Buttermilk and Honey Rusks

Buttermilk and Honey Rusks

Start your morning with a delightful crunch—these buttermilk and honey rusks are the perfect balance of sweetness and comfort. Rusks are twice-baked biscuits that are crispy, flavorful, and ideal for dunking in tea or coffee. With the natural sweetness of honey and the tangy richness of buttermilk, this recipe is sure to become a breakfast favorite.

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 1 1/2 cups buttermilk
  • 1/2 cup melted butter

Instructions

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a large baking dish or line it with parchment paper.

2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.

3. Combine the Wet Ingredients:
In a separate bowl, mix the honey, buttermilk, and melted butter. Stir until smooth and well blended.

4. Form the Dough:
Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. The dough should be slightly sticky but manageable. If needed, add a tablespoon of flour at a time to prevent it from being too wet.

5. Shape the Rusks:
Turn the dough out onto a lightly floured surface and knead gently for 1–2 minutes to bring it together. Divide the dough into two equal portions. Shape each portion into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking dish, spacing them apart.

6. First Bake:
Bake the dough logs in the preheated oven for 30–35 minutes, or until golden brown and firm to the touch. Remove from the oven and let cool slightly.

7. Slice the Rusks:
Once the logs are cool enough to handle, use a serrated knife to slice them diagonally into 1/2-inch thick pieces. Arrange the slices cut-side up on the baking dish or a wire rack.

8. Second Bake:
Lower the oven temperature to 250°F (120°C). Return the sliced rusks to the oven and bake for an additional 30–40 minutes, flipping halfway through, until they are completely dry and crisp. The goal is to remove all moisture so the rusks stay crunchy.

9. Cool Completely:
Remove the rusks from the oven and let them cool completely on a wire rack. They will continue to crisp up as they cool.

Tips for Success

  • Honey Variations: Use a mild honey like clover or wildflower for a subtle sweetness, or try a darker honey like buckwheat for a deeper flavor.
  • Buttermilk Substitute: If you don’t have buttermilk, make your own by mixing 1 1/2 cups of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
  • Storage: Store the cooled rusks in an airtight container at room temperature for up to 2 weeks. They also freeze well for longer storage.

Serving Suggestions

Enjoy these rusks as a snack on their own or dunk them in your favorite hot beverage like tea, coffee, or hot chocolate. They’re also great paired with yogurt or fresh fruit for a wholesome breakfast.

These Buttermilk and Honey Rusks are a simple yet satisfying treat that combines the warmth of honey with the tanginess of buttermilk. Perfectly crisp and subtly sweet, they’re an excellent addition to your morning routine or afternoon tea break.