft interior with a drizzle of honey on top – forget sopping up that gravy, these babies were made for butter and honey! In fact the honey is so good I made it part of the recipe. Yes, I know what you’re thinking — the horror of adapting a mother’s legacy, the recipe made with her loving hands, I know, I’m ashamed….or I was until I actually ate one, then all my sorrow turned to sheer joy.

Plus they are so easy you’ll wonder why you don’t have biscuits every night of the week. Seven ingredients whirled together and baked in less than 15 minutes means they are not only easy to make but also time friendly. The thing about biscuits is, they are always best piping hot off the hot baking sheet. Can’t eat all 12 by yourself? Not to fret, I am here to be your biscuit savior. If you don’t have a spare moment to whip these up, then let me tell you a little trick that will make things go super fast. Flash freeze. Yes, unbaked biscuits freeze really well, just place them on a baking sheet and put them in the freezer. Once they have hardened, place them in a zip lock bag and store in the freezer. Waa-laa. Biscuits in a flash. Just place frozen biscuits on a baking sheet and bake until golden.

Buttermilk Honey Biscuits
Loosely adapted from Better Homes and Gardens Cookbook

Makes 12 biscuits

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cubed
2 tablespoons honey
1 cup buttermilk*

*If you don’t have buttermilk, regular milk works just as well.

Preheat oven to 350°F.

In the bowl of a food processor fitted with a steel blade (or a large mixing bowl) add flour, baking powder, sugar and salt. Pulse to mix (or whisk to combine).

Add butter and pulse about 5 times until the butter has broken down to the size of peas (or you could use a pastry blender, a fork or your hands, if you like to really get into it). Add honey and buttermilk. Pulse until dough comes together into a ball (likewise, you can mix it with a spoon).

Once the dough has come together (it will be very sticky), turn the dough onto a lightly floured surface. Knead it a couple times until it is no longer sticky, adding flour as needed. Roll dough out until it is 3/4-inch to 1-inch thick. Using a biscuit cutter, cut dough and place biscuits on a baking sheet lined with parchment paper. Gather remaining scraps, knead together and roll out cutting biscuits until there is no more dough.

Bake biscuits for 15 minutes or until golden brown. Serve hot with butter and extra honey to drizzle on top.

To Freeze: Place cut biscuits on parchment lined baking sheet and place in freezer. Once biscuits harden place in a air tight container or zip-lock bag. When ready to use take frozen biscuits and place on parchment lined baking sheet and bake for 15 – 25 minutes. No need to thaw. Great part about freezing biscuits: you can bake as little as one or as many as all at a time.