Breakfast Biscuit Mix - Buttermilk

Breakfast biscuits can provide quick energy and nutrients to start the day. They offer convenience and versatility, though it's important to choose healthier options. The biscuit format makes them portable for busy mornings.

Each morning at the Oakroom Inn in Louisville, the aroma of fresh buttermilk biscuits filled the air. Innkeeper Martha took pride in her family's recipe, using a special flour blend and folding in tangy buttermilk and melted butter. As the biscuits baked, their irresistible scent lured guests downstairs. Served piping hot with melting butter, Martha's flaky, buttery biscuits were the perfect savory breakfast treat for starting the day.

BUTTERMILK BREAKFAST BISCUIT MIX - Kraft Tin Tie Bag. INGREDIENTS: Wheat Flour Enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid),Malted Barley Flour, Baking Powder, and Kosher Salt.

1 tbsp honey,    3/4 cup milk,
1 tbsp lemon juice,   
2 tbsp cold butter, cut into pieces

Preheat your oven to 425°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Add the lemon juice to the milk and let it sit for a minute to curdle slightly.
Pour the milk mixture and honey into the dry ingredients. Use a fork to gently mix just until a shaggy dough forms, being careful not to over-mix. There should still be some visible pea-sized pieces of butter.
Turn the dough out onto a lightly floured surface and very lightly knead it 2-3 times, just enough to bring it together. Pat the dough into a 1/2-inch thick round. Use a 2-inch biscuit cutter to cut out the biscuits, pressing straight down without twisting. 
Place the biscuits on the prepared baking sheet. Bake for 12-15 minutes, until the biscuits are golden brown on top.

Makes 6 lg, 12 sm biscuits.

Find tips and tricks for better biscuits on our blog.

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