Honey Buttermilk Biscuits

I'm going to go on record that these are one of the most delicious things to come out of my kitchen. Well, they didn't make it too far out of the kitchen. A little sweet, a little salty, a little bit herby. Crusty outside and soft and flaky on the inside. Gah, they pretty much melt in your mouth. And they were a cinch to put together.

I halved this recipe and it made 4 big biscuits. I will be making these for the next big family dinner.

Oh, and grated frozen butter is a beautiful thing. I wanted to stop and take a picture but I was in the moment and didn't want to stop.

Honey Buttermilk Biscuits
Source: Saveur Magazine

5 cups flour

1 tbsp. kosher salt

5 tbsp. sugar

1 tbsp. baking powder

16 tbsp. unsalted butter, frozen

1¾ cups buttermilk

2 tbsp. honey

1 tbsp. rosemary, finely chopped

Heat oven to 400°. Whisk flour, salt, sugar, and baking powder in a bowl. Using a box grater, grate 10 tbsp. butter into flour mixture, and gently mix with your hands. Add buttermilk, and gently fold to combine to form a soft dough - DO NOT OVER MIX!.

Turn dough onto a floured surface; pat into an 8" x 6" square (about 2" thick). Cut into 6 squares; place 3" apart on a parchment paper—lined baking sheet. Bake until puffed and cooked through, about 20 minutes. Melt remaining butter in a small pan; mix with the honey and rosemary. Brush over hot biscuits; return to oven until golden brown, about 10 minutes more.