2 Birds with One Stone

September is National Honey Month and National Biscuit month, so I thought I’d tackle them both with this Honey Buttermilk Biscuit recipe from Saveur (http://www.saveur.com/article/Recipes/Honey-Buttermilk-Biscuits?src=pinterest).

Grating frozen butter had been brought up in my school baking club when I was in grade nine, but I had never tried it until now.

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When adding liquid to a biscuit dough (same applies for pie pastry), start off by adding less liquid than the recipe calls for. This gives you room to adjust for weather conditions. I ended up adding more buttermilk than the recipe called for.

The idea of 6 large biscuits seems crazy to me, so I rolled out the dough and cut 2 dozen round biscuits with a cookie cutter. Remember to adjust your baking time if you change the size of your biscuit. Mine were in the oven for about 16 minutes.

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The honey butter to brush on top of the biscuits was so delicious. I left out the rosemary.

I saved the leftovers and ate it on toast!

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The finished product was so tasty, perfect with a cup of tea sweetened with honey! 🙂 But I definitely recommend you eat these biscuits the day they are baked, on day 2, the topping was goopy.

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