Chocolate Honey Butter with the BEST Buttermilk Biscuits

• Vegetarian

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 tbsp Cocoa powder, unsweetened
  • 1/2 cup Powdered sugar
  • 3 cups Self rising flour

• Dairy

  • 1 cup Butter, salted
  • 1 cup Buttermilk, whole

Found on crazyforcrust.com

Description

Ingredients

• 3 cups self-rising flour (see note)
• 1/2 cup cold salted butter, cubed, plus 2 tablespoons for brushing
• 1 cup whole buttermilk (see note)
• 1/2 cup salted butter, room temperature
• 1/2 cup powdered sugar
• 1/4 cup honey
• 1 tablespoon unsweetened cocoa powder

Directions

• Biscuits: Preheat the oven to 425°F. Butter the bottom and sides of a 10-inch cast-iron skillet. (You can also bake these on a buttered cookie sheet.) Place the flour and cubed butter in a medium-sized mixing bowl. Use a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened. Turn out the dough onto a floured surface and gently turn it two or three times until the dough comes together and is no longer sticky. Don’t over flour! Roll or pat out to roughly 3/4” thickness. Use a 2 1/2” biscuit cutter or drinking glass to cut into rounds. Place in skillet. Brush the tops with the melted butter. Bake for 17-20 minutes until they are puffy and golden. If desired, turn the oven to BROIL and broil for another 2-3 minutes until the tops are golden. (My oven browned the tops so I did not need to do that step.) Store biscuits in an airtight container for 2 days or freeze for up to one month. Serve warm with Chocolate Honey Butter. Chocolate Honey Butter: Beat butter until creamy, about 30-60 seconds with a hand mixer. Slowly mix in powdered sugar, honey, and cocoa until combined. Serve room temperature so it’s spreadable, store in refrigerator.