Buttermilk Biscuits with Honey Butter

Buttermilk & Bourbon’s Biscuits Makes 12 large biscuits

5 cups self-rising flour
½ # chilled unsalted butter cut into ¼ inch pieces
½ # chilled unsalted butter cut into ½ inch pieces
3 cups full fat ice cold buttermilk
1 cup melted butter
extra self-rising flour
tt large flaked sea salt

Preheat oven to 375F. Using a 2-inch baking pan add melted butter evenly distribute then set aside. Sift flour into bowl then mix in the ¼ inch butter into the flour and snap butter into flour until the mixture is crumbly. Then add the ½ inch butter and snap until nothing bigger than a bean remains. Do not take more than 5 minutes or butter will start to melt. Add cold buttermilk and mix gently until dough just barely forms then turn onto a floured surface and pat and shape dough down into a ¾ inch “sheet” (do not over mix). Using a flour dusted ring mold cut biscuits and place in baking pan. Bake at 375 F for 30-40 minutes depending on how brown you like the top to be. When done brush with warm honey butter (see below) using a pastry brush and sprinkle with flaked sea salt. Serve warm.

Honey Butter
½ # butter
1 cup honey
1 tbl. garlic powder
melt & mix

This is one of those things that every southern grandmother thinks that their recipe is the best! Well I assure you in this case I am a THE southern grandma. I have tested this recipe almost every day for a year until in my opinion this was the best biscuit I have ever had.