My grandma taught me many things in life, such as how to make the Best Southern Buttermilk Biscuits and a love for peach season! So, we're pairing our biscuits today with a Homemade Hot Honey Whipped Butter and Peach Compote for the most amazing brunch recipe.
How to Make a Peach Compote?
Drain the peaches, saving the peach juice for other uses like drink recipes. Place the drained peaches in a saucepan over medium high heat.
Stir in the honey, lemon juice, and ground cinnamon.
Bring to a boil, then simmer 8-10 minutes.
Let the peaches cool to room temperature before transferring to a food processor to blend until smooth.
Store in a glass jar in the fridge up to 4 days.
How to Make Hot Honey Whipped Butter?
Using a stand mixer fitted with the whisk attachment, add the softened butter and honey. Whip 5 minutes.
Add hot sauce and sea salt to taste, then whip on HIGH speed another 4-5 minutes, until light and fluffy.
How to Make Flaky Southern Buttermilk Biscuits?
Freeze the stick of butter for 10 minutes.
Preheat oven to 450F. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, and salt. Mix well.
Using a box grater, grate the cold butter into the flour mixture. Mix with a fork or your fingers until crumb-like texture. But be careful not to overwork the dough – you want to butter to stay cold!
Add the cold buttermilk and mix just until combined.
Transfer the dough out on a clean floured surface.
Pat out into a large rectangle, then slice the dough into 3 equal pieces. Stack the pieces on top of each other and pat or roll out to 1” thick.
Use a 2 ½ - 3” cookie cutter to press firmly down into the dough. Do not twist! Twisting will make the biscuits lose their appearance of flaky edges.
Place the biscuits on the prepared pan.
Brush with butter or an egg wash.
Bake 10-13 minutes, until golden on top.
Enjoy warm with the Hot Honey Whipped Butter and Peach Compote!
TIPS for Making the BEST Flaky Biscuits:
Make sure all ingredients remain COLD! Freeze the butter for 10 minutes and keep buttermilk in the fridge until ready to use.
Don't over mix or over knead the dough. Mix JUST until combined in all steps.
Pat the dough with floured hands, slice into 3 parts, stack the dough and pat dough once more before cutting individual biscuits.
Have oven preheating while you make the biscuits to ensure it's ready to go when biscuits are made.
Cook with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)