If you couldn't tell by the number of different posts I have already on biscuits, I'm a little biscuit obsessed. I have found some pretty amazing biscuits over the years. My personal favorite (at the moment) is Buttermilk Biscuits with Green Onions, Black Pepper and Sea Salt. But sometimes you want plain biscuits. And I have yet to find a really good plain biscuit recipe. All of the biscuit recipes that we have made and loved have involved cheese or scallions or something else to just give them that something extra. But for Easter dinner we wanted a plain biscuit to serve with the ham our friends made. So I pulled this recipe out of my file of recipes that I want to make. I have been a little skeptical for some time about this recipe since it called for whole milk instead of buttermilk, but sometimes you just have to make a leap of faith.
These biscuits were really tender and buttery. Rolling the dough over kind of like puff pastry also gave them lots of fluffy layers, although I felt like they were a little too tender to be as flaky as I would like. They were a perfect blank canvas for whatever you wanted to pair them with. I thought they were delicious with the honey butter (so delicious that after eating a few last night with dinner I had two of the leftover biscuits this morning with more butter). As for the honey butter itself, I would serve it with biscuits (duh) or with cornbread. It was pretty yummy.
Recipes after the jump!
