Cook’s notes: These biscuits have become a household favorite, and we make them often. Because they have butter in them, you don’t need to add more butter when they are baked. They are decadent with jam (shown in the photo: a biscuit slathered in strawberry-Riesling jam from a friend).
Makes: 4 biscuits
1.5 cups flour
1.5 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon honey
4 Tablespoons butter
3/4 cup buttermilk (or mix 4.5 oz plain yogurt with 1.5 oz milk)
Heat oven to 425F degrees.
In the bowl of a stand mixer, lightly beat the flour, baking powder, salt, and honey.
Dice the butter. Beat it on medium-low into the flour mixture, until the large pieces of butter are incorporated and the mixture feels like cornmeal.
Make a well in the center of the flour mixture and pour in the buttermilk. Beat on low for as short a time as possible, just until the dough comes together. If you still have some dry flour, add a little more buttermilk.
Pat the dough into a circle about 2 inches tall. Divide the dough into 4 equal pieces. Set the biscuit pieces on a baking sheet.
Bake at 425F for 11-13 minutes or until the biscuits are golden.
Adapted for a stand mixer from Lazy Biscuits for Two – Bran Appetit