1cupbuttermilkcold (I like to use whole milk buttermilk, but you can use low fat if that is what you have!)
Hot Honey
½cuphoney
1Tbsphot saucei like tabasco, crystal, or franks for this
¼tspchipotle chili powder
pinchof salt
To serve
salted butterroom temperature
Instructions
Preheat oven to 425ºF. Line 2 sheet trays with parchment paper.
In a large bowl, whisk flour, sugar, baking powder and salt. Add in cold butter and toss to coat the cubes in flour.
Using your hands, fork, or pastry cutter, cut the cold butter into the flour mixture, until the butter is about the size of large peas.
Add cold buttermilk and gently mix everything together to create a wet shaggy dough. Be careful not to over mix, you just want to mix until all the dry ingredients are absorbed by the wet. (it is good to see chunks of butter in there!)
Scoop out about 2 tablespoons of the mixture and place on a sheet tray at least 2 inches apart. (You will probably need two sheet trays to fit all the dough depending on the tray size).
Bake 15-17 minutes until golden.
While biscuits bake, mix honey, hot sauce, chipotle chili powder, and salt until combined. Set aside.
Serve biscuits right from the oven, warm, spread with butter and drizzled with hot honey.
Notes
*You can make these as big as you’d like. Just increase baking time :)