Honey Bunny Butter Biscuits
Today, is the final kitchen reveal and I can't be more excited. The project finished as scheduled in spite of a small glitch with my quartzite countertops. I won't get into all the crazy details of that, but suffice to say that having a great designer on your team makes all the difference in the world.
I just love the light and bright white shaker style cabinets by JWQ. With a soft close and hidden hardware they come with convenient slide out drawers and many other custom options.
Lighting in the kitchen is super important. There are lots of options, but I chose bright white recessed LED lights on dimmers plus under counter lighting. There is also a lighted window cabinet over my baking station. The paint color is Farrow and Ball ammonite which Is a true gray. Finally, the floor is a cork cushioned vinyl plank from NuCore in white pewter. It's waterproof and has a nice bounce to it which feels good under the feet.
So, what makes a house a home? A potholder, but not just any potholder. It has to be a rainbow potholder made by a dear grandchild. It adds a necessary pop of color. In addition, it melts my heart every time I see it. My Annabelle is the best.
Annabelle sure enjoyed these honey bunny butter biscuits today. It was our first bake in the new kitchen. We turned them into strawberry shortcakes with fresh strawberries and caramel whipped cream. No doubt these cute flakey bunnies would be a welcomed addition to an Easter brunch or breakfast buffet next Sunday.
Biscuit Baking Tips
- keep ingredients like butter and buttermilk as cold as possible
- folding the dough creates those flakey layers
- flour the cookie cutter to prevent sticking
- press the cookie cutter up and down (don't twist it)
- demerara sugar is raw cane sugar with crunchy texture
This recipe features in Our Top Ten Ideas for Celebrating National Biscuit Day by TwinklPrint
Warm biscuits with a touch of honey and a bit of crunch on top from turbinado sugar
2 ½ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
½ cup (1 stick) unsalted ice cold butter
1 cup buttermilk
2 tablespoons melted butter
1 tablespoon honey
1 tablespoon demerara or turbinado sugar, optional
- Heat oven 450°. Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder and salt.
- On the large hole of a box grater, grate butter into flour mixture. Toss butter and flour mixture together with a fork until butter is fully coated with flour and well distributed.
- Add buttermilk, stir until dry ingredients are moistened. Cover and chill dough for 10 minutes.
- On a floured surface, press dough into a 1-inch thick rectangle. Fold the long end into the center and then fold it over again (like you would fold a letter). Flatten and fold 3 more times.
- Roll dough ½-inch thick. Cut out bunny shapes with a floured cookie cutter. Place biscuits on prepared baking sheet.
- Bake 12 to 15 minutes or until golden brown.
- Meanwhile, combine melted butter and honey. Brush over hot biscuits and sprinkle with sugar.
These are delicious with fresh strawberries and cream.
This dough is moist. Don’t be tempted to add extra flour. Use your bench scraper and dust your hands with flour.
- Prep Time: 20 minutes
- chill time: 10 minutes
- Cook Time: 12 minutes
- Category: quick breads
- Method: baking
- Cuisine: American
Keywords: biscuits, Easter, spring time, bread, bunny shape