Nuptial Flight Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly flour a baking sheet. Keep a small bowl of cold water nearby to help seal dough if needed.

Combine dry ingredients

In a large mixing bowl whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, and 1 teaspoon fine sea salt until evenly distributed.

Cut in butter

Grate or cut 12 tablespoons very cold unsalted butter into small pieces. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry mixture until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (these pockets make flaky layers).

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a wooden spoon or rubber spatula until a shaggy dough forms and no large dry streaks remain. Do not overmix; you want the dough slightly rough and lumpy.

Turn out and fold

Turn the dough onto a lightly floured surface. With floured hands, gently pat into a rectangle about 1-inch thick. Fold the dough over itself 3–4 times (folding builds layers). Pat again to 1-inch thickness. If dough is sticky, dust lightly with flour—avoid adding too much.

Cut biscuits

Using a floured 2.5-inch biscuit cutter or a glass, press straight down without twisting to cut biscuits. Re-roll scraps once and cut additional biscuits to yield about 8–10 biscuits depending on cutter size. Place cut biscuits on prepared baking sheet so sides touch slightly for taller biscuits, or spaced apart for crisper edges.

Brush and bake

Brush the tops with 2 tablespoons heavy cream. Bake in the preheated oven for 12–15 minutes, until risen and tops are golden brown. Rotate pan halfway through baking for even browning.

Cool briefly

Remove biscuits from oven and transfer to a wire rack. Let cool for 5 minutes before splitting; they will continue to set and be easier to handle.

Make honey butter

While biscuits bake, place 4 tablespoons softened unsalted butter in a small bowl. Add 3 tablespoons Woodland Bee Co. honey and 1/4 teaspoon of the coarse rock salt (reserve the remainder for finishing). Use a fork or small spatula to whip until smooth and fully combined. Taste and adjust salt or honey to preference.

Assemble and finish

Split warm biscuits and spread a generous amount of the honey butter inside each. Scatter a very light pinch of the remaining coarse rock salt on the buttered tops (about 3/4 teaspoon total across servings) to accent the honey. Serve immediately while warm.