Equipment: Digital Scale (preferred), 8×8″ Baking Pan, Mixing Bowls, Measuring Cups & Spoons, Spatula, Wire Cooling Rack

Before You Dive In – Prep: please read!

• Preheat oven to 400 degrees Fahrenheit/200 degrees Celsius
• Move oven rack to top slot
• Spray or grease an 8×8″ baking pan
• Make Honey Butter if using, see recipe in the notes below

Step 1: In a medium bowl, whisk together the dry ingredients except the cold shortening/butter. Grate or dice the fat and add to the dry mix. Use your fingers to integrate and combine well. The mix will resemble tiny floured peas.

Step 2: Drizzle the honey over the flour blend. Follow with the buttermilk and cream. Stir with a spatula until well combined. The dough will be very wet and resemble thick cake batter. DO NOT ADD MORE FLOUR :).

Step 3: In a separate medium sized bowl, add the flour for coating.

Note: Use an ice-cream scoop to make the biscuits. The best size is between 2 1/2-3 oz (we use a green handled, #12 Scoop with a volume of 2 2/3 oz).

Step 4: Scoop out a ball of dough and place it in the flour. Toss some flour over the top and sides to coat, and then transfer the ball to the prepared baking pan. You should be able to evenly make three rows of three balls each to total 9 biscuits. Nest the biscuits next to each other. They like to kiss!

Step 5: Bake on the top rack of a preheated 400F/200C oven for 20-25 minutes. Tops will appear golden and a toothpick inserted in the center will come out clean.

Step 6: Remove biscuits from the oven and allow to cool in the pan on a wire rack. Remove from pan after 15-30 minutes. Brush off the extra flour, if preferred. Eat right away while warm or store in an airtight container for 2 days. Freeze for up to a month.

Enjoy!