3 cups Bob’s Red Mill All Purpose Flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
⅔ cup cold unsalted butter, cut into cubes
⅓ cup honey
1 cup buttermilk
2 tbsp Melted butter
A couple pinches of salt
Preheat oven to 400˚F degrees and line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, baking soda, baking powder and salt until combined.
In a liquid measuring cup, stir together your buttermilk and honey until smooth. Drizzle over top of your dry ingredients. Use a spatula or a fork to gently fold the wet ingredients into the dry until a just moistened ragged dough forms.
Turn dough out onto a cool, floured surface. Gently pat the dough to form a rectangle and fold it over itself into thirds, like a book. Gently pat down or use a rolling pin to roll it back out into a rectangle and repeat this folding process once more.
Pat dough out to 1-inch thickness and use a 2-inch biscuit cutter to cut out your biscuits. Place biscuit cut outs onto prepared baking sheets - 6 per sheet.
Gently re-roll any scraps one time to cut out a few more biscuits. Be careful not to over-work your dough, as this will result in a tough biscuit.
Brush the tops of your biscuits with the melted butter and sprinkle with a pinch of salt.
Bake for 11-13 minutes or until the tops are golden brown and they spring back to a light touch.
Remove from the oven and serve as you wish. These work great for breakfast sandwiches or are amazing with butter, an extra drizzle of honey or with jam!
This recipe is sponsored by our friends over at Bobs Red Mill