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Makes 8 biscuits
Start to finish: 30 minutes
From Edible Seattle January/February 2011
Sweetened with honey instead of sugar and flavored with dark rye flour, these aren’t your usual biscuits—try them for breakfast, with corned beef hash and poached eggs. We cut them into squares to avoid rerolling, but you can also cut them round.
1 1/2 cups dark rye flour
1 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons baking powder
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2” chunks
3/4 cup plus 1 tablespoon buttermilk
1/4 cup honey
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper, and set aside.
Whisk the flours, salt, and baking powder together in a mixing bowl. Add the butter, and using a large fork or a pastry cutter, cut the butter into the flour until the butter is in pieces the size of small peas. Add the buttermilk and honey, and mix with a fork until no dry spots remain.
Transfer the dough to a floured board, knead once or twice to help it hold together, and roll into a square about 9” by 9” and 1/2” thick. Trim the edges, then cut the dough (like a tic-tac-toe board) into 9 biscuits.
(You noticed that we said this makes 8 biscuits, didn’t you? That’s because here you need to share one unbaked biscuit with anyone around, to taste the honey. Isn’t that neat?)
Arrange the biscuits on the baking sheet (they’ll rise up, but not out) and bake for about 15 minutes, until puffed and golden brown. Let cool 5 minutes on sheets, then serve warm.
*vegetarian
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