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Honey Shortcake Biscuits

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Honey Shortcake Biscuits

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These evenly sweetened biscuits are perfect for summer time shortcake; they are particularly just right heat. There are two variations of this biscuit: one principally complete wheat, and one made with all-purpose flour. They’re golden and attractive made with complete wheat, however if you happen to should not have get right of entry to to just right complete wheat flour, then pass forward and use all-purpose flour.

At a look

Prep
Bake
Total
Yield
16 biscuts

Ingredients

Dough

  • 2 half of cups King Arthur Whole Wheat Flour, white complete wheat or conventional
  • half of cup King Arthur Unbleached Bread Flour
  • three/four teaspoon salt
  • 2 half of teaspoons baking powder
  • half of teaspoon baking soda
  • half of cup (eight tablespoons) chilly unsalted butter
  • three tablespoons honey
  • 1 huge egg
  • three/four cup buttermilk

Glaze (Optional)

  • 1/four cup sugar
  • 1/four teaspoon Fiori di Sicilia (See “pointers”, underneath.)
  • 2 teaspoons vanilla extract
  • 2 teaspoons water

Dough

  • 10 oz. King Arthur Whole Wheat Flour, white complete wheat or conventional
  • 2 oz. King Arthur Unbleached Bread Flour
  • three/four teaspoon salt
  • 2 half of teaspoons baking powder
  • half of teaspoon baking soda
  • four oz. chilly unsalted butter
  • 2 1/four oz. honey
  • 1 huge egg
  • 6 oz. buttermilk

Glaze (Optional)

  • 1 three/four oz. sugar
  • 1/four teaspoon Fiori di Sicilia (See “pointers”, underneath.)
  • 2 teaspoons vanilla extract
  • 2 teaspoons water

Dough

  • 283g King Arthur complete wheat flour, white complete wheat or conventional
  • 60g King Arthur Unbleached Bread Flour
  • three/four teaspoon salt
  • 2 half of teaspoons baking powder
  • half of teaspoon baking soda
  • 113g chilly unsalted butter
  • 64g honey
  • 1 huge egg
  • 170g buttermilk

Glaze (Optional)

  • 50g sugar
  • 1/four teaspoon Fiori di Sicilia (See “pointers”, underneath.)
  • 2 teaspoons vanilla extract
  • 2 teaspoons water

Instructions

  1. To make the biscuits: Preheat the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper.
  2. In a big blending bowl, whisk in combination the flours, salt, baking powder and baking soda. With a pastry fork or cutter, or the usage of an electrical mixer, lower within the butter till the flour combination is crumbly.
  3. In a small bowl or huge measuring cup, whisk in combination the egg, buttermilk, and honey.
  4. Add, all of sudden, to the flour combination, and mix evenly and temporarily with a fork till the mix is calmly moistened.
  5. Turn the dough out onto a floured paintings floor, and fold the dough over on itself 3 or 4 occasions, till it comes in combination.
  6. Pat or gently roll the dough right into a nine” sq. (three/four”-thick). Cut the dough into 16 squares, and switch the biscuits to the ready baking sheet.
  7. To make the not obligatory glaze: In a small microwave-safe bowl, whisk in combination the glaze elements.
  8. Place the bowl within the microwave, and microwave very in brief (perhaps 15 to 20 seconds), till the glaze may be very sizzling and beginning to bubble. Remove it from the microwave, give it a stir, and brush it over the biscuits.
  9. Bake the biscuits for 20 to 22 mins, till the tops are golden brown. Remove them from the oven and serve heat, or cool on a rack.
  10. Store, well-wrapped, at room temperature for two days, or freeze for as much as a month.
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