Honey Butter Biscuit Shortcakes are a delightful twist on the classic shortcake dessert. These fluffy, buttery biscuits are drizzled with a sweet honey butter glaze, making them the perfect base for fresh berries and whipped cream. Whether you’re hosting a summer gathering or simply indulging yourself, these shortcakes will surely impress your guests and satisfy your sweet tooth.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 cup heavy whipping cream
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Prepare the Biscuit Dough
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Step 3: Add Buttermilk
Pour in the buttermilk and stir until just combined. Be careful not to overmix; the dough should be slightly sticky.
Step 4: Shape the Biscuits
Turn the dough onto a floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out biscuits and place them on the prepared baking sheet.
Step 5: Bake the Biscuits
Bake in the preheated oven for 12-15 minutes or until the tops are golden brown. Remove from the oven and let them cool slightly.
Step 6: Prepare Honey Butter
In a small bowl, mix together the melted butter and honey until well combined. Brush the honey butter over the warm biscuits.
Step 7: Assemble the Shortcakes
Slice the biscuits in half and layer them with mixed berries and whipped cream. Drizzle extra honey butter on top if desired.
FAQs
Can I use frozen berries for the Honey Butter Biscuit Shortcakes?
Yes, you can use frozen berries. Just make sure to thaw and drain them before layering to avoid excess moisture.
How do I store leftover shortcakes?
Store any leftover shortcakes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for a few minutes before serving.
Can I make the biscuit dough ahead of time?
Absolutely! You can prepare the biscuit dough and refrigerate it for up to 24 hours before baking.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.