Biscuit Flight Recipe
Hot honey, whipped cinnamon butter, strawberry jam.
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Ingredients
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Biscuit Base
Whipped Cinnamon Butter
Hot Honey
Strawberry Jam
Method
Biscuit Base
- 1
Prepare the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 3
Cut in the Butter
Cut the unsalted butter into small pieces and add it to the dry mixture. Use a pastry cutter or your fingers to blend it in until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and gently stir until just combined. Do not overmix.
- 5
Shape the Biscuits
Turn the dough onto a floured surface and gently knead it a few times. Pat it down to about 1-inch thickness. Cut out biscuits using a round cutter and place them on the prepared baking sheet.
- 6
Bake
Bake in the preheated oven for 12-15 minutes or until the tops are golden brown.
Whipped Cinnamon Butter
- 7
Combine Ingredients
In a medium bowl, beat the softened unsalted butter, powdered sugar, and ground cinnamon together until fluffy and well combined.
- 8
Chill
Transfer the whipped cinnamon butter to a small serving bowl and refrigerate until ready to serve.
Hot Honey
- 9
Prepare Hot Honey
In a small saucepan, combine the honey and red pepper flakes. Warm over low heat for about 5 minutes, stirring occasionally, until heated through. Do not boil.
