Advertisement

Buttermilk biscuits and burnt orange honey butter

Time 1 hour 20 minutes
Yields Makes about 1 dozen biscuits
Buttermilk biscuits and burnt orange honey butter
(Al Seib / Los Angeles Times)

Buttermilk biscuits

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

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 1 3/4 cups butter.

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

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.