In a floured surface, flatten the dough ball into a rectangle that is about 1 inch thick.
Reroll it after folding it. Proceed with the same steps four more times.
Reroll the dough to a thickness of about 1 inch. Flour a glass or use a biscuit cutter to make the cuts.
Make sure the biscuits contact when you place them on the baking sheet. Finish baking for 15 minutes, or until top is golden brown.
Melt the butter in a small bowl and stir in the honey until well mixed.
Take the biscuits out of the oven and serve them warm with honey butter.
What you need:
2.5 cups of flour that rises on its own
half a cup of buttermilk
1/2 teaspoon of salt (I omitted this),
1/3 of a stick of frozen butter
Combined melted butter and honey, 2 tablespoons plus 1 tablespoon.
Here are the directions:
When the flour and grated butter are blended with your fingers, it should resemble cornmeal in texture. Next, add the cool buttermilk mixture and stir until well incorporated.
After that, transfer to a clean surface, fold the dough over five times, and use a 2.5-inch cookie cutter to cut it out.
Bake for 18–20 minutes at 375 degrees on a prepared baking pan.
Warm biscuits are best served with a brush of honey butter after baking.
Savor it.
