While autumn means fewer hours of precious daylight, the season comes with quite the consolation prize: piping hot comfort food. This month, we’re reaching for recipes that remind us just how cosy cool weather can be. These buttermilk biscuits are laden with the golden sweetness of honey and herbaceous notes of sage. As if that intriguing flavour combination wasn’t excuse enough to get your apron on, these little beauties are a snap to whip up on a whim.
Makes six biscuits
What you’ll need
- 4 cups all-purpose flour
- 2 tablespoons + 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup leaf lard, chilled and cut into small pieces
- 1/4 cup butter, chilled and cubed
- 1 cup milk
- 1 cup buttermilk
- 1 tablespoon honey
- 1 1/2 tablespoon sage, chopped
How it’s made
- Preheat oven to 230°C/450°F/Gas Mark 8 and line two baking sheets with parchment. In a large bowl, whisk together flour, baking powder, baking soda and salt. Add leaf lard and butter and, using hands or pastry cutter, mix until you achieve a fine crumbly texture. Add milk, buttermilk, honey and sage. Mix until just combined; do not over-mix.
- Divide the dough into two parts. On a floured surface, roll out one part into a rectangle roughly the size of your baking sheet. Fold into thirds, and then fold into thirds again in the opposite direction. Using your hands, gently press out again until about 1 1/2 inch thick. Using a biscuit cutter, cut out six biscuits and transfer to baking sheet. Repeat with remaining dough. Bake 13-15 minutes, or until golden brown.