Making biscuits from scratch is so easy. Honestly, it takes less time for me to whip up a batch of homemade biscuits than it does to muster up the courage to pop those terrifying cardboard tubes open. It’s an adult jack-in-the-box, as far as I’m concerned, and I am not a fan! The active prep time is about six minutes.
Bonus: you can store this dough in the fridge for a couple of weeks, so you can make just as much as you need and have a fresh, perfect biscuit any time.
These little biscuits are extra delicious because they are dipped into a brown and white sugar mix before baking, which crystallizes the sugars on top. I also remove them from the oven twice during the baking process (15 minutes) to brush the tops with melted butter. We enjoyed them topped with sorghum molasses and an extra little brush of butter (at that point, what harm could a tiny bit more butter do?). Ketch appears to be doubting whether I should have added so much butter. Of course I should have, buddy, of course.
Honey & Brown Sugar Biscuits
Makes 6 large biscuits
You will need:
- 2 cups all-purpose flour
- 1 tsp. white sugar
- 1 tsp. sea salt
- 1 tbsp. baking powder
- 8 tbsp. chilled butter, thinly sliced plus 2 tbsp. butter (reserve)
- 3/4 cup milk
- 1 tbsp. honey
- 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/4 cup each white sugar and brown sugar
- Preheat the oven to 350 F.
- In a medium-sized bowl, stir together the flour, 1 tsp. sugar, salt, and baking powder.
- In a separate small bowl, stir 1/4 cup each white sugar and brown sugar. Set aside.
- Stir in 8 tbsp. chilled butter until it slowly begins to incorporate.
- Add in honey, vanilla extract, and cinnamon.
- Add milk and stir for a couple of minutes.
- Roll the dough onto a floured surface and cut with a biscuit cutter.
- Dip the biscuits in the brown sugar mixture.
- Place on a baking sheet and bake for 12 minutes, until golden brown.
- Melt the reserved butter (2 tbsp) in the microwave. Brush on top of the biscuits during baking.