Christopher Robin – Biscuits and Honey

After seeing Christopher Robin, all we can think of is HONEY!  Honey is spilled, eaten, and walked through.   Winnie the Pooh, the bear with very little brain, is totally focused on honey.  One of our favorite treats is a warm biscuit with butter and honey.  This is a family recipe which is perfect since this is a movie you should see with your mother/child.

AuthorTheGBYCategory, DifficultyBeginner

Biscuits and Honey - The GBY

Yields12 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 2 cups Flour
 4 tsp Baking Powder
 ¼ tsp Baking Soda
 ¾ tsp Salt
 2 tbsp Butter
 2 tbsp Shortening
 1 cup Buttermilk, chilled
 Honey

1

Preheat oven to 450 degrees.

2

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

3

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

4

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

5

Serve warm, topped with honey.

Ingredients

 2 cups Flour
 4 tsp Baking Powder
 ¼ tsp Baking Soda
 ¾ tsp Salt
 2 tbsp Butter
 2 tbsp Shortening
 1 cup Buttermilk, chilled
 Honey

Directions

1

Preheat oven to 450 degrees.

2

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

3

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

4

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

5

Serve warm, topped with honey.

Biscuits and Honey

(Photography by: Mark Farinholt
Recipe from: Food Network (Alton Brown))

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