It’s always comforting to try out a new-yet-simple biscuit recipe when snow is in the forecast. That’s what this was. Cribbed from Blue Smoke via Epicurious, this is a very simple, moist, tasty biscuit recipe that could very much take some add-ons (e.g. sea salt sprinkling, brown butter, etc). As is, we used it as a vehicle for our homemade raspberry jam.
For 6-8 biscuits you’ll need: 1-1/2 cups flour (plus about 3 Tbs for rolling out and cutting the biscuits), 2 tsp baking power, 1/2 tsp baking soda, 1 tsp sugar, 1/4 tsp ground salt, 3 Tbsp butter (cold), 2 Tbsp vegetable shortening, 2/3 cup buttermilk, 1 Tbsp honey and a little oil for greasing the baking sheet.
Start by pre-heating the oven to 425.
Next, gently wisk together the flour, sugar, salt, baking powder and baking soda in a medium bowl.
Cut butter into small pieces and then work the butter and shortening into the dry mixture with your figures into a rough mix with pea sized lumps.
Mix in the buttermilk with a large spoon to make a shaggy, moist ball. Then roll the ball out onto a floured surface and work into a flat sheet, about 9′ x 9′ with your floured hands. Fold the “sheet” in three like a letter, and flatten out again into a larger square. Repeat this two more time, rotating the square and adding more flour if things start to stick.
Grease a baking sheet with a little oil and then cut the biscuits out of the sheet with the open end of a medium sized glass. Place the resulting biscuit-puck on the greased sheet and repeat with the remaining dough – reforming and flattening the mixture in between to create enough surface area to cut another biscuit.
Drizzle the honey over the top of the biscuit-pucks – just a bit on each biscuit, not too much. If you want to add a bit of a kick, sprinkle a few sea salt crystals onto the honey as well.
Place into the pre-heated oven for about 20 minutes, or until brown and serve warm.