Ingredients
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter
2 tablespoons GOLDEN BLOSSOM HONEY
2/3 cup buttermilk
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 450°.
In a large bowl combine flour, baking powder, baking soda and salt. Add butter and using either two knives or a pastry blender cut in butter until mixture resembles a coarse meal.
In a small bowl, whisk together honey and buttermilk. Gently stir into flour mixture until just moistened. Turn dough out onto a lightly floured surface. Knead gently until dough forms a ball.
Roll dough out until about 1/2-inch thick. Using a 2-inch round cookie cutter cut out biscuits. Arrange on an ungreased baking sheet. Bake 8-10 minutes or until puffed and cooked in the middle.
Yields: 16-18
In a large bowl combine flour, baking powder, baking soda and salt. Add butter and using either two knives or a pastry blender cut in butter until mixture resembles a coarse meal.
In a small bowl, whisk together honey and buttermilk. Gently stir into flour mixture until just moistened. Turn dough out onto a lightly floured surface. Knead gently until dough forms a ball.
Roll dough out until about 1/2-inch thick. Using a 2-inch round cookie cutter cut out biscuits. Arrange on an ungreased baking sheet. Bake 8-10 minutes or until puffed and cooked in the middle.
Yields: 16-18
