Biscuits with burnt orange honey butter

Biscuits prepared by Chef Govind Armstrong. (Al Seib / Los Angeles Times / April 18, 2013)

Buttermilk biscuits and burnt orange honey butter

1 hour, 20 minutes. Makes about 1 dozen biscuits

Buttermilk biscuits

4 cups (17 ounces) flour

3 tablespoons baking powder

1/2 teaspoon salt

1/4 cup sugar

1 cup (2 sticks) cold butter

2 cups buttermilk

Cream or melted butter, for brushing

Natural sugar, for sprinkling

1. Heat the oven to 425 degrees.

2. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cube or grate the cold butter on top of the dry ingredients, and then cut it in using a pastry cutter or fork. Stir in the buttermilk, and gently work the mixture until combined to form the dough.

3. On a floured surface, flatten and fold the dough onto itself three times. Flatten the dough out to a thickness of approximately one-half inch. Using a 3-inch round cutter, cut the dough and place on a parchment-lined baking sheet. Brush the tops with cream or melted butter, and sprinkle a pinch of natural sugar over each.

4. Bake the biscuits until puffed and golden, 15 to 20 minutes, rotating the tray halfway for even baking and coloring. Serve the biscuits warm.

Burnt orange honey butter

1 orange, peeled and halved

1 cup orange juice

1 cup (2 sticks) butter, softened

1/4 cup lavender honey