Buttermilk Biscuit Fantails

---

---

Ingredients:

• 1 stick plus 2 tablespoons butter, melted, divided
• 2 tsp active dry yeast (I used instant yeast)
• 1/4 cup warm water (105-115 F)
• 1 tablespoon mild honey or sugar
• 3 cups all-purpose flour plus more for kneading and dusting
• 1 1/2 teaspoons salt
• 3/4 cup well-shaken buttermilk

Instructions:

1. Stir together yeast, water and honey (or sugar) in a large bowl and let stand until foamy, about 5 minutes. Add flour, salt, buttermilk and 6 tablespoons of melted butter to the yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms.
2. Turn the dough onto a well-floured surface and knead until dough is smooth and elastic, about 6 to 8 minutes. Use just enough flour to dust surface and your hands to keep the dough from sticking. Form dough into a ball and place in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let rise in a draft-free place until doubled, 1 1/2 to 2 hours.
3. When the dough has almost finished rising, butter the cups of a 12-cup muffin tin with 1 tablespoon of melted butter.
4. After the dough has risen, punch it down and then halve it. Keep one half covered with plastic wrap and roll out the other half of the dough on a lightly floured surface into a 12-inch square (about 1/8-inch thick). Brush the dough with 1/2 tablespoon of melted butter and then cut into 6 strips, each about 2 inches wide. Stack the strips, buttered sides up, and then cut the stack into 6 equal pieces. Turn each piece on its side and put into a muffin cup. Repeat the process with the other half of the dough to yield a total of 12 rolls. Separate the outer layers of each roll to fan outward.
5. Cover the rolls with a kitchen towel and let them rise in a draft-free place until doubled (the dough should fill the muffin cups), about 1 to 1 1/2 hours. While the dough is rising, preheat oven to 375 F.
6. Bake the rolls until they are golden brown, 20 to 25 minutes. Brush the tops with the remaining 2 tablespoons of butter when they come out of the oven and then transfer them to a rack to cool at least 20 minutes before serving.
7. Makes 12 rolls.

Source

---

---