There are very few things in life better than a warm buttered biscuit. I don’t know what it is about a fluffy buttermilk biscuit, but it is truly one of life’s simplest pleasures. Add some homemade jam and it’s like I died and went to heaven.
I made these biscuits this afternoon and my children could smell the goodness from outside. They all came home from riding bikes and playing with friends (which I cannot get them to do usually without a fight) and I found all of them sitting around the table eating warm biscuits with butter and honey dripping down the sides. They were laughing and being nice to each other – in the weeks leading up to the end of summer this can be rare. It made me really happy to see them together enjoying something that I made for them. It was heartwarming.
A few weeks ago my husband and I went to Island Creek Oyster Bar in Boston and they have a truly magnificent buttermilk biscuit. They also serve a honey cayenne butter with their bread basket and that is where the inspiration for my biscuit came from. The butter is both sweet and a little spicy which is my favorite combination. (If you are ever in Boston, GO!. One of my favorite restaurants.)
Biscuits can be tricky. Not to mention intimidating. They are up there with pie crust. I’ve tried many different methods and recipes but I find the best results to be had with simple ingredients, a pastry cutter, and a little trust.
When I lightened up about my biscuit making, they turned out so much better. I would stress about the butter not being the right size or not being cold enough. (Biscuits are made in the South. It’s hot and humid in the South. Butter softens quickly. I figured that my Southern great-grandmothers didn’t have a/c so I should get over it and just do my best.) Or that they weren’t very pretty. Guess what? The uglier they turn out the better they taste. True story.
Easy Buttermilk Biscuits:
- 2 cups King Arthur Self-Rising Flour
- 1/4 cup cold butter, cut into cubes
- 2/3 – 3/4 cup buttermilk
Honey Cayenne Butter:
- 1/2 cup butter, room temperature
- 2 Tablespoons honey
- 1/2 teaspoon salt
- 1/8 – 1/4 teaspoon cayenne pepper (to taste)
Add the flour and butter to a bowl.
Use a pastry cutter to cut the butter into flour. The butter should resemble small peas.
Pour 2/3 cup of buttermilk into the flour mixture. Stir using a form until the dough starts to pull from the sides. If the dough is dry, add more buttermilk as needed.
Turn the dough out onto a floured board. (I use all-purpose for this, self-rising can taste metallic because of the leavening.) Pat out into a rectangle, about 1/2-1/4 inch thick.
Use a round cutter or cut with a sharp knife. Place on a baking sheet lined with parchment paper.
Bake in a preheated 425 degree oven for 10 to 14 minutes.
To make the honey cayenne butter, add the butter, honey, salt, and cayenne to a bowl.
Mix until combined. Taste and check for seasoning. Add to a ramekin or wrap in plastic wrap and keep in the fridge until ready to use.
Serve the biscuits warm with honey cayenne butter. Drizzle more honey over if desired.