Flaky Buttermilk Biscuits

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 5 tablespoons butter chilled cut into small pieces
• 0.8 cup nonfat buttermilk fat-free
• 2 cups flour all-purpose
• 3 tablespoons honey 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• whisk
• blender
• measuring cup

Directions

1. Preheat oven to 40
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
4. Combine buttermilk and honey, stirring with a whisk until well blended.
5. Add buttermilk mixture to flour mixture; stir just until moist.
6. Turn dough out onto a lightly floured surface; knead lightly 4 times.
7. Roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
8. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
9. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
10. Bake at 400 for 12 minutes or until golden.
11. Remove from pan; cool 2 minutes on wire racks.
12. Serve warm.
13. Add 1 1/4 teaspoons pumpkin pie spice to flour mixture. Decrease buttermilk to 1/3 cup; add 3/4 cup canned pumpkin to buttermilk mixture.
14. Bake at 400 for 14 minutes.