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Ingredients
- 9 ounces all-purpose flour (about 2 cups)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons chilled butter, cut into small pieces
- 3/4 cup fat-free buttermilk
- 3 tablespoons honey
Details
Servings 14
Preparation time 20mins
Cooking time 45mins
Preparation
Step 1
Preheat oven to 400.
Weigh or lightly spoon flour into dry measuring cup; level with knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (½-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (½-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a ¾-inch thickness. Cut dough with a 1¾-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Baked at 400 for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
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