Honey Butter Biscuits

•4 1/2 cups all-purpose flour, plus more for the work surface
•1 teaspoon baking soda
•1 tablespoon plus 2 teaspoons baking powder
•1 teaspoon salt
•2 teaspoons sugar
•1 cup solid vegetable shortening
•2 1/2 cups buttermilk
•6 tablespoons regular honey butter
•1/4 teaspoon salt

1.Preheat the oven to 425 and, with a whisk, combine all of the dry ingredients in a large bowl.
2.Add the vegetable shortening and with two knives slash across the bowl, cutting the fat into the flour mixture, until it resembles coarse meal with a few large lumps here and there.
3.Add the buttermilk and stir lightly with a rubber spatula just until it comes together. Then, with floured hands, begin kneading the dough until it comes together into a ball.
4.Transfer to a floured surface and knead a little bit more. Now flatten the dough (you can use a rolling pin, but I just used floured hands) until it’s 1/2 an inch thick. Fold it like a business letter (see above photo), slap it down really hard to bring it back together, flatten it to 1/2 an inch thickness and do the business letter thing again. Repeat 7 times in all, skipping the folding the 7th time. Flatten the dough to 1/2 an inch thick.
5.Use a floured biscuit cutter or a cookie cutter (about 3 1/2 inches wide) to cut out biscuits. Place them on a parchment-lined cookie sheet, as many as you want to eat (you can freeze the rest on a cookie sheet and store them in a freezer bag) and bake for 20 minutes until the biscuits are golden brown.
6. When the biscuits come out of the oven, brush them with the honey butter (or just pour the honey butter on top). Serve right away with more honey butter because, why the heck not. Makes about 8 to 10 biscuits.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings: 8