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    HOME » Recipes » Bread & Pastry

    Published: Jan 26, 2015 · Modified: Feb 19, 2021· This website generates income via ads ·

    Buttermilk Biscuits with Local Honey

    Jump to Recipe Print Recipe Pin Recipe

    Buttermilk Biscuits with Local Honey was inspired by a friend. I thought my chicken-friend Kelly was crazy when she said she was going to start raising bees. I always imagine huge swarms of bees attacking people and nesting in the attic. Plus, I just can't imagine I would look good in a beekeeper suit. Kelly would though.

    Kelly's beekeeping project has been two seasons in the works. I don't actually understand the intricacies of beekeeping, but I know there have been some minor hiccups along the way. This Fall Kelly harvested gallons of honey. I was the lucky recipient of a beautiful jar of honey for Christmas.

    The flavor of the honey is much nicer than the kind that comes in a plastic squeeze bottle. It is rich and floral, just delicious. I have kept my jar of honey hidden from Michael so that it doesn't end up in the middle of some peanut butter and mayonnaise sandwich abomination.

    Michael sleeps in, so I felt safe bringing the honey out this morning to enjoy on homemade buttermilk biscuits. It was so good. I would be lying if I said I stopped at one biscuit.

    honey copy1

    I'll share my biscuit recipe, but for the honey you are on your own. My best suggestion is to buy local honey from the farmer's market or food co-op, or seek out a local beekeeper through Craigslist. You will notice the difference.

    I cut the recipe in half and made just four biscuits. Worked perfectly!

    Buttermilk Biscuits

    Light and fluffy biscuits with buttermilk. Best served with butter and local honey.
    5 from 1 vote
    PRINT Pin
    Prep Time 12 mins
    Cook Time 12 mins
    Total Time 24 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 8 biscuits
    Calories 208 kcal

    Equipment

    • Biscuit cutter
    • Food processor
    • Baking sheet

    Ingredients
      

    • 2 cups unbleached all-purpose flour plus more for dusting the board
    • ¼ teaspoon baking soda
    • 1 tablespoon baking powder use one without aluminum
    • 1 teaspoon kosher salt
    • 6 tablespoons unsalted butter very cold, diced
    • 1 cup buttermilk

    Instructions
     

    • Preheat your oven to 450°F.
    • Combine the dry ingredients in a bowl, or in the bowl of a food processor.
    • Dice the cold butter into chunks and cut into the flour until it resembles small peas
    • If using a food processor, just pulse a few times until achieving this consistency.
    • Add the buttermilk and mix JUST until combined.
    • If it seems on the dry side, add a bit more buttermilk. It should be very wet.
    • Turn the dough out onto a floured board.
    • Gently pat the dough out until it's about ½" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
    • Use a round cutter to cut into rounds.
    • You can gently knead the scraps together and make a few more.
    • Place the biscuits on a cookie sheet. if you like soft sides, put them touching each other.
    • If you like "crusty" sides, put them about 1 inch apart these will not rise as high as the biscuits put close together.
    • Bake for about 10-12 minutes. The biscuits will be a beautiful light golden brown on top and bottom.
    • Do not overbake.

    Nutrition

    Nutrition Facts
    Buttermilk Biscuits
    Serving Size
     
    1 Biscuit
    Amount per Serving
    Calories
    208
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    6
    g
    30
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    26
    mg
    9
    %
    Sodium
     
    517
    mg
    22
    %
    Potassium
     
    77
    mg
    2
    %
    Carbohydrates
     
    26
    g
    9
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    313
    IU
    6
    %
    Calcium
     
    130
    mg
    13
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword biscuit, buttermilk, feathery, light
    Tried this recipe?Let us know how it was!

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    Comments

    1. Kelly says

      January 27, 2015 at 12:41 pm

      Glad you are enjoying your honey. It is great over cornbread too!

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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