I was at the grand opening of Erin’s Elderberries in Warrenton, VA. (It’s amazing!) I bought honey and elderberry jelly. Since I bought it, I must use it. This recipe is a more refined biscuit, less dense than traditional biscuits with great flavor. Most importantly, I got to use Erin’s great products. I hope you like the biscuits. I know you’ll love her products. http://www.erinselderberries.com

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoons salt
1 stick cold butter, grated
1 teaspoon yeast
3 tablespoons 120 degree water
1 cup buttermilk

3 tablespoons melted butter to top

1 cast iron skillet or oven safe skillet

Preheat oven to 400.

In a small bowl combine water and yeast.

In a large bowl, mix flour, baking powder, baking soda and salt.

Add butter and mix.

Add yeast to buttermilk and add to flour mixture. Combine well so no flour is visible.

Pour mixture out on a floured surface and kneed 8 times and cover with a towel and let rise for 20 minutes.

Roll dough out to 1-inch thick.

Cut biscuits out with a floured biscuit cutter.

Add to skillet.

Brush on melted butter.

Bake for 16-20 minutes until golden brown and internal temp is 200.

Serve with Erin’s Elderberries jelly or Erin’s local honey.