hot honey butter biscuits
Flaky, spicy, and buttery as fuck. Just what I like in a biscuit.
Ingredients
- 4 cups all purpose flour
- 2 tbsp baking powder
- 1 tbsp fresh oregano, chopped
- 1 tsp garlic powder
- 1 tsp kosher salt
- 2 sticks butter, grated, COLD
- 2 tbsp hot honey (recipe below)
- 1 1/2-2 cups buttermilk
hot honey
- 1/2 cup honey
- 1/4 cup hot sauce (I like Frank's Red Hot)
- 1 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment paper.
- To make the hot honey: combine the honey, hot sauce, cayenne pepper, garlic powder, onion powder, and red pepper flakes in a microwave-safe bowl. Heat 1 minute on high. Stir to dissolve the granules.
- In a bowl, sift together the flour, baking powder, garlic powder, and salt. Stir in the oregano. Using a pastry cutter, two forks, or your clean hands, cut in the grated butter until no pieces larger than a pea remain.
- Stir in the hot honey, then add 1 1/2 cups of buttermilk. The dough should be tacky but cohesive. If it's still too dry, add buttermilk 1 tablespoon at a time to achieve the proper texture.
- Turn the dough onto a lightly floured surface. Pat into a rectangle about 1 inch thick. Fold one short end towards the center, then fold the opposite short end overtop (the "envelope" fold though I dunno any envelopes that fold like that.) Pat the dough out again and repeat the folding one more time.
- Use a 2 1/2 inch biscuit cutter to cut rounds into the dough. Ball up any dough scraps and pat out again to cut more biscuits. Lay the biscuits onto the baking sheet. Transfer to the freezer for 15 minutes.
- Pull the biscuits from the freezer and bake for 12-15 minutes until the tops are golden and crisp. Let cool 5 minutes, then serve with butter, hot honey,and extra flaky salt, as desired.
Notes
*To prep ahead: Follow the directions as written through step 6 (but don’t preheat the oven). Unbaked or baked biscuits can be kept, covered, in the freezer for up to 3 months.