NEWS & PRESS

These aren’t just biscuits—they’re little clouds of Southern comfort. Flaky, buttery and made with love, these buttermilk beauties pair perfectly with a dollop of that sweet, golden Texas honey butter. Whether it’s Sunday brunch or a family feast, these biscuits will steal the show.

Biscuit Ingredients

• 1 tablespoon and 2 teaspoons sugar 
• 3 ½ teaspoons baking powder
• 1 ½ teaspoons salt
• ½ teaspoon baking soda
• 3 cups all-purpose flour plus a bit more for where you are going to massage the biscuits on the counter
• 1 ¾ sticks butter (cut cold butter up into cubes but don’t get it too warm)
• 1 ½ cups buttermilk

Texas Honey Butter Ingredients

• 1 stick unsalted butter
• 3 tablespoons honey
• 1 teaspoon flaky salt

Directions

Step 1

Preheat oven to 425 degrees. Whisk all dry ingredients together. Cut the cold butter in with a pastry blender (using a couple of butter knives will also work).  Mix until the batter looks like peas. Stir in the buttermilk to blend — this is when it starts to come together.

Step 2

Gather the dough into a ball and then toss it down on a lightly floured counter. Press it out into an 8 “ square.  Fold that square over like a letter and then fold it over again to form a small square.  Add a little flour if it becomes too sticky.

Step 3

Pat the dough into a circle about 3/4 inches thick. Dip a biscuit cutter (or a drinking glass) in flour then cut the biscuits out of the dough.  Put the biscuits on a parchment-lined pan and stick it in the freezer for about 15 minutes.

Step 4

Take the pan out of the freezer and bake for 10-12 minutes. 

Texas Honey Butter Directions:

In a small bowl, soften the butter and then add the honey. Mix well, then refrigerate. Finally, sprinkle some flaky salt on top befor serving with warm biscuits.