Tupelo Honey Biscuits

Finally! These are the ones. One of my goals was to master biscuit making. Biscuits are one of my favorites and there is nothing better than a homemade biscuits, hot from the oven. Like at Cracker Barrel.

 I'm not going to say that I have completely mastered biscuits, but I have found a recipe that I really like and have been able to make successfully twice. That's something, right?

I made these to go with bar-b-que chicken to feed thank my moving crew. And one got sent to Kathleen, she's eaten enough sub-par biscuits and deserved a good one! This recipe comes from the Tupelo Honey Café Cookbook. I think the key ingredients are the bread flour, sour cream, and buttermilk.

 

So now that you know the secrets...

Tupelo Honey Biscuits

Makes 6 Biscuits
- 2 cups bread flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoons sour cream
- ½ teaspoon salt
- ¾ cup unsalted butter, frozen
- ½ cup buttermilk
- 1 tablespoon butter, melted

1. Preheat the oven to 450F. Combine the flour, baking powder, baking soda, sour cream, and ½ teaspoon of the salt in a large bowl.

 

 

2. With a cheese grater, grate the frozen butter using the largest holes; quickly cut the butter into the flour mixture with a pastry cutter or fork until the mixture resembles coarse meal.

 

 

3. Add the buttermilk to the flour mixture and stir just until combined. Do not over mix!
 

 

4. On a floured surface, turn out the dough and roll out to a 1-inch thickness. Using a 3-inch biscuit cutter (or floured cup :), cut the biscuits and place on a rimmed sheet pan.

5. Bake on the top rack of the oven for about 15 minutes, or until light brown, and remove from the oven. Brush the melted butter on top of each biscuit and return to the oven for about 5 minutes longer, or until the biscuits are golden brown.