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Add the butter and honey into the bowl of a stand mixer and cream together.
Put the honey butter in a small bowl until you are ready to use it.
Preheat the oven to 425°F.
In a large bowl, sift together the flour, baking powder, salt, and sugar. (If you don’t have a sifter, you can use a whisk.) Pour the mixture into a food processor.
Cut the butter up into small cubes, add it to the food processor, and whiz it up until you get pea sized pieces. Be careful to break up any large pieces.
Add the buttermilk and eggs into a medium bowl. Give it a whisk then pour it into the food processor and mix it up until it is just combined. (If you don't have a food processor, you can use your hands to mix everything together, turning the mixture until it forms a dough.)
Flour a board or countertop well, and turn the dough out on it. Keep turning and kneading until you’ve got a roughly shaped ball of dough. If things get sticky, add a little bit of flour.
Flour your rolling pin, and then roll the dough out until it forms a round about 1/2 inch thick. Fold the dough round into thirds, like you’re folding a business letter. Slap the dough down hard with the palms of your hands to really bring it together, and then roll it out and fold it in again. Do this 7 times in all, skipping the folding step the seventh time. Continue using flouring the work surface, the dough, and the rolling pin as you go so it does not stick.
Flour a 3 1/2-inch round pastry cutter, and cut out as many rounds of dough as possible (you should have 8 to 10 or so). Continue flouring the cutter as you go.
Cover a baking sheet with parchment paper, lay the biscuits on it, and put it on the middle oven rack. At about the 10-minute mark, turn the baking sheet so that all the biscuits bake evenly.
When the biscuits are baked through and the tops are golden-brown (about 20 minutes), pull them out of the oven. Using a big pastry brush, coat the tops of the biscuits with the honey butter. Serve them while they’re hot.