Honey Buttermilk Biscuits Recipe | SAVEUR

Honey Buttermilk Biscuits

Honey Buttermilk Biscuits

The famous biscuits from the Island Creek Oyster Bar in Boston are sweet, buttery, flaky, and pillowy soft.

Todd Coleman

Chef Jeremy Sewall of the Island Creek Oyster Bar in Boston shared with us his secret for his excellent biscuits: Use grated frozen butter in the batter to prevent the dough from getting overworked and tough. This recipe first appeared in our Jan/Feb 2013 issue along with our article Island Creek Oyster Bar Biscuits.

Honey Buttermilk Biscuits
Chef Jeremy Sewall of the Island Creek Oyster Bar in Boston shared with us his secret for his excellent biscuits: Use grated frozen butter in the batter to prevent the dough from getting overworked and tough.
makes 6 LARGE BISCUITS

Ingredients

5 cups flour
1 tbsp. kosher salt
5 tbsp. sugar
1 tbsp. baking powder
16 tbsp. unsalted butter, frozen
1 34 cups buttermilk
2 tbsp. honey
1 tbsp. finely chopped rosemary

Instructions

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.
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.

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