Buttermilk Biscuits with Candied Jalapeño-Orange Honey Butter
Soft, flaky and buttery with a golden crust, these biscuits offer a big return for little time and effort. They're best straight from the oven with a generous smear of honey butter whipped with candied jalapeño and orange zest.
Ingredients
- 2 cup all purpose flour (300 grams)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 8 tbsp cold unsalted butter (113 grams)
- ¾ cup cold buttermilk, plus extra for brushing the tops (200 grams)
Candied Jalapeno-Orange Honey Butter
- 2 tbsp Common Man Candied Jalapeños, finely chopped
- 2 tsp honey
- ½ orange, zested
- ½ cup butter, room temperature
- Flaky sea salt, such as Maldon
Instructions
- Make the jalapeno-orange butter. Whip the butter on high speed in a stand mixer for 5 minutes, until it is pale and fluffy. Add the orange zest, candied jalapeños, honey, and a pinch of salt. Mix for an additional minute.
- Whisk the flour, baking powder, baking soda, and salt together.
- Grate the cold butter with the large holes of a box grater. Gently fold the butter into the flour mixture, taking care to handle it as little as possible. You want small pieces of butter throughout the mix that will melt slowly in the oven and create steam and rise.
- Stir in the buttermilk with a fork to form a shaggy dough. Turn the dough out onto a clean work surface and roll into a ¾-inch thick rectangle.
- Fold the sides of the rectangle in to meet in the center, and roll again to ¾-inch thickness. Turn the dough 90° and repeat.
- Using a chef's knife, cut the dough into 8 equal squares. Transfer to a parchment lined baking sheet. Refrigerate for 20 minutes. The dough should be very cold going into the oven.
- Set oven rack to middle position and preheat to 400℉.
- Brush the tops of the biscuits with additional buttermilk. Sprinkle with flaky sea salt. Bake for 10-15 minutes, until golden brown.