In honor of Derby Day I’m sentimentally going to share my most Southern dish…..the biscuit. This recipe is about more than just an average biscuit….there’s the honey. The summer my honey was saving for a ring he worked the bee hives in the mornings. An old family friend from church had taught him the process and would pay him (more than ever necessary) to help with the process when he was home in the summers. Now every time we go down to visit we always have a jar of honey waiting. The one we have now is one of my favorites, it has more of a floral flavor. Last but not least I also used some rosemary from my garden. Our garden is looking fabulous, here is just a short preview….
The rosemary I’m using today
Everyone in the South has their own biscuit recipe and technique that has been passed down. Every good Southern restaurant does as well, Loveless Cafe in Nashville, Hominy Grill in Charleston, BRC in Houston (not the most traditional example, wonderful none the less)…..I suppose I’m a connoisseur of sorts. This is my recipe, let me know what you think!
Rosemary Honey Butter Biscuits
1 Cup Pastry Flour
1 Cup All Purpose Flour
5 Tbsps Sugar
1 Tbsp Salt
1 Tbsp Baking Powder
1 3/4 Cup Buttermilk
16 Tbsps Frozen Butter
2 Tbsps Honey
1 Tbsp Finely Copped Fresh Rosemary
Preheat the oven at 400 degrees. Mix the flour, sugar, salt, and baking powder up in a bowl. Then grate 10 Tbsps of the frozen butter into the bowl (this helps prevent overworking the dough) and add the buttermilk. Gently mix the buttermilk in with your hands, be extra careful not to over work the dough so they’ll be fluffy. Put the dough on a powdered surface, make a 6 by 8 inch rectangle, and cut into six squares.
Place on a parchment lined sheet pan a couple inches apart.
Bake for 20 minutes, in the meantime melt the rest of the butter on the stove top, add the honey and rosemary. After 20 minutes in the oven take the biscuits out and baste them with the butter mixture.
Then put them back in the oven for another 10 minutes until gold brown.
The butter and honey mixture almost caramelizes the top of the biscuits…. And it’s heaven!
These are the perfect size for breakfast sandwiches! You can only imagine how happy my husband was when he came home on his lunch break to one of these buttery biscuits with bacon, an egg, and cheese on it!
I apologize for the bite, it smelled so good I almost forgot to take the final picture for y’all! By the way……it tasted heavenly! They don’t make recipes any more “Southern” than this. Happy Derby Day from our home to yours!