Yield: ?

Joshua Weissman

• 2½cups AP flour
• 1½tsp fine sea salt
• 3½TBS granulated sugar
• ½tsp cream of tartar
• 4tsp baking powder
• 1¼cups unsalted butter cold butter, cubed
• 1cup cold buttermilk, cold

Biscuits:

Preheat oven to 450°F.

In a food processor, add flour, salt, sugar, cream of tartar, and baking powder, pulse a couple of times, then add butter (cold) and pulse until you get pea-size lumps of butter.

Pour that into a bowl, then using a fork, mix in buttermilk, once it begins to form a dough, place it on an un-floured work surface. Then, gently and quickly, knead it until it barely comes together.

Dust it with flour, roll your dough into a rough rectangle ¾-inch thick, fold it in thirds (like a letter), roll it out, and repeat this process one more time.

Cut as many pieces as possible with a round or fluted biscuit cutter and place them on a parchment-lined baking sheet.

Lightly brush your biscuits with buttermilk and bake for 15 – 20 min. Remove them from the oven and brush them with your honey butter. Cool on a wire rack and reserve.