These biscuits Rise 'n Shine, literally. Thanks to a trick I learned from a food writing friend and fellow Atlantan Meghan Splawn. I like to make biscuits with any All-Purpose flour, because I believe anyone no matter where they live can make a great tasting and great looking biscuit. I also use full fat sour cream instead of buttermilk, because anyone no matter where they live has access to it. Rather than baking powder, I use cream of tartar in this recipe. You can for sure use baking powder if that's all you have. The extra lift here is in the 6x folds of the dough. And through Meghan's trick of increasing the oven temperature to 500°F just as you put in the biscuits - it's MAGICAL! What makes these biscuits unique is the honey - a tich in the dough and brushed on top. I love to use Manuka Honey harvested in New Zealand - it's an incredibly thick, luscious honey. You also can use Sourwood, Palmetto or Tupelo honeys as well. Enjoy!
Makes 6 3” biscuits
- 2 cups All-Purpose flour, plus more for dusting
- 1 tablespoon cream of tartar
- 1¼ teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 stick very cold or frozen unsalted French butter (the extra 3% fat makes the difference)
- ¾ cup full fat sour cream (don’t use low or no fat sour cream, your biscuits will be flat)
- ¼ cup very cold whole milk
- 1 tablespoon Manuka Honey honey + 2 tablespoons for glaze
- Flake salt to finish
Preheat the oven to 450°F with the rack in the center.
Whisk together the flour, cream of tartar, baking soda, salt & black pepper in a wide, shallow bowl. Drop the stick of butter in the dry ingredients and roll until fully coated. Using the large holes on a box grater, grate the butter into the bowl. Using your fingers, gently draw them up from the bottom of the bowl and let the flour begin to separate the pieces of butter. Shake your fingers to evenly distribute. Make a well in the center of the mixture.
In a small bowl, whisk the sour cream, milk and 1 tablespoon of honey. Pour into the dry mix. Using a heavy duty wooden spoon, mix the dough until it pulls away from the bowl and starts to come together.
Turn the chilled dough out onto a clean, lightly floured work surface and pat out to about ¾” thick. Fold the top third of the dough into the center. Fold the bottom third of the dough on top of the top third. Lightly sprinkle with more flour and pat out to ¾” thick again. Repeat the folding steps 4 more times.
With a 3-inch biscuit cutter, press straight down to cleanly cut the biscuits (do not twist). Transfer to the cast iron skillet – the biscuits should nearly touch, but not completely. Bring the remaining scraps together with your hands. Turn the dough 90° so the cuts of the scraps are on the side. Pat the dough out again to ¾” and cut out the remaining couple of biscuits. Put them in the skillet to fill.
Place the biscuits in the oven. Turn the heat up to 500°F and bake 14 minutes or until they are golden on top. Remove from the oven.
Place the 2 tablespoons honey in a small bowl or cup and microwave on high for 10 seconds to lightly thin. Brush the tops of the biscuits with a pastry brush.
Lightly sprinkle with flake salt.
Serve with more honey if desired.