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Categories: Best recipes, Breads, Breakfasts

Buttermilk biscuits and burnt orange honey butter

Buttermilk biscuits and burnt orange honey butter
Al Seib / Los Angeles Times

There's a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits, cheesy biscuits, ... Read more

Total time: 1 hour, 20 minutes | Makes about 1 dozen biscuits
Note: Adapted from Govind Armstrong of Willie Jane. Lavender honey is available at select gourmet markets.

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

Step 1Heat the oven to 425 degrees.

Step 2In 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.

Step 3On 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.

Step 4Bake 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

Step 1Place 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.

Step 2Place 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 1 3/4 cups butter.

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.
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