Ronald McDonald… a biscuit.
Ooohhhh- shishi-wa-wa, a biscuit
How do you like my loveeeee… a biscuit.
He’s so fineeeeee… a biscuit.
Who remembers that elementary clapping game? That’s exactly how I felt after tasting my homemade Honey Glazed biscuits that I made for the first time in my life.
Thanks to quarantine… and Pinterest, I’ve been finding cool recipes and attempting them with my own maverick twist.
These babies got such a great review from many as well as requests for the recipe. Believe it or not, it was easier than I thought it would be. However, when you get to the kneading part, it gets very messy and you will feel like you are doing it all wrong. Trust me. You’re not.
Let’s start with that you need:
2 and 1/2 cups all-purpose flour
2 Tablespoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, very cold, cubed
1 cup + 2 Tablespoons cold milk (I used almond milk), divided
2 teaspoons honey
Optional Glaze: 2 Tablespoons melted butter + 1 Tablespoon honey
Preheat oven to 425°F.
Time to get your hands dirty:
Place the flour, baking powder, and salt together in a large bowl and whisk to combine.
Add the cubed butter and cut into the dry ingredients. I used a fork and my fingers to break up the butter into little pea-sized clumps.
Make a well in the center of the flour/butter mixture. Pour 1 cup of milk on top, then add the honey. If you want it extra sweet, add another tablespoon.
Stir everything together until just about combined. Do not overwork the dough. The dough will look like shreds and be very crumbly. *the messy part where you think you’re doing it wrong.*
Place the dough on a lightly floured work surface and gently mold it into a rough-looking rectangle using your hands. Fold both sides into the center. Turn the dough over so it’s long horizontally. Gently flatten. Repeat the folding three more times. If needed, take a handful of flour and add to make dough manageable.
Gently roll the dough out with a rolling pin until it’s 1 inch thick. If you don’t have a rolling pin you can use your hand and flatten.
Cut into 3-inch circles. (I used a glass rim as my cutter for perfect circles.) Re-roll any scraps until you have 9-12 biscuits.
Arrange in a non-stick loaf pan close together. You can also use parchment paper-lined baking sheet. (Make sure they’re touching.)
Brush the tops with remaining milk. Bake for 15 minutes or until biscuits are golden brown on top.
Remove from the oven and, if desired, brush with melted butter and honey mixture.
They taste better warm.
Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days. I recommend using Saran Wrap.
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