2cupsall purpose flourplus a little extra for rolling
1tablespoonbaking powder
1/2teaspoonsalt
8tablespoonssalted butterfrozen
1/4cuphoney
1/2cupmilk
Topping
2tablespoonssalted buttermelted
1tablespoonhoney
Instructions
1 hour before making, place the butter and the bowl in the freezer to chill. This is a must or the biscuits might not rise.
Preheat the oven to 450F. Line a baking sheet with parchment paper.
Grate the frozen salted butter on a box cutter to make strands and return to the freezer until ready to use.
In the chilled bowl, combine the flour, baking powder, and salt. Whisk to combine.
Add the frozen butter to the dry ingredients and fold to combine.
Pour in the milk and the honey and stir with a spatula until the dough forms a shaggy consistency.
Turn the dough out on a floured surface and press it together to form a large circle 1 inch high. This is a light knead to get the dough to stick together. Be sure not to work it too much or the butter will get warm.
Cut the biscuits with a biscuit cutter (roughly 1.5 inches) by pressing down but do not turn. Continue cutting more biscuits. If the dough is just scraps, reform the circle and continue cutting.
Place biscuits on the prepared baking sheet.
Bake for 10-12 minutes or until the biscuits are golden brown and have risen.
While the biscuits are baking, combine the melted butter and honey.
When the biscuits are done, remove from the oven and brush with the honey butter.
Let cool slightly and enjoy with butter or jelly!
Notes
If all you have is unsalted butter, be sure to add a pinch to the butter glaze.
I haven't tried this recipe with a biscuit mix like Bisquick. You won't need it as you only need these 6 ingredients.
Keep the butter frozen until ready to use. If it softens or comes to room temperature the biscuits won't rise.
Use a pastry cutter or fork when making the dough. Using your hands will heat up the dough too much.
Regular milk (I like whole milk for the richness) is best. Don't use evaporated milk or half and half.
Pour the wet ingredients into the flour mixture to avoid lumps.
Don't knead the dough too much. You want the flaky layers to be able to separate when rising.