Simple Summer Biscuits with Fresh Honeycomb
Light and airy and perfect with summer meals.Serve with Dough North Coast Chardonnay.
Ingredients
- 4 1/4 cups heavy cream
- 1/2 cup apple cider vinegar
- 4 cups + 1 tablespoon all purpose flour
- 3 3/4 cups wheat flour
- 4 tablespoons + 2 teaspoons sugar
- 4 1/2 tablespoons baking powder
- 1 tablespoon salt
- 1 1/4 teaspoon baking soda
- 2 1/4 cups unsalted butter cold
- Fresh honeycomb or honey
Instructions
Acidulate the Cream:
- Combine cream & cider vinegar in a small bowl, whisk together thoroughly. Refrigerate for at least 30 minutes or overnight.
Make the Dough
- Combine flours, sugar, baking powder, salt & baking soda thoroughly in a mixing bowl. Cut the cold butter into marble sized pieces. Toss the butter into the cold flour.
- Pinch each piece of butter in the flour with a rubbing motion in between your thumb and forefingers. You are trying to coat the butter nicely with the flour, which will create flaky layers in the biscuit.
- Once you have pinched each piece of butter, take the cream and vinegar mix out of the refrigerator, it should be thick. Reserve 1/2 cup of the mixture, and add the remaining 3 + 3/4 cup to the dry ingredients.
- Toss to combine. The dough should be quite shaggy and firm, but if it doesn't come together as a dough add another 1/4 cup of the cream, reserving the remaining 1/4 cup.
Roll the Biscuits
- Once the dough comes together, place it onto a floured surface. Dust the top of the dough with flour and roll to ½” thick. Book fold and roll to ½” thick again. repeat one more time.
- Roll to ¾” thick, then cut into 3" x 3" squares. Place onto a baking sheet lined with parchment.
Bake
- Preheat an oven to 400F. Brush the tops of the biscuits with the reserved cream mixture, then dust with raw sugar. Bake at 400F for about 20-25 minutes, or until golden brown. Cool slightly and serve.
Serve
- Drizzle warm biscuits with honey from fresh honeycomb and serve with extra butter.
