Light amber honey on warm biscuits

I turn the oven to 425 and leave it climbing while I cube the butter and put the cubes back in the fridge, where they stay cold the whole time I measure the flour. This batch is eight biscuits. I stir the light amber into the buttermilk until the milk takes the honey, then cut the cold butter through the flour and bring the dough together with as little handling as I can manage. I get them onto the pan and into that heat. I pull them as soon as they’re done and split them while they’re still too hot to hold, then spoon more of the honey onto the cut face and watch it run.

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.