Honey Buttered Biscuits

Ingredients

2 1/2 cups all purchase flour

1 teaspoon salt

4 teaspoons baking powder

¼ cup Crisco

1 1/4 cups buttermilk

6 tablespoons unsalted butter

Instructions

Preheat the oven to 400 degrees.

In a cast iron skillet add butter and heat in the oven until melted. Don't brown butter.

In a bowl add flour, salt and baking powder, whisk. Add Crisco and use a pastry blender or fork to mix in with the flour mixture.  Add buttermilk and stir to mix. 

On a floured mat, pour out the dough. Sprinkle some flour over the dough and pat till the dough becomes dry (don't mix flour into your dough).  Using a biscuit cutter or glass cut out biscuits. Cut straight down into the dough and don't twitch the cutter. Add biscuits to the skillet. Take a pastry brush and dip into the butter in the skillet and spread some on top of biscuits.

Bake for 25-30 minutes. Remove from the oven and turn biscuits out on a plate. Turn biscuits over, with pastry brush spread honey butter on the biscuits. Recipe below. 

If you prefer biscuits without the honey butter, just leave it off.

Honey Butter

2 tablespoons unsalted butter, softened

¼ cup + 1 tablespoons honey

1 tablespoon Imperial powdered sugar (opt.)

1/4 teaspoon Kosher salt

Stir all ingredients together. 

TIP

The powdered sugar helps this to spread easier, but I melt my butter and omit the powdered sugar.

You can keep the honey butter in an airtight container in the refrigerator for up to 2 weeks.