Biscuit: Sweeter Than Honey
4 cups all-purpose flour (500 g), plus more for dusting
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
16 tablespoons unsalted butter, cubed and chilled
1 ¼ cups buttermilk (300 mL)
¼ cup Great Value® Organic Raw Honey (85 g)
18 oz Great Value® Red Raspberry Preserves (490 g), for serving
fresh berry, for serving
How to Make It
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Using your hands or a pastry cutter, work the butter into the dry ingredients, leaving large chunks.
Add the buttermilk and fold with a rubber spatula until fully incorporated and the dough comes together in a ball.
Turn the dough out onto a lightly floured surface and roll out to about 2 inches (5 cm) thick.
Using a round pastry cutter, divide the dough into 12 pieces and place on the prepared baking sheet. Brush honey on the top of each biscuit.
Bake for 18-20 minutes, or until the tops are golden brown.
Serve the biscuits with raspberry preserves and berries.
Dry Measuring Cups
Liquid Measuring Cup
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