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Hot Buttered Rum Biscuits As Made By Meiko
Hot Buttered Rum Biscuits As Made By Meiko


for 12 biscuits

Buttermilk Biscuits

  • 3 cups all purpose flour (375 g), plus more for dusting
  • 1 tablespoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 tablespoons sugar
  • ¼ cup butter-flavored vegetable shortening (60 g), plus 2 tablespoons, chilled, divided
  • 2 tablespoons unsalted butter, frozen
  • 1 ¼ cups buttermilk (300 mL), chilled

Hot Buttered Rum Sauce

  • 1 cup dark brown sugar (200 g)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 1 teaspoon pure vanilla extract
  • ½ cup spiced dark rum (120 mL), divided, plus 2 tablespoons
  • 1 stick unsalted butter, cut into tablespoons
  • ¼ teaspoon kosher salt


  1. Make the biscuits: Preheat the oven 450°F (230°C). Line a baking sheet with foil.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
  3. Cut ¼ cup (60 g) of the shortening into small pieces. Add to the dry ingredients and work into the flour with your hands or a fork until the mixture is crumbly in texture. Grate the frozen butter with a box grater, then fold into the dry ingredients.
  4. Create a well in the center of the bowl. Pour in the buttermilk and use a rubber spatula to fold until combined and the dough pulls away from the sides of the bowl.
  5. Lightly flour your surface and hands, then turn the dough out onto the surface and knead 3–4 times, until the dough comes together. Use a floured rolling pin to roll dough into an 8-inch square rectangle about 1 inch high. Fold the dough over itself twice and roll out again. Repeat folding and rolling 3 more times, rotating the dough 90° each time.
  6. Use a 2-inch (5 cm) round cutter to cut out 12–15 biscuits, gathering any scraps and folding/rolling again to cut out more. Place the biscuits on the prepared baking sheet.
  7. Melt the remaining 2 tablespoons of shortening, then brush over the top of each biscuit.
  8. Bake the biscuits for 12–13 minutes, or until golden brown.
  9. Meanwhile, make the hot buttered rum sauce: In a medium saucepan, combine the brown sugar, cinnamon, nutmeg, allspice, vanilla, and ½ cup rum. Bring to a strong boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the sauce reduces and thickens, about 10 minutes.
  10. Remove the pan from the heat and stir in the butter, 1 tablespoon at a time, until melted. Stir in the salt and remaining 2 tablespoons of rum.
  11. Pour the sauce over the biscuits and serve warm.
  12. Enjoy!
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