Chef Robberecht uses Chinook Honey, a producer located near Okotoks. Look for local honey at Save-On-Foods, The Italian Centre and Farmers’ Markets.
Biscuits
- 1¾ c bread flour
- 2½ t baking powder
- 1 t coarse salt
- ¾ c Sylvan Star Gouda, grated
- 6 T (¾ stick) chilled, unsalted butter, cut into small pieces
- ¾ c buttermilk
Pre-heat oven to 400°F.
Mix dry ingredients, cut in butter evenly, then cheese. Add milk. Knead lightly; do not over mix.
Roll dough out to ¾ inch thick and cut into rounds. Place on sheet pan lined with parchment paper. Bake for approximately 20-25 minutes or until golden brown.
Honey butter
- ¹/8 c Alberta honey
- ¹/8 c butter
Melt butter and honey together.
Keep warm.
Take biscuits out of the oven and brush tops immediately while still hot with the honey butter.
Makes 12 depending on size and shape of the cutter.