Homemade biscuits with cinnamon honey butter are heaven on earth. Placing a basket of homemade biscuits in front of a loved one is one of the strongest expressions of love I can think of. If I make you my homemade biscuits, know you’re on my nice list.
The secret to really good biscuits is having all of the ingredients very very cold, especially the butter. The bits of butter will melt in the oven and create pockets in the biscuits, which will make them flaky. I like this recipe because it doesn't require biscuit cutters. But if you want round biscuits, you could always use the rim of a glass.
If you don't have a rolling pin, use an empty wine bottle.
What makes this recipe enchanting:
A beautiful magazine-worthy golden exterior
A buttery and fluffy interior that's begging for some Cinnamon Honey Butter (see recipe below) or some strawberry jam
A fun weekend baking project that's great for breakfast, but also great to serve alongside dinner!
More fun baking projects:
Buttermilk Biscuits:
⅓ cup heavy cream
A generous glug of maple syrup
½ cup (1 stick) unsalted butter, cut
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon white sugar
1 teaspoon kosher salt
½ teaspoon baking soda
1 ½ cups buttermilk, shaken well
Directions:
Combine the heavy cream and maple syrup in a small bowl. Place in the fridge until ready to use.
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside for now. Cut the butter into small cubes and refrigerate until ready to use.
Combine the dry ingredients in a large bowl. Add the cubed butter and cut the butter into the dry ingredients using a pastry cutter or two knives. You can use a food processor to do this for you, but be careful not to overcut the butter because this makes a dense biscuit. You want nice pea-sized bits of butter to create big pockets in your biscuits when they bake. This is what makes them fluffy. Place the butter/dry ingredients mixture in the fridge for a few minutes to make sure everything’s nice and cold.
Make a well in the center of your butter/dry ingredients mixture. Add the buttermilk and fold the ingredients together just until moistened. You may need to add more buttermilk. And the dough may seem dry at first, but when you press it together it should come together into a dough.
Flour a large cutting board and pour out the dough onto the floured surface. Flour your hands and knead the dough a few times by folding the dough onto itself, turning it clockwise 90 degrees and repeating.
Flour a rolling pin and roll the dough into a an 8-inch square that’s about 1 inch high. Cut into 9 squares and place on your prepared baking sheet. Brush the tops with your maple cream and bake 19 minutes. Remove from the oven and brush some more maple cream on the biscuits. Bake 1 more minute.
Cinnamon Honey Butter:
1 stick butter
3 tablespoons honey
¼ teaspoon cinnamon
1/8 teaspoon salt
Directions:
Place your butter in a medium-sized microwave-safe bowl. Place your butter in the bowl. Microwave in 10 second intervals until it easily gives when you squeeze it with your fingers. This is usually done in 30 seconds with my microwave when it’s straight from the fridge. Once it is just softened, add the honey, cinnamon, and salt, and blend it with an electric hand mixer. Do this until it is combined and fluffy. Add to a ramekin or any butter dish, and refrigerate while your biscuits are baking. This helps especially if your butter got too melty or your kitchen is really hot. I want it soft and fluffy but with enough structure to spread onto the biscuits.
