Honey Shortbread Biscuits
Yields 8 Large Biscuits
So its the Fourth of July week and since where I am from in Maine that is typically the beginning of Strawberry Shortcake season I decided to post this recipe for a Honey Shortcake Biscuit – it can be made with mostly whole wheat flour and a bit of bread flour or just with all-purpose flour if you prefer. These are best served warm, and on the day they are made.
- 2 ½ cups whole wheat flour or white whole wheat flour
- ½ cup unbleached bread flour
- ¾ teaspoon salt
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup (8 tablespoons) cold unsalted butter
- 3 tablespoons honey
- 1 large egg
- ¾ cup buttermilk
- ¼ cup sugar
- ¼ teaspoon Fiori di Sicilia (see “tips” below)
- 2 teaspoons vanilla extract
- 2 teaspoons water
To make the biscuits:
- Preheat the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper.
- In a large mixing bowl, whisk together the flours, salt, baking powder and baking soda.
- With a pastry fork or cutter, or using an electric mixer, cut in the butter until the flour mixture is crumbly.
- In a small bowl or large measuring cup, whisk together the egg, buttermilk, and honey.
- Add, all at once, to the flour mixture, and blend lightly and quickly with a fork until the mixture is evenly moistened.
- Turn the dough out onto a floured work surface, and fold the dough over on itself three or four times, until it comes together.
Pat or gently roll the dough into a 4×8 inch rectangle square. Cut the dough into 8 squares, and transfer the biscuits to the prepared baking sheet.
Bake the biscuits for 20 to 22 minutes, until the tops are golden brown. Remove them from the oven and serve warm, or cool on a rack.
To make the optional glaze:
- In a small microwave-safe bowl, whisk together the glaze ingredients.
- Place the bowl in the microwave, and microwave very briefly (maybe 15 to 20 seconds), until the glaze is very hot and starting to bubble.
- Remove it from the microwave, give it a stir, and brush it over the biscuits.
Serve warm with whipped cream or ice cream and your choice of berries – maybe even a drizzle of honey!
Store, well-wrapped (BeesWrap works great!), at room temperature for 2 days, or freeze for up to a month.
To make the biscuits using all-purpose flour substitute 3 cups all-purpose flour for the whole wheat and bread flours. Reduce buttermilk to ⅔ cup.
To make biscuits using milk rather than buttermilk, increase the baking powder to 1 Tablespoon and eliminate the baking soda.
The Fiori di Sicilia is optional – you can find it online at kingarthurflour.com – it adds a lovely citrus-vanilla accent.