On the list of Things I Love To Eat, biscuits rank very high. So when I received a review copy of Pike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle's Famous Market by Jess Thomson (who also co-wrote the Top Pot Doughnuts cookbook) and saw that it included a biscuit recipe, I knew I had to try it. The headnote drew me in:
"If you can get past the allure of Moon Valley Organics's honey-scented skincare products at its Pike Place Market Day Stall, you'll also find delicious honey, harvested in Washington's Cascade Mountains. Use it to make these biscuits, which are perfect for breakfast, served straight from the oven. Spread them with butter and--what else?--a little more honey.
The book is well worth a look even if you're not from Seattle, btw--it's full of fantastic recipes, and wonderful stories about the famed and storied market. Oh, and the fishmonger on the right side of the cover, above? I have totally illustrated him in cupcake form. I'm totally not kidding. Someone asked me to do a custom piece once and asked me to use that guy as a picture reference because she had a crush on him. He's the tattooed cupcake, below.
Honey Cream Biscuits
- 3 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
- 1 1/2 tablespoons baking powder
- 3/4 cup (1.5 sticks) cold unsalted butter
- 1 cup plus 1 to 2 tablespoons heavy cream
- 1/4 cup high quality honey
- 1 tablespoon melted butter
also suggested: more honey and butter, for serving; or, do as I did, and add a big spoonful of brown sugar melted in butter.
- Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk the flour, salt, and baking powder together in a mixing bowl. Cut the cold butter into 1/2-inch chunks, and using a large fork or pastry cutter, mix the butter into the flour mix until the butter resembles small peas. Add 1 cup of the cream and the honey, drizzling the honey evenly over the entire mixture, and mix well with a fork until no dry spots remain.
- Knead the dough a few times in the bowl to help it hold together (add the extra cream if needed). Turn it out onto a lightly floured surface. Roll it to an 8-inch circle, about 1/2 inch thick. Using a 3-inch biscuit cutter or drinking glass or similarly sized cookie cutter, cut out biscuits, re-rolling so you can use the scraps for more biscuits.
- Invert the biscuits onto the prepared sheet so that the smooth side is up (that way, they'll rise up, not out), brush with the melted butter, and bake for 12-15 minutes, until puffed and golden. Let cool for 5 minutes on the sheet, then serve warm, with butter and honey.