Sweet, salty, buttery, and a little boozy! These hot buttered rum biscuits are perfect to cozy up with on a crisp fall day.
Cook Time
-
Total Time
-
Yield
12 biscuits
Ingredients
Buttermilk Biscuits
3 cups all purpose flour (375 g), plus more for dusting
1 tablespoon baking powder
¾ teaspoon baking soda
¾ teaspoon kosher salt
2 tablespoons sugar
¼ cup butter-flavored vegetable shortening (60 g), plus 2 tablespoons, chilled, divided
2 tablespoons unsalted butter, frozen
1 ¼ cups buttermilk (300 mL), chilled
Hot Buttered Rum Sauce
1 cup dark brown sugar (200 g)
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 teaspoon pure vanilla extract
½ cup spiced dark rum (120 mL), divided, plus 2 tablespoons
1 stick unsalted butter, cut into tablespoons
¼ teaspoon kosher salt
Nutrition Info
Calories 206
Fat 2g
Carbs 41g
Fiber 1g
Sugar 14g
Protein 4g
How to Make It
1. Step
Make the biscuits: Preheat the oven 450°F (230°C). Line a baking sheet with foil.
2. Step
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
3. Step
Cut ¼ cup (60 g) of the shortening into small pieces. Add to the dry ingredients and work into the flour with your hands or a fork until the mixture is crumbly in texture. Grate the frozen butter with a box grater, then fold into the dry ingredients.
4. Step
Create a well in the center of the bowl. Pour in the buttermilk and use a rubber spatula to fold until combined and the dough pulls away from the sides of the bowl.
5. Step
Lightly flour your surface and hands, then turn the dough out onto the surface and knead 3–4 times, until the dough comes together. Use a floured rolling pin to roll dough into an 8-inch square rectangle about 1 inch high. Fold the dough over itself twice and roll out again. Repeat folding and rolling 3 more times, rotating the dough 90° each time.
6. Step
Use a 2-inch (5 cm) round cutter to cut out 12–15 biscuits, gathering any scraps and folding/rolling again to cut out more. Place the biscuits on the prepared baking sheet.
7. Step
Melt the remaining 2 tablespoons of shortening, then brush over the top of each biscuit.
8. Step
Bake the biscuits for 12–13 minutes, or until golden brown.
9. Step
Meanwhile, make the hot buttered rum sauce: In a medium saucepan, combine the brown sugar, cinnamon, nutmeg, allspice, vanilla, and ½ cup rum. Bring to a strong boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the sauce reduces and thickens, about 10 minutes.
10. Step
Remove the pan from the heat and stir in the butter, 1 tablespoon at a time, until melted. Stir in the salt and remaining 2 tablespoons of rum.
