Prosciutto, Cheddar & Chive Biscuits with Hot Honey Butter
Breakfast and Brunch
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.
- 2 cups all-purpose flour
- 1 tablespoon baking powder, preferably aluminum-free
- 1 teaspoon salt
12 tablespoons (1½ sticks) Cabot Unsalted Butter, cold, cut into cubes
1 cup shredded Cabot Vermont Sharp Cheddar cheese
½ cup (2 ounces) chopped prosciutto
¼ cup minced chives or scallions
½ cup buttermilk
- 1 large egg, beaten
8 tablespoons (1 stick) Cabot Unsalted Butter, at room temperature
- 2 tablespoons honey
- 1 tablespoon hot sauce, such as Frank’s or Tabasco
¼ teaspoon salt
For the Biscuits
For the Honey Butter
PREHEAT oven to 425°F. Line a rimmed baking sheet with parchment paper.
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.
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.
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.
BAKE the biscuits until puffed and golden brown, 18 to 20 minutes.
PREPARE the honey butter: Combine 8 tablespoons butter, honey, hot sauce, and ¼ teaspoon salt in a bowl until smooth.
SERVE the warm biscuits with the hot honey butter.
- per serving