These quick and easy biscuits are a huge crowd-pleaser for breakfast, brunch, or dinner. Be sure to look for aluminum-free baking powder as it’s what gives these biscuits their quick lift.
Directions
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PREHEAT oven to 425°F. Line a rimmed baking sheet with parchment paper.
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PREPARE the biscuits: Place flour, baking powder, and 1 teaspoon salt in the bowl of a food processor and pulse to combine. Add 12 tablespoons cold butter and pulse until the butter is pea-sized. Add cheese, prosciutto, and chives and pulse to combine. Add buttermilk (or milk) and egg; pulse until a shaggy dough forms.
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TURN the dough out onto a generously floured surface. Knead gently, adding more flour if necessary, until a soft dough forms. Roll the dough into a ¾-inch-thick circle, about 10 inches wide.
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CUT the dough using a 2½-inch biscuit cutter or floured glass, making as many biscuits as you can and place on the prepared pan. Gather the remaining dough and re-roll into a ¾-inch-thick circle. Repeat cutting into biscuits until you’ve used up all the dough.
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BAKE the biscuits until puffed and golden brown, 18 to 20 minutes.
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PREPARE the honey butter: Combine 8 tablespoons butter, honey, hot sauce, and ¼ teaspoon salt in a bowl until smooth.
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SERVE the warm biscuits with the hot honey butter.