Buttermilk Biscuits with Local Honey

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.

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

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Servings 8 large biscuits or 12 medium

Ingredients

  

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• 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.

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