Jump to recipe
In our first issue of Dishing Park City, there is a column called Ask For It. The idea behind is simple: When readers and diners discover something particularly delicious at a local restaurant, they can write to ask us for the recipe. A vinaigrette, a sauce, a dessert, you ask for it, we get it.
This particular recipe from the wonderful Talisker On Main was one I was so excited someone asked for, because it was one I was dying for myself. They are sweet, fluffy and absolutely perfect little biscuits that are extremely hard to share. They have become somewhat of a staple at Talisker, and they are actually very easy to make. They are perfect for entertaining, breakfasts or just some solo snacking.
Ingredients
- 4 1/2 pounds all-purpose flour
- 4 tablespoons plus 2 teaspoons baking soda
- 3 tablespoons plus 1 teaspoon salt
- 1/2 cup plus 2 tablespoons sugar
- 1 quart buttermilk
- 4 eggs
- 12 ounces honey, warm
- 24 ounces butter, cold and cut into cubes
Instructions
- Mix all dry ingredients in a large bowl.
- Mix buttermilk, eggs and honey in a separate bowl.
- Cut the cold butter into the dry ingredients until mealy.
- Combine the wet and dry mixtures in a large mixing bowl by hand.
- Knead into a ball.
- Roll into a rectangle about a 1/2 inch thick.
- Book fold the dough twice.
- Roll out to 1 1/4 inches thick.
- Dip a round cutter into flour first, then with a straight down motion cut out the biscuits.
- Brush the tops with buttermilk.
- Bake at 400 F with no fan for about 12 minutes.
- Rotate and bake until golden brown.