December 2011, pg. 87
These biscuits were going to be a perfect addition to our leftover chicken and gravy. No honey butter for us. I’m sure it would have been a nice addition to the biscuits if we ate them for breakfast or brunch. I only help out with the sweeter recipes, and we don’t get as much exercise this time of year, so I reduce sugar when possible.
The biscuits were very easy and quick to make. It is a perfect addition to a meal if you don’t have a lot of time or don’t feel like thinking too much. The only problem I had with making the dough was it was very thin, like a batter. I’m going to take complete blame for the dough/batter because I did use the powdered buttermilk again. Last month when I made the black pepper buttermilk biscuits the dough was very wet. Next time I use powdered buttermilk to make a dough, I’m going to add the water slowly and not just use the amount of water the powdered buttermilk container calls for. So my finished product was a thin biscuit.
Looking far from perfect, the biscuits tasted great! I really like cornbread, my husband not as much. However, he had very positive comments regarding the texture of the biscuits from the cornmeal and I completely agree with him. The honey provided a perfect amount of sweetness to the biscuit.
Pat and I both had the leftover biscuits for breakfast without butter, honey butter, or jam. They are sweet enough by themselves, but I’m sure if you wanted to add a spread, the honey butter would be delicious.