Smoked Butter Biscuits

The smoke permeates every single flaky layer as these bake. Split one open hot out of the oven, and you get this warm cloud of smokiness that makes the entire kitchen smell like a campfire breakfast. Add honey and the sweet-smoke contrast becomes irresistible.

Makes 8–10 biscuits
Active time: 15 minutes
Total: 30 minutes

Ingredients

• 300g all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 115g churn labs Smoked Sea Salt Cultured Butter, frozen and grated
• 180ml cold churn labs buttermilk
• Honey for serving

Method

1. Preheat oven to 220°C (425°F). Line a sheet pan with parchment.
2. Whisk together flour, baking powder, and sugar in a large bowl.
3. Add frozen grated smoked sea salt butter. Toss quickly with your fingers to coat the butter shreds in flour, working fast to keep the butter cold.
4. Add cold buttermilk and stir with a fork until a shaggy dough just comes together. Do not overwork.
5. Turn dough onto a floured surface. Pat into a rectangle, fold in thirds like a letter, rotate 90 degrees, and repeat twice more. Pat to 2cm thickness and cut with a sharp biscuit cutter or knife. Do not twist the cutter.
6. Place on the prepared pan with edges touching. Bake for 12–15 minutes until tall and deeply golden on top.
7. Split while hot and drizzle with honey.

Notes

Freezing the butter and grating it is the key technique here. It creates tiny flat shards that melt into individual layers in the oven. The colder the butter stays, the flakier the biscuit.