Hot honey biscuits on a Friday morning. I’m just gonna keep perfecting these. Self-rising flour is the way to go for sure.
2 1/2 cups self-rising flour
1 1/2 teaspoons kosher salt
3 tablespoons sugar
8 tablespoons unsalted butter, frozen and grated/chopped + 2 tablespoons for topping
Scant cup of cold butter milk
2 tablespoons honey
Preheat oven to 400 degrees. Lightly grease a baking sheet.
Chopped or grate frozen butter and put back in freezer until ready to use. Whisk flour, salt, sugar, in a bowl.
Pour in buttermilk and mix gently with your hands to form a soft dough.
Turn dough onto floured surface, and gently form a square 1 inch thick.
Trim edges, and cut into 12 equal squares. Place 2″ apart in baking sheet.
Freeze for 10 minutes. Melt 2 tablespoons butter and 2 tablespoons of honey and brush on top before baking. Bake for approximately 25 minutes. Brush more honey and butter on top when cooling.