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Recipe: Buttermilk biscuits and burnt orange honey butter

Biscuits prepared by Chef Govind Armstrong.
Biscuits prepared by Chef Govind Armstrong.
(Al Seib / Los Angeles Times)
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Buttermilk biscuits and burnt orange honey butter

1 hour, 20 minutes. Makes about 1 dozen biscuits

Buttermilk biscuits

4 cups (17 ounces) flour

3 tablespoons baking powder

1/2 teaspoon salt

1/4 cup sugar

1 cup (2 sticks) cold butter

2 cups buttermilk

Cream or melted butter, for brushing

Natural sugar, for sprinkling

1. Heat the oven to 425 degrees.

2. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cube or grate the cold butter on top of the dry ingredients, and then cut it in using a pastry cutter or fork. Stir in the buttermilk, and gently work the mixture until combined to form the dough.

3. On a floured surface, flatten and fold the dough onto itself three times. Flatten the dough out to a thickness of approximately one-half inch. Using a 3-inch round cutter, cut the dough and place on a parchment-lined baking sheet. Brush the tops with cream or melted butter, and sprinkle a pinch of natural sugar over each.

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4. Bake the biscuits until puffed and golden, 15 to 20 minutes, rotating the tray halfway for even baking and coloring. Serve the biscuits warm.

Burnt orange honey butter

1 orange, peeled and halved

1 cup orange juice

1 cup (2 sticks) butter, softened

1/4 cup lavender honey

1. Place a heavy-bottomed saucepan over medium heat. Place the orange halves, cut-side down, in the pan and cook, turning once, until they have developed a deep caramelized color, about 10 minutes. Add the juice, stirring to lift any flavoring from the bottom of the pan. Cook until the juice is reduced to a syrup, about 15 minutes. Remove from heat and press the juice and orange halves through a fine mesh strainer, then cool the syrup to room temperature.

2. Place the butter in a food processor and, with the motor running, drizzle in the honey and syrup to combine (the butter, honey and syrup can also be whisked together in a large bowl). Serve alongside the warm biscuits. This makes about 13/4 cups butter.

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EACH OF 12 SERVINGS

Calories 486

Protein 6 grams

Carbohydrates 46 grams

Fiber 1 gram

Fat 32 grams

Saturated fat 20 grams

Cholesterol 83 mg

Sugar 14 grams

Sodium 511 mg

NOTE: Adapted from Govind Armstrong of Willie Jane. Lavender honey is available at select gourmet markets.

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