Buttermilk Biscuits with Honey

Chef Jeremy Sewall of the Island Creek Oyster Bar in Boston shared with us his secret for his excellent biscuits: Use grated frozen butter in the batter to prevent the dough from getting overworked and tough.

5 cups all-purpose flour, unbleached
1 Tbsp. kosher salt
5 Tbsp. sugar
1 Tbsp. baking powder
16 Tbsp. unsalted butter, frozen
1¾ cups buttermilk
2 Tbsp. pure honey
1 Tbsp. fresh rosemary, finely chopped

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Whisk flour, salt, sugar, and baking powder in a bowl. Using a box grater, grate 10 Tbsp. butter into flour mixture, and gently mix with your hands. Add buttermilk, and gently fold to combine to form a soft dough.

Turn dough onto a floured surface; pat into an 8x6" square (about 2" thick). Cut into 6 squares; place 3" apart on a parchment paper - lined baking sheet.

Bake until puffed and cooked through, about 20 minutes. Melt remaining butter in a small pan; mix with the pure honey and rosemary. Brush over hot biscuits; return to oven until golden brown, about 10 minutes more.

Makes 6 large biscuits.