Sweet Hawaiian Biscuits

These biscuits have a slight sweetness that makes for any sweet and savory combinations. Serve with maple butter.

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Prep Time 20

Cook Time 20

Total Time 40

Course Bread, Side Dish

Servings 1

Calories 415 kcal

Ingredients

Biscuits

3/4 cup canned pineapple juice, cold
5 tbs light brown sugar
1/2 oz active dry yeast
5 cups (600 grams) all-purpose flour, plus extra for folding and cutting
2 tsp baking powder
1-1/2 tsp Kosher salt
1 tsp baking soda
1/2 cup vegetable shortening, cold, broken into pea-sized pieces
1 stick (8 tablespoons) unsalted butter, cold
1-1/2 cups full-fat buttermilk, cold

Maple Butter

3 tbs salted butter, melted
2 tbs maple syrup

Instructions

1. Adjust the oven rack to the middle position and preheat the oven to 450°F.
2. For the biscuits: In a small saucepan, heat 1/4 cup of the pineapple juice to 110°F. Place the warm pineapple juice, 2 tablespoons of the brown sugar, and the yeast in a small bowl and gently stir to combine. Set aside until bubbles form on the surface of the mixture, 3 to 4 minutes.
3. Place the remaining 3 tablespoons brown sugar, flour, baking powder, salt, and baking soda in a large bowl and whisk to combine. Using your fingers, a pastry cutter, or a fork, work the shortening into the flour mixture until only pea-sized pieces of shortening remain.
4. Using the slicing side of a box grater, slice the butter into the flour mixture. Toss the sheets of butter in the flour and then lightly work the butter pieces between your fingers, or use a pastry cutter to break them up and coat them with flour. Stop when the dough resembles coarse sand, and there are still some small visible pieces of butter.
5. Make a well in the center of the mixture and add the yeast mixture, buttermilk, and remaining 1/2 cup pineapple juice. Stir gently with a spatula until the dough forms into a ball and no dry bits of flour are visible. The dough will be shaggy and sticky. Cover the bowl with plastic wrap and set aside to rest at room temperature for 1 hour. The dough may rise slightly.
6. Turn the dough onto a lightly floured surface and lightly dust with flour. With floured hands, pat the dough into a 1/2-inch thick 11 x 6-inch rectangle. Fold the ends of the rectangle toward the center, one end on top of the other, to create a trifold. Dust lightly with flour, press out to the same size rectangle again, and repeat the folding. Repeat the process a third time. After the third folding, pat the dough to a 1/2-inch thickness and cut out the biscuits using a floured 3 1/2-inch biscuit cutter. Be careful to press straight down and do not twist the cutter.
7. Place the biscuit rounds 1 inch apart on a parchment-lined baking sheet. Gather the scraps, reshape them, and pat them out to a 1/2-inch thickness. Cut out the biscuits as above. Discard any remaining scraps.
8. Bake for 15 to 20 minutes, rotating the pan once halfway through, until the tops are golden brown.
9. While the biscuits are baking, make the maple butter: Place the melted butter and maple syrup in a small bowl and whisk to combine.
10. Remove the biscuits from the oven and brush with the maple butter. Serve immediately.