Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.
For the biscuits
1 1/2 teaspoons
1 1/2 teaspoons
all-purpose flour, plus more for surface
plus 2 Tbsp. (1 3/4 sticks) chilled unsalted butter, cut into small cubes
1 1/4 cups
For the Honey Butter
(1 stick) unsalted butter, softened
flaky sea salt, plus more for serving
For the biscuits:
Position rack in middle of oven and preheat to 250°c.
Whisk sugar, baking powder, kosher salt, baking soda, and 3 cups flour in a large bowl.
Cut in butter using a pastry cutter or 2 butter knives until pea-sized lumps form.
Stir in buttermilk until a shaggy dough forms.
Gather dough into a ball. On a lightly floured surface, press into an 8" square.
Fold sides over like a letter. Turn 90º and fold sides again, forming a small square.
Press or roll to an 8" square and repeat once, adding flour as needed to prevent sticking.
Pat dough into a scant 3/4" round.
Cut out rounds with 2 1/2" cutter; transfer to a parchment-lined rimmed baking sheet.
Gather scraps and repeat patting and cutting. Freeze until chilled, about 15 minutes.
Bake biscuits, rotating sheet halfway through, until golden brown, 22–24 minutes.
For the Honey Butter:
Stir butter, honey, and 2 tsp. sea salt in a medium bowl until well combined.
Top biscuits with Honey Butter and sprinkle with sea salt; serve warm or at room temperature.
So, if you are ok withbutter, do use butter to make these madeleines. I have also tried using oil using this recipe and they work pretty well - except that they seem to have an oilier taste compared to butter