What self-respecting southern girl doesn’t know how to make biscuits from scratch? This one. Although in my defense, I’m not all that southern. Nevertheless, it seemed like a skill I should have so here we are. And to make up for being a slacker with my posts, I also made some cinnamon honey butter to go with it. I decided to wing the butter recipe and I wasn’t super thrilled with how it came out, but I have some ideas on how to improve it next time. The biscuit recipe, however, couldn’t have been easier and they were a huge hit!
- 4 Cups Flour
- 2 Tablespoons Baking Powder
- 1 Cup Butter
- 1 3/4 Cup Milk
- Mix dry ingredients. I used my sifter, but it’s not necessary.
- Add in butter and mix until crumbly. I used a pastry cutter, but you could use your mixer if you didn’t want to dirty up another tool.
- Add in milk and mix until the dough is in a big ball. If your mixer is like mine and not quite big enough to handle this size recipe, mix it for as long as you can and finish it up by hand.
- Roll onto a floured surface and cut into biscuits. When you roll out the dough, make sure to not roll it out too thin. I read somewhere that you can easily over work the dough, so err on the side of caution. I cut a round of biscuits out of the first roll, then rolled the remaining dough into a ball and rolled it out again for round two. It broke my heart to throw out the leftover dough, but I didn’t know what else I could do with it that would be edible, so there you go. I used a smaller size biscuit cutter so they were toddler-sized and I got around 30 biscuits.
- If you plan to freeze these for later use, place them on a baking sheet and freeze for about an hour before placing them into a Ziplock bag or container. Once you’re ready to bake, lay out the amount you need for about 30 minutes and then bake at 450 for 8-12 minutes (according to the original recipe, you don’t have to let them thaw, but they don’t rise quite as much). You can also do an egg wash over the tops to make them a little bit crispier and a lot prettier.
Cinnamon Honey Butter
- 1 Stick Unsalted Butter
- Lay out the butter and let it get to room temperature.
- Throw the butter into a mixer and add your honey and cinnamon. Like I said, I didn’t do anything exact, so it’s totally up to your taste. I felt like I had added too much cinnamon and not enough honey, so I’ll tweak it a bit next time and maybe even add a little bit of sugar. It had a lot of cinnamon flavor, but not much sweetness. A sweeter honey may have worked out better too. Everybody else liked it though, so it’s completely up to you!
- Lay out a piece of foil large enough to roll around the butter and then a piece of saran wrap on top of that.
- Using a spoon, drop scoops of butter on the sheet of saran wrap and then roll both the saran wrap and the foil tightly into a roll. Twist the ends and put in the freezer until you are ready to use!
Easy right? It took me no time at all to throw together and it was great having homemade biscuits whenever we wanted! Hayden and Chris loved them so they are already almost gone. You could also make them in a larger size and make breakfast sandwiches with eggs and bacon or sausage. Try them out and let me know what you think! Also be sure to follow me on Facebook and Instagram.