Recipe: Buttermilk biscuits and burnt orange honey butter

Biscuits prepared by Chef Govind Armstrong.
Biscuits prepared by Chef Govind Armstrong.
(Al Seib / Los Angeles Times)

Buttermilk biscuits and burnt orange honey butter

1 hour, 20 minutes. Makes about 1 dozen biscuits

Buttermilk biscuits

4 cups (17 ounces) flour

3 tablespoons baking powder

1/2 teaspoon salt

1/4 cup sugar

1 cup (2 sticks) cold butter

2 cups buttermilk

Cream or melted butter, for brushing

Natural sugar, for sprinkling

1. Heat the oven to 425 degrees.

2. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cube or grate the cold butter on top of the dry ingredients, and then cut it in using a pastry cutter or fork. Stir in the buttermilk, and gently work the mixture until combined to form the dough.

3. On a floured surface, flatten and fold the dough onto itself three times. Flatten the dough out to a thickness of approximately one-half inch. Using a 3-inch round cutter, cut the dough and place on a parchment-lined baking sheet. Brush the tops with cream or melted butter, and sprinkle a pinch of natural sugar over each.

4. Bake the biscuits until puffed and golden, 15 to 20 minutes, rotating the tray halfway for even baking and coloring. Serve the biscuits warm.

Burnt orange honey butter

1 orange, peeled and halved

1 cup orange juice

1 cup (2 sticks) butter, softened

1/4 cup lavender honey

1. Place a heavy-bottomed saucepan over medium heat. Place the orange halves, cut-side down, in the pan and cook, turning once, until they have developed a deep caramelized color, about 10 minutes. Add the juice, stirring to lift any flavoring from the bottom of the pan. Cook until the juice is reduced to a syrup, about 15 minutes. Remove from heat and press the juice and orange halves through a fine mesh strainer, then cool the syrup to room temperature.


2. Place the butter in a food processor and, with the motor running, drizzle in the honey and syrup to combine (the butter, honey and syrup can also be whisked together in a large bowl). Serve alongside the warm biscuits. This makes about 13/4 cups butter.


Calories 486

Protein 6 grams

Carbohydrates 46 grams

Fiber 1 gram

Fat 32 grams

Saturated fat 20 grams

Cholesterol 83 mg

Sugar 14 grams

Sodium 511 mg

NOTE: Adapted from Govind Armstrong of Willie Jane. Lavender honey is available at select gourmet markets.