Thursday, July 17, 2014

Southern Buttermilk Biscuits With Rose Honey

We have just returned from our journey to Eastern Europe, where I purchased a jar of Rose Honey.  I could not wait to try it, so I baked up a batch of biscuits and drenched it with this mysterious, heavenly, divine jar of thick, sticky, gooey wonderfulness.  I pulled apart the biscuit, right out of the oven, and slowly drizzled the rose honey before quickly devouring it.  It was everything I thought it would be.  Now I wished I had purchased more than one jar.  Hmmm, maybe I will have to go back, just for honey. 

Eastern Europe,Rose Honey,Southern Buttermilk Biscuits.

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 Tablespoons butter
2 Tablespoons shortening
1 cup buttermilk

Preheat oven to 450'.
In a mixing bowl, combine flour, baking powder, baking soda and salt.  Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs.   (The faster the better, you don't want the fats to melt.)  Make a well in the center and pour in the chilled buttermilk.  Stir just until the dough comes together.  The dough will be sticky.  Put the dough onto floured surface, dust top with flour and gently fold dough over on itself 5-6 times.  Press into a 1" thick round.  Cut out biscuits with a 2" cutter, being sure to push straight down through the dough.  Place biscuits on baking sheet so that they just touch.   Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, 15-20 minutes.
Recipe adapted from: