They go together like peas and carrots

It’s National Honey Month!  Sister Bee gifted me for my birthday last month with a beautiful jar of honey from The Hive Market in Santa Fe, New Mexico.  I love the logo on the jar!  What logically goes with honey? Biscuits, of course.  Growing up, Mother made biscuits most every night. She loved to serve them with that honey that looked like butter.

There are so many great biscuit recipes out there, but one for me that works every time comes from David Venable’s book In the Kitchen with David.


Use a scalloped edge biscuit cutter to add a sweet touch

I always use a cute set of Martha Stewart biscuit cutters Mother gave me one year in my Christmas stocking.  I like how they give the biscuits a scalloped edge.

All ready for the oven…


pillows of heaven ready for the oven


the end of the rainbow

They are light, fluffy and yummy.  Here’s the recipe…

Southern Buttermilk Biscuits

4 cups all-purpose flour

2 TBL baking powder

2 TBL sugar

2 tsp kosher salt

2/3 cup butter-flavored shortening (I use Crisco), chilled and cut into 1/2 inch cubes

2 cups buttermilk (if you don’t have any make your own here)

2 TBL unsalted butter, melted

Preheat oven to 450.  Combine the flour, baking powder, sugar and salt in a large bowl.  Whisk to blend.  Add the shortening.  Using a pastry cutter or two knives, cut through the shortening and flour until the mixture resembles course meal.  Add the buttermilk and mix just until combined. The dough will be very moist and sticky.

Turn the dough out onto a well-floured board or work surface and gently pat or roll it into a round about 1/2 inch thick.  Fold the dough into thirds, as if folding a letter, and re-roll it into a round 2 inches thick.  That’s it. No more messing with it or you’ll have hard rocks instead of biscuits.

Using a 3-inch biscuit cutter, cut the dough into rounds.  Gather up the scraps, gently roll out the dough, and cut out additional biscuits.  Transfer the biscuits to a nonstick baking sheet (I line my baking sheet with parchment paper — read here about my invention). Bake for 10-12 minutes until they are puffed and golden brown.  Brush the tops with the melted butter.

They freeze well so you can save some for another morning.  Just reheat in a toaster oven (for heaven’s sake, never reheat a biscuit in the microwave). Don’t save these just for butter and honey…they make a really good base for sausage, egg and cheese biscuit sandwiches or for another savory option, toss in a hand full or two of sharp cheddar cheese in the dough and serve with hot bowls of soup.

You’re welcome.