Pipe Dream #272: To Be an Insane Flake – Irish Honey Butter Biscuits

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These pictures are not good, so I’m going to say as few words as possible so you can skip to the recipe at the end without looking too closely at the pictures.

I just have to say:

  • These biscuits are insanely flaky and delicious and worth it, and you should make them immediately for any and every occasion.
  • One of the reasons this is so is honey.
  • One of the bigger reasons this is so is because I used Kerrygold Irish butter. Irish/European butters have a higher fat content. Higher fat = More flake.
  • It is not worth it to use European butter in regular recipes like cookies. You won’t taste the difference. It’s expensive, so make it count. Make it count in flake.
  • Top with Mock Devonshire cream and creamed honey. Or whipped cream and regular honey. Or butter and honey.
  • Best when served warm.

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INSANE FLAKE RIGHT NOW.

L

Irish Honey Butter Biscuits

Adapted from Donna Currie

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk, or other kinds work too
1/4 cup honey, something nice
1 1/2 sticks (3/4 cup) cold unsalted butter, preferably Kerrygold or another high-fat European butter

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a medium bowl, combine the flour, baking powder, and salt. In a small bowl, combine the milk and honey. Stir until it is completely combined.

Grate the cold butter into the flour, then cut the butter into the flour until it’s the size of small peas. Add the milk and honey mixture to the flour and mix gently just until there are no dry spots.

Flour your work surface and turn the dough out. Pat it into a rough rectangle, then roll it until it’s about 1/2 inch thick. Fold it in thirds, like a letter, and roll it again. Fold in thirds again. This time, roll it again to about an inch thick. With a 3-inch biscuit cutter, cut as many biscuits as you can. Re-roll the scraps and cut more biscuits. You can re-roll a third time, but I usually use the final scraps for a free-form biscuit.

Place the biscuits on the prepared baking sheet, If you like soft sides, place the biscuits so they touch. If you want the sides more crisp, keep them separated. If you like, brush the top of the biscuits with milk, butter, or cream. Bake at 400 degrees until the tops are nicely browned, 12-14 minutes.

Serve with Devonshire cream, mock Devonshire cream, honey and more butter. Duh.

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