"These warm honey nectarines and flakey biscuits are perfect for the Christmas morning! The fillings can be changed to any fruit you like, or even enjoy the biscuits on its own with some homemade jam. Enjoy!"
Honey Nectarine Biscuits
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Recipe Intro From dilutedcoke
Christmas
Ingredients[For the honey nectarine]2 nectarine, sliced thinly4 tablespoons honey
[For the Biscuits] - as adapted from joythebaker2 cups Self-Rising Flour56g cold unsalted butter, cut into small cubes2 tablespoons granulated sugar2/3 to 3/4 cup cold buttermilk
[For the Topping]Honey
Method:Place a rack in the center of the oven and preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
[For the honey nectarines]Cook the nectarines in a pan at low heat till soften, about 1-2minutesAdd the honey and coat well, and leave to cool
[For the biscuit dough] - as adapted from joythebakerTo make the biscuit dough, place flour in a medium bowl and add cold butter cubes.Use your fingers to quickly break the butter down into the flour.Some of the butter bits will be the size of oats, some the size of small peas.Stir in the granulated sugar.Create a well in the center of the butter and flour mixture and add 2/3 cup buttermilk.Stir the mixture together until it is well moistened and holds together well. Biscuit dough should be soft and moist. Add the remaining buttermilk as needed. If you're using your own homemade self-rising flour or gluten-free self-rising flour, you'll want to add the full 3/4 cup of buttermilk.Use all-purpose flour to generously dust a clear work surface. Spoon dough onto the floured surface and use your hands to gather it into a ball and gently pat it into a small rectangle. If you're using gluten-free self-rising flour, the dough will crack a bit as you shape it into a rectangle, That's OK; just keep patting it back together.Use a rolling pin to gently roll the dough into a rectangle 1/2-inch thick, about 7-inches x 10-inches.Use a biscuit cutter and cut out desired size, making sure there are even numbers of cut out dough.Place honey nectarines on each biscuit and top it with another biscuit. Place them on a baking sheet, about 2 inches apart.
[For the topping]Brush each biscuit top with honey.Bake for 12 to 14 minutes until the biscuits are risen and golden brown. Remove from the oven and serve warm or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking.
[For the Biscuits] - as adapted from joythebaker2 cups Self-Rising Flour56g cold unsalted butter, cut into small cubes2 tablespoons granulated sugar2/3 to 3/4 cup cold buttermilk
[For the Topping]Honey
Method:Place a rack in the center of the oven and preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
[For the honey nectarines]Cook the nectarines in a pan at low heat till soften, about 1-2minutesAdd the honey and coat well, and leave to cool
[For the biscuit dough] - as adapted from joythebakerTo make the biscuit dough, place flour in a medium bowl and add cold butter cubes.Use your fingers to quickly break the butter down into the flour.Some of the butter bits will be the size of oats, some the size of small peas.Stir in the granulated sugar.Create a well in the center of the butter and flour mixture and add 2/3 cup buttermilk.Stir the mixture together until it is well moistened and holds together well. Biscuit dough should be soft and moist. Add the remaining buttermilk as needed. If you're using your own homemade self-rising flour or gluten-free self-rising flour, you'll want to add the full 3/4 cup of buttermilk.Use all-purpose flour to generously dust a clear work surface. Spoon dough onto the floured surface and use your hands to gather it into a ball and gently pat it into a small rectangle. If you're using gluten-free self-rising flour, the dough will crack a bit as you shape it into a rectangle, That's OK; just keep patting it back together.Use a rolling pin to gently roll the dough into a rectangle 1/2-inch thick, about 7-inches x 10-inches.Use a biscuit cutter and cut out desired size, making sure there are even numbers of cut out dough.Place honey nectarines on each biscuit and top it with another biscuit. Place them on a baking sheet, about 2 inches apart.
[For the topping]Brush each biscuit top with honey.Bake for 12 to 14 minutes until the biscuits are risen and golden brown. Remove from the oven and serve warm or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking.