Yield 12 biscuits
Prep Time 15 minutes
Total Time 25 minutes
For the Biscuits:
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 5 Tbsp cold butter
- 5 Tbsp vegetable shortening
- 1/3 cup Nature Nate’s pure honey
- 2/3 cup buttermilk
For the Cream:
- 8 ounces cream cheese
- 1/2 cup fresh strawberries
- 1/2 tsp almond extract
- 2 Tbsp Nature Nate’s pure honey
- 1/2 tsp salt
Directions
For the biscuits, preheat oven to 450 degrees. Whisk together flour, baking powder, and salt. With a pastry cutter or fork, combine butter and shortening into flour mixture until it resembles small peas. Whisk honey and buttermilk together in a separate bowl. Pour into flour mixture. Stir gently until just combined. Gather dough into balls, and pat into rectangles on a floured surface. Using a biscuit cutter (3-inch) cut one dozen biscuits. Place on a cookie sheet, and bake for 10-12 minutes, until deep golden.
While biscuit are baking, combine cream cheese, strawberries, almond extract, honey, and salt in a food processor. Spoon cream generously in the center of the warm biscuits.
A few tips for real southern buttermilk biscuits:
- Use a lightly buttered cast-iron skillet
- Use a self-rising flour for more tender biscuits
- Chill the butter & flour mixture for 10 minutes to get the perfect textured biscuit dough