Light amber honey on warm biscuits

They come out gold. I split them while they are still too hot to hold, and the light amber runs into the crumb, a clear, sunny pour you can watch from the cut face to the plate. Honey in the dough, more on the biscuit. Eight of them.

Eat them while the steam is still coming off. The table looks finished. Cold biscuits will take honey. Hot ones make you want a second, and they are the reason I keep the light jar on the counter instead of in the cupboard.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 2 tablespoons Raw Texas Honey — Light Amber, plus more for the split biscuits
• 3/4 cup cold buttermilk

Putting it together

1. Heat the oven to 425°F. Stir the flour, baking powder, and salt in a bowl.
2. Cut in the cold butter with your fingers or a pastry cutter until the mix looks like coarse crumbs with a few pea-sized pieces left.
3. Stir the 2 tablespoons of light amber into the buttermilk, then pour it over the flour. Mix with a fork just until the dough comes together. Do not knead it smooth.
4. Turn the dough onto a floured board, pat it 3/4 inch thick, and cut 8 biscuits. Set them close together on a baking sheet.
5. Bake 12 to 15 minutes, until the tops are gold. Split them while they are too hot to hold and spoon more light amber onto the cut face.

Tips

Cold butter is the whole trick. If it warms in the bowl, the biscuits spread instead of lifting. I cube it and put it back in the fridge while I measure the flour.