Buttermilk Biscuits & Whipped Manuka Honey Butter
Swap the jam and cream for whipped honey butter using our Active Manuka Honey. Pair this with delicious Buttermilk biscuits and you have yourself one very scrumptious treat, courtesy of @andybowdy!
250g Unsalted Butter (room temperature)
4 Tbsp @capilanohoney Active Manuka Honey
1 Pinch Salt
4 cups plain flour
155g cold unsalted butter (chopped)
1 ½ tbsp (21g) baking powder
1 ½ tsp salt
1 tsp bicarbonate of soda
Preheat oven to 170°C.
For your whipped honey butter, add the 250g of room temperature unsalted butter, Capilano Active Manuka Honey and salt to a stand mixer. Using the paddle attachment, cream ingredients until pale and fluffy.
Transfer to serving bowl, set aside. Leftovers can be stored in an airtight container in the fridge for 3 weeks. Best served at room temperature.
Combine flour, the 155g of cold unsalted butter, baking powder, salt and bicarbonate of soda in a stand mixer. Mix on medium speed with paddle attachment until mix resembles coarse crumbs.
Add buttermilk gradually to mixer until mixture becomes slightly sticky dough (you may have some buttermilk leftover depending on brand/viscosity).
Turn dough out onto a lightly floured surface.
Using a rolling pin, gently roll the dough to about 2.5cm thick. Then fold the dough in half over itself .
Repeat rolling and folding action three more times to help create layers.
Cut dough using a 70mm ring or cookie cutter, place on greased tray.
Bake for 13 minutes, until golden brown. Serve warm with honey butter at any time of day!