Honey Butter Biscuit
Baker Kelsey Munger of Monumental Bakery | Boston
Yield: 6 biscuits
Adapted by StarChefs | May 2024
INGREDIENTS
Biscuit:
454 grams all-purpose flour
45 grams granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
113 grams cold butter, cubed
1½ cups buttermilk
2 tablespoons honey
Honey Butter:
57 grams melted butter
1 tablespoon honey
To Assemble and Serve:
Flakey sea salt
METHOD
For the Biscuit:
Heat oven to 350°F. In a mixing bowl, combine flour, sugar, baking powder, and salt. Using your hands, press butter in the mixture until just combined and pea-size pieces of butter are still throughout. Be careful not to overmix. Create a well in the center of the dough. Pour buttermilk and honey into the well and using your hands, incorporate until a shaggy dough forms. Transfer dough to a lightly floured work surface. Knead to form a 4-by-6-inch rectangle. With the small edge of the rectangle facing toward you, fold the bottom to the middle of the dough, then fold the top down towards the middle to form a three-fold dough packet. Using a rolling pin, roll out dough into a ¾-inch thick rectangle. Using a knife or cookie cutter, cut dough into 6 equal squares. Transfer squares to a parchment-lined sheet tray. Brush with buttermilk and bake 25 minutes, or until golden brown.
For the Honey Butter:
In a mixing bowl, combine melted butter and honey until well combined. Set aside.
To Assemble and Serve:
Generously brush warm Biscuits with honey butter. Finish with a sprinkle of flakey sea salt.
