Browned Butter and Honey Biscuit Stacks

The whole stacking part really isn't necessary unless you are like, trying to impress someone, but if you have time and feel like making your biscuits unique, go for it! Otherwise, make either or both recipes and serve the biscuits with browned butter and honey.
Prepare the browned butter ahead of time (it will last as long as regular butter when refrigerated), so it is cold when you are ready to use it for baking.


Ingredients for brown biscuits:
2 1/2 cups AP flour
2 tsp baking powder
1/2 tsp baking soda
1 tbsp brown sugar
1 tsp salt
8 tbsp browned butter*, cold
1 cup buttermilk

Browned butter
Honey

Browned Butter Biscuits:
Preheat oven to 375˚F.
Combine flour, baking powder, baking soda, salt, and sugar. Work in the cold browned butter until the mixture is the consistency of cornmeal. Sprinkle buttermilk over, and toss lightly with a fork until mixture comes together. Press into a ball. Sprinkle a bit of flour over a counter top. Flatten out the dough ball until it is about 1 inch thick. Use a cup or cookie cutter to cut out biscuit rounds the size that you want your biscuits to be. Place biscuits on a cookie sheet, and bake for 10- 20 minutes, depending on the size of the biscuits. Standard 2 1/2-inch biscuits will take about 20 minutes. Serve with brown butter and honey.

Ingredients for white biscuits:
2 cups AP flour
4 tsp baking powder
1/2 tsp salt
4 tbsp butter, cold
1 cup buttermilk

Butter
Honey

Buttermilk Biscuits:
Preheat oven to 375˚F.
Combine flour, baking powder, and salt. Work in the cold butter until the mixture is the consistency of cornmeal. Sprinkle buttermilk over, and toss lightly with a fork until mixture comes together. Press into a ball. Sprinkle a bit of flour over a counter top. Flatten out the dough ball until it is about 1 inch thick. Use a cup or cookie cutter to cut out biscuit rounds the size that you want your biscuits to be. Place biscuits on a cookie sheet, and bake for 10- 20 minutes, depending on the size of the biscuits. Standard 2 1/2-inch biscuits will take about 20 minutes. Serve with butter and honey.

To make biscuit stacks:
Make a half or whole recipe of both types of biscuit. In small bowl, beat 2 tablespoons of softened browned butter and 2 tablespoons of honey until smooth and creamy. Slice each biscuit horizontally, and place a dot of butter on each piece, except for the piece that will go on top (this will be the opposite color of the bottom piece). Stack biscuit pieces and press together.


* To brown butter: Melt butter in light-colored saucepan over medium heat. Butter will pop and sizzle, then begin to bubble. The butter should begin to brown quickly, after foaming begins. Swirl the pan or stir to judge the color of the butter. When it becomes a dark golden brown, remove from heat. Chill butter in refrigerator in a covered container.