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Eduardo Garcia's Square Bale Biscuits

Square Bale Biscuits

Total 45 mins, includes cooling time
Active 25 mins
Makes 6 to 8 biscuits
  • 7 tablespoons unsalted butter, divided, plus more for the pan
  • 2 cups whole-wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons honey
  • 1 cup buttermilk
    1. Preheat the oven to 450℉. Dice 6 tablespoons of the butter into 1/2-inch pieces and chill. In a small saucepan, melt the remaining tablespoon of butter and set aside. Grease a 10-inch cast-iron skillet with lid with butter and set aside.
    2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Add the 6 tablespoons cold butter to the dry ingredients. Using a pastry cutter or two butter knives, cut the butter into the dry ingredients until the pieces of butter are about the size of chickpeas. Add the honey and buttermilk to the mixture and stir together until a rough, tacky dough forms.
    3. Pour the dough onto a lightly floured surface and knead lightly until it forms a dough that holds together. Lightly press or roll the dough into a 1-inch-thick rectangle. Cut the dough into 6 to 8 squares or rectangles. Nestle the biscuits into the prepared pan and brush them with the reserved melted butter. Bake the biscuits until they are deep golden brown and cooked through, 12 to 15 minutes. Cool slightly and serve warm.

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