Buttermilk and Bourbon Biscuits from Jason Santos

Thanks for this one Jason!  The recipe makes a lot of biscuits so for 2 people I would suggest cutting the recipe in half. I made one adjustment because I couldn't find self-rising flour in these COVID times.  The substitute is 1 cup cake flour, 1 1/2 tsp baking soda, 1/2 tsp salt. Also, I did not have the exact pan he shows below. 10x12 deep pan is hard to come by. I bought a similar size deep silver disposable pan.  It worked out good but I think a heavier, solid pan would be best.  

If this recipe needed more butter...the compound butter recipe he has is amazing! Use it to spread on the biscuits as you are eating them.  It is the best.  Combine 1/2 cup butter, 1/2 cup powdered sugar, 1/4 cup honey, 1/4 cup agave, 1 tsp cinnamon.

When I spoke with Jason about this biscuit recipe at the Mohegan Sun Food and Wine Fest 2020, he said the biscuits will look loose in the pan - almost to runny. Don't worry, they will bake up and be gorgeous.  He was right! It almost looks like it's not going to work - and then it magically does!

Half recipe in 14' cast iron skillet (makes 6 biscuits):

1/2 cup unsalted butter, melted in the skillet

2.5 cups of self-rising flour

1/2 cup unsalted butter, cut into 1/4 inch pieces

1/2 cup unsalted butter, cut into 1/2 inch pieces

1.5 cups full-fat buttermilk

Infused honey butter

flakey salt for topping

Directions: 

1. Cut your butter and place it in separate bowls. Place in the freezer for 5-10 minutes to get really cold. 

2. Flour a work surface, and flour your biscuit cutter. Preheat your oven to 375. 

3. Melt the butter in the skillet and place next to your floured work surface so you can easily place the biscuits right into the skillet. 

4. First, add the 1/4 inch butter pieces to the flour and snap into the flour. Work quickly and only spend 2 minutes here. 

5. Then add your 1/2 inch butter pieces into the flour. Work quickly here too, only spending less than 2 minutes. 

6. Then add in ice-cold buttermilk and mix gently with your hands until it just comes together. 

7. Place dough on a floured work surface and form a thick sheet. 

8. Use your biscuit cutter to cut 6 biscuits and place them in the cast iron pan. 

9. Place the biscuits in the oven for 30-35 minutes or until the top is slightly brown. (Note, I put my biscuits towards the top of the oven so the bottoms don't get overdone). 

10. When the biscuits come out of the oven, brush with the compound honey butter and sprinkle with salt. Let cool for 5 minutes before removing from the pan. Enjoy with more honey butter.