Bourbon Butter with Sweet Harold's Mini Biscuits

 

It's time for the comfort part of the bourbon themed meal:  Bourbon Butter and Sweet Harold's biscuits.  I've shared his recipe several times, but this time instead of using regular sized muffin tins, he chose to use my mini-muffin pan.  That resulted in an almost bite sized biscuit.  Fun!  The bourbon butter recipe is courtesy of Nigella Christmas.  Enjoy.

1 stick/8 T. butter, left to get very soft
1/3 cup dark brown sugar
3 T. bourbon (don’t use the good stuff, but don’t go full frat party)
a pinch of salt (skip this if you used salted butter)
a quick grind of fresh nutmeg (optional)

Put the warm-ish butter into a stand mixer fitted with a paddle attachment and turn it on to medium speed. Add the brown sugar a little at a time to avoid clumping. It’s going to look grainy, which is fine. The bourbon, which you will now add a tablespoon at a time, will smooth it out. Add the salt and nutmeg, then beat for several minutes or until very well combined. Scrape the proceeds into whatever vessel or shape you like and enjoy.

Sweet Harold's biscuits:

1 stick of butter, softened
2 1/4 cups self rising flour
1 cup buttermilk (may need up to a 1/4 cup more for correct consistency)

Pinch of salt

Preheat oven to 425 degrees.

In a medium bowl, cut butter into flour until crumbly. Slowly add buttermilk and stir to combine all ingredients. Lightly grease muffin tins and divide dough evenly in the sections. Bake for 15 - 20 minutes until biscuits are golden brown.