Buttermilk Biscuits And Honey Butter
Fluffy buttermilk biscuits infused with subtle nutmeg and served with sweet honey butter, perfect for breakfast, brunch, or as a comforting side for any meal.
Ingredients
Instructions
- Mix the flour, baking powder, salt, and baking soda in a small bowl.
- Add the butter or margarine and solid vegetable shortening; cut in until the mixture resembles coarse crumbs.
- Stir in buttermilk until just combined.
- In a separate small bowl, combine honey and nutmeg.
- Beat the honey and nutmeg into the biscuit dough.
- Cover and chill the dough until firm, about 2 hours.
- Preheat oven to 450°F.
- Bake the biscuits until golden brown, about 12-15 minutes.
Tips & Substitutions
For lighter biscuits, be careful not to overmix the dough once you add the buttermilk. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. To enhance flavor, consider adding herbs like rosemary or thyme to the dough, which pairs beautifully with American recipes like Rhubarb Pie Deluxe.
Serving Suggestions
Serve these buttermilk biscuits warm with the honey butter spread on top for a delightful breakfast or brunch. They also make an excellent side for savory dishes like fried chicken or a hearty stew. Pair with fresh fruit for a complete meal, or enjoy them alongside Almond Date Surprise for a unique dessert experience.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. To reheat, place them in a 350°F oven for about 10 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Biscuits And Honey Butter contains roughly 129 calories, with 1g protein, 30g carbohydrates, and 2g fat. It is an excellent source of calcium (22% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a portion of the all-purpose flour, but it may result in denser biscuits. A good ratio is to use half whole wheat and half all-purpose to maintain texture while adding nutrition.
What can I do if my biscuits don't rise?
If your biscuits don’t rise, it could be due to expired baking powder or baking soda. Always check the freshness of these leavening agents. Additionally, ensure you’re not overworking the dough, as this can also prevent proper rising.
Can I make the dough ahead of time?
Absolutely! You can prepare the biscuit dough up to 2 days in advance and refrigerate it. Just make sure to cover it well. When ready to bake, simply roll out and cut the biscuits, then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).