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Author Notes: My parents have told me many fond stories of there childhood eats with the family. There faces light up as if they can still taste it. One of my favorites has to be my Great Grandmothers everyday breakfast biscuits. Our family has a long line of ranchers, which means breakfast before sun up. My dad used to tell me, that every morning his Grandmother made a pan of biscuits with breakfast. He would watch in awe as she just grabbed and poured all the ingredients in a bowl with out any measuring cups or measuring spoons. Whipping it together effortlessly. Everyone would sit down for breakfast, drink there coffee, and enjoy a morning conversation before hitting the fences. After everyone was done with breakfast, she would get the left over biscuits that were still warm, and stick her thumb right in the middle making a big hole. She would then fill each buttery, flaky cavity with honey. Then she would wait for it to soak in. My dad get's the biggest smile after telling that part of the story! This recipe is my version of my Great Grandmother's genius. I hope you enjoy!!! —Haley
Makes 9-11 biscuits
- 2/3 cup Honey, (plus extra set aside for filling)
- 1/4 cup Light Brown Sugar
- 2 tablespoons Unsalted Butter (melted)
- 1/4 teaspoon Almond Extract (optional)
- Place all of the ingredients in a small bowl, and mix well.
- Set aside at room temperature.
- 2 1/4 cups Cake Flour (A little extra for dusting)
- 1 tablespoon Baking Powder
- 1/4 teaspoon Salt
- 8 tablespoons Unsalted Butter (1 stick) Keep cold
- 3/4 cup Buttermilk
- 1/4 cup Honey
- Set you oven to 450 degrees fahrenheit
- For this recipe I used a 9" cake pan. You can, however, use a 9" pie tin or a baking sheet. Whichever one you choose, grease with cooking spray or ,butter and flour, and set aside.
- Get a large mixing bowl and sift together all of your dry ingredients: cake flour, baking powder, and salt.
- Grab your butter out of the refrigerator and cut into small cubes. Place your butter cubes in the flour mixture. Use a pastry cutter, or two forks, and work the butter into the flour until the butter cubes have been evenly reduced to a small pea size. I like to test when my flour is ready by grabbing a hand full of flour and squeezing it. If after you let go the shape holds, you have got it going on!!!
- Now measure out your wet ingredients: buttermilk and honey. Pour the two liquids into you butter flour mixture and mix together with your hand, or a large spoon, until you just form a ball. The dough will be a little wet. Be careful to not over mix in this stage of the dough! That is a big no no in the biscuit world.
- Wrap the dough in plastic wrap and refrigerate for 15-30 minutes
- Dust a smooth kitchen surface with a loose handful of cake flour and place your refrigerated dough in the center. Roll out the dough till it is about 1/2"-3/4" thick.
- Cut out your biscuits by using a biscuit cutter, or a a brandy glass works just fine ;). Place you biscuits in your greased pan or baking sheet and bake for 17-19 minutes, or until golden brown.
- Once out of the oven let cool for 5 minutes. You can either punch a hole in the center with your thumb, or if these are for formal guests, you can use the stem of a fork to gently make a well in the center of your biscuits.
- Fill the cavities with honey, and then brush the glaze generously and completely over the tops. It is critical that the biscuits still be warm when you brush the glaze on. This will ensure that beautiful shiny effect !!!
- Let cool another 5 min and enjoy!!!!
- Can be stored at room temperature in an air tight container for up to two days.
- This recipe was entered in the contest for Your Best Recipe with Honey
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