tupelo honey biscuits

you might remember me writing a little while back about those amazing biscuits from tupelo honey. they seriously have the best biscuits i've ever tasted; and i've had my fair share of biscuits.  i'd eat there every day just to get my hands on one of those. we haven't been able to make it to tupelo in a while, so during a particularly strong craving i found tupelo honey's biscuit recipe online and whipped up a batch.

these biscuits taste slightly different than the ones served at the restaurant, but they are still just as tasty. i'll have to practice restraint to keep from making them every day! ... they are that good.

tupelo honey biscuits

yields: 10 biscuits

recipe from tupelo honey cafe's newest cookbook

ingredients:

• 2 cups white self rising flour
• 1 tbsp. sugar
• 1/2 tsp. salt
• 1/3 cup shortening, cut into pieces
• 1/2 cup heavy cream
• 1 cup buttermilk
• melted butter

preheat the oven to 425 F and place the oven rack right below the center of the oven. spray a round cake pan with cooking spray. in a mixing bowl, whisk together the flour, sugar, and salt. break pieces of the shortening the size of peas off with your hands and add them to the mix. i used butter, because i just couldn't bring myself to buy shortening. make a 'well' in the mix and pour the cream and 2/3 cup buttermilk into the hole. with your hands, sweep in the flour and mix the dough until it resembles cottage cheese. add remaining 1/3 cup of buttermilk, keeping the same consistency. 

next, sprinkle a clean, rolling surface with flour. pour the dough onto the surface and sprinkle flour on top. with flour on your hands, fold the dough in half and pat into a 1/2 in. thick round, using more flour if needed. repeat this process a second and third time until dough is no longer clumpy. pat dough into a 1-in. thick round and dip a biscuit cutter into the flour to cut out biscuits, making sure not to turn it. if you don't have a biscuit cutter you can also use the ring of a mason jar.

place the biscuits in a round pan, with the sides slightly touching. brush the top of the biscuits with melted butter and bake for 20 minutes, rotating the pan 180 degrees every six minutes. remove from the oven when golden brown and brush with melted butter again.