Hot honey biscuits on a Friday morning.  I’m just gonna keep perfecting these.  Self-rising flour is the way to go for sure.

INGREDIENTS

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

DIRECTIONS

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.